Read full review
2013-09-21
322 views
Shima Restaurant @ Goodwood Park Hotel is one of the pioneer Teppanyaki Japanese restaurants in Singapore. While I am not too sure how long exactly this restaurant has been around for, I do know that my very first Teppanyaki memories were made here when I was just a little girl so I am just going to assume that it has been for quite a while.Back in the day however, we did our own bbq-ing over the grill and used to come out of the restaurant smelling of charcoal and grilled meat. But now coming b
Shima Restaurant @ Goodwood Park Hotel is one of the pioneer Teppanyaki Japanese restaurants in Singapore. While I am not too sure how long exactly this restaurant has been around for, I do know that my very first Teppanyaki memories were made here when I was just a little girl so I am just going to assume that it has been for quite a while.
Back in the day however, we did our own bbq-ing over the grill and used to come out of the restaurant smelling of charcoal and grilled meat. But now coming back here slightly more than 10 years later to celebrate my birthday, I realised that the place had changed quite a bit from the old settings that I was used to. For starters, the dining area had dimmer lighting and there were now special chefs to mend the iron griddle. I did appreciate the change of having chefs now because it was certainly entertaining watching their skilled maneuvers as they prepared the food, poured the sauces and did their magic to ensure that we were being served delicious grilled dishes for our main course.The prices of the teppanyaki buffet lunch which we had were:
ADULT: $39.90++
CHILD: $24.00++
I believe the prices for dinner would certainly be more expensive due to a longer duration of 4 hours as compared to the only 2 we had for lunch.
To whet our appetites and while waiting for our chef to get his tools ready, we were served with a few appetizers first.APPETIZER: Salmon Sashimi
While I was not a fan of sashimi, my sister who gamely finished all three serves, enjoyed it and said that it was sweet, fresh and sliced to just the right thickness.
APPETIZER: Prawn and Shishamo TempuraGreat batter used for the tempura that went well with the dipping sauce. I especially enjoyed the prawns while the shishamo had a slight fishy aftertaste. Or perhaps I just was not too used to eating fish with roe still intact.
MAIN COURSE: Prawns and SalmonSpecial mention to the garlic prawns that were so fresh and plump! It was a great serve of sweet grilled juicy prawns.
MAIN COURSE: BeefRequested Medium rare and this was juicy, tender and full of flavour. YUM!
DESSERT: Fresh fruit and Coffee/TeaAnd finally ending the meal with some watermelons and tea once we had ordered our fill of appetizers and main courses.
Post
