Authentic Taiwanese Teppanyaki in Macau! A Culinary Delight.

Post-pandemic, Macau has become a popular short trip destination for Hongkongers, aside from traveling to the mainland. After several visits, I've tried various cuisines such as Portuguese, Macanese, Italian, and French. This time, I stumbled upon a nearly extinct delicacy in Hong Kong—Taiwanese Teppanyaki. There used to be a few Taiwanese Teppanyaki restaurants in Hong Kong, including one recently reopened by actor Hu Zi-Tong. Unfortunately, they all closed down during the pandemic, which is a real pity. Taiwanese Teppanyaki is known for its affordable prices and high-value dining experience. The restaurant is located near the Sands Hotel on Macau Peninsula. It's just a 5-minute walk from the free shuttle bus stop. The entrance displays various menus, offering not only Teppanyaki but also a wide range of authentic Taiwanese dishes and hand-shaken beverages. Inside, the restaurant features large lantern murals, creating a beautiful and atmospheric setting. There are two Teppanyaki stations, each with about six seats, primarily for dine-in customers. We ordered the new winter special set for two, priced at MOP 448. It includes six main dishes, salad, soup, drinks, and a complimentary dessert for social media check-ins. As first-timers, we opted for the most cost-effective set. The chef quickly heated the teppan, added oil, and started grilling premium Australian sirloin steak, scallops, and chicken. Unlike Japanese Teppanyaki, where each ingredient is cooked separately, here everything is served together within minutes, allowing us to enjoy the hot dishes immediately. The steak, paired with fried garlic, was incredibly flavorful, tender, and juicy. The scallops, topped with a generous amount of melted cheese, were irresistibly delicious. The chicken was tender and juicy, with a perfect blend of sesame and honey flavors. The snack platter, freshly fried to order, was served midway through our meal. It included squid balls, sakura shrimp cakes, and Taiwanese sausages, evoking a night market vibe. For drinks, we chose the signature chocolate crispy cake milk tea and the milk foam Four Seasons Spring tea. The cake milk tea was made with whipped cream, adding a fun texture to the drink. The highlight was the award-winning tea leaf fried rice. Initially, I thought it was made with Chinese tea leaves, but the jasmine aroma revealed it was jasmine tea leaves. The combination with the savory fried rice was unexpectedly delicious and unique. While dining, we chatted with the owner, who shared that Macau restaurants face similar challenges as those in Hong Kong, such as competition from mainland consumers and high commissions from delivery platforms. The owner, who worked for a decade at Hong Kong's largest Taiwanese Teppanyaki chain, has perfected the flavors to suit Hongkongers' tastes. The food is flavorful without being overly greasy. This excellent restaurant deserves more support.