Teppanyaki Mihara: Chef Mihara Terufumi puts a modern spin on grilled delicacies

Tseung Kwan O has shed its suburban sterility over the past two years, morphing into a vibrant neighbourhood complete with a dog park, waterfront bike lane and new restaurants. There are many family friendly dining options in malls like The Parkside and Popcorn, and Teppanyaki Mihara is a welcome addition. 

The decor reflects the classical aesthetics of a teppanyaki restaurant: dark wood and paper screens are found throughout the softly lit space. Near the main teppanyaki station, several large fish tanks supply fresh abalone, lobsters and other seafood for the 41-seat establishment, which includes a private room that seats nine. 

Dishes offer much more depth than just salt on grilled meats and vegetables, and take on a modern spin. Surprising flavours are served hot off the grill, combining elements of teppanyaki with sukiyaki as well as Western techniques. 

The sliced sirloin (HK$180) was seared and topped with a light dash of sukiyaki sauce and brushed with egg yolk, wrapped around lightly grilled vegetables. The roasted whole tiger prawn (HK$168) was served with linguine tossed in bacon bits and a rich and buttery lobster sauce. 

Also delicious was the Hokkaido silver cod hobayaki (HK$158); the fatty fish was paired with a fragrant miso infused with the scent of magnolia leaves. 

Despite his unique take on seasoning, chef Mihara Terufumi knows when to take a step back and let the flavours of the fresh ingredients shine. For instance, the premium Miyazaki A4 sirloin (HK$358/100g) was grilled and paired simply with coarse salt, pepper and fried garlic slices. 

Enjoy your meal with one of 30 wines available by the glass, or choose from the 100 sakes and Japanese spirits listed on the drinks menu.