Of course, we've had Chinese hotpot (or Chinese fondue) in Ottawa before, but the trick to any great food lies in having the freshest ingredients possible - whether they are prepared by the world renowned Jean-Georges, or by my humble self over a steaming pot of broth!
Chinese hot pot - or as we call it: "Da Been Lo" - which means literally "Hitting the side of the pot" - is best enjoyed with family and friends. My dad decided to treat me to such an affair after I muttered a passing comment about how "Da Been Lo" in Ottawa just doesn't compare to the HK version.
We went to a restaurant my parents used to frequent many years ago in Prince Edward (HK). We ordered a divided hotpot with 2 types of broths: Satay, and cilantro. We ordered some common hotpot accompaniment - beef balls, squid balls (stuffed with cheese), fatty beef, veggies...
Amongst the more exotic - the top part of duck intestines - definitely not for the fainthearted. Then my dad went to the fish tanks and picked out some seafood - big shrimps, fish, fish head (yes - fish head).
La piece de resistance is a king clam (also known as geoduck, or elephant trunk clam) - it weighed 3.5 catty (about 2 kg) - it was sliced paper thin, then presented on a bed of ice - ready for sashimi! Delicious - because it's so fresh. Also noteworthy are the chives dumplings - freshly made and very well seasoned. After 3 hours of eating, drinking, and merry making, we asked for some udon noodles to soak up the flavourful broths. What a satisfying evening!
The bill came to HK $2300 - 4 adults and 2 kids