Located in Hang Hau, I was surprised this restaurant was quite nice especially the interior.
When I entered the restaurant, the logo reminded me of Megan's Kitchen 美味廚 in Wan Chai.
Both these places share the Chinese characters 美味 in the name and they both offer some unique items for the hot pot.
In the end I found out that this restaurant is part of the Victoria Harbour restaurant group.
I chose the broth with pork bones and when it came it was white with some sweet corns, shitaake mushrooms and chives in it.
I was expecting it to be tasteless but it was really strong, it was as nice as the broths at Little Fat Sheep so for people who do not favour red meat, the veggies and other items did not turn out to be tasteless due to the broth.
There were lots of spices in the broth too.
As well as the nice broth, they had nice sauces.
Although I am allergic to the sichuan sauce, the sichuan sauce was really nice, it was not that spicy but the taste and smell was really aromatic.
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======HOTPOT ITEMS======
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Dumplings with truffle:
It was such a waste with the pieces of truffle placed on top, when it is in the hot pot the truffle pieces float away.
The truffle pieces should have been wrapped inside.
The skin was really thick so the filling was hard to cook.
++++++++++++++++++++++++++++++
Oysters in the tub:
I was disappointed with the size of these because I have seen bigger before, however I found a tiny pearl that was forming.
The taste was creamy but slightly too mushy.
++++++++++++++++++++++++++++++
Hiroshima Oysters:
Surprisingly these taste better than the ones in tubs.
++++++++++++++++++++++++++++++
Fish maw and fish belly:
These were nice just plainly blanched in the hot pot because the soup broth was strong but after adding the sichuan sauce it was really nice as well.
++++++++++++++++++++++++++++++
Apart from Hot Pots I will be back for their dinners because they had some interesting items such as oysters, steamed alaskan crab legs with huadiao wine.
Both these places share the Chinese characters 美味 in the name and they both offer some unique items for the hot pot.
In the end I found out that this restaurant is part of the Victoria Harbour restaurant group.
I chose the broth with pork bones and when it came it was white with some sweet corns, shitaake mushrooms and chives in it.
There were lots of spices in the broth too.
As well as the nice broth, they had nice sauces.
++++++++++++++++++++++++++++++
======HOTPOT ITEMS======
Dumplings with truffle:
It was such a waste with the pieces of truffle placed on top, when it is in the hot pot the truffle pieces float away.
The truffle pieces should have been wrapped inside.
The skin was really thick so the filling was hard to cook.
++++++++++++++++++++++++++++++
Oysters in the tub:
I was disappointed with the size of these because I have seen bigger before, however I found a tiny pearl that was forming.
The taste was creamy but slightly too mushy.
++++++++++++++++++++++++++++++
Hiroshima Oysters:
Surprisingly these taste better than the ones in tubs.
++++++++++++++++++++++++++++++
Fish maw and fish belly:
These were nice just plainly blanched in the hot pot because the soup broth was strong but after adding the sichuan sauce it was really nice as well.
++++++++++++++++++++++++++++++
Apart from Hot Pots I will be back for their dinners because they had some interesting items such as oysters, steamed alaskan crab legs with huadiao wine.
Truffle prawns/Truffle whelks
Steamed crab n HuaDiao wine
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