Video
Read full review
2022-10-29
1918 views
Been meaning to try for a long time. Apparently the owner of this restaurant is the beef supplier to most popular hotpot and beef brisket places in Hong Kong.Dinner in the private room. Was forewarned not to have too much liquids beforehand, as the external toilet was a bit…Anyway here’s what we had.•To start 原條象拔蚌+ 花竹蝦刺身- very sweet indeed. The shrimp heads, tails and 蚌膽 were fried up in 椒鹽.崩沙腩（skirt steak)•HotpotsManager picked the 2 signature pots for us, being青紅蘿蔔牛蹄鍋. The 牛孖根 was literally t
Dinner in the private room. Was forewarned not to have too much liquids beforehand, as the external toilet was a bit…
Anyway here’s what we had.
•To start
原條象拔蚌+ 花竹蝦刺身- very sweet indeed.
42 views
0 likes
0 comments
The shrimp heads, tails and 蚌膽 were fried up in 椒鹽.
崩沙腩（skirt steak)
•Hotpots
Manager picked the 2 signature pots for us, being
青紅蘿蔔牛蹄鍋. The 牛孖根 was literally the best I have tasted.
36 views
0 likes
0 comments
牛什鍋. Flavors were more intense than the former. Organs such as 牛腸,牛肚,手膀,牛肺 were first cooked in 滷水, turnips were then added.
33 views
0 likes
0 comments
•Beef
Manager explained that all the beef was from cows aged 4-6 years, being 山東騸牯牛. Castration improves the flavor, texture, fat composition, and overall palatability of beef, since lower levels of testosterone lead to more consistent tenderness and better marbling.
We were instructed by manager to try the
封門柳 first.
43 views
0 likes
0 comments
Next was the 牛頸脊 (area below the ears). Not too fatty. Detailed marbling.
40 views
0 likes
0 comments
Then came the 牛腩頭 (short rib). Lovely texture.
31 views
0 likes
0 comments
Next was the 金錢牛展 (Beef Shank), a muscle on the leg, also a niche part as there are only 2 per cow. Very 爽.
44 views
0 likes
0 comments
Then came the 牛白肉 (deckle), which looked like pieces of fat but in reality were the fatty connective tissue near the heart. Laden with collagen, we were instructed to cook till it curled. Crisp texture, slowly melting in the mouth.
Next: 牛挽手- ie the layer between 爽腩 and 崩沙腩. Very fatty.
40 views
0 likes
0 comments
Next was my favorite: 牛腩心肉, innermost part of the brisket. Very intense beef flavor; not so fatty.
30 views
0 likes
0 comments
黑柏葉 (one of the 4 stomachs).
牛骨髓 (bone marrow). Looked completely different from the ones we order from the western restaurants. Tasteless, texture resembled that of the Japanese 白子.
Particularly noteworthy was the dish of special sauce we were given to dip our beef in. Manager explained that it was made from beef bones etc.
•Miscellaneous items: 香茜牛肉餃，韭菜餃，鮮牛丸, assorted vegetables and udon (which I could never go without for hotpot).
In summary: this place has gotta be the holy grail of beef hotpot. Beef fans to try at least once. Wasn’t cheap tho- our bill came up to around $1,400 pp, but the experience was phenomenal. (Although they do delivery service, don’t think quality of the beef would be as good as eating on the spot.) Excellent service.
Post
