Shima revamps its interiors and menu so that you can enjoy teppanyaki while smelling less like it
Shima has been around since 1980, nestled right outside the lobby of Goodwood Park Hotel but I never had the chance to go until recently.
I usually hate teppanyaki places as I end up smelling really bad when I leave but, at Shima, I was surprised that I didn’t stink as bad as I did when I left other teppanyaki places, thanks to the new air vents. Oh, the good food is also a plus point.
Dinner & a Show
Shima’s teppanyaki restaurant is decidedly traditional with a small show element. But don’t expect the showy USA hibachi restaurant shrimp-tossing at Shima. It’s a real restaurant, thank you very much.
The Shima Deluxe Set ($90-$200) is quite extensive should you wish to go the whole hog. A la carte items are available as well if you wish to have less. Apart from the teppanyaki goodness, Shima is also adept at sashimi dishes with fresh fish being flown in from Tsukiji Fish Market daily!
Great Balls of Fire
The appetiser in the deluxe set starts with a dish of tempura and seasonal sashimi. You also get to choose your own main course ranging from chicken to oysters to Australian or Japanese Wagyu.
Ready your cameras if you’ve picked the Wagyu. The chef flambés it with brandy and the flames are spectacular! I suggest you stand slightly further if you want to keep your eyebrows intact.
The beef is cooked perfectly to medium as well, despite the flaming treatment, displaying the skill of the chef. Other dishes included in the set are buttered scallops with lettuce, king prawns in creamy garlic sauce, Norwegian salmon simmered in house sauce, assorted vegetables, miso soup and garlic rice.
I loved the garlic fried rice for its simplicity and perhaps had more than I should have. At least it will help stave off vampires, or other unwanted attention.
Shima, Goodwood Park Hotel, Level 1, 22 Scotts Road, Singapore 228221, Tel: 6734 6281
By Cheryl Chia
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