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The steamboat at Hong Kong Hot Pot Restaurant is one of the richer and more expansive hotpots in the area. All of this is attributed to the selection of soups as well as the myriad of ingredients you can place in your pot. Hong Kong Hot Pot Restaurant takes the selection of soup very seriously, which is seen in soup bases such as “Sakura Pork Bone Soup”, “Imported HK Century Egg & Coriander” and “Szechuan Spicy” to name a few. As far as the ingredients go, there are a tonne of options, but one of the standout options is definitely the “Hong Kong Fried Fish Skin”, which is recommended to be eaten only after two small dips into the pot unlike the other ingredients (which all go into the pot at one go). This helps retain the flavour and the crispiness in the fish skin. Another set of ingredients that get a similar treatment is the “US Premium Marble Beef Slice”, where the stages of cooking can be seen with each individual dip, adding a great visual element to the experience. All of this can be accompanied with the house made chilli sauce and the Taiwanese Black Bean sauce to add a few more notches of flavour.More info
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