Travel Reference
In-Depth Information
HOTPOT
GREAT BEEF HOT POT
Tsui;meals HK$350-600; 5.30pm-2am; Tsim Sha Tsui, exit B3)
Indecisive gluttons will scream at the mind-blowing hotpot choices here - 200 ingredients
(the majority fresh or homemade; HK$25-270), 20 kinds of broth (from clam soup to fancy
herbal concoctions; HK$68-468), and an embarrassment of condiments (all-you-can-dip)!
There's no escaping the menu either, the lights are too bright! Now onto the sashimi op-
tions… Booking essential.
CANTONESE
SEN HOTPOT RESTAURANT
HK$300; 11.30am-3pm & 5.30pm-1am; Jordan, exit A)
A wallet-friendly misnomer, Sen specialises in (rustic) dishes served in pots, rather than
'hotpot' aka steamboat, though that is available too. Rustic cuisine evokes dew-fresh in-
gredients in heart-warming combos - and this modern eatery fares well, notably with the
braised goose. That said, it's noisy, unlike the portraits of old Hong Kong gracing its walls.
Enter from Temple St.
CHINESE
DONG LAI SHUN
Tsui;meals HK$250-1500; 11.30am-2.30pm & 6pm-10.30pm; ; East Tsim Sha Tsui, exit P2)
Besides superbly executed Northern Chinese dishes, the phonebook of a menu here also fea-
tures Shanghainese, Sichuanese, and Cantonese favourites. But Dong Lai Shun is best
known for its mutton hotpot which involves dunking paper-thin slices of mutton into boiling
water and eating it with sesame sauce. The atmosphere is a little formal but the service is
warm.
CANTONESE
TYPHOON SHELTER HING KEE RESTAURANT
HK$380-1200; 6pm-5am; Jordan, exit D)
This celebrity haunt is run by a feisty fisherman's daughter who's known for her brilliant
dishes prepared the way they were on sampans. The signature crabs smothered in a moun-
tain of fried garlic are a wonder to taste and behold. The service can be a little edgy. Be sure
you know the price of every dish before you order.
INDIAN
GAYLORD
