Federico D.
Google
Last year I visited Shantou and was blown away by how fresh the beef hotpot was. I missed the chance to try their congee-based version, so when I heard there was a Chaoshan beef hotpot spot in London, I went to make up for it.
I chose a half-congee, half-spicy broth: congee for the beef, spicy for duck blood and tripe. Portions were huge, especially the tripe. The beef was neatly sliced with clear marbling, and the beef balls were firm, springy, and juicy.
I tasted the congee as soon as it arrived—clean rice aroma with a bit of ginger. There was half a crab in the pot, and as everything cooked, the beef and crab flavours blended into the congee. It went from light to deeply savoury, and I kept drinking it.
I also ordered two desserts, both good. The staff gave me tokens for the claw machine afterward. I didn’t win anything, but it was a fun extra.
This meal made up for the congee hotpot I missed in Shantou. Worth trying if you’re into Chaoshan-style hotpot in London.