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2011-02-22
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The grass is always greener on the other side. And it is the theory I have for restaurants on Kowloon side. That their food taste better, there are more choices and are better value. I hardly ever go to Kowloon side and I know little about the dinning scene. But Luckily a few of my Kowloon colleagues suggested we have our office NY dinner at this hot pot restaurant and I was really looking forward to the meal.We arrived at 7 and although we booked a table, we had to wait a short while. The resta
We arrived at 7 and although we booked a table, we had to wait a short while. The restaurant was packed and tables were closed together, we got quite a small table for 7 of us. The menu was full of things I had not seen before and was so interesting. We each picked a dish and asked for standard soup base.
We prepared our own dipping sauce from different sauces and condiments including garlic, parsley, chilli, soy sauce, sesame oil etc from the sauce carousel. I was quite proud of my combination, salty, chilli and with a nice smell of sesame.
My choice of dish was the loud bell, which are rolls of deep fried bean curd sheets with a sweet and sour dipping sauce. The waiter said to only dunk it in the stock for a few seconds, otherwise it will turn all soggy. The first time, I left it in the stock for too long and it went all limp and dripping. The following few times, I almost perfected the timing. It was so good we ordered a second plate
We had 2 plates of hand cut beef. This was the first one. I think the second dish was better. I always find that beef varies a lot from plate to plate at hot pot restaurants, even if you order the same variety each time. The beef here was GOOD. And beef is the most important aspect for me when choosing a hotpot restaurant.
The following arrived in no special order:4 types of ball: I couldn't tell which was which but assumed they were cuttlefish, beef, pork and prawn
Some bean curd sheet parcels. I think this was the most uninteresting and disappointing dish of the night, can delete for next time
Mixed basket of mushrooms were good. I didn't have the fresh button mushroom which is normally my favourite but the ones I tried were fresh and good quality
Trying to remember what this was. The restaurant has lots of dishes like these which are not standard for hotpot restaurants. This one had prawn paste wrapped in bean curd with fish roe on top. Quite a good bite and tasted like cuttlefish balls inside
Crispy fresh water fish slices were huge. The texture was crispy and the fish firm, you don't need to cook them for a long time. My only complaint was that the line down the middle was tough with bits of fish bones sticking out.
I think the wonton like dumplings called Shui Gao was also my order. I was quite full by the time they arrive but they were nice, packed full of the right ingredients including wood fungus which gives them the correct texture. I had 2.
I like all sorts of clams and whelk and not sure which one it is that my colleague ordered. But LIKE
By the time we finished most of the food, we were so full. The restaurant gave us complimentary transparent chewy red bean desserts which I saw were from Taiwan and came in a box stored in a fridge. If I see them on sale, I will certainly buy some home. A nice ending to a huge and satisfying meal.
So, my theory was right, not only was food better on Kowloon side, the bill came to around $250 per head which is I am sure cheaper than what we would pay on the island.Post
