Ben Shabu with it’s new name 犇.和三味

犇.和三味

No.2, Lane 102, Sec.1, Anhe Rd., 安和路一段102巷2號

02-27848299

Ben Shabu closed it’s door temporally for renovation and reopen recently with it’s new concept, new name and new interior.  Ta-Da grand opening gonna be tomorrow and I just couldn’t help myself to come try out their new menu.

They had put in two teppanyaki tables for it’s new menu, I wonder can we do shabu and teppanyaki at the same time???

Basically the Teppanyaki table looks exactly the same as next door, but next door has one table in each room whereas this one is open area.

Our appetizers : French Gillardeau No.2 oyster came with lemon and vinegar – crème de la crème french oyster no.2 is a relative small oyster but comes with more vibrant flavor, my favorite size in the Gillardeau range.

Seared Wangyu Ox Tongue : in medium rare, very tender and juicy comparable to Dawan’s standard, Ben is really stepping up to be the wangyu expert.

our second course:

Hokkaido Giant Scallop: Hell ya to this, scallops all the way. This was cooked on the Teppan and the broth was scrumptious, oh oh oh reminded me of the abalone from Ben Teppanyaki.

King prawn with honey mustard – a yummylicious dish I can never say no to a king prawn. the two made the perfect couple LOL i mean king prawn and honey mustard.

3rd Course: Where did it come from?? I didn’t remember I ordered the fish??? or is it my short term memory ??? alright i think this was cobia with caviar and veggie – sorry I am very bad at identifying fish.   seared Okra and yam were definitely me thing, i think they put a spell on the tomato since it tasted extraordinary. Not forget the white asparagus ummm but not my cup of tea.

4th course: gigantic nigiri sushi, nom nom… extremely fresh yellow tail(>> hope I got it right) seared sushi. LOOK at that piece of eeeeeeeellll !!!! that was toooo big to fit on the sushi.  Seared salmon was always the bling.

Main time

we had Prime rib eye and Sirloin steak, according to my friend good beef you should have it in RARE!!!! arghhh no no for me I can only do medium, claiming to be the newly wagyu expert in Taipei. Ben had always have the finest selection of beef, juicy tender and I loved the Rib eye.  Next time gonna try their signature Wagyu.

finished off with the Veggie, I don’t really like beanspout so we changed it to cabbages. As always I found the veggie too oily on the teppan can we have shabu veggie next time???

soup we had the seafood broth in teapot style and ox tail cream soup, sorry but ox tail isn’t my thing.  Seafood broth was just as good as the other dishes .

dessert dessert!!! how could you have a prime meal without dessert??

Chocolate fondant cake was just as good as before and the cream brulee  a frozen one?? ummmm I wasn’t too fond of it, i am going to stick with my beloved chocolate fondant cake next time.

Ben my favorite place to go, and i had already have  meals lined up in May and in June YEE HAW that’s mean I get to come here every month YAY!!! My Hong Kong friends gotta love this place, don’t let me down please please please !!!!

But yea, I don’t quite understand the name change ?? was it because no one do shabu in summer so they need to put in teppanyaki in this restaurant ?? but if I want teppanyaki why don’t I go next door ??? question mark question mark??

Oh and i need to remember to try out their Wagyu beef nigiri sushi how could I forgot about it every time i walked into this restaurant???

 

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Ben Teppanyaki – delicious food hiccups in service

 

106台北市大安區安和路一段102巷2號

No. 2 Alley102 AnHe Raod Sec. 1

02-2703-2296

http://www.facebook.com/Bencuisine

Went to Ben Teppanyaki for my friend’s birthday dinner, haven’t been here for so long and the place had an renovation looking more modern now.

1st hiccup was that I made reservation on FB and it has all been confirmed and when we got there yesterday we were told that they couldn’t find our reservation.

At last we sat down and placed our order.  Due to the fact, that I don’t understand some of the dishes name in Chinese and my friend doesn’t eat both beef and fish that took us extra long for the ordering.  This made me really piss about this meal as I had told them our situation beforehand.  At last it was all sorted out.

Here came the warm bread… Opps, did I say warm it was more like cool which made it a little bit hard.  I love my bread with this tomato salsa side, it taste just like the tomato basil dip but just more watery and with tomato chunks in it.

 

our appetizer was escargot in a cream sauce it was mouthwatering.  Haven’t had escargot for ages miss my favorite French restaurant back in Auckland, St Tropez when will I get to visit you again.

 

next up is the mushroom soup according to the waitress, to me it looked more like a mushroom cappuccino with black truffle.  Luckily, that I ok with black truffle now I still remember when I was younger I used to hate it so much with its unique aroma.  If not I would be very piss that the waitress mislead me.

 

since my friend doesn’t eat fish I was gonna change my fish of the day to scallops, too so she wouldn’t feel like the odd one out.  However, thank you to the finest service they served me this.  As you can tell from the picture that this fillet begin to cool so I didn’t get to taste it while it was sizzling hot as I was still on my soup when it was ready.

 

This was my favorite dish for the meal, the fresh abalone danced on your tongue along with it’s special mustard sauce.  I would said this was one of the best abalone dish I had every had.

 

From the photo it is clear that I  haven’t even made a start on my abalone but my grilled Foie Gras was waiting silently on the teppan (iron griddle).  After we gulped down our abalone, we hurried to try out our Foie Gras sadly it was cold already I forced myself to swallow down two bites of this oil chunk  and could take it anymore.  I do understand that it would be easier on the cook if he cook the same dish altogether, nevertheless, he should also pay attention to his guest’s progress.  I didn’t think this kind of attitude was acceptable in a fine dinning restaurant as we are not talking about a teppanyaki restaurant at the night market.

 

Parma ham with melon this was no match to the parma ham I used to bring for lunch in Hong Kong.  I remember I used to go to Elements to buy a pack for parma ham and asked my maid to slice the melon and put in a separate box.  Due to that you can’t put these two together for too long. That was always the best lunch to bring to work.

 

Our mains for the day, my friend was having Kuroge pork loin and I had their sirloin and short ribs reprise.  It didn’t surprise me like it used to be and reminded me of how much I missed the wagyu beef from Dawan.  I was too full to take another bite as we stormed through our dinner I guess this is the asian way of eating as they are always in a hurry.  After the chef finished cooking all the mains he took his bow and said thank you.  Wait a minute where was my fried rice??? I ordered a single portion of fried rice to share with my friend, while we were wondering the waitress came back again with this ridiculous question “Can you still stuff in your fried rice since I don’t think that you can finish it that’s why the chef didn’t cook it” What a CARING waitress and I would said it was none of your business whether I could finish it or not.  I came here for the fried rice and I do want to eat it, stop coming up to me with a nonsensical excuse.  The chef returned and cooked our fried rice for us then another hilarious thing happened a waiter came in with the birthday cake I brought in its box.  I gave him this puzzled look as in you expect me to eat it now and while it was still in the box?? I told him to save if for later and he insisted to take our drink order then.

 

the fried rice to die for, but according to my friend Yen at W hotel does a better job than Ben so there are no more excuses to come to Ben anymore.

We headed off to the dessert area, I was expecting to have my cake and my coffee and tea once we sat down.  Once again my birthday cake came with its box and two forks.  NO knife, NO plates.  I guessed it was because Ben was not a BYOC (bring you own cake) restaurant but when I mentioned on FB they didn’t tell me that I shouldn’t bring a cake?!?

 

after 30 mins we had our cake we had our dessert, but where were our tea and coffee, then why bother to ask us while we were waiting for our fried rice at the Teppan section????

My friend was shocked by the service but she loved the food there and wanting to take her mom there for dinner.  For me I don’t think I will go back in the near future.