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2020-03-22
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Amidst the fight against the coronavirus, we didn't want to cook at home and which seemed to be the safest option to eat out? Did hot pot actually seem ok because no one would touch the food right after cooking and before you put it into your mouth, as long as you don't dine in a big group? This place offering high quality food immediately came to our mind. Having tried both branches in CWB and Wan Chai, the quality of food was pretty stable so there was not much difference going to which branc
It was Sunday lunch and we came really early so we were the only guests to dine in so it should be very safe right?
As soon as we arrived, the server sterilised our tableware for us in a boiling pot in front of us. Quite considerate of them at such critical period indeed.
The broth was free of charge for lunch during this promotion period.
The menus looked pretty much the same as before. Instructions were clear with a recommended time to boil the food for each food item. There were options to choose half or full portions so that you could try more of different food items.
紅棗雪耳糖水
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Very shortly after we had been seated, 紅棗雪耳糖水 was served to us. It was not overly sweet at all and there were loads of 雪耳! Yummy!
皮蛋香菜鍋&番茄湯鍋
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Please note that there was an option to skip the spicy broth! This time we went for 皮蛋香菜鍋&番茄湯鍋. The tomato soup used to be the best but now 皮蛋香菜鍋 seemed even better! It was so good because it was not overly salty yet smelt so good of fresh coriander. The preserved egg was so fresh and of so high quality that the egg black was chewy and the egg yolk was so intact and thick. We finished all the soup after boiling the food, hopefully helping to 下火 after the hot pot.
We ordered 8 food items to share this time and as usual all of them were good.
手打蝦滑
$46
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手打蝦滑 was one of their 10 signatures and it was the best among all because it is so fresh and crispy with even prawn roes on them.
鴨血
$42
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鴨血 was also their 10 signature and we always ordered this one because it was so fresh and crispy.
鮮黃喉
$59
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鮮黃喉 was also one of their 10 signatures. It was the first time for us to try it. The pig throat was snowy white and was so fresh and crispy.
美國安格斯優質肥牛
$119
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美國安格斯優質肥牛 was also one of their 10 signatures and was reasonably lean yet tender.
曉宇嫩牛肉
$82
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This time we ordered 曉宇嫩牛肉 at a full portion rather than half. It had always been our favourite after first attempt because it was just so tender and natural.
美國桶肥蠔
$69
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美國桶肥蠔 was also our usual order.
Other new items we tried this time included:
大刀牛肝
$46
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大刀牛肝 had a quail egg on top which made it look so pleasant! The server asked us to mix the egg with the ox liver before boiling it. They actually looked like fresh beef in thin slices. Even when first eaten they tasted like a bit fresh beef slices. But after chewing the liver taste came out. It was ok even to me such a liver hater. They went great with the accompanying spicy seasoning.
手打香菜牛肉滑
$42
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手打香菜牛肉滑 was like those 山竹牛肉 dim sum but of course much fresher and of much higher quality. The texture was quite chewy too after cooking.
There were the seasonings on your table including garlic, sesame oil and spring onion. Please note there was a charge of $20+10% for these seasonings plus tea. The freshly chopped spring onion and garlic were both great while sesame oil was also delicious when mixed with the garlic as instructed on the paper on table.
Service was very attentive this time with very efficient serving of food. It was also a great place to chat with quite a lot of privacy and sufficient room among different tables. Hygiene was good too and everywhere was clean and tidy.
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