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2023-11-04
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I recently had the opportunity to try the Hong Kong style hotpot with a unique soup base of pepper chicken and pig stomach in Causeway Bay. The restaurant was decorated with year 90s neon light, which bring you a strong Hong Kong accents in the 90s.Soup Base:The highlight of this hotpot was undoubtedly the flavorful soup base. The combination of pepper, chicken and pig stomach created a rich and aromatic broth with spicy tasteIngredients:The hotpot offered a wide selection of ingredients to cook
The restaurant was decorated with year 90s neon light, which bring you a strong Hong Kong accents in the 90s.
Soup Base:
The highlight of this hotpot was undoubtedly the flavorful soup base. The combination of pepper, chicken and pig stomach created a rich and aromatic broth with spicy taste
Ingredients:
The hotpot offered a wide selection of ingredients to cook in the simmering broth. The fresh beef slices were tender and of high quality. They cooked quickly and retained their juiciness, adding a satisfying meaty element to the hotpot.
The cuttlefish paste was a standout choice, with its smooth and slightly chewy texture.
The Taiwanese veggie is so fresh and it absorbed the flavors of the soup base beautifully and provided a delightful seafood taste.
The deep fried fish skin was mixed with egg yolk. Adding a crispy taste, with a short dip in the soup, the fish skin is ready to be served. Make you the fish skin is not overcooked otherwise it would become saggy.
The inclusion of jelly as the dessert added a refreshing and cooling element to the hotpot, offering a pleasant contrast to the other ingredients.
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