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2018-01-04
5173 瀏覽
This spacious and well lit, hygienic, and Decently decorated hot pot restaurant that serves items to order which is a great idea to maintain good hygiene standards and freshness as compared to the self service types of steamboat buffets. Staff are consistently friendly and courteous. For HKD368/pax and 2.5hours, they offer a selection of broth bases heated on a built in gas stove , a compulsory once only serving choice of prime-cut meats with “Main Dishes” consisting of a shellfish platter, hand
For HKD368/pax and 2.5hours, they offer a selection of broth bases heated on a built in gas stove , a compulsory once only serving choice of prime-cut meats with “Main Dishes” consisting of a shellfish platter, hand-made meat balls and dumplings platter. Then last but not least the eat-all-you-can standard meats and vegetables menu with drink-all-you-can soft drinks selections and definitely the decently priced popular-beers section
The table is set with 6 rather standard condiments of onion shoots, garlic, coriander, cut chilli pepper, minced garlic. 2 bowls of soy sauce and a Thermospitcher of clear broth.
Their comprehensive 1 page menus allows easy ordering, starting from a selection of 10 different types of rich broth bases, apart from the fiery flavours of north eastern China, some are inspired by flavours from the Asian region, which vary in levels of heat from the spices and chilli peppers within, not forgetting the aromas well known to the region.
The broth selection is followed by a once-serving-only, prime cuts of either Iberico pork (Spanish black pig) or Angus beef; 1 portion of a selected meat per 2 pax.
Then follows another once-serving-only fresh ocean shell-fish consisting of 1 of each of each of the following. Abalone, small geoduck, larger geoduck, oyster, large clam(sub for muscles) and palm-sized scallop and prawn, platter on ice. And their acclaimed freshly handcrafted meat ball and dumpling platter.
We ordered the chicken with pork-bone broth infused with red dates, a clean broth, so as to taste the quality and freshness of the seafood and meats.
Appetiser was fried to order beansheet roll and fish skin, both about half a foot Long. Delightfully light and crispy.
The beef was of high quality, fresh, well marbled, tender and juicy, generously cut and ample portioned for 2 persons.
The shellfish were full of oceanic sweetness, the only small setback was that the large clams had a substantial amount of sand in them and the oyster should have been shucked upon order. But that’s just a seafood snob’s pen at work. The scallops and abalone were however the highlight of the platter, full and voluptuous, visual, flavour, mouthfeel, all in place.
The handcrafted meatballs and dumplings were freshly made. Beef ball, pork ball, chive dumpling, pork dumpling and prawn dumpling. The highlight of this platter, was the Chive dumpling and the fresh shiitake mushrooms stuffed with minced pork with a hint of pickled vegetables.
We couldn’t really order much from the eat all you can menu after the mains and decided on 2types of vegetables, the watercress and pea tips aka Dao Miu. Both were fresh, juicy green and crunchy, no signs of wilt Nor decay, served overflowing in porcelain slant lipped cups.
Dessert was a complimentary off the rack dark chocolate fondant cake sufficiently moist within which was decent and much welcomed at the end of satisfying meal.
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