Fresh Seafood Feast

This restaurant, "不倒翁," is considered a long-standing establishment in Hong Kong, but I had never tried it before. Recently, a colleague recommended it, saying the food was excellent, so I decided to give it a shot. The restaurant is spacious, with ample room between tables, making it comfortable to sit. The service was also excellent.

Deluxe Hot Pot Set for Two (Price per person: HK$380)

Our chosen combination:
• Three types of seafood: South African fresh abalone (1 piece per person), poached bucket oysters (1 piece per person), and New Zealand clams (1 piece per person)
• Drinks: Sugarcane water or sour plum soup
• Main dish: Premium marbled beef
• Soup base: Signature dual-flavor pot (half satay + half cilantro century egg)
• Additional dish: Japanese sashimi platter (6 pieces per person), including tuna sashimi, surf clams, and squid sashimi
• Other hot pot ingredients: Signature dumplings (1 piece per person), Chinese lettuce (half portion), handmade four-treasure meatballs (half portion), chive dumplings (1 piece per person), and fresh noodles (1 portion)

For the soup base, we chose their signature dual-flavor pot, with one side being satay and the other cilantro century egg. The satay soup base was rich and had a peanut aroma, pairing perfectly with the fresh noodles. The cilantro century egg soup was light and refreshing, helping to cleanse the palate. The two soup bases had completely different styles but complemented each other well.

The South African fresh abalone, poached bucket oysters, and New Zealand clams were all excellent. The abalone was thickly sliced and had a firm texture with a prominent fresh flavor. The bucket oysters were smooth and juicy, with a slight hint of ocean brininess. The clams were large, meaty, and sweet.

The premium marbled beef (small portion) had beautiful marbling. A quick dip in the soup was enough to cook it, resulting in a tender texture with a slight buttery aroma that wasn’t overwhelming.

The sashimi platter included tuna, surf clams, and squid. The tuna was thickly sliced with no icy taste, offering a pleasant texture. The surf clams and squid were both firm and bouncy, pairing well with a bit of soy sauce and wasabi for a refreshing taste.

Hot Pot Ingredients:
- Signature dumplings and chive dumplings: The fillings were generous, and the wrappers were thin yet chewy. They didn’t fall apart in the soup.
- Handmade four-treasure meatballs: Fresh and bouncy, with juicy centers.
- Fresh noodles: Perfect for finishing off the meal by soaking up the soup’s essence (highly recommended for the satay soup base).