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2016-05-10
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Back to this Chao Zhou style steamed seafood semi buffet again. I think some expatriates might not know about how viral this Chao Zhou steamed pot has become among HK community. It was nowwhere 2 years ago but now it's everywhere. There's a steamed pot in front of you with a Vietnamese straw hat looking lid to cover the foods while let them steam for 2~4 minutes with porridge at the bottom. Seafoods to start with, then you can steam whatever you want: veggies, squid balls, shrimp balls, Angus be
There's a steamed pot in front of you with a Vietnamese straw hat looking lid to cover the foods while let them steam for 2~4 minutes with porridge at the bottom. Seafoods to start with, then you can steam whatever you want: veggies, squid balls, shrimp balls, Angus beef cubes and more.
1 soup for free for each customer
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We entered the 530pm~820pm session, 2 hour is the allowed limit to stay. Again, they have much more cheerful and helpful staff than other Chinese restaurants, they cook, steam and distribute all foods in front of us without letting us serving ourselves. Helpful. I love their Angus beef pieces and cubes (not those with tenderizing powder. Rich in flavour). However, they always overcook. Beef of course are easy to overcook under steam with high latent heat.
cantonese sponge cake
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Their 5 seafood platters (abalone, razor clams, giant grouper and more) are up to standard, beef, shrimp/squid balls and Cantonese sponge cake are recommended. The porridge is really nice and sulky after being steamed and absorbed seafood + beef + chicken with Cordyceps. Put herbs and chopped garlic inside to increase its nutrition.
very silky and stomach soothing porridge with yam
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Thoughtful to have an open condiments bar, especially they have Sichuan pepper oil/ zanthoxylum oil which is super exciting on your tongue.Its price can be cheaper considering the seafood wholesale price and amount of food we ate, but their service compensated that.
unlimited dishes for you to change anytime
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