It was one of those collaborations where you don’t know how it would work, but then it ends up exceeding your expectations and more! That was the case with I M Teppanyaki x @yongfuhk - a unique union of Japanese teppanyaki and Ningbo cuisine. Although the two cuisines seem to have little in overlap, the chefs found commonality in their philosophy where freshness of ingredients is key. The end result was a menu revolving around the “Great Heat” of 24 solar terms - the hottest day of the summer - and seasonal dishes using the freshest ingredients. There were many delightful surprises throughout the night - one of which was ingenious yellow croaker “spring roll” wrapped with pan-fried Korean beef and seeing Chef @zhenliu50 of Yong Fu cook on the teppan for the first time!

The 大暑小鮮 menu:

鐵板炒海瓜子
Teppan Stir-fried Short-Necked Clam

甬府十八斬
Yong Fu Crab with Mashed Ginger & Coriander

苔香烤長街蟶子
“Chang Jie” Razor Clam with Seaweed

熗炒芥蘭球
Quick Stir-fried Chinese Broccoli

沙蒜酸湯煎金鉤翅
Pan-fried Golden-Hook Shark Fin in Sea Anemone Sour Broth Sauce with Sansho Pepper

寧波望潮、日本鮮鮑魚配筍麩菜鮑魚肝醬
Ningbo Small Octopus and Japanese Abalone with Bamboo Shoot & Abalone Liver Sauce

雪菜姜米粥炸鱗甘鯛魚
Deep-fried Japanese Amadai Fish with Ginger Infused Rice Porridge

煎韓牛野生黃魚春卷
Pan-fried Korean Beef & Yellow Croaker Spring Roll

豆豉咸鰳魚炒夜開花
Stir-fried Chinese Herring Fish with Fermented Soya Bean Paste & Bottle-Gourd

黃魚春雞樅菌藏香豬肉炒年糕
Stir-fried Rice Cake with Yellow Croaker Roe & Termite Mushroom

紅麴酒醊寧波湯圓
Ningbo Glutinous Rice Dumplings with Red Yeast Rice & Gum Tragacanth Rice Sweet Soup
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I M Teppanyaki x Yong Fu
Tin Hau, Hong Kong
#supermelHK #supermelCWB