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Steam hot pot has been appearing in Hong Kong F&B scene quite rapidly this past few years. It was not those traditional hot pot which we have last time, rather the new style. Uncooked rice was placed all the way at the bottom while diners are still enjoying their food one by one. By the time all dishes are finished, the rice has turned into congee at the base for us to finish off. During this rare occasion where my friends organise for a meet up, i had no choice but to oblige. This restaurant wa
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Steam hot pot has been appearing in Hong Kong F&B scene quite rapidly this past few years. It was not those traditional hot pot which we have last time, rather the new style. Uncooked rice was placed all the way at the bottom while diners are still enjoying their food one by one. By the time all dishes are finished, the rice has turned into congee at the base for us to finish off. 

During this rare occasion where my friends organise for a meet up, i had no choice but to oblige. This restaurant was located at the bustling area of Tsim Sha Tsui, which is very convenient. It was very spacious and we are able to enjoy our conversation throughout the night. 
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For their hot pot set, there are 4 selection: $398, $498, $598 & $698. All set required a minimum of 2 person to dine. For those who are not interested in their set menu, they can go for their ala-carte menu as well. For diners who liked and shared their Facebook page, they will give 5 pieces of clams for free. 
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All the utensils and plates are placed at the tables and the waitress will change our plates from time to plate. The hot pot was monitored by a timer, which made the staff's job easier. Our food was done by the waitress throughout, thus we need not hand on at all. 
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For taking their sauces and tea, there is a surcharge of $28 per person. There is a wide selection of sauce for us to choose from, but i feel that by having seafood hot pot, it will be best to eat it fresh, without any sauce added. 
Clam
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Clam - First up is 2 types of clams, 6 pieces each. When the time is up, all the clams are cooked with the shells opened up. They are both juicy and sweet, with some water at the shell to drink off as well.
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Truffle steamed scallop
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Truffle steamed scallop - The chef is not stingy on the truffle. There is almost 1 spoonful of truffle placed on top of the scallop. Taste of truffle seem to overwhelm the scallop, which was strong. Vermicelli was soft and scallop was juicy as well. I enjoyed this dish quite alot. 
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America Oyster - Ginger was placed on top of the oyster to steam together to enhance the flavour. The size of the oyster was quite huge, and it was juicy and sweet. Because of the ginger, some of the water left on the shell was tasty and clear. 
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Boston lobster - Personally, i preferred lobster to be steamed than boiled. The meat is more tender and it preserves a little more flavor. 
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Zhuhai crab - The size is smaller than usual and even though it is quite juicy, there is not much meat in it. 
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Crystalline iceplant - It is not that often i can see this vegetables selling in restaurant, thus i immediately ordered one when it is available. How this vegetables is named is because of how those ice particles are formed on the plant. It was crunchy and fresh, definitely one of the best. 
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Pork - I do not know what is the sauce on the pork, though i taste sometimes like satay sauce. The meat is tender, but i find the taste of the sauce rather weird. 
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 Pumpkin pork bone congee - Lastly, after we are done with all our seafood and stuff, the waitress opened up the lid at the bottom of the hotpot and what appear in front of us is a pot of congee. There is pumpkin and pork bone inside the congee as well. Rice is fat and soft, cooked just nice. The only thing is i do not taste much seafood essence in the congee, since it was supposed to drip all the way to the base.   
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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