Teppanyaki grill, French style

[Photo provided to China Daily]

The lobster, baked in French style and not spiced, retained its juicy, meaty texture beautifully－the best lobster I've ever had.

The codfish didn't match the tastiness of the beef and lobster, but the pine mushroom and ginseng soup was quite a treat for both eyes and the stomach. Made with chicken broth that had been simmered for hours, the soup looked goldenly yellow, and had a pleasant smell and the flavor of pine mushrooms.

The chefs also innovatively cooked Chinese cabbages with ginseng soup in handmade copper pots. Just imagine the beautiful sight of yellow jadelike young cabbages in crystal-colored soup－an elegant look with simple flavor.

The fried rice with eggs and wagyu beef, meanwhile, tasted so extraordinary that I ate all the rice in a small bowl, even though I was quite full already. And I found room for dessert, a finely textured chocolate mousse.

If you go

Pin Wei French Teppanyaki

10:30 am-2 pm; 4:30-10 pm; 88 Beiyuan Road, Chaoyang district, Beijing. 010-6495-8686.