After more than three decades in other kitchens, chef Lawrence Mok opened his own teppanyaki concept in 2013. It was a bold move. Although the number of local chefs opening fine dining Japanese restaurants is on the rise, in 2013 Mok was something of a pioneer who deserves credit for defying the orthodoxy that a good Japanese restaurant requires a Japanese chef. Mok’s approach is brilliant in its simplicity: premier ingredients are cooked on the teppan grill with minimal interference, letting the quality of the produce shine and the heat of the surface do the work. The dining room itself is equally minimal: dark and sleek, designed to keep focus on the counter. Wine is obviously important and the menu is carefully curated with a focus on Burgundy and Bordeaux, while also highlighting some intriguing sakes for diners seeking something lighter.

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