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2015-07-03
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Recall from my childhood memory, we do hotpot only in Winter when its cold, in order to keep us warm. But Hkers are so used to having hotpot anytime right now considering that we can just have the air con on and enjoy! Normal hotpot wth soup base is good, but chicken pot seems very tasty too, and now, we have “steam” hot pot becoming the trend! This is indeed my second attempt of steam hotpot, the last one was a korean style one, this time more of the HK style.We got a few snack items before our
We got a few snack items before our hotpot feast, chicken gizzard! The sesame oil make it smell so good, added some seasoning and white sesame it is just an easy dish to serve cold, oh right, I need a beer I guess?
Single bone-in wings, crisy crust and still juicy!
Pork stuffed in lard sausage, not finding it very oil, it is kinda filling and another good companion for alcoholic drinks!
Here we start our deluxe steam hotpot journey, the waitress will filled some rice in the pot, and place a piece of lotus leaf in the steamer for us to steam the seafood. They provide a table for all the customers as a reference cooking time for every of the product. An a timer will be given so we can time it to ensure the stuff is not overcooked.We have assorted shellfish in our meal. Conch, a selection of different species of Clams, giant clams, shrimp and Mantis Shrimp. They are fresh and tasty , don’t get freak out if you see those shrimp and Mantis Shrimp is dancing when we throw it in the steamer, they are JUST THAT FRESH.
We also have half of those local sea crab, they are probably freshly chopped in half, there were still “moving” when they were served on our table. Fresh and sweet with a significant amount of crab roe.
And we had a giant fish as well, I was a bit worried since it is huge, and I prefer guai lo style fish (fish fillet) unless those bones are very easy to locate and take off. This is a huge fish and I didn’t encounter a lot of problem picking up the fish bones, the meat is fresh and sweet that made me a happy child tonight. (It’s good to share for 6 pax, cost approximately 400 since every fish weight differently.)
Seafood is definitely good for steam and eat fresh as the flavour of the seafood will not be diluted like if we dip them in the hotpot soup base and cook, how about meat? Meat can be good friends of this steaming hotpot too.Beef was served! They are not the fatty bit but carries a very strong meaty flavor. Cooked nicely and not overcook so still taste kinda silky.
The marinated chicken was cooked together with their handmade noodle, they were just sooooo good. The chicken is fully flavored and smooth in texture! Yum!
The noodle that place underneath the chicken absorbed some of the chicken fat , the waitress serve us with their signature chili sauce and this stirred noodle are spicy but tasty.
Before having the seafood “soup” congee, we gotta mention the steamed sticky rice with preserved vegetable with spring onion, didn’t think of this dish would ever exist in hotpot. It was good in terms of it taste, guess it has been slightly overcooked so it was relatively sticky. Still, we liked it a lot.
Lastly all those steamed seafood juice helped contribute the “congee” added in some veges and give it a little stir we are done. We tried the original flavor of the sweet “seafood soup” congee, and then we added their homemade preserved vegetable to consume the congee. It was nice but we were too full to consume everything tonight.
It is a very decent and interesting experience for another style of “hotpot” , the seafood congee taste differently depends on the type of seafood that we steamed. The seafood was fresh and tasty and the meat part also did so well. Average spending approximately $400 per pax depends on what we order, not cheap in Hung Hom area but reasonable enough, a full house on a weekday during summer, is a proof of how popular this place is.Oh yeah, rather than beer and soft drinks, they do home brew herbal teas too. Not too sweet and is a good match for hotpot.
張貼
