高流灣海鮮火鍋酒家  

K and I have been to this place once before and loved the satay soup base. Have been craving it for several weeks and decided to visit this restaurant again. We made a reservation for 8.30 and reached the place on time. However, we were made to wait for one hour despite making the reservations. The staff's explanation was that the customers were not leaving and there were few small tables. I don't think the explanation was acceptable as the place was clearly overbooked. There were several other customers waiting as well. What's the point of booking if we have to wait one hour for our table?

It's a real pity as the food was good and soup bases were flavorful. The razor clams we ordered were super fresh and sweet. I particularly like the meatballs with salted egg as well. K and I joked about opening a hot pot place next door and calling it 好過高流灣 just to 打低 the place. Just as we are unlikely to do that, we are unlikely to come back again either. It's simply not worth our time.

The grass is always greener on the other side. And it is the theory I have for restaurants on Kowloon side. That their food taste better, there are more choices and are better value. I hardly ever go to Kowloon side and I know little about the dinning scene. But Luckily a few of my Kowloon colleagues suggested we have our office NY dinner at this hot pot restaurant and I was really looking forward to the meal.

We arrived at 7 and although we booked a table, we had to wait a short while. The restaurant was packed and tables were closed together, we got quite a small table for 7 of us. The menu was full of things I had not seen before and was so interesting. We each picked a dish and asked for standard soup base. We prepared our own dipping sauce from different sauces and condiments including garlic, parsley, chilli, soy sauce, sesame oil etc from the sauce carousel. I was quite proud of my combination, salty, chilli and with a nice smell of sesame.My choice of dish was the loud bell, which are rolls of deep fried bean curd sheets with a sweet and sour dipping sauce. The waiter said to only dunk it in the stock for a few seconds, otherwise it will turn all soggy. The first time, I left it in the stock for too long and it went all limp and dripping. The following few times, I almost perfected the timing. It was so good we ordered a second plateWe had 2 plates of hand cut beef. This was the first one. I think the second dish was better. I always find that beef varies a lot from plate to plate at hot pot restaurants, even if you order the same variety each time. The beef here was GOOD. And beef is the most important aspect for me when choosing a hotpot restaurant.The following arrived in no special order:
4 types of ball: I couldn't tell which was which but assumed they were cuttlefish, beef, pork and prawn
Some bean curd sheet parcels. I think this was the most uninteresting and disappointing dish of the night, can delete for next time Mixed basket of mushrooms were good. I didn't have the fresh button mushroom which is normally my favourite but the ones I tried were fresh and good qualityTrying to remember what this was. The restaurant has lots of dishes like these which are not standard for hotpot restaurants. This one had prawn paste wrapped in bean curd with fish roe on top. Quite a good bite and tasted like cuttlefish balls inside Crispy fresh water fish slices were huge. The texture was crispy and the fish firm, you don't need to cook them for a long time. My only complaint was that the line down the middle was tough with bits of fish bones sticking out. I think the wonton like dumplings called Shui Gao was also my order. I was quite full by the time they arrive but they were nice, packed full of the right ingredients including wood fungus which gives them the correct texture. I had 2. I like all sorts of clams and whelk and not sure which one it is that my colleague ordered. But LIKEBy the time we finished most of the food, we were so full. The restaurant gave us complimentary transparent chewy red bean desserts which I saw were from Taiwan and came in a box stored in a fridge. If I see them on sale, I will certainly buy some home. A nice ending to a huge and satisfying meal.So, my theory was right, not only was food better on Kowloon side, the bill came to around $250 per head which is I am sure cheaper than what we would pay on the island.

WOW, if you love beef, then this is the place to be. The selection is amazing!! They have many various cuts and parts of beef that is so delicious and fresh. For example, I had beef utter for the first time. In case if you don't know, that's the breast meat of a cow. It was a mouthful of chewy fatty goodness. We also ordered other items, such as fried fish skin, tofu skin, dumplings, fish, etc. They were all good, but they all paled in comparison to the beef.

We also had dou fu hua for dessert, made fresh right in front of you. The texture was smooth and silky. But I was too full to truly enjoy this dish.

i just dinner here last nite..
food is quiet fresh...
but the service is not so good...especially a little bit fat girl server...
and the price is ok
six ppl...below 1000...
will be there next time for sure

i went there coz i saw the advertisment from the magazine~~
but i was so suprise!! coz the service there was brilliant!! the food was so fresh and tasty!! also, it wasnt expensive at all too!! it was quie cheap!!
one word!! excellent hot pot place!! i think im gonna go there from now on if i wanna have hot pot ^.^