287
4
4
3-min walk from Exit B, Causeway Bay MTR Station continue reading
Telephone
25438222
Introduction
The interior design of restaurant is inspired from old Hong Kong style, and it mainly provides hotpot in Hong Kong style. The most popular soup is Chicken and Fish Maw with Shark Fin Soup, using a whole chicken to stew the shark fin soup. continue reading
Opening Hours
Today
17:30 - 22:00
Mon - Sun
17:30 - 22:00
Payment Methods
Visa Master AlipayHK Alipay Cash UnionPay
Other Info
Prevention of disease
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
Reward Dining Points
Delivery
10% Service Charge
Outdoor Seating
TV Broadcast
Spot payment
About Reward Scheme
Review (306)
If you are looking for the perfect spot to get cosy for this chilly season, look no further. The name of this hotpot restaurant literally means “to get boiling (and steamy)”... which also happens to be a pun of the popular local Cantonese slang that means “to cheat on your partner”... hahaaha (Don’t ask me why... it is what it is... so this could be the only place where u could “cheat” legitly without actually crossing the line... if you PUN-derstand what I mean...) Before going onto the food, first up, the environment is really nice with all the old school cheesy Chinese tag lines in colourful neon lights, which is highly befitting of the “boiling/steamy” theme. There are various instagram worthy photo spots, which will bound to earn you lots of likes! Food wise, we ordered a two person set menu. We picked the tomato pork rib soup as the acidic sourish flavor would be highly appetizing. My favorite is the angus beef as it melts in your mouth, there’s that beefy and fatty aroma that lingers in your mouth after. Be sure to go to the condiments section to mix up some soya sauce, spring onions, fried garlic and chili bits to spice things up. Following which, we had razor clams and they were nice and chewy. Careful not to dip them too long in the hot soup or it could turn out to be too tough for one’s liking! To balance things up, we have also got a basket of assorted mushrooms and hand made squid balls to soak up all the richness of the soup. There’s also the yummy hand made beef dumplings which should be a house speciality, as the typical dumplings are usually made of pork only. To sum it up, I have had a very good time embracing the local hotpot culture, in a very chill and comfortable setting. Would highly recommend this place both to my local and expat friends! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
慶祝好朋友生日來到去滾食晚飯,打邊爐可以邊涮邊食邊傾,可慢慢詳談一番。餐廳裝潢好特別別緻,利用霓虹光管做主題,色彩繽紛,加上港式文字意思好攪笑,好有香港懷舊地道色彩,影相打咭一流。**調味醬是自助的,按下自己喜愛而調配所謂混醬。**店好細心, 給每人有一件一次性肚兜圍裙,可防整污衣服。**朋友不食辣,所以選擇清清地湯底【蕃茄豬骨薯仔湯】這底湯有大量蕃茄丶薯仔及大大件豬骨,清清甜酸地味道,當然烚前,飲下啖湯先。**點少得火鍋配料*【安格斯手切肥牛】肉質紅色的,見平均分佈油花,尤如粉紅色的葉片上散落者雪花一般。這肥肉有嚼口好鮮嫩,濃濃牛肉味,格外香濃豐富,放入湯中輕涮,令人垂涎三尺。**【聖子皇】記得不需要將聖子皇涮太耐啦!入口彈牙爽囗,好味鮮甜新鮮,是我及朋友至愛食的海鮮之一。**【手剁牛肉餃】 + 【手打墨魚牛丸】這手剁牛肉餃餡鮮嫩多汁,具香濃牛肉味,不過水餃皮略厚皮。這墨魚丸彈口好味,內有粒粒墨魚好有質感。**【雜菌拼盤】這雜菌十分新鮮, 是打邊爐不二之選。**【南北杏雪梨水】南北杏雪梨水是秋冬必飲,可清熱解燥,潤肺養顏之飲品。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
入秋真係好想好想打邊爐呀! 今年沒有好像以往一般食得那麼密, 唯有揀一間好吃的好好補償! 想食好西, 真的要來金朝陽我們揀了一間有主題的火鍋餐廳, 名稱叫 “去滾” , 讀完很想笑出來, 大堂已經有好多gimmick 既 tagline, 真的唔滾唔知身體好, haha!入內很喜歡餐廳的天花設計, 寫了很多對聯, 十分押韻好玩 而且坐位也很寬敞舒適, 很適合很同事們放工舒壓呢 為搏紅顏一笑, 點餐紙也很有 gimmick, 叫 “去滾夜報” , 每道菜也另起名堂 每位客人更會派有一條“肚兜”, 保持衣服整潔 客人可以戴著口罩, 去自助醬料區, 排列企理, 有炸蒜, 炸蒜片, 芫茜, 沙茶醬, 胡麻醬, 蔥, 生蒜, 指天椒, 薑蓉我們叫了鴛鴦湯底 : 蕃茄豬骨薯仔湯 + 秘製沙爹湯(密密翻啅湯)蕃茄豬骨薯仔湯 – 蕃茄超多呢, 但不會令湯底帶酸, 是四季常湯, 裡面仲加了豬骨湯, 營養豐富,美味可口秘製沙爹湯 – 這個湯底有驚喜, 沙爹湯底有豬皮, 超甜的白蘿蔔 安格斯手切肥牛 手切的肥牛油花明顯, 牛肉肉味香濃,軟滑但有咬口, 真的是火鍋必備呀聖子皇 鮮甜爽口, 餐廳已經拆肉方便打邊爐 , 聖子皇肉質以鮮嫩為名, 輕滾一下, 即成世界上最鮮甜肥厚的貝類手剁牛肉餃包得飽滿實淨, 口感最好, 鮮嫩多汁沒腥味, 好吃調餡真的是關鍵手打墨魚丸 真材實料, 爽口彈牙, 丸子面鋪滿一層厚厚蟹籽, 加入墨魚軟骨後層次更豐富雜菌拚盤 哩個拚盤的菌很肥厚新鮮, 有益又健康, 吸收了美味的湯底, 很好食!飲品都合時令很飲 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2020-11-19
619 views
銅鑼灣區有好多火鍋店選擇,而呢間就打卡位超多,走型格懷舊路線。.先係係牆身有霓虹燈大招牌,懷舊得黎又摩登。.其次係天花既鬼馬字句,又係引你係影相。.然後坐低後就睇餐牌啦....又係心思之作!「去滾夜報」介紹既d火鍋湯底、配料都配左鬼馬既名,玩晒食字,令你「去滾」滾得特別開心。.朋友唔食辣,湯底揀左蕃茄薯仔豬骨湯,足料湯底而且飲過係冇味精既,健康!不錯!.跟住就叫左一碟安格斯牛肉,睇相都見到d雪花,脂肪比例都算平均,掂。.店員介紹今晚大蟶子皇新鮮,即刻一人一隻。.新鮮冇沙既蟶子肉厚而鮮甜,果然冇介紹錯。.試埋佢地既手工餃同手打丸。手剁牛肉餃牛肉餡滿到就快逼爆,剁牛肉好有口感。.手打墨魚丸墨魚滑加上墨魚肉粒製成丸,彈牙。.為左健康,我地仲叫左長生不老雜菌拼盤、蒿筍片同埋 嫩滑台妹鴨血,新鮮菌類及蔬菜同蕃茄湯好夾。.冬瓜薏米水(樽)打邊爐熱氣麻,梗係嗌番d健康飲品清熱解毒,不過呢樽飲品都偏甜既。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2020-11-09
875 views
豬小姐豬先生又食最愛 打邊邊!今晚過海尼到「去滾」環境摩登懷舊 大玩復古風格特別喜愛霓虹光管裝飾加鬼馬字句 vintage得尼夠抵死我地order左二人套餐冬陰功海鮮湯底令人一索開胃 湯底裏有蕃茄 草菇 蝦 蜆同大量香料 當湯底滾起嘅時候 酸辣香氣撲鼻 胃口即時大開湯底偏辣 好彩有蕃茄嘅酸中和一下值得一讚嘅係蜆肉 非常之新鮮且帶有海水嘅鮮甜安格斯手切肥牛擺盤相當架勢 手切成薄片嘅肥牛鮮紅鮮艷 雪花紋路有致 肥瘦均勻有強勁嘅牛味而不羶 質素唔錯聖子皇咬落爽口彈牙 唔需要點豉油都夠哂鮮美新鮮 滾一滾就食得手剁牛肉餃餡料包得飽滿實淨 係實的的嘅手作牛肉餡 不過餃皮就比較厚身 薄一點會更好手打墨魚丸鋪滿蟹籽 咬落好有口感而且爽彈 加入墨魚軟骨後層次更豐富 更有嚼勁長生不老雜菌拼盤有唔同種類嘅菇菌 例如冬菇 金菇 秀珍菇菇菇加落酸甜香辣嘅冬陰功湯底 湯底甜度即時上升五穀雜糧糕即係煎堆仔 細細粒嘅波波球包圍著爆香嘅芝麻再拎去油炸 咬落煙煙韌韌卻沒有丁點兒嘅油膩感 紅豆餡又不太甜 大愛飲番兩杯野滋陰下都要嘅 羅漢果茶有潤喉清熱嘅作用 重重嘅羅漢果味豬先生話好南北杏雪梨水係秋天必選 滋潤養陰 為乾燥嘅秋天去dry氣靚環境加肥食伴配美食 have a great day tonite continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)