T.Dining by Hong Kong Tatler - - Cantonese -

Over­look the unas­sum­ing ad­dress, frigid tem­per­a­tures and no-frills dé­cor (save for the LCD screens plas­tered on the walls of each booth) and you will find one of the most in­no­va­tive and high­qual­ity Chi­nese hot­pot restau­rants in town. Fa­mous for its ar­ray of cre­ative broth bases—those who have a tough time pick­ing can savour up to three in one pot—the sig­na­ture tomato and crab soup in souf­fle fin­ish is a clear win­ner with its rich aro­mas, but the Ja­panese miso tofu soup and Malaysia sa­tay soup are close sec­onds.

You can’t go too wrong with any of the pre­mium meats on of­fer, but the rea­son­ably-priced snowflake beef ex­ceeded ex­pec­ta­tions with its in­tense mar­bling, suc­cu­lent meat and gen­er­ous por­tion.

Other stand­outs in­cluded the In­sta­gram-steal­ing rainbow cut­tle­fish balls, beef with black truf­fle dumplings and sautéed spare ribs with straw­ber­ries. For the most flavour-burst­ing fin­ish, slurp up the broths at the end of the feast. It’s worth not­ing that apart from hot­pot, Me­gan’s Kitchen do a roar­ing trade in tra­di­tional Can­tonese dishes for shar­ing— in­clud­ing soy sauce chicken, siz­zling clay­pot vegeta­bles, and a sweet-and-sa­vory straw­berry spare ribs done to sticky per­fec­tion. Ser­vice is friendly and rel­a­tively ac­com­mo­dat­ing.

Newspapers in English

Newspapers from Hong Kong

© PressReader. All rights reserved.