|Note: there is no indoor seating.|
|This is the queue at 18:30, so come early.|
|old fashioned coal stove and a modest fold-able table|
|Nothing beats a warm coal stove in the winter!|
In addition to the lamb pot, other must-try includes the yuba, taro chips, radish, and beef tripe, or what I called the Chinese petits fours. Dip everything in the fermented bean curd and chili dipping sauce and enjoy the harmony of the different flavors. Don't forget to order some veggies and a Tsingtao to wash everything down! For a grand finale, order some noodles (ramen or udon) and soak them in the sauce. You will be so full but so satisfied.
|Clockwise: yuba, taro chips, radish, beef tripe|
In the middle: fermented bean curd and chili dipping sauce
|An overflowing basket of lettuce|
Crown daisy (茼蒿) is great with lamb pot too!
(If you still got any room left or if you have a separate stomach for dessert, don't forget to go to Hang Heung Yuen 杏香園! It's pretty pricey but worth the price in my opinion. My favorite is their Egg White Almond Tea 蛋白杏仁茶.)
*The above 2 pictures are from Open Rice. No copyright infringement intended.
|Clockwise from top left: walnut tea, egg white almond tea x2|
Keung Kee (強記秘製羊腩煲)
18:00 ~ 01:00 (or when sold out)
Hang Heung Yuen (杏香園)
(853) 2857 2701
Disclaimer: I am not affiliated and I paid for my meal. Pictures are from my iPhone this time.