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2013-04-09
1319 瀏覽
Date of visit : 4 Apr 2013 (Thu) 7:30 pmNo. of diners : 9Average cost per head : $220Corkage : nilFood quality : 8.6/10Environment : 7/10Service : 7.5/10Value-for-money : 9.5/10Overall rating : 8.51/10Hot 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
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
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
An average dish.c) Crispy Chicken’s Feet 爽脆鮮雞腳 ($60) – 8/10
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
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
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
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
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
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
題外話/補充資料：
[i][b]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 stuff[/i]s.[/b]
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
