After thinking long and hard about how I can revive (if you can really call it that) my blog, I’ve decided to start up a new short series, ‘Hot Pot in Hong Kong’. Such a dry title, I know – but rather a punny one that would have you rolling your eyes, I thought I’d leave it as simple and straight to the point as possible.
Like the title suggests, this is going to be a 4 part series is featuring the hot pots from 4 of the well known fast food chains in Hong Kong – including a breakdown of the soup/meat/sauces/extras that they serve as well as opinions from yours truly.
If all goes according to plan, I hope to wrap up the series with one large overview post for quick comparison.
foreword: I’ll try to keep the posts as food centered as possible – leaving customer service, restaurant atmosphere/surroundings out of my judgments/opinions (after all, people have bad days, but the standard of the food should be consistent). I’ll make a comment on two about those things in the ‘other comments’ section, but they won’t have any impact on my overall verdict.
- Japanese style soy sauce soup
- Japanese style vegetable soup
- Japanese style sauced soup
and one of two pots that both come with your choice of sliced beef/chicken/pork, rice/udon, and soy/sesame sauce
- Assorted pot ( $55)
- Seafood pot ($59)
I ordered the Assorted pot with japanese style vegetable soup, with sliced beef, udon and a coke.
This is what the set looks like as soon as it arrives at your table:
- Half an ‘expensive’ udon
By expensive, I’m referring to the udon that are ‘square shaped’ and not round, like the cheaper kinds.
- 5 slices of beef – not frozen/pre-packaged so they’re very easy to separate/put into the hot pot
- 1x fish cake
- 1x corn
- 2x chikuwa/獅子狗卷
- 2x seafood sticks
- 1 small bunch of enoki mushrooms
- 2x slices of pumpkin
the cheese filled fish balls, I think they’re very much a ‘love it or hate it’ item – my mum hates them while I don’t mind them at all.
- 1x tofu skin
- 1x shiitake mushroom
- 2x cheese filled fish balls
- 2x fried meat balls (very strong onion flavour)
- 2x pieces of tofu
Drink *This isn’t included with the meal, but an extra add on for $6
- Very generous cup
- Soy sauce
- Sesame Sauce
- Ingredients already placed in the pot: Since the pot comes with most of the ingredients already in the pot, once the pot starts to boil there’s not really anything you can do since there’s not much else you can put in except for the udon and meat.
- Pot doesn’t come with lid: Since there’s no lid, the soup evaporates and thickens a lot quicker than usual (it also gets progressively saltier as well) – you can always ask the workers there to refill your soup, but the times I’ve had this hot pot I haven’t really found a need to.
- I’ve found with the hot pot from maxim’s, the key is to take stuff out when you first get the pot, and then put them back in as the pot boils.
- The sesame sauce is a++
- Compared to previous years, Maxim’s has stepped up their meat game – I remember the meat they served previously was 80% fat and 20% actual meat
- I can see how serving all the extras in the pot already can speed up their turnover rate but as someone who enjoys taking their time when it comes to hot pot, the dinner experience can cause a bit of stress since there’s nothing you can do when the pot starts to boil.
now playing: 오늘은… – solji, yoo jaehwan