Old Man Hot Pot's Reviews - Hong Kong Style Hot Pot in Hung Hom - Hong Kong Restaurants Guide HK Restaurant

Date of visit : 4 Apr 2013 (Thu) 7:30 pm
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

Poached Fish Skin

Other than hot pot, this Old Man also serve some classical appetizers such as this poached fish skin commonly found in traditional rice congee restaurant. Of course due to hygiene reason they won’t serve them raw. Instead the fish skin was still crunchy after poached quickly. The abundant slices of spring onion and sprinkle of sesame seeds added additional flavour to the dish.

b) Duck’s Tongue in Soy Sauce 鹵水鴨舌 ($70) – 7.5/10

Duck’s Tongue in Soy Sauce

An average dish.

c) Crispy Chicken’s Feet 爽脆鮮雞腳 ($60) – 8/10

Crispy Chicken’s Feet

As it’s named, the chicken feet were crispy, very spicy for me though.

d) Rice Cooked in Clay Pot with Preserved Sausage and Meat ($80), with Yellow Eel ($80) – 6.5/10

Rice Cooked in Clay Pot with Preserved Sausage and Meat

Marketed as “must try” items with big photos on wall, they disappointed me as the rice was too moist though with a thin layer of burnt rice at the bottom of the pot. And the yellow eel was too skinny. Both not worth the price.

e) Hot Pot Soup Base with Crab and Tomato ($350) – 8.5/10

Hot Pot Soup Base with Crab and Tomato

I guess half of the diners come here for this soup base. A whole meaty crab肉蟹 was used for the soup. Tomato, spring onion, Chinese parsley, soya bean sprouts were used. The soup was sweet and delicious. The crab was fresh and filled with crab’s fat.

f) Hand-sliced Beef鮮牛肉 ($300), Beef Dices鮮牛粒 ($300) – 8.5/10

Hand-sliced Beef, Beef Dices

Very fresh beef, tender and not with much fat. However, just like rum steak that the flavour is not very strong.

g) Minced Balls of Fish, Beef, Shrimp and Octopus鮮四寶丸 ($80) – 8/10

Minced Balls of Fish, Beef, Shrimp and Octopus

The texture of all the minced balls but fish balls were sinewy.

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

Chinese Chives Dumpling, Shrimp Dumpling

Unlike the traditional ones that come with shrimps or pork, this dumpling was simply made with Chinese chives that gave a unique smell if you could stand. The dumpling was of in the northern style with a pretty thick pastry.

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.

04.2013

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

Other Ratings:

Taste

4 |

Environment

3 |

Service

3 |

Hygiene