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2015-04-21
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Came here with boyfriend and another friend as we had this sudden craving for chicken hot pot. But every time we have chicken hot pot, we always end up regretting not bringing more people because by the time we finish the chicken, we're too full for the hot pot part. But we still wanted to come try this place anyways because it was nearing the end of hotpot season when Hong Kong gets just too hot for this type of thing.Chicken hotpot is a recent trend in Hong Kong. I guess not being satisfied w
Chicken hotpot is a recent trend in Hong Kong. I guess not being satisfied with regular hot pot, one must also add chicken tothe mix. What happens is you first get chicken that is cooked first in the pot used for hotpot. After you finish eating it, soup is poured in to mix with all that awesome yet seriously unhealthy chicken fat and juices and let the hot pot begin! I asked boyfriend once why this strange way of eating hotpot came from and he said it's popular in mainland China so it is now popular here.
K Lok Spicy Chicken Hot Pot is located near the end of Hillwood Road, diagonally across from the church that is located there. Seating is on the second floor. Layout is very clean, minimalistic with light wooden tables and chairs that seem more commonly found in a cafe. It was also extremely spacious. My chair didn't bump other chairs. Design seemed more hip and young, with a touch of humor.
I was worried that everything would be spicy as the name of the restaurant had the word "spicy" in it. But I was reassured by the staff that there was different bases and one was nonspicy. These bases change every so often. This month the nonspicy base was coconut. So, we chose that. We were also informed that they served different variety of chicken that was all sourced from Hong Kong. So, what we're eating is locally sourced, free range, anti-biotic free chicken. Jamie Oliver would have been proud! We decided on something called baby chicken as we had never tasted it before and actually, never heard of it. Baby chicken doesn't mean we're eating babies. It's just a smaller size chicken, commonly referred as baby and has a bit more fat content than others.
Menu is in the form of a check off paper. It is in Chinese but English is available for those that can't read English. I noticed that they had a two people set for $568. We felt that was fairly reasonable and a viable option for those days when only boyfriend and I want to do hotpot. When I looked around I noticed that there were several groups of two in the restaurant. And some were just girls only. Definitely a good place for smaller groups.
We had a little appetizer while waiting. It was marinated seaweed. It was ok.
We were presented with the condiments to add to our soysauce. It seemed to have a decent variety and all were fresh.
Sugar Cane Drink. We ordered a jug of this to share. It tasted lightly sweet from the sugar cane only. No additional added sugar. I liked it. It felt healthier for only having real sugar cane instead of added sugar like most other places. The restaurant also has alcohol as well or bottles of wine that they are happy to give a wine pairing to for those that are interested.
Baby Chicken. The chicken was marinated in shaoxing wine and also had golgi berries. From the look of the chicken, it didn't seem to have extreme amounts of chicken fat.
Coconut Soup Base. The coconut soup was poured into the pot and heated. The smell of coconut was extremely strong and we saw lot of coconut slices. Once boiled, the chicken was added and a timer was started to let it cook. After the timer went off, the lid was placed on top to let it steam for a certain amount of time. Everything seemed to be precise. The staff informed us they tested the times to make sure the chicken wasn't over cooked and was still not under cooked. When it was time to eat, we tasted the chicken and it was moist, tender and had a strong chicken flavor. Something you only get from free range chicken. The amount of fat on the skin wasn't huge. The soup was fragrant from the chicken and coconut. Tasted like the coconut chicken soup my mother used to make. As I'm a freak about fat on soup (you have never seen me skim fat off soup before), the staff was kind enough to skim the fat before we started to do the hot pot part.
Hot Pot Part. I think when I'm with boyfriend, he sufffers from eating super healthy hotpot items. So, as we were with a friend, they both suffered from eating super healthy hotpot items. We ordered a number of items: Chinese mushrooms, enoki mushrooms, baby bok choy, tong choy, beef balls, squid balls, pork balls, fish balls, vegetable dumplings, daikon, crab roe stuffed balls, tofu, beef and fried tofu skin. The vegetables were fresh and there was not browning leaves. The balls were all very good, most notably the squid ball. The beef was also locally sourced and though not a lot of fat, it was still tender when cooked. It also tasted extremely sweet with not a strong beef flavor. It tasted like the beef we had at a friend's place in Yuen Long once when we went to her place for hot pot. The fried tofu rolls were something boyfriend and our friend loved a lot. This is an item I never understand why it's so popular in hot pot when I'm with my friends but it is. The staff told us they made these themselves and not bought from outside sources. It was definitely different and loads better as I could taste the stronger taste of soybean.
We rolled out full and finished everything without being overly full. Ingredients were fresh and good quality. Our total was $1198 for three people. We were informed that they had a promotion for groups, the chicken was half price! Probably return again as they have good options for smaller groups.
张贴
