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2009-12-20
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愉記 (Yu Kee) - the English translation is my own. There is oddly no English version of the name. But so what. When you think about the quintessential Hong Kong hot pot, it's about the beef, the soup base and of course, the ability to concoct your own dipping sauces with the variety of condiments they present you at the start! Soya-sauce based with a splash of vinegar, topped with thick sesame sauce, and given the added kick with freshly cut chillies and coriander and spring onions. For the b
Yu Kee may not always have the best beef but it is pretty darn good. And coupled with the best satay soup base, it is already half way there. The other special is the crunchy carp chunks - if you like fish, ask for the belly parts - smooth and crunchy at the same time.
Of course, the shrimp, cuttlefish, and other freshly made meat balls are competent and tasty too.
My personal thing is to have a half-and-half (no not milk). Half satay and half clear soup base like (coriander and century egg works). Enjoy the above good stuff, add other flavour enhancing or texture making ingredients like radish, fresh bean curd sheets. End off with satay-laced vermicelli (my Singapore roots) and instant Nissin noodles (my Hong Kong influence).
Burp up all with a regular bottled Coca Cola .... ahhhh.... let it all settle before putting on your hot pot smelling coat and heading out to brave the cold once more.
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