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2017-06-05
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My families and I went to a Chinese restaurant called "Calf Bone King" (小肥牛) located in G/F, 39-41 Portland Street, Yau Ma Tei油麻地砵蘭街39-41號.It specializes in various seafood and beef cuts serving in either steamed / slow cook congee hotpot or traditional hotpot.We all ordered the "Fresh lobster and abalone seafood congee Set" (鮮活龍蝦鮑魚海鮮粥底火鍋套餐" which costs only HKD$198/ person on average (**Five people order this set together, one person will free of charge)(Mon to Thurs)(5人同行，一人免費)(星期一至四)(HKD$265/
located in G/F, 39-41 Portland Street, Yau Ma Tei油麻地砵蘭街39-41號.
It specializes in various seafood and beef cuts serving in either steamed / slow cook congee hotpot or traditional hotpot.
We all ordered the "Fresh lobster and abalone seafood congee Set" (鮮活龍蝦鮑魚海鮮粥底火鍋套餐" which costs only HKD$198/ person on average (**Five people order this set together, one person will free of charge)(Mon to Thurs)(5人同行，一人免費)(星期一至四)
(HKD$265/ per head)(正價 HKD$265/ 一人)
Each person who ordered seafood congee dinner set can enjoys 8 types of seasonal seafoods(8 款海鮮), and chooses 4 types of proteins(4 款肉類) and 5 types of veggies(5 款蔬菌類) and mushrooms.
The 8 types of seafoods include(8 款海鮮):
-Lobster(南非龍蝦)
The lobster is imported from South Africa which tastes even better and firmer when serves as sashimi.
Its meat is sooooo sweet, firm, springy and bouncy.
Quite a lot of brown meat at the head.Yummmmm.
-Abalone(南非鮑魚)
I prefer the lobster over the abalone even both of them are imported from South Africa
-Deep sea fish fillet(深海魚魚片)
This deep sea fish fillet is soooooo collagenic with a layer of springy jelly under the fish skin.
The fillet is sooooo sweet and delicate.
-Fresh sea shrimps(新鮮海蝦)
These shrimps are quite sweet. Even though the meat is not extremely firm.
-4 types of seasonal clams/ shellfishes(4款時令貝蜆)
I highly recommended the lobster and the deep sea fish fillet.
For the 4 proteins(4 款肉類) , I chose
-Angus beef dices(安格斯牛肉粒)
Rich in flavourful fat.
-US marbled beef(美國雪花肥牛)
Tenderer than those angus beef dices.
-Fish maw(花膠件)
-Chicken (雞件)
Quite sweet and flavourful.Not like the frozen ones.
For the 5 types of veggies and mushrooms (5 款蔬菌類) ,I chose
Beef tripe/omasum (牛栢葉)
Crunchy and has bites, big portion.
Deep fried pig skin(豬皮)
It acts likea sponge soaks up all the flavours, very collagenic and jellied!Large portion.
Squid(水魷魚)
One of my favorite hotpot ingredients
Fish dumplings(魚皮餃)
Minced pork filling.Tasty.But small portion.
Lettuce(生菜)
crunchy luscious green good for cleansing palate after consumed sooo many food.
Put the congee with green resins on top into the hotpot soup base as a wholesome end note of this supper.
張貼
