[Photo provided to China Daily]

Imported seafood, meat, vegetables and wines are grouped in three 12-course set menus, priced at 599 ($94), 799 and 1,299 yuan per head.

We chose a 799-yuan menu that was a luxurious selection including Australian wagyu beef and lobster, big scallops, pine mushroom (matsutake), termitomyces eurhizus, ginseng and codfish.

The chefs, who have been in the profession for years and are trained by a Taiwan master chef, considerately explained their technique and how they cook to ensure there is no smoke to bother diners, while they used cooking spatulas in creative ways to prepare, cook and plate our food.

Everything was so fresh and appetizing as the colorful delicacies sizzled on the light-gray iron plate. There were snacks and cold dishes already on the table, including fresh-made bread, pickled chili, salty boiled peanuts, and cucumber. Waitresses also served us with Caesar salad and sashimi of salmon, prawn and oyster. The salad was crunchy and delicious, while the salmon and shellfish were equally fresh with a touch of sweetness.

My favorite was the tender and juicy Australian wagyu beefsteak, which the chefs cut into small pieces and served with rose-colored salt and grilled slices of garlic and onion. The beef was so tasty that I didn't even add salt.