This is the beauty of Macau, everything is spaced out with tall ceilings and tables well spread out.
To begin, everyone gets to mix sauces from the sauce tray.
I was impressed with the choices as there were more options than Hong Kong and they had the English name for each sauce.
There were a few sauces that were really tasty such as the Thai Chili sauce which went well with the lobster.
For the non hotpot items, there was soy sauce fried rice and salt and pepper lobsters.
Eating the rice and lobster together was so satisfying.
The lobster was impressive as the coating was crispy and light.
As for the fried rice, every grain was fragrant and evenly coated in soy sauce.
Moving on to the hotpot, we had the tomyumkung broth and the pork broth.
Streaky pork with Sake:
The pork was quite unique because it was just like bacon but not cured.
You get a side of sake which you either dip before you put in the hotpot or dip after it is cooked.
I think it tastes better dipping in the sake after it has cooked in the pot because if you dip it before the sake gets diluted in the pot but overall delicious because the pork is tender.
Ferris wheel meatballs:
There was a good assortment of meatballs and my favourite was the one filled with salted egg yolk.
Dumplings:
The dumplings were neatly wrapped like tortelli, after they were cooked the prawns inside were nice and bouncy.
What appears to be fish shaped pudding is actually squid paste which you break up into smaller pieces into the pot.
When it is cooked, it is springy with delicious pieces of squid in it.
For beef, we had two types: Angus and Fresh beef slices with egg.
I liked the fresh slices of beef as they were tender and silky.
To finish, we had this light Chinese soup which had pieces of peach and egg which was soothing.
Will definitely be going again as Macau is always a good getaway.
[Seasons Hot Pot 春秋火鍋]
1/F, Harbourview Hotel, Macau Fisherman’s Wharf, Avenida Dr. Sun Yat-Sen, Porto Exterior
