Archive for the ‘Hot Pot’ Category

Spring Trinity, North Point, Hong Kong

This place was highly recommended by a friend. M was in town, and we wanted to go for hotpot, however, it wasn’t your traditional hot pot (and you can see why later on!). The menu was all in Chinese, but thankfully one waiter was patient and explained to us what was on the menu one by one. He didn’t speak English well, I didn’t speak Cantonese at all but somehow we managed to understand each other.


Now Spring Trinity hotpot offers diners spicy chicken pot – apparently it has been trending for a while and I didn’t even know it! Spring Trinity offers diners all you can eat hotpot and drinks with their spicy chicken pot for HKD168. The hotpot comes in two broth choices, Sichuan spicy or pork bone, and from memory we opt for the Sichuan spicy but it wasn’t overly too spicy which was good.


Started with some chicken wings and pickles.


Before we start with the hotpot, the chicken pot is brought before us, and there was a GENEROUS amount of chicken which was extremely flavourful! I love the sauce, it was delicious.


Once we have eaten the chicken or most of it, water is poured over it and this is where the hotpot begins! It was different, we kept finding pieces of chicken which was partly nice and partly annoying! Especially if you were expecting beef or something.


Since we couldn’t really read the menu we relied on the waiter to get what we want – beef mainly, think we had about 4 servings off, a mixture of beef, pork balls, some pork, chicken and most importantly vegetables and noodles. Overall, it wasn’t too bad and I think we ordered pretty well!


Service was friendly, the place was relatively small. It was good but this was the first time I’ve had chicken pot hotpot so can’t really compare. Will definitely have to try other places – recommendations are definitely welcomed! Reservations are highly recommended!

GA’s ratings: 7 / 10

Spring Trinity

Shop 4, G/F, Gain Yu Building

96-110 Wharf Road

North Point, Hong Kong

Ph: +852 2578 8123

Roast Pot, Wan Chai, Hong Kong

HOT POT – I love! I don’t have it often enough here in Sydney, as I don’t find a lot of places do good hot pot – it shouldn’t be hard right? Boil some broth, get some good meat, vegetables and voila. I remember going to one a few years ago now, it wasn’t great but it did cost me an arm and a leg!

We ordered two different types of broth, their signature broth (clear broth with various vegetables and tofu) and a Sichuan broth (very spice-y and very tasty). Love the Sichuan broth, very spice-y indeed.

Left the ordering to M again, all I wanted was beef and LOTS OF IT! So we got three different types of beef, first, fresh local premium sliced beef…

Angus premium beef… I thought the local sliced beef was much more tender and tasty.

Beef shanks which was a little crunchy and tender.

You can never go wrong with beef balls.

Some pork, which was a little on the fatty side but yum.

Fried bean curd skin, it was crunchy a little bland, don’t dip it too long in the broth or it will be ultra-soggy.

Winter melon which took a while to cook but I’m a sucker for winter melon.

We had another serving of beef which I didn’t take a photo off but thought we did well – considering there were only three girls! Yes – we can eat!

Thanks again M, thoroughly enjoyed the food, service was friendly and warm and who doesn’t like hot pot, especially in winter. I am looking forward to having more hot pot sessions next time I visit!

GA’s ratings: 7 / 10

Roast Pot

G-1/F, Greatmany Centre,

109-111 Queen’s Road East

Wan Chai, Hong Kong

Ph: +852 2529 8383

Hot pot, hot pot and MORE HOT POT……

Hot pot, also commonly known as steamboat or shabu shabu, is usually consumed in the winter. A simmering metal pot of stock is placed at the center of the dining table, and whilst the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Because hot pot styles are different from region to region, many different ingredients are used. However, the main ingredients are thinly sliced of meat, leafy vegetables, mushrooms, wontons, dumplings and seafood.

I have never really eaten hot pot in summer, because of the heat, however, this summer in Hong Kong, I have been to three different hot pot places and have enjoyed every single one of them. The main difference in the three different hot pot places is the soup base and ambiance. The types of ingredients are pretty much the same, but pending on who you go with, they will order different things.

Little Sheep:

Little Sheep is a chain of Mongolian Hot Pot restaurants, whereby you choose the soup base: spicy, non-spicy or a bowl split down the middle with half spicy and half not. We opted for the half and half. We also opted for the all you can eat buffet, which included all you can drink (non alcoholic) and a few beers.

I was told that the soup uses meat broth and is loaded with different types of “Chinese medical restorative materials” which was full of flavour. The spicy soup, is similar to that of the non-spicy, the main difference are chilies and chili oil. It was incredibly spicy, so for those who do not have a reasonably high tolerance for chili, do not cook your food here. I would suggest you let it simmer in the non-spicy soup, and then ‘dunk’ it in the spicy soup to get that spicy flavour. The spicy soup was seriously spicy!

As you can see from below (and above), we ordered HEAPS of food! Different types of wontons, balls, beef, pork, lamb, vegetables, mushrooms, and tofu. I have to say, the beef and wontons were outstanding and were my favourite. The lamb was my least favourite, but that’s because I am not a lamb fan!

One thing I love about hot pot is the social aspect of it. A group of friends, sitting around this ‘pot’, chatting, whilst cooking and eating. It’s very enjoyable and satisfying.

Please note: your clothes tend to absorb the cooking smells so don’t get too dressed up.

Megan’s Kitchen:

The interesting thing about hot pot at Megan’s Kitchen is the soup and its presentation. We ordered two different types of soup. The first soup looked like an over sized cappuccino, frothy with chocolate sprinkles on top. The soup base was tom yum like, spicy and sour with chicken flavour.

The second soup was soufflé like but it was tomato and crab soup base with a soufflé finish. I thought the tomato and crab soup was a little bland for my liking. I preferred the first soup, which was closer to me!

Megan’s Kitchen is not all you can eat, however, we did manage to order a lot of food (no surprises here!), ranging from beef (the Japanese beef was SOOOO GOOD!), wontons, pork, lamb, different types of balls, vegetables and tofu.

I enjoyed the soup here at Megan’s Kitchen, the presentation was different to that I have seen. It was deliciously good.

Our friend, J, managed to get us a private room, I am not sure how she did it, but it was superb. It wasn’t noisy and we got to talk / laugh as loud as we wanted (not that we would tone it down if we were outside but it was more enjoyable).

Sichuan Hot Chili Oil Chinese Restaurant:

Again with this restaurant, we ordered the half and half. Half non-spicy and half spicy! The spicy soup reminded me a little bit like Little Sheep, incredible spicy and full of flavour. The non-spicy soup was a little bland I have to admit, I thought it would be rather sweet with all the apples and tomatoes floating around, alas, I was wrong.

We ordered a LOT of food also, however, my favourite dish, is their crispy chicken with lots and lots of chilies. The chicken was crispy and crunchy, albeit tiny but the mountain of red pepper was incredibly spicy and flavourful. The red pepper left a tingle on my tongue and made my mouth numb! To add to this delicious dish was cashew nuts, crispy, spicy and fried, it was amazing. The combination of it all was just mouth watering. My only gripe would be, there weren’t enough chicken!!!!!!

The bunsen burner in this restaurant was not embedded in the table (we were seated on the top floor, the tables below had the bunsen burner embedded in the table), which was a tad annoying as you had to stand up to reach for your food. A minor detail, but I found that it was just easier to reach and cook for food if the bunsen burner is embedded in the table.

Overall: I enjoyed little sheep best. Megan’s Kitchen and the Sichuan Hot Chili Oil Chinese Restaurant came close, although I was intrigued by Megan’s Kitchen soup finish i.e. the cappuccino and soufflé finish.

I loved the Japanese beef at Megan’s Kitchen, it was a little on the pricey side but it was definitely worth every single penny.

All the ingredients were fresh, and tasty. I believe it is all about the soup and the ambience of the restaurant.

It’s definitely a great way to eat with friends and family!

Little Sheep: GA’s rating: 7.5 / 10

1- 4/F, 16 Argyle Street

MongKok, Hong Kong

Ph: +852 2396 8816

Megan’s Kitchen: GA’s Rating: 7 / 10

5/F, Lucky Centre, 164 – 171 Wanchai Road

Wanchai, Hong Kong

Ph: +852 2866 8305

Sichuan Hot Chili Oil Chinese Restaurant: GA’s Rating: 7 / 10

1&2/F, No. 27 Gravanille Road

Tsim Sha Tsui, Hong Kong

Ph: +852 2312 0823

2866 8305

Hot Pot @ Ming Kee

This post is long overdue! I came here a while back when the weather was still cool with one my longest and dearest high school friend, M and F and M’s brother. M’s brother was a little shock that she was taking me here, but hey, I’m not all about fine dining all the time! We ate on the streets of Causeway Bay behind the markets and it was fantastic!

I am not usually a fan of lamb but this lamb hot pot was surprisingly tasty. It tasted more like beef than anything else. It was lamb hot pot with vegetables, mushroom and tofu. The soup was incredible and full of flavour. I could easily drink the soup on its own – it was delicious!

We also ordered razor clams – a favourite of mine. Cooked in black bean sauce and chili this was absolutely delicious!

Next came the scallops with garlic, vermicelli and mushrooms. There were too much garlic for my liking but the combination of garlic, vermicelli and mushroom was a great compliment. The scallops were fresh and fantastic.

We ordered a plate of salt and pepper calamari and fried rice – which I forgot to take a picture off. The salt and pepper calamari was light, however, the fried rice were a little oily for my liking. It was good but just a little too oily!

It was a great to eat on the streets – not something you get to do in Sydney. I have eaten many times on the streets in Indonesia but unless you have a stomach of steel (and I am not talking about abs here!) I wouldn’t recommend it. This was a great meal with great friends, what more can I ask for?

Fantastic meal yet again, M, and I look forward to our next dinner!

GA’s ratings: 8 / 10

Ming Kee Seafood Restaurant

Causeway Bay, Hong Kong