The ingredients are carefully selected, top-notch, fresh, and seasonal, making the food irresistible and delicious.

Last week, I went on a business trip to Macau. My friend booked this Macau seafood hot pot restaurant, which was established in 1989. It has been a Black Pearl Diamond Restaurant for 7 consecutive years and is the only hot pot restaurant in Macau on the list—Hap Seng Seafood Hot Pot. The signature dish of Hap Seng is the carefully selected "Natural A-grade Geoduck from British Columbia, Canada", which is fresh and sweet, making it unforgettable. Conch Fish Maw Wing Soup: The classic soup is rich in collagen, delicate and smooth, and the soup is milky white and slightly sticky. Red Wine Frozen Foie Gras: The taste is as smooth as ice cream. After chewing, the oil is sweet and the fruit acid neutralizes the greasiness of the foie gras. Premium Beef Slices: The beef short ribs are oily and tender. Premium Black Pork Belly: The black pork is fragrant, and the fat and lean meat are moderate. Four Treasure Balls: There are multiple layers, including cuttlefish balls, shrimp balls, pork balls, and dace balls. Fengcheng Preserved Meat Rice: It is the signature staple food of Hap Seng. The traditional preserved meat is made with an ancient method. The oil and fat of the preserved meat seep into the white rice, retaining the original flavor of the casserole, and the rice is oily, meaty, and soft.