No. of diners : 9
Average cost per head : $220
Corkage : nil
Food quality : 8.6/10
Environment : 7/10
Service : 7.5/10
Value-for-money : 9.5/10
Overall rating : 8.51/10
Hot pot used to be a seasonal cooking style in the olden days when we dine according to the weather and availability of food. However, thanks to genetically modified food, ease of transportation and the affinity of Hong Kong people towards hot pot, we can now have it all year round.
Old Man Hot Pot is in an old area of Hung Hom, despite its shabby environment and minimal service, the eatery extends across a few adjacent shops and stuffed with diners. Food must be the common reason that draws people here.
a) Poached Fish Skin鮮魚皮 ($70) – 8.5/10
b) Duck’s Tongue in Soy Sauce 鹵水鴨舌 ($70) – 7.5/10
c) Crispy Chicken’s Feet 爽脆鮮雞腳 ($60) – 8/10
d) Rice Cooked in Clay Pot with Preserved Sausage and Meat ($80), with Yellow Eel ($80) – 6.5/10
e) Hot Pot Soup Base with Crab and Tomato ($350) – 8.5/10
f) Hand-sliced Beef鮮牛肉 ($300), Beef Dices鮮牛粒 ($300) – 8.5/10
g) Minced Balls of Fish, Beef, Shrimp and Octopus鮮四寶丸 ($80) – 8/10
h) Pig’s Lung Slice白灼豬肺 ($70) – 8/10
Usually found in soup with almonds, slices of pig’s lung could be ordered for hot pot. As recommended by the waitress, they had to be cooked for 20 minutes. The lung was clean and the texture was good.
i) Chinese Chives Dumpling 韮菜餃 ($55) – 8/10, Shrimp Dumpling 水餃 ($55) – 8/10
j) Corn粟米 ($30) – 7.5/10
The corn cobs were not very sweet but the texture was acceptable.
k) Mutton Slice鮮羊仔片 ($75), Luncheon Pork 午餐肉 ($45), Tripe 鮮牛栢葉 ($70), Beef Bone Marrow 牛骨髓 ($70)
I haven’t tried any of the above but the smell of mutton fat melted in the soup was very intensive.
Supplementary Information:Q : When will I go again?
A : A large group of 8 or more gives more choices of food.
Q: What will I next order?
A : Better focus on hot pot stuffs.
Date of Visit: Apr 04, 2013
Spending per head: Approximately HKD220
Value for Money3
Keep it up!