A new Tai Po restaurant specialising in beef hotpot is attracting scores of customers for the quality of the meat (delivered fresh daily) and the reasonable prices.
There are 14 choices of different parts of the cow on offer, with each one costs only HK$48. Once you order, the waiter puts an hourglass on the table to guarantee the food is delivered within 20 minutes.
A drawing on the wall and the menus shows the various parts of the cow and their percentage of the whole animal.
We liked the front calf muscle which only makes up two per cent of the whole animal, and is flavourful, with a firm texture. The top of the neck, which only makes up one per cent of thecattle, is delicious,and is called snowflake for the way the fat is marbled through the meat. We also liked the meat above the spine (five per cent of the animal), which is tender and soft. The front chest meat, which is white, is too fatty, tough and chewy,after even just ashort dip in the beefy broth, which is made from the bones.
The smiling staff are friendly, patiently explain each cut and its flavour profile, and make recommendations.
Diners should arrive early as there are long queues and some popular cuts sell out quickly.
616 Beef Hotpot, Greenery Plaza, 3 Chui Yi Street, Tai Po, tel: 3565 6878. Open: 6pm-2am