Eat in Kowloon City | Beef Essence King | Recommend the signature beef essence hotpot and hand-made shrimp balls

The weather is getting cooler, it's time to go out and eat #hotpot #wafflesandshrimpcakes. First time visiting "Beef King" in Kowloon City. There are as many as 16 types of hotpot soup bases. I chose the signature beef hotpot ($208) for waffles and shrimp cakes. You can tell at a glance that the soup base is rich, with the familiar beef flavor, fragrant but not too salty. The staff adds beef tripe, oxtail, beef brisket, beef tendon and beef bladder into the soup in front of the guests. The beef tripe is refreshing, the beef brisket is tender, the beef tendons are moderately soft and hard, and are as rich in gelatin as the oxtail. The hand-made Four Treasures Balls ($108) include Qi Mo Balls, Shrimp Balls, Grass Carp Balls and Beef Balls. The Shrimp Balls are the most recommended. It feels like eating shrimp dumplings and is unforgettable once you try it. The beef bone marrow ($48 for half portion) is white and smooth, and the shrimp cakes are highly praised. The pork lungs ($28 for half portion) were cooked very well, and were refreshing and smooth. The specially selected beef tongue ($58 for half portion) has a crisp texture and a strong beef flavour. The seafood box ($298 for two people) includes six types of seasonal seafood recommended by the chef, including abalone, razor clams, whitebait, prawns, royal clams and scallops that night. The abalone is still moving when it is served, and it looks very fresh. All seafood is fresh and high quality, and the waffles and shrimp cakes are best served with the extremely sweet clams. For vegetables, I ordered lettuce (half portion $20), which was green and fresh. Deep-fried seaweed squid ($38 for half portion) is made by rolling up bean curd skin and seaweed together and deep-frying it. The texture and taste are richer than regular squid and it’s worth a try. I had high expectations for the local hand-cut beef at "Beef King", so I ordered half a portion of neck sirloin ($198), which definitely did not disappoint. The neck spine is the most active part of the cow, with less fat, stronger meat flavor, and firm and elastic meat. #BullEmperor Address: G/F, 60 Fuk Lo Tsuen Road, #KowloonCity #Waffles and Shrimp Cakes in Kowloon City #Waffles and Shrimp Cakes Hot Pot #Kowloon City Food #Hong Kong Food #Hong Kong Restaurant Exploration #MTR Sung Wong Toi Station #Kowloon City Good Places #wifeandhusband #blog #blogger #hkblogger #foodie #hkfoodie #hkfood #foodblog #hkfoodblog #hkfoodblogger #kowlooncity #hotpot #Eat in Kowloon City