胡椒厨房(PEPPER LUNCH)所有食物都以铁板呈上，这块以专利技术打造的铁板，能在70秒内达到260℃的高温，之后又将温度保持在80℃，长达半小时，其间客人可以根据个人意愿自由烹饪，由此烧出来的肉质嫩滑而不失口感。为了防止客人烫伤，细心的店家还在烹饪的铁盘周围加装了防烫纸圈。
厨房里有个胡椒、盐、芥末、番茄酱以及其他调味品的架子。
There is a shelf in our kitchen for pepper salt mustard catsup and other condiments.
采用马来西亚黑胡椒为主原料，在加入果汁调和口感佳、腌渍热炒、凉拌适宜。酒店饭店厨房的良好伴侣。
Based on Malaysia black pepper and mix with juice, excellent flavor and bright color, suitable for pickle and salt, hot fry and cold dishes.
用厨房肉锤，将鸡肉敲松、锤扁，至约0.5厘米厚，然后两面撒少许盐和黑胡椒，使入味。
With a meat pounder, pound the chicken breast to about 0.5cm thickness. Sprinkle on both side with salt and pepper to season.
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