Eat chicken and satay beef hotpot with Hong Kong style BGM

My girlfriend and I went to Huoshuilu Ice House Hotpot again today. Every time we go to the restaurant, we go up the stairs to the attic. Under the neon tube signs and old-fashioned movie posters, we feel like we are going back in time. The kerosene stove ornaments in the corner are shining with a copper rust luster, with a strong Hong Kong style, which is very photogenic. The waiter handed over a nostalgic copper pot that was sizzling and smoking. The signature spicy chicken pot was made with tender free-range chicken and paired with homemade sauce. Both of us who love spicy food were happy just seeing it. Remember to order the signature satay beef brisket soup pot and century egg and coriander soup base, which have Hong Kong-style food stall flavors. It’s so delicious! Angus tri-lobster + hand-cut tenderloin + Spanish Iberico pork all-star lineup; the hand-cut grain-fed beef short shank has a marbling pattern like a work of art; it’s so tender after being blanched for three seconds that you can slurp it up; the Spanish Iberico pork has a light acorn aroma, which creates a rich fatty aroma when combined with the signature satay base. The beef short ribs amazed us both, they were tender, juicy and melted in our mouths. 🍴Fire and water stove 📍1/F, Langham Place, 33 Yan Chong Street, Mong Kok #HongKongFood #Hotpot #HongKongFoodGuide #Hotpot #MongKokFood