Teppanyaki is not my choice actually, but Suntay Teppanyaki change my mind, they serve the best quality of food, especially sea food are super fresh, taste so yummy, the vegetables all are fresh from their own farm on the mountain and organic. Fish and prawns are very sweet and cook well. The chef is very nice and friendly, he is very kind to share with us the tips of cooking a right food and taste great. The place is nice and simple design, provide VIP room for lunch or dinner meeting. I have been told that lots of Taiwan VVIP , minister and vice president like to eat here. Strongly recommend.
Quite the educational experience, the chef gave a brief description of every ingredient and what it did to help the body -- fight aging, improve your liver, etc. Luckily I had a translator that was able to keep up, but it was fascinating. The food was delicious and beautifully presented, each item a little work of art. Seafood, vegetables, soup, tea, and even a surprise dessert. Service was excellent, and even though I was unable to speak the language they were very responsive to my needs. Highly recommend.
Teppanyaki is huge in Taiwan, and this is illustrated by the sheer number of Teppanyaki restaurants everywhere one goes in the country. The extremely high temperature generated by the oil on the hot plate guarantees rapid caramelisation of the food, giving off an intensely aromatic smell. The various buttery and well seasoned sauces that accompanies the different courses take the morsels to the next level and entice you to come back for more. If you go to Suntay searching for this experience, you will be sorely disappointed. The principle behind Suntay Teppanyaki is health cooking and fresh seasonal ingredients, and based on this philosophy, they came up with a couple of menus designed to bring out the true flavors of the food, using minimal oil, little seasoning and no buttery sauces. A lot of dishes which traditionally are panfried with oil are cooked instead with just a touch of oil and then steamed by sprinkling water on the hot pan and then covered with a lid. Does this method work? I can see a lot of die hard fans shaking their heads and groaning. Bring a group of friends along and I bet an opinion poll will be split right down the middle, with perhaps more slanting towards the negative side. My wife, who always complained that Teppanyaki is too oily, was ecstatic about it and claimed that it was the best Teppanyaki meal she ever experienced. My other friend who adores Teppanyaki will no doubt complain bitterly of the dishes being bland and seriously lack of seasoning. As for me, I was a bit ambivalent and it took me some time to sort out how I actually felt about it: I actually quite enjoyed it. Everything was fresh and cooked just so their natural flavors are enhanced. My favorite dish had too be the beef rolls, each wrapped around a different filling, of which there were kumquat, dried fish roe, and foie gras, all of which tasty and complemented the beef very well. Overall it was a great experience and I enjoyed the meal very much. But if I were to indulge