Teppan by Chef Yonemura At RWS | Brand New Three-In-One Theatrical Dining Concept

Media Tasting at Teppan By Chef Yonemura at RWS

Being the first outpost beyond Japan and also the first initiation in the world, Chef Yonemura features a brand new theatrical dining concept. The three-in-one concept combines the artistry and showmanship of teppanyaki, cocktail mixology and flambé desserts.

TEPPAN by Chef Yonemura at Resorts World Sentosa is famous for his Michelin-starred restaurant in Kyoto. Putting Yonemura’s strength in innovative French-Japanese cuisine with both skills and traditions behind the teppan grill. I am dazzled by the master chef with their “swordsmanship” eg. slicing, flaming and explaining while preparing food on a sizzling teppan grill. You can certainly experience a brand new and one of a kind teppan at TEPPAN by Chef Yonemura. Sweet ending concludes a beautiful set of desserts!

Our meal started off with a cup of Japanese tea from Fuji Marumo Tea Garden. Fuji Marumo teas are listed as Japan’s finest and grown on the foothills of the sacred Mt. Fuji. The Japanese tea was smooth with a full palette and a silky finish. It has also won Grand Gold Medal in the World Green Tea Contest in 2013.

The umami flavour from the kombu seaweed gave a totally delightful flavour to the fresh flounder. The juices from these clams maintained their fresh juicy taste with a crunch from the toast.

Don’t you love it when you think of a savoury, beefy and velvety stew studded with tender beef and red wine? The croquette has soaked all the goodness of the beef stew with the cheese burst from within.

This delicious sweet taste and succulent texture steamed crab meat was handpicked from fresh Hokkaido crabs. And carefully set on glutinous rice soaked in dashi stock overnight. The highlight is definitely the secret recipe thousand sauce, it’s unexplainable delicious. A part of me couldn’t finish all the rice as I’m saving some space for the next few courses!

Lobster tasted best when cooked live after raising them in a tank. The very sweet and springy of the lobster meat while retaining the fresh Maine taste. Grated cheese adds a flavour boost to the bouillabaisse. Enjoyed every bite of this delicacy.

Japanese A4 Miyazaki Tenderloin Steak is part of the 9-course menu and undoubtedly one of our most memorable tasting experiences. It is a delight to watch chefs prepare your dishes in front of you.  The flambé steak was sliced into small pieces with a lovely pink inside and brownish black on the outer. The steak melted like butter in my mouth. It was really mind-blowing. The steak is accompanied by turnip and zucchini. There are condiments like peanut butter garlic and ponzu sauce with grated radish. The steak tasted as good as it is, no sauce required.

I have to admit that I’m already full at this point in time.

Garlic rice with pasta tasted like the norm to me, nothing exceptional. However, you certainly can’t miss the theatrical moment of the lightning speed egg slicing.

And dessert goes into a second stomach.

My appetite opens up to TEPPAN’s signature flambe dessert. The chef flambes the Grand Marnier liquor and cognac in front of us and poured it over the platter of crepes while still flaming. And get an extra special serving of housemade vanilla ice cream on top! I liked the soft crepes with a smooth vanilla ice cream. The flavours are distinct and don’t overpower one another.

I was bloating with happiness and here comes another three desserts namely Cotton-soft roulade with Tahitian Vanilla Chantilly Cream and Strawberry Compote, Silky Citrus Cheese Cake with Lemon Raspberry, Soy Milk Blanc Mange with Okinawan Brown Sugar Syrup and Vanilla Anglaise.

I would recommend the ladies to go for the 6-course menu as the 9-course menu is quite substantial. Definitely will be back again to celebrate occasion eg. job promotion, birthday and anniversaries.

6-Course Dinner Menu: SGD188++.
9-Course Dinner Menu: SGD228++.

*Service charge(10%) and GST(7%) applicable.

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