This season, Causeway Bay’s Ta-Ke is presenting a new series of delicacies, crafted by the restaurant’s new teppanyaki head chef Chong Wai-Cheong. For 15 years Chong worked in a number of esteemed establishments including Chitose, Shikigiku at the Four Seasons Hotel and Ina by Inagiku. His expertise in teppanyaki and fondness for local ingredients are keys to offering guests a great teppanyaki experience. This summer, Chong is presenting a wide range of seafood delicacies including Iwagaki oysters from Iwate prefecture, as well as short neck clams and razor clams. Guests can also indulge in the restaurant’s teppanyaki signature such as grilled Australian wagyu beef tongue and jumbo kuruma prawns with crispy sakura shrimps. From now until June 30, members of the 1957 & Co. loyal programme can enjoy a buy-one-get-one-free exclusive offer on Ta-Ke’s premium seasonal teppanyaki menu.