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2013-10-15
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I visited Sakae Teppanyaki at Century Square this evening and decided to try their signature "live" Boston Lobster Set.These "live" Boston lobsters are caught fresh from the tank outside the restaurant. Seasoned and grilled to perfection on the teppan griddle.Boston Lobster Set at S$49.99++ with chicken, plain rice (opted for garlic rice instead), miso soup and assorted vegetables. The garlic rice is cooked with lots of garlic and butter which makes the rice extremely fragrant. The beaten egg i
I visited Sakae Teppanyaki at Century Square this evening and decided to try their signature "live" Boston Lobster Set.
These "live" Boston lobsters are caught fresh from the tank outside the restaurant. Seasoned and grilled to perfection on the teppan griddle.
Boston Lobster Set at S$49.99++ with chicken, plain rice (opted for garlic rice instead), miso soup and assorted vegetables. The garlic rice is cooked with lots of garlic and butter which makes the rice extremely fragrant. The beaten egg is mixed together with the ingredients and we could smell the aromatic preparation as we watch the cook displaying his cooking skill with the juggling of the salt and pepper shakers and throwing the garlic fried rice into our bowls. The cooked garlic rice is topped with small dried shrimps. Since we opt for garlic rice instead of plain rice there is an additional charge of S$2.70++ per bowl.
Along came a plate of salad as appetizer. Fresh shredded lettuces, thinly sliced of cucumber, slice of tomato and a few pieces of thinly sliced of Okeanoss Imitation Snow Crab Legs. The dressing for this small plate of salad has a combination of both sweetness and sourish flavour which makes it appetizing.
Then came along the main course Boston Lobster presented to the teppan griddle. The Boston lobster was divided into two portions for easy coooking. The overall cooking time for lobster was around 10 minutes. When the Boston lobster was semi cooked, the teppanyaki chef extracted the meat from the shelves. He diced the lobster meat into small pieces and added plenty of minced garlic and buuter to flavour the lobster and the final step he returned the lobster meat back to the shelves and topped with melted cheese using the portable mini torch gun.
The meat of the lobster was very crunchy, tasty and lobsterlicious.There were plenty of meat in the lobster. Both the lobster pincers were covered with thick meat.
The chicken meat was also flavorful goes well with the teppanyaki sauce. Also fragrant with a good combination of garlic cooked together. The assorted vegetable for the day was a combination of crunchy fresh beansprouts, shredded carrots and small pieces of thinly sliced ladies fingers cooked together.
With a respectful bow the teppanyaki chef said "Thank You" before he left the cooking area. We reciprocated andalso thanked him for his service.
Since its my birthday month and being a Sakae Sushi member I was given a S$20 e-voucher to offset my final bill.
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