I M Teppanyaki & Wine

Teppanyaki is often associated with spectacle. At I M Teppanyaki & Wine, that idea is quietly dismantled. The cooking here is still done on the iron plate before you, but the emphasis is squarely on ingredient quality and careful technique rather than showmanship. The dining room is muted, with soft grey tones and a modest number of seats. Chef Lawrence Mok, a veteran of Hong Kong’s Japanese dining scene, built the restaurant around this more refined vision of teppanyaki. Mok maintains a reputation for meticulous sourcing, with tasting menus featuring premium seafood and produce flown in regularly from Japan and Europe. A standout is amadai with sea urchin cream sauce, the fish crisped until its scales crackle while the flesh remains delicate beneath the rich sauce.

Tatler Tip

While dinner is typically served as a tasting menu, an a la carte menu is available at lunch, offering a more flexible way to experience the kitchen’s teppanyaki dishes.