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West Bull Teppanyaki (Song Lei Branch)

日料 · ⭐ 4.2

No. 329, Dongda Zhi Street, 7th Floor, Songlei Commercial Building

Dishes

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  Milk-flavored Golden Cake

  A sweet dessert made with eggs, milk, and cornmeal, steamed to a soft, golden texture with a rich milk flavor.
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  New Zealand Boneless Lamb Chop

  Premium New Zealand lamb chops, boneless and marinated, grilled to perfection for a tender, flavorful dish.
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  Flame Grass Shrimp

  A dish featuring fresh shrimp stir-fried with herbs and a special sauce, served with a smoky aroma and tender texture.
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  Flame-grilled Filet Mignon

  Flame-seared filet mignon features premium filet, marinated and pan-seared to desired doneness, then flambéed with liquor at table to create a fragrant crust that enhances flavor.
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  Grilled Prawn

  Grilled prawns made with fresh shrimp, marinated and cooked over fire or in an oven, resulting in a tender and aromatic dish.
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  芝士口蘑

  芝士口蘑是一道以口蘑和芝士为主要食材的菜品。口蘑洗净后切片，与芝士混合，放入烤箱烘烤至芝士融化并略微焦黄。制作过程中可能加入少量黄油或橄榄油增加香气。
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  Vegetable Salad

  Vegetable salad is a dish primarily made with fresh vegetables, typically including lettuce, tomato, cucumber, and carrot. The preparation is simple: mix the washed and cut vegetables, add an appropriate amount of salad dressing or olive oil and lemon juice for seasoning, and gently toss to combine.
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  Sour Cabbage with Pork Belly

  Suancai pork belly is a traditional dish primarily made with pork belly and pickled cabbage. The preparation involves slicing the pork belly, chopping the pickled cabbage, stir-frying the pork until slightly golden, then adding the pickled cabbage to stir-fry together. Finally, seasonings are added and the dish is simmered briefly to allow the flavors of the pork and pickled cabbage to fully blend.
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  Foie Gras and Caviar Steamed Egg

  A delicate steamed egg dish featuring foie gras and caviar, offering a rich, silky texture with luxurious flavors.
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  Foie Gras Caviar Steamed Egg

  Foie gras caviar steamed egg is a dish made primarily from eggs, with foie gras and caviar added before steaming. The eggs are beaten and mixed with an appropriate amount of water, then combined with finely chopped foie gras and caviar, stirred evenly, and gently steamed over low heat until the egg mixture sets.

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