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2023-11-04 162 瀏覽
I recently had the opportunity to try the Hong Kong style hotpot with a unique soup base of pepper chicken and pig stomach in Causeway Bay. The restaurant was decorated with year 90s neon light, which bring you a strong Hong Kong accents in the 90s.Soup Base:The highlight of this hotpot was undoubtedly the flavorful soup base. The combination of pepper, chicken and pig stomach created a rich and aromatic broth with spicy tasteIngredients:The hotpot offered a wide selection of ingredients to cook
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I recently had the opportunity to try the Hong Kong style hotpot with a unique soup base of pepper chicken and pig stomach in Causeway Bay.

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The restaurant was decorated with year 90s neon light, which bring you a strong Hong Kong accents in the 90s.

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Soup Base:
The highlight of this hotpot was undoubtedly the flavorful soup base. The combination of pepper, chicken and pig stomach created a rich and aromatic broth with spicy taste

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Ingredients:
The hotpot offered a wide selection of ingredients to cook in the simmering broth. The fresh beef slices were tender and of high quality. They cooked quickly and retained their juiciness, adding a satisfying meaty element to the hotpot.

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The cuttlefish paste was a standout choice, with its smooth and slightly chewy texture.

The Taiwanese veggie is so fresh and it absorbed the flavors of the soup base beautifully and provided a delightful seafood taste.

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The deep fried fish skin was mixed with egg yolk. Adding a crispy taste, with a short dip in the soup, the fish skin is ready to be served. Make you the fish skin is not overcooked otherwise it would become saggy.

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The inclusion of jelly as the dessert added a refreshing and cooling element to the hotpot, offering a pleasant contrast to the other ingredients.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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