鮮氣@The Kowloon Hotel

It’s the big day for big gathering again! This time we chose to eat steam hotpot to satisfy our taste buds with delicious flavors. Our group of seven chose to dine at the Window Pavilion at The Kowloon Hotel. We did not come for a buffet but instead reserved a seat in a specially reserved area of ​​the restaurant to enjoy the fresh steam hotpot. We ordered the steamed seafood dinner set menu with a fresh flavor. We chose the Xian Shang Xian at $688 per person. The portion was so rich that we surrendered and left. The first thing to arrive was the seafood sashimi platter, which included Hokkaido scallops, salmon, hamachi and red shrimp. The sashimi looked very fresh with its glossy texture. In addition, we also got one Irish and one American oyster that night. The oysters were fresh, plump and sweet, and the portion of two was just the right size. Among the sashimi, the one that attracted me the most was definitely the plump and thick scallops, which had a soft and smooth texture and a very fresh taste. The hot dishes include this honey-glazed Spanish Iberico pork barbecue! The bright red and charred barbecued pork has just the right amount of fat and lean meat with elastic texture, which is very attractive. The seasoning is also moderately salty and sweet, and it is definitely an excellent dish. After eating the appetizers, everyone went to the self-service condiment area to mix the sauce! In addition to the usual sauces and condiments, there are also many homemade sauces, such as Long Yixuan’s signature XO sauce, homemade ginger crab vinegar and Sichuan spicy sauce, etc. There are many choices. The seafood platter of the steam hotpot is super rich! There are Boston lobsters, scallops, fresh abalone, fresh clams and shrimps, as well as premium American Angus beef ribs, drunken chicken, Sabah grouper and garden vegetables. The restaurant was thoughtful enough to provide a steaming schedule and timer. We only needed to follow the suggested time to enjoy delicious ingredients steamed to perfection. Let’s start with the almost cooked steamed scallops with vermicelli and garlic sauce. The authentic seafood flavor is sweet and tempting when cooked in a hot pot with steam. Then we put in the big Boston lobster. In addition to the snow-white lobster meat, there was also a lot of shrimp paste, which made me very excited. After 5 minutes, the orange-red lobster can be tasted in your mouth. The freshness of steaming and eating it immediately is the essence of steam hotpot. Next, we can’t wait to add the white clams and prawns! The sweet essence drips into the clear water in the pot, and soon a super thick seafood soup base is created. The two dishes, the white clams, the plump and sweet prawns, and the chewy and refreshing ones, are both delicious. The texture of this Sabah grouper is firm and has no fishy smell. As a fish lover, I was very satisfied with the meal. This time we put in the lobster claws and abalone, and the timing of the two is just right. The lobster claws make you feel satisfied when you eat the fresh lobster meat. I am actually very satisfied at this moment! But there are two other types of meat: drunken chicken and beef short ribs. I let my friend taste the beef so I can enjoy two more pieces of tasty drunken chicken. You don’t have to worry about the greasy taste of the steamed vegetables at the end. My favorite is definitely the sweet and tender baby cabbage, which is paired with chili soy sauce for a super sweet and refreshing taste. The essence of hot pot is ready! Just choose your favorite porridge base ingredients from Japanese seafood rice noodles, oyster rice, Korean ginseng seafood porridge and Taiwanese salty porridge. We chose the special Taiwanese porridge base. This porridge is made with lots of vegetables, mushrooms, preserved radish and dried shrimps. With our sweet and fresh soup base, you can eat a bowl of it even if you are full. I highly recommend that you add an extra $38 (10% service charge) to enjoy unlimited drinks. You can enjoy selected red and white wine, beer, soda, tea and coffee. Basically, you can enjoy unlimited drinks all night for the price of a glass of wine. It's such a great deal. The steam package we chose also includes all-you-can-eat desserts at the Window Pavilion, so sweet lovers will definitely be delighted! First of all, there are 12 types of Movenpick ice cream for you to eat. If you are an ice cream fan, you really can’t miss it. Then there are cupcakes, donut cakes, mango Napoleon, green tea strawberry tart, carrot cake, chocolate cake, cheesecake, chestnut custard puffs, coconut milk sago cake, osmanthus and wolfberry cake, durian pudding, mango pudding, Italian panna cotta, raspberry drink and tofu pudding. There are a variety of candies, chocolate fountains, freshly made pancakes, Portuguese tarts, bread pudding, jelly candies and jelly at the dessert counter opposite. There are so many choices, so remember to save room for dessert. I highly recommend everyone to try the Green Tea Strawberry Tart. The sweet green tea, sweet red beans and fresh strawberries are a perfect combination. In addition, the hotel's Mango Napoleon is also unique. The sweet mango and crispy texture are attractive. In addition, the chestnut custard puff is also my favorite recommendation. Of course, a bowl of Movenpick ice cream is a must to put a perfect end to the hotpot. The food portion in this set meal is very sufficient and everyone is super happy and satisfied with the meal. The "Fresh" Steamed Seafood Dinner Set is available from 6:00 pm to 9:30 pm from Monday to Sunday. Remember to book two days in advance.