Xiamen's most expensive teppanyaki is really good. General teppanyaki is very boring, but it is presented in the form of French food. Needless to say, the environment is very luxurious and open on the first floor of a clubhouse. The waiter was very polite, our exclusive private room was very large, suitable for business banquets. The chef serves us exclusively. The fruit before the meal is also very delicate, and the hot and sour crony dishes in the appetizer are particularly delicious. The spotted shrimp is too fresh, seasoned with mustard honey juice, very appetizing, and the plate is particularly exquisite and beautiful. The basil green sauce is paired with various jams and fresh Australian straps, one bite, very enjoyable. The senbee meat in the soup before the meal is super, and the green is actually spinach. It's a bit like molecular cuisine, fun and fun, and the chef is also very friendly and can communicate casually. The main meal of the night, the foie gras was of first-class quality and was particularly fragrant after being fried and roasted at high temperature. With apple slices, yellow peaches and mulberry fruit mud, the most top-level German caviar was fresh. I like fresh wontons with a corn flavor, just as an over-clear side dish. Australia and cattle are M10 grade, the oil pattern is super beautiful, with crispy garlic slices to eat, the taste is excellent. The beef brain meat is rolled with fresh mango, salted pepper, with a little Japanese flavor. Don't put the plate too beautiful, I asked the chef whether he had learned French food, and the answer was no, or I admired it, and I was a self-taught person. Foie gras fried rice, the process is very enjoyable, I really like to eat this kind of fried rice with excellent technique, small foie gras is fat, and the rice is clear. The last iron plate greens clear the stomach. The dessert ended with a refreshing vanilla ice cream. Overall, I was very satisfied. Xiamen's favorite meal.