616牛肉火鍋專門店 (干諾道西)

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Item: 616 Hot Pot (Connaught Road West)
Rating: 5
Author: nutty_eater

616 Hot Pot (Connaught Road West)

4.5

53 Reviews

Taste

Decor

Service

Hygiene

Value

6435

Western District

$201-400

Hong Kong Style Hot Pot

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When it comes to hot pot, beef is the key and one of the must-haves for the hot pot feast, and there is nothing better than being able to enjoy a wide variety of cuts from the beef. 616 is a popular hot pot restaurant chain in Hong Kong, known for beef hot pot, offering different cuts of beef from different regions. We came here at lunchtime, to keep things easy and simple, we ordered the Lunch Hot Pot Set for 2 (HK$288/2-person), which includes the Broth, 4-kind of beef, Vegetable Platter, D

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When it comes to hot pot, beef is the key and one of the must-haves for the hot pot feast, and there is nothing better than being able to enjoy a wide variety of cuts from the beef.
616 is a popular hot pot restaurant chain in Hong Kong, known for beef hot pot, offering different cuts of beef from different regions.
We came here at lunchtime, to keep things easy and simple, we ordered the Lunch Hot Pot Set for 2 (HK$288/2-person), which includes the Broth, 4-kind of beef, Vegetable Platter, Deep Fried Fish Skin, Udon and Noodle, and two drinks.

Lunch Hot Pot Set for 2 ($288/2-person)

Lunch Hot Pot Set for 2 ($288/2-person)

牛骨清湯

An ox bone clear broth with white radish, Chinese celery, ox bone, and beef brisket.

橫隔肌

Also known as 封門柳 Hanger Steak, is a tender cut from the diaphragm of a cow, with a decent amount of fat to provide a rich beefy flavor.

五花趾

The texture of this cut is similar to the beef shank, the connective tissues between the meat were bouncy with slightly chewy.

牛駝峰

This cut is on the back of the cow near the neck ridge. Lots of beefy flavors, tender with a nice balance of lean meat to fat.

匙柄

Different cuts of beef come with their unique essence, texture, and flavor. This cut consists of part of the neck and backbone, it’s lean but rich in flavor.

熟成加拿大牛肩脊（$58)

We additionally ordered this a la carte beef cut. Aged for 21 days, the Chuck Flap Tail comes from the shoulder, with even and fine marbling, giving it a depth of flavor.

蔬菜拼盤