Shabu shabu at Kentucky Fried Chicken!!!

KFC serves chicken obviously but at Hong Kong's KFC they have three exclusive dishes that are totally different from the rest of the world!

They have curry with rice, beef rice and shabu shabu. I haven't been to Japan but they could possibly serve it as well because it is Japanese inspired.

Curry with rice:

Beef Rice:

Shabu shabu:

That day, I went there specifically to try the shabu shabu and beef rice.

To my utter surprise I was stopped for taking photos which rarely happens in my blogging experience, not once was I even stopped in UK.

The shabu shabu comes with rice but I upgraded it to DOLLS instant noodles.

There is extra broth if you need it.

The ingredients were fresh and the burner kept burning until we finished.

As for the beef rice, it comes in a nice paper box with the beef separated in a plastic tray.

The beef was in this sweet onion gravy which tasted like oyster sauce.

Compared to Yoshinoya (a chain in Hong Kong that specializes in beef bowls), the beef was not as beefy but the presentation was neater.

Candy floss suyiyaki at Nabe Urawa

An intense 90 minute shabu shabu experience!

Basically you get 90 minutes of shabu shabu time and the cheapest one starts at $158 and the most expensive one costs $318 depending on the beef you choose.
There is a good variety of beef selections ranging from the US to Australia.
Although the US beef is the cheapest, it was my personal favourite because it is lean!!!

As well as the wonderful selection of vegetables, dumplings, curry and fried rice, they have sashimi and seafood which is also included in the buffet so I suggest ordering that first while the shabu shabu heats up.


The noodles are a must try because the texture is really good and absorbs the broth nicely.


There are various of teas and sweet treats such as froyo, popcorn and candyfloss!

I had fun making candyfloss and it was really easy, all you do is pour sugar into the machine and once floss starts to appear, you use the stick to wind it into candyfloss!

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Suyiyaki broth:
At Nabe, they put candyfloss in Sukiyaki instead of sugar!~
I thought I heard it wrong but it was really candyfloss.

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Beef:

Pork:

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Beef curry and rice:

If shabu shabu and sashimi is not enough, they have curry beef and rice.
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Supersupergirl style froyo with candyfloss!

Since they had froyo and candyfloss, I decided to top the froyo with candyfloss saving myself $4X that you would pay in Korean desserties.
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I enjoyed the experience and it was good that it was not all beef.

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Nabe Urawa:

Shop 118, 1/F, Grand Plaza, 625 & 639 Nathan Road, Mong Kok

Dine at Budaoweng anyday and anytime

I have been here numerous times because the restaurant has stunning views of Hong Kong being situated on the top floor.


As well as stunning views, Budaoweng Hotpot Cuisine has been awarded many awards.

At Budaoweng Hotpot Cuisine, you can satisfy your food cravings from dimsums, fresh sashimi to a warming hotpot.

Let's start with dim sum first, everyone is going to love the range they offer with delicious springy and soft steamed Malaysian cakes and plump Hargaus filled with crisp and springy prawns.



Not to mention for people who like Sashimi they have it as well!


Moving on to my favourite hotpot which this place is famous for because they are concerned on quality and not quantity.

My favourite was the fish maw which was soft and gelatinous with a strong taste after leaving it in the broth for a long time absorb the flavours.

They have lobster as well which is sweet and springy but I recommend eating it first before starting on the red meats.


Lastly, they have a lovely grilled platter for sharing which had grilled puffer fish, angus beef cubes and fish.
The grilled puffer fish was sweet and chewy, while the fish was loaded with fish roe and the beef cubes were juicy because the juices were locked in as it was grilled.

我為大家介紹呢度嘅日式燒烤拼盤喇！包括：燒雞泡魚乾、燒多春魚、汁燒燒安格斯牛肉粒
雞泡魚有好高蛋白質，營養豐富。
經消毒生曬後，製成雞泡魚乾，再經燒烤，成為燒雞泡魚乾，切成長條形上檯, 入口咀嚼時, 條條煙un香口, 真係食唔停口, 用佢來送清酒更加一流！
跟住出場係日式鹽燒多春魚, 對於怕魚骨而少食魚嘅人, 多春魚或者會是一個理想的食材雖然燒多春魚製作簡單, 但要做到多春魚條條香脆, 絕對要睇師父嘅燒烤手勢呢度嘅多春魚連骨都卜卜脆, 真係可以食魚唔lur骨! 哈哈至於汁燒燒安格斯牛肉粒師父用大火將牛柳粒燒至表面焦香，鎖住肉汁，牛柳粒熟得黎，肉質亦不會覺得太乾，仍然鮮嫩可口。
呢D咪就係師父嘅煮食心得啦。

Here is a video of Celebrity Chef Chau dining there.


Budaoweng:
3/F, iSquare, 63 Nathon Road, Tsim Sha Tsui

Hive your way here for hotpot at Hive Hotpot (Tsim Sha Tsui)

HIVE is a great place for hotpots and most of the diners are office people because the environment is chic and classy.



We started off with a pork lung broth which was surprisingly quite good because the broth had a rich almond taste which made it nice and creamy.
The pork lung broth would be a good choice if your looking for something milky but fed up with the soymilk broth.

Before we started, we had a fresh sashimi platter.

Then there were these delicious squid rolls wrapped in seaweed which can just be eaten without putting it in the hotpot.

The hotpot items were fresh and presented nicely.




My favourite was the squid patty with a sweet purple potato base.

The chunky sweet potato takes a while to cook, so be patient.
As well as that, we had deep fried eel in batter which was delicious because the eel was delicate and crispy in light batter.

For dessert, it was a surprise because they gave you truffle as well which was silky with an appropriate bitter aftertaste.