Biography
Chef Terence has been working in the professional Japanese kitchen for over 20 years, and is a master in robatayaki. For private dining events, he is partnering with Chef Samson who he worked together for over 10 years in the oldest robata restaurant in a HK hotel. Chef Terence, Head Chef of the newly opened restaurant Danran, is now offering a limited time private dining service for Japanese food lovers. To book the service, please also book waiter service and tableware when you place the order.
Experience Highlights
Head Chef, Robatayaki Danran (2021 -Present)
Sous Chef,Robatayaki Restaurant, Harbour Grand Kowloon Hotel, Hong Kong (2013 - 2018)
Cook,Haraka Restaurant, Hong Kong (2006 - 2007)
Cuisines
Japanese
Spoken Language(s)
Cantonese, Mandarin, English
Chef's Note
In case there is any inconsistency between the translation of the English and Chinese dishes in the menu, the Chinese shall prevail
Booking must be made at least 4 days in advance.
Since most ingredients are seasonal and flown-in from Japan, chef reserves the right to suggest alternatives in case some ingredients become unstable.
Please reserved space for refrigerator and freezer.
All bookings must be made together with waiter and tableware services.
I will arrive 3 hours prior to the dining time for preparation.
I can prepare vegetarian menu for some of your guests, vegetarian guest does not counted for minimum guests number a menu requires.
For location that is not accessible by van/car, please contact Concierge for enquiry before placing an order.
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