what was very good value but perhaps not the best in culinary sophistication was the premium saga wagyu 6-course dinner set we had at the flagship stall of the superstar group restaurant on 5.4.2015.
there was uncertainty from the beginning that this what looked like a very traditional chinese kind of restaurant could manage a wagyu steak well. superstar group do have teppanya & 燒肉牛蔵(和牛專門店) yakiniku gyukura restaurants, so initially i booked yakiniku gyukura but they replied that the wagyu set was only served in 2 superstar restaurants & recommended their flagship at tsim sha tsui mansion at nathan road.
there was nothing to fault really about the menu & quality of ingredients. the preparation & presentation though was not quite the best.
wife wanted to go light after too much eating & decided not to take the set, and instead just ordered a mirugai (geoduck) sashimi. it was good. not a big portion, can’t remember now but probably hk$298.
geoduck sashimi was sweet & succulent, but it was a small geoduck clam, so it was nearer the ends & did not have the large inside flesh that the excellent if expensive geoduck platter we had at budaoweng 不倒翁 hotpot at isquare.
& the restaurant gave us a fee 1/2 roast chicken, apparently for any spending above hk$200. not the best chicken, still it was pretty good.
set started with crystal pork 肴肉& deep-fried tofu. both were competent in look & taste for a good chinese restaurant. tofu was crispy outside & silky inside. 🙂
sharkskin with compoy & fishmaw was average, not the standard of good chinese restaurant sharkskin soup.
the main draw was the japanese saga wagyu 佐贺和牛. they were pricing it at a special hk$308 for 100g & hk$498 for the set.
we asked for medium rare, which according to them was 五分熟 50% cooked. it came about medium rare to rare. beef was very marbled. the piece looked bigger than 100g. anyway japanese saga wagyu at about S$55/100g was a good price.
it was indeed a very good steak, good marbling melt in the mouth. i felt though that somehow the temperature was not right. it was not charred enough (not enough maillard reaction to impart the flavours) & the meat felt like steamed, somehow the marbling, fragrant flavours were not quite there.
don’t know but just did not have the memorable “wowed-over” feeling that we had at imahan hakata at fukuoka!
nor also the excellent A4 ohmi wagyu at me@oue.
well, it was not even as flavourful as my own chargrilled wagyu steak! (above photo).
maybe belief is important? lack of belief affects taste. don’t know!
stonefish soup was very tasty. it was their signature dish. as a accompanying side dish for a premium wagyu 6-course set, i thought it was very good. not sure it could be consider a top signature dish standalone.
the minced wagyu beef fried rice was to me also average though son thought it was very good. i thought it did not have the same wok hae & intense flavours like-
the unagi chahan (fried rice say) at either zen OR en japanese dining; nor
the fragrant spicy fried rice at crystal jade lamian xiaolongbao.
the baked lotus paste sago was a attempted fusion dessert dish. hmmm…i would prefer a creme brûlée or portugese egg tart the ones at marco polo continental club lounge was exquisite!
will i go back again??? i wonder myself….
on paper, this should be a very good deal. but actually i can do without the other dishes (nothing much there to miss really) and just take the wagyu at hk$308. still hk$308 is a bit of money, and not sure i want to leave my fate with the chef and hope for a hk$308 wagyu to turn out for the best. hmmm…