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2021-05-03
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Haven’t had a Hong Kong-style hot pot with such great vibes for a long time. Loved the local (ghetto) white shirt 茶記士仔 staff uniforms. Loved how they check-back with every table, and treated everyone with some sparkling wine. We went for the a la carte menu but they do have sets. I was surprised by the restaurant’s full-on butcher knowledge on the beef. I was not familiar with the any beef cuts so everything sounded interesting (just take my money). We ordered the signature Butcher Assortments p
I was surprised by the restaurant’s full-on butcher knowledge on the beef. I was not familiar with the any beef cuts so everything sounded interesting (just take my money). We ordered the signature Butcher Assortments plus the daily recommendation 煽牯四拼, castrated ox butchered-on-the-day and no freezing. Supposedly the ox would have more beefy flavor due to the hormone change from the procedure. * I know this sounded horrible! Thank you ox 🙏 for this lovely meal (a moment of silence, please).
Highly recommending the De-boned Eel which was fatty but not overly oily nor bouncy. The restaurant also included the de-boned parts, fried, so nothing went to waste. The Chinese Radish Shrimp Paste Pork Meatballs were very savory (if you like the taste of fermented salted fish/shrimp).
The signature Pork Knuckle & Clam Parsley Soup Base was hell yeah (to drink even on its own). Do have a bowl or 2 before you start dumping things in. Collagen! There were countless of clams but the quality was so so. The only downside was the raw vegetable orders could be cleaner.
I WILL BE BACK!
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