鳳城禮記 - 乳豬海鮮煲

Broadway’s Hot Pot Street

From 1 October 2018 to 28 February 2019, Broadway Macau will turn Broadway Food Street into Hot Pot Street, and presenting 60 tasty hot pot and clay pot selections.

With autumn just around the corner, it’s time to enjoy hot pot and clay pot dishes with family and friends. From 1 October 2018 to 28 February 2019, Broadway Macau will turn Broadway Food Street into Hot Pot Street, and presenting 60 tasty hot pot and clay pot selections. In addition to classic hot pots such as Braised Lamb Brisket Casserole at Lei Ka Choi, Broadway Macau also introduces 14 new hot pot and clay pot dishes, including Seafood and Wagyu Beef Hot Pot in Spicy Miso Fish Broth at Chi Sasa Japanese Cuisine,Chicken with Ginseng and Coconut Casserole at Katong Corner, and Assorted Seafood and Suckling Pig Hot Pot at Fong Seng Lai Kei Restaurant – each one a warming and delicious choice for autumn and winter!

 

This October, the popular Braised Lamb Brisket Casserole at Lei Ka Choi is back; once again bringing guests quality grass-fed Chinese black lamb, plus crisp water chestnuts, silky bean curd skin and secret sauce. Last year, more than 7,000 of these casseroles were sold in six months, representing more than seven tons of lamb brisket used. The signature casserole is prepared in a traditional clay pot over a charcoal flame to ensure slow, even heat that tenderizes the meat and creates a harmony of flavors.

 

If you are looking for an authentic Japanese hot pot experience, don’t miss the Seafood and Wagyu Beef Hot Pot in Spicy Miso Fish Broth at Chi Sasa Japanese Cuisine. The hot pot soup base features quality miso paste simmered with wagyu beef and assorted seafood. Apart from the indulgent assortment of fresh prawns, squid, fish and wagyu beef, the delectable pork meatballs are handmade with Japanese kurobuta pork, which is known for its tenderness.

 

As one of the oldest and most well-established restaurants in Macau, Fong Seng Lai Kei is famous for its traditional Shunde dishes. This year, Fong Seng Lai Kei is bringing Assorted Seafood and Suckling Pig Hot Pot to welcome the autumn and winter seasons. Savoury suckling pig, sweet seafood and fresh vegetables are simmered together to create a hearty and chunky soup base. Parsley and coriander are added before serving to impart sweetness to this nourishing stew that is perfect for the cooler seasons.

 

Katong Corner's chefs, meanwhile, have handpicked high-quality winter melon, ginseng, coconut and chicken, preparing Chicken with Ginseng and Coconut Casserole. These choice ingredients are gently simmered to meld their flavors into a wonderful harmony, creating a nourishing dish for the body in the cooler season.

 

Other must-eat hot pot and clay pot dishes include Pork Bone Marrow in Casserole at Lei Ka Choi, Drunken Goose Flambé Casserole at Xin Dau Ji,Beef Offal with Turnip Casserole at Chi Kei Ngao Chap, and Braised Chongqing Spicy Chicken Casserole at Ba Shan Spicy Noodles.

 

Visit Broadway Food Street and warm up with 60 hot pot sensations, prices starting from MOP 68. 

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