T for Teppanyaki

Finally found the chance to dine at Sakae Teppanyki @ Century Mall on Monday, been a long time! Everything looked strangely familiar - the chefs, the waitresses. In the past, I've talked about the food and I've talked about the service. I want to write about something different this time - the Teppanyaki cooking! :) Keep reading to also find out something new at Sakae Teppanyaki.

I think teppanyaki is awesome! It's really fun to observe how they prepare and cook, then slowly enjoy the food. Wx and I would even discuss different chef styles. You know, like gourmets :D

For instance, how many eggs and how much soy sauce to use for 3 servings of the garlic fried rice...




To get...




This!!

Even the shrimpy topping can make a difference in the overall taste. Some chefs will heat it up a bit after the rice is done (this I think is optimal); some set it on the metal plate longer (but I feel it makes the shrimps too dry); and some just sprinkle directly onto the rice without extra heating.

Remember, what is the one best ingredient in teppanyaki? Garlic!! There is the garlic fried rice and seafood stir-fried with garlic. Seriously I think there needs to be more more garlic :p




Besides stir frying, there are other styles of cooking in teppanyaki. Try the lobster stew! Prepared and served in nicely folded aluminium foil trays. These trays are also used in making beef sukiyaki.




Then there is the steamed kind like chawanmushi. Just spray some water and cover it up with a big round lid!

Here's something cute from Sakae:




Green tea icecream served in Sakae froggie trays!! Hehe I took home the trays :p