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If you’re a fan of hotpot, chances are you’ve heard of Megan’s Kitchen. This Wanchai favourite has been recommended by The MICHELIN Guide for nine years in a row!
Recently we went there to check out one of their new hotpot tasting menus ($1,488 for 2–4; $2,888 for 6–8).
New on the menu is a Sichuan-style hot-and-sour soup base. The soup was tasty and filled with all the standard ingredients – mushroom, egg, tofu, tree fungus, bamboo shoot, carrot and pork. But note that they don’t tone down the spice level, so choosing this for your soup base means committing to the hot-and-sour flavour throughout your meal.
As for dipping items, here’s what on the tasting menu:
- A5 Saga Wagyu rib-eye
- Kumamoto black pork collar
- Free-range chicken thigh
Sichuan mala skewers
- Pork shoulder
- Hand-beaten cuttlefish
- Mala beef with dried gong choi
- Sichuan spicy pork balls
- Shepherd’s purse
- Chicken with tree fungus and bamboo shoot
- Assorted vegetables
- Assorted tofu
- Japanese noodles
We enjoyed our meal in one of the cosy booths (with a TV if you like to watch while you eat). The restaurant also has a number of private booths and rooms.
It’s easy to see why Megan’s Kitchen is a local favourite for hotpot. The food is solid (we especially enjoyed the skewers and meatballs) and the service is great. Unless you like everything on the set menu (regular or vegetarian), ordering à la carte may be better value. And note that while the restaurant has English menus, it helps if guests can speak some Cantonese.
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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