Roast Pot    南燒北鍋   ( Relocated:  )

It was a cold evening and we wanted to have hotpot for dinner. We were trying our luck to see if they have tables because we didn't make any reservation in advance. Lucky us, the restaurant wasn't really full that day and we gotten a table without waiting.

Ordered for their signature broth (comes with some pork trotter, chicken feet, green veges, corn, tomatoes, etc in it) and some hotpot dishes to go with it:
-3 "combo balls" which consists of prawn balls, cuttlefish balls, and pork balls - good, nothing special to be mentioned;
- Fried and rolled bean curd skin - very good, love it. Crispy to be taken straight away, or can be dipped into the soup for 1-2 seconds to get a mixture of soft and crispy texture, ;
- Fresh prawns - very fresh, prawns were still moving (a little) when being served;
- Bean curd skin with fish paste - ok, nothing special to be mentioned;
- Pork stomach - ok, nothing special to be mentioned;
- Baby cabbages - ok, nothing special to be mentioned.Overall, the environment and service are much better compared to most hotpot places in Hong Kong - may be that is why the price is much more expensive? Food wise, pretty good, they emphasis on fresh and live seafood. We noticed that there were lots of photographs with Hong Kong celebrities pasted on the walls, not too sure if they are the regulars here..

All in all, good food, good service, pleasant environment, but pricey. HK$5xx for two person is almost twice the price for other local hotpot places. Do note that, we noticed a obvious "dry-mouth" feeling after the meal, so, people whom are MSG-sensitive would probably think twice before trying.

We booked in advance, and only had to wait a couple of minutes for our table. The place was full, on a cold Saturday night.

Environment is pleasant -- cleaner and more modern than many local hotpot joints.

We ordered a "duo" hotpot, with their signature broth (clear consomme with various veggies and tofu) and a "Malaysian satay" (not very spicey but lots of garlic gave it a great flavor). We enjoyed the variety and contrasting tastes of this combination.

Some really excellent hotpot dishes:
-- Pork-and-chive dumplings
-- Fried bean curd skin
-- Ostrich meat
-- Scallops

We found the Angus beef to be too fatty for our taste. (My companion said I should have ordered the "local" beef, which is a bit more expensive but also more lean. Live and learn....)

Thoroughly enjoyable food in a pleasant environment. The price was not cheap -- at $420 for two people it was about double what our local hotpot restaurant costs.

Note: This is not the place for people sensitive to MSG. After the meal, we all noticed a distinct "dry-mouth" sensation typical of MSG. It wouldn't stop me from going back, but people who are highly sensitive should look elsewhere.

The name Roast Pot intrigued me, so I went to try it.

I can see how it calls themselves Roast Pot as they are a subsidary of Tai Hing Roast, and this place mainly serves Hot pots, hence Roast Pot.

Another shop to compete with Little Fat Cow a few shops away.

Anyway, got some soy sauce chicken with BBQ roast pork.

I was expecting it to have the same standards as Tai Hing Roast, but it wasnt that good.
Ordering chicken is a gamble, it depends which part they give you.

My first impression here is obviously not that good, I got chopped up chicken wing, which is skin and bone to me.
I don't even know why they bother serving that, there is nothing to eat.
I wish I had just got only roast pork and rice, and it would have been much cheaper for $22!!!!!!!!!

Thanks for the bad impression, I was left drooling at La Creperie across the road!
Luckily the BBQ roast pork saved the day, the portion was quite generous and it was lean and juicy.
The ginger and spring onion was a bit weird, the oil sauce peanut oil which spolt the ginger and spring onion aroma.

The set came with VITA's low sugar lemon tea, basically it tastes the same as the normal one.