I'll probably be viciously attacked for saying this, but this is a borderline scam. That amount of lobster and steak should never, *ever* cost that much: as for the "art" behind the preparation, I've seen street food artists do better with 5$ dishes. This is literally a tourist trap.
I've gone to so many great hibachis and solid lobster at the very most will be $70. Show and everything. Also the wagyu steak was so thin? Wtf? I've seen another guy's channel who goes exclusively to expensive hibachis and a FAT wagyu will be like 150-200
lobsters are threatened with extinction today and, as far as I know, we only have 221 lobsters worldwide ... well, 220 considering that this guy ate one
How that lobster was cooked felt like this guy is a character in a spy movie and it's the scene where he has to pretend to be a chef to not blow his cover.
You never want food to cooked in front of you. It never cooks. And you get hungrier by the smells and it still isn't cooked. Not what I would call fun.
You're better off with a burger. This restaurant is way overpriced. There's a reason why they showed the docket receipt in this video and they never do that normally.
@@fuentesramen Bro I’m not even over 110 pounds and I can agree that Is definitely a tiny amount of lobster. Also eating a lot of food doesn’t instantly mean you’re fat, it’s up to what you eat and how you exercise later, or just your body type.
Was anyone else screaming at the screen, "YOU'RE OVERCOOKING THAT LOBSTER!!! YOU'RE OVERCOOKING THE PRAWNS!! ADD MORE THAN A DROP OF SOY SAUCE TO THAT FRIED RICE!! WHERE IS THE OTHER LOBSTER TAIL??!!" For that much money, there should've been at least two lobster tails, some really nice sides, and a show afterwards!🤣 Seriously, I kept thinking to myself, they're really just paying for the "chef" to twirl his spatulas and spin eggs on the flat top. But I know that our Dancing Bacons knew that, and they were making this to educate, as always. I love Mr. & Mrs. D.B....her reactions are worth every penny!!😊😊💜💜💜
Guys got skills!, what's important here was that you both enjoyed your meal!. I have never tasted wagyu beef but I sure want to!, it looks like great beef. 🥩
@@firestorm1238 With how she said it tasted bouncy, usually a sign of it being overdone. Tastes rubbery. Kinda like overcooked eggs. Some dont mind it, others do
gotta remember melt in the mouth isn't always what people want (some might take this texture as mushy), as an asian who loves texture, slightly over cooked isn't the worst thing in the world
Well bouncy in Asian countries is kinda more like saying springy and fresh. I think it’s something like “chu-chu” in Japanese? But I agree the lobster may have been overdone. Still a lovely fancy restaurant. Way better quality and atmosphere than places in the US
I’ll be honest…I don’t, for the life of me, understand why this costs THAT much. I went to a hibachi grill a week or two ago and I had filet mignon and shrimp. Now, I know it’s no wagyu steak or whatever, but that was about a $50 after tip for me. But for the amount of food I got in total, I’d call that easily worth it. But the outrageous prices that these teppanyaki restaurants seem to charge for things just seems WAY TOO overpriced.
Thats what i thought, but then i realized for that price everything has to be perfect, in case customer decide to lick those claws so it taste good idk😂
@@mukundshukla5097 You cared enough to respond. Don't be mad at me because the only person your parents could get to marry you through an arranged marriage was your sister.
Lobster fact: Due to an overabundance, lobsters were commonly served in prisons. In fact, eating lobster was even recognized as such a cruel punishment that state laws actually instituted a maximum limit of 3x weekly lobster, as any more would be intolerable and unjust. 😱
lobsters are threatened with extinction today and, as far as I know, we only have 221 lobsters worldwide ... well, 220 considering that this guy ate one
Come to Maine (USA). You can find lobsters like this right off the boat for $17 per pound (some even considerably less!). Very "no frills", you steam them or boil them, break them apart with your hands, and just LOVE the flavors.
Yes, that just fit into the idea that it's more about the show than anything else. I wouldn't have minded the egg show if it didn't end up forcing the chef to keep removing eggs shells from the eggs cooking.
@@nanoflower1 Exactly, the trick was a nice touch (I've seen it done masterfully many times with tons of iterations as well). However, when it's not properly executed and then comes with a slurry of seasoning-shaker spins, spatula flips, and confusing knife twirls you begin to realize that this place is more bark than bite. It's a pretty heftily priced bark too in my opinion for an all-around "so-so" performance.
@Bass Slapper I wouldn’t tell you anyway. You know how the social media community is these days. There would be protests in front of my restaurant claiming i was anti-asian because i criticized an over cooked lobster. It’s not the prestige you should be concerned with, its the experience, technique, creativity and consistency you should be most impressed by. You can get a sub-par meal at a prestigious restaurant and a phenomenal meal at a hole in the wall cafe. And vise-versa of course. I treat everything with the utmost care seeing it’s sacrifice allows me the honor of showcasing its glorious celebration of life and contribution to this world. If someone wanted a lobster cooked like that, me and my crew would hold a vigil and apologize to it for a customers lack of taste and culture. Actually, that’s true.😂
Well, the shells are seasoned so when you pick it up to crack it open your fingers will catch the seasoning and ince cracked notice how damp those fingers got thus attracting more seasoning from the she now those very fingers are holding claw meat
@@NghiaNguyen-hq2im most places would talk too you and make onion volcanos and do magic tricks go search up some others online and you’ll see the difference
Wow, 20:57 - the lamb rack. I, as an Australian (who eats lamb basically every week), thought that this dish would be at least $50 USD based on what they charged for the lobster! Even here in Australia where some of the best lambs are grown (and are actually sometimes frozen and exported to Asia, the UK, the US etc), the price of just the amount of raw meat that the cook used would be around $15 USD.... so I'm surprised to see that the dish didn't go up to $50 USD.... Again, based on the lobster. [Fun] fact: I cooked and ate a pretty big lobster just the other day. It cost me (including the butter, oil and spices to cook it in) a total of $39 AUD - literally $25 USD on the dot as of today's conversion rates!
Damn this place is SCANDALOUS. Overcooked shrimp AND lobster? Once that tail starts curling like that, it's over lmao. I could find a lobster 5x the size of that one and still be cheaper and it would be cooked way better. This chef has no clue what he's doing. Dude seasoned the shells as if pan searing shells with salt was gonna give the meat inside it flavor lmao
@@ryner421 don't need to know much about cooking to know overcooked food is bad and seasoning a shell does nothing to the meat. Imagine seasoning an unopened egg and then amazed that the actually egg white has no flavor
@@eduardopadilla9958 I can get a much better and longer show for about $15. I suppose it's better than the restaurants that say you're paying for the presentation on the plate than for the portion size, but it's still for people who have more dollars than sense. Not to mention I've been to little hole-in-the-wall joints that serve greasy burgers and fries for a few dollars and they had cleaner grills than this guy is cooking a $375 dinner on, it's an embarassment.
My toes cramped up from that overpriced cringe moment too lmao. I especially loved the part where he seasoned the claw shell too. I bet that shell was delicious.
@@kumd you are aware it’s more about the experience than eating cheaply you wouldn’t go there just for a quick cheap meal it’s something you do once at a special occasion and while the lobster really has no excuse for being that much regarding the rest of the meal you are still paying a top notch chief it ain’t gonna be cheap
@@bruhmomentonumerouno5708 I am fully aware, and he looks like the intern to me. This part especially was painfully cheesy and I can’t see any “chef” seriously doing this type of thing. This is something I would expect from a $30 buffet in Vegas.
I got an 800 gram lobster at Christmas time. I used the head and legs to make lobster stock which is used in a Laksa. It was so good! My lobster only cost $69 Australian dollars though!
The price is more about the “show” the chef is doing! The metal banging against each other. His arm movements. The bottle throwing skills. The fire, the bearing heart. It’s not about the food. Because when you heard a lobster, steak you automatically thinks of it being expensive. Great entertainment + food = 375.
If you are able to travel to Bangkok from Singapore, I highly recommend trying the special all you can eat from Honmono Sushi. For about $220 USD per person, you can order anything off of their menu and enjoy for 2 hours (it is not buffet style but ordering off the menu). This includes unlimited A5 Matsusaka steaks, lobsters, and all sushi and sashimi imported from Japan. I have been there and was quite impressed with the quality. (Several reviews in Thai are on RU-vid. You will be the first review not from Thailand).
@AstolfoLover69 I don't live in Thailand. In addition, there are tons of filthy rich people in Bangkok that can easily afford to eat extravagant meals according to RU-vid video reviews.
I feel like the food is overpriced for such a tiny portion. If they gave each of you one whole lobster, then that makes more sense. However, the food looks really good!
It's not even an expensive restaurant. Looking at the bill at the end - all items are ok-ish priced, except for the lobster&wagyu which are apparently luxury items and priced as such.
In this video, it says "teppanyaki", but this is also a dish that imitates Japanese teppanyaki. Upscale Japanese teppanyaki does not place dirty condiment containers in front of guests or cook on an unpolished iron plate. And they definitely don't spoil food like this.
Without some truffles or caviar involved, this seems like a bit too much money for what it is. Still, good to see you really enjoying that RU-vid money!
Way too much for a small lobster. Even in the US that is expensive. Also they Over cooked it....it had to be like chewing a rubber band. I still love your video, this is the first time that watching has given me a place NOT to visit when I come to Singapore. Every other place you’ve shown I want to see...go to...eat at!!!! ✌🏻💕😊
@@samtheman8110 Umm… I did. I graduated from Le Cordon Bleu program of PCA in 2004. Next time you decide to comment, think before you speak. “hehe…comical”.
This lass tasting the food is adorably cute, I would love to cook for someone who reacts like that. I can't cook Asian styles but I'm pretty good at Italian pasta, seafood and old fashioned English style recipes, Shepherd's pie, fish & chips etc. I can make gelato and Tiramisu too. I really want a grill like that, it's so huge! I have no idea what I'd cook on it but I want one anyway.
$152 for poor mans food (Lobster). When the rich get a taste for what was once something considered food for poor people...poor people lose another choice of food.
