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  • For my mini hot pot, I chose the Housemade Porkbone Soup Base, Rice Vermicelli as the staple food, New Zealand Spring Lamb for the meat, and Housemade Sesame Sauce and Housemade Spicy Oil for the dipping sauces. The included toppings were Boutique luncheon meat, Japanese crab meat, Hong Kong style red sausage, whole shrimp, tofu puff, napa cabbage, lettuce, lotus root, sweet corn, seaweed, and enoki. I chose the Creamy Thai Coconut Slush for my drink and it was really coconuty and refreshing! This drink was extremely helpful when it came to dousing down some spicy food that night. We tried the Fried Pork Chop served with Tartar Sauce. This was really good fried pork chop; perfectly fried so that it was crispy on the outside and the slices were very thin too. The Chinese Hot Pepper Chicken (Szechuan Special) was indeed a unique dish. The pieces of chicken were so tender and moist. They were topped with green hot peppers sauce which were ma la spicy. This meant that it left a lot of numbing feeling on the lips after you ate it. The refreshing cold drinks sure helped to douse the heat for this dish! ^_^ Despite the heat, this snack is a must-try!
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