Who knows after my first experience at Shogun in the States from a few years ago I finally stepped my foot into the Shogun right next to my place.

A few bloggers and I were invited for a meal as a token of gratitude to review their salad dressing soon to be available in the market. It was my first time to actually meet other food bloggers. I think Shogun is the perfect spot as it allows no awkward silence and perfectly breaks the ice for you! How is that? Well, Shogun offers great entertainment while preparing the meal right in front of your eyes. The chefs are amazingly entertaining and know how to interact with the crowd. I was very impressed every chef knew how to adjust their jokes accordingly.

The vegetable soup. Oddly, we were explained that the soup base was duck (or was it chicken…or pork…) – my point is it is meat base. How ironic.

Although it was a clear soup, it tasted rather heavy and made me even more thirsty. I wasn’t expecting that at all.

The salad is very basic, but the salad dressing changes everything. Sadly, there was just too much dressing, drenching the cabbage. I wasn’t able to appreciate the salad nor the dressing.

Little note, my opinion on this salad dressing is not conclusive. I will be reviewing it in another post 🙂

This is my favorite dish of the evening. Baked lobster tail with cheese, scallop and crab stick.

And the show began!

I like how the chef can hide nothing from us! we know exactly that goes into our food, which can also be bad sometimes, especially if you are a picky grease eater like I am.

The shrimps. Tasted like over buttered stir fried shrimps, which is basically how they cook the rest of the meal. If you love butter, you won’t mind! It smells incredible, but the amount of butter that was put in it just gave me heart attack (you can just tell but how shiny it is). But I assured myself that most restaurants do the same, but this time, I can simply see it in real action.

Stir fried vegetables. You saw the fire in the picture above. Well, there was a great amount of oil to create that fire, and all that oil was in the onions. Fun to see fire…but I rather not too keen on consuming the onions.

We were given a thick piece of steak! I was extremely excited to try because the chef was explaining how this particular part of the meat (I could not understand which part it was exactly) was especially tender. He seemed very knowledgeable with steaks, explaining in great details how to cook them. However, I was greatly disappointed…

The steak was way too cooked for my taste, but remained very tender. This is especially good for people who love their steaks medium well to well done.

All seafood lovers know that seafood should not be cooked well done, and these scallops were just borderline over cooked. Luckily, I was still able to enjoy the scallop texture.

We finished the course with a very refreshing vanilla and orange sorbet.

Shogun may not offer fancy cuisine, but it really does offer a unique experience unlike others. The staff is very friendly and they know how to personalize every table, so that we feel very special. They even took a picture of our table and then quickly printed the picture for each of us. This is perfect for group diners and birthday parties.

Zuuchini