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2013-04-09
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Date of visit : 4 Apr 2013 (Thu) 7:30 pmNo. of diners : 9Average cost per head : $220Corkage : nilFood quality : 8.6/10Environment : 7/10Service : 7.5/10Value-for-money : 9.5/10Overall rating : 8.51/10Hot pot used to be a seasonal cooking style in the olden days when we dine according to the weather and availability of food. However, thanks to genetically modified food, ease of transportation and the affinity of Hong Kong people towards hot pot, we can now have it all year round.Old Man Hot Pot
No. of diners : 9
Average cost per head : $220
Corkage : nil
Food quality : 8.6/10
Environment : 7/10
Service : 7.5/10
Value-for-money : 9.5/10
Overall rating : 8.51/10
Hot pot used to be a seasonal cooking style in the olden days when we dine according to the weather and availability of food. However, thanks to genetically modified food, ease of transportation and the affinity of Hong Kong people towards hot pot, we can now have it all year round.
Old Man Hot Pot is in an old area of Hung Hom, despite its shabby environment and minimal service, the eatery extends across a few adjacent shops and stuffed with diners. Food must be the common reason that draws people here.
a) Poached Fish Skin鲜鱼皮 ($70) – 8.5/10
Other than hot pot, this Old Man also serve some classical appetizers such as this poached fish skin commonly found in traditional rice congee restaurant. Of course due to hygiene reason they won’t serve them raw. Instead the fish skin was still crunchy after poached quickly. The abundant slices of spring onion and sprinkle of sesame seeds added additional flavour to the dish.b) Duck’s Tongue in Soy Sauce 卤水鸭舌 ($70) – 7.5/10
An average dish.c) Crispy Chicken’s Feet 爽脆鲜鸡脚 ($60) – 8/10
As it’s named, the chicken feet were crispy, very spicy for me though.d) Rice Cooked in Clay Pot with Preserved Sausage and Meat ($80), with Yellow Eel ($80) – 6.5/10
Marketed as “must try” items with big photos on wall, they disappointed me as the rice was too moist though with a thin layer of burnt rice at the bottom of the pot. And the yellow eel was too skinny. Both not worth the price. e) Hot Pot Soup Base with Crab and Tomato ($350) – 8.5/10
I guess half of the diners come here for this soup base. A whole meaty crab肉蟹 was used for the soup. Tomato, spring onion, Chinese parsley, soya bean sprouts were used. The soup was sweet and delicious. The crab was fresh and filled with crab’s fat. f) Hand-sliced Beef鲜牛肉 ($300), Beef Dices鲜牛粒 ($300) – 8.5/10
Very fresh beef, tender and not with much fat. However, just like rum steak that the flavour is not very strong.g) Minced Balls of Fish, Beef, Shrimp and Octopus鲜四宝丸 ($80) – 8/10
The texture of all the minced balls but fish balls were sinewy.h) Pig’s Lung Slice白灼猪肺 ($70) – 8/10
Usually found in soup with almonds, slices of pig’s lung could be ordered for hot pot. As recommended by the waitress, they had to be cooked for 20 minutes. The lung was clean and the texture was good.
i) Chinese Chives Dumpling 韮菜饺 ($55) – 8/10, Shrimp Dumpling 水饺 ($55) – 8/10
Unlike the traditional ones that come with shrimps or pork, this dumpling was simply made with Chinese chives that gave a unique smell if you could stand. The dumpling was of in the northern style with a pretty thick pastry. j) Corn粟米 ($30) – 7.5/10
The corn cobs were not very sweet but the texture was acceptable.
k) Mutton Slice鲜羊仔片 ($75), Luncheon Pork 午餐肉 ($45), Tripe 鲜牛栢叶 ($70), Beef Bone Marrow 牛骨髓 ($70)
I haven’t tried any of the above but the smell of mutton fat melted in the soup was very intensive.
04.2013
题外话/补充资料：
[i][b]Q : When will I go again?
A : A large group of 8 or more gives more choices of food.
Q: What will I next order?
A : Better focus on hot pot stuff[/i]s.[/b]
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
