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V·HOT Music Hotpot KTV

火锅 · ⭐ 4.5

No. 283, Huaihai Middle Road, Hong Kong Plaza South Tower, SL405

Dishes

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  Three-Part Beef

  A Chinese dish made with beef tendons, brisket, and shank, slow-cooked until tender and flavorful.
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  Steamed Eastern Star Grouper

  A Cantonese dish featuring steamed eastern star grouper with ginger and scallions, highlighting the fish's natural freshness.
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  Shredded Yellow Tripe

  Thousand-threaded yellow throat is a dish made from pig or beef yellow throat, sliced into fine threads after cleaning, then stir-fried with scallions, ginger, and garlic. It's blanched to remove odor, then cooked with seasonings for a crisp texture and rich aroma.
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  Diao Long Zi Zao

  Diao Long Zi Zao is a Chinese dish made with beef neck meat, marinated and then pan-fried. It has a tender texture and a unique aroma.
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  Hand-Cut Beef Tongue

  A dish made from fresh beef tongue, hand-sliced and quickly cooked to retain its tender texture, often seasoned with soy sauce, garlic, and herbs.
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  Crispy Beef Tripe Special

  Signature crispy beef tripe made from fresh ox tripe, quickly blanched in boiling water to retain its crisp texture. Typically mixed with garlic slices, cilantro, and chili oil, or served as a hot pot ingredient.
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  Seafood Platter

  Seafood platter is a delicacy featuring a selection of fresh seafood, typically including shrimp, crab, and shellfish. The preparation is simple: clean the seafood thoroughly, then steam or grill it with fresh vegetables and seasonings to preserve the natural flavors of the seafood.
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  Deep-sea Grouper

  Fresh deep-sea grouper is cleaned and prepared, then steamed or braised. For steaming, it's seasoned with ginger threads, scallions, and a touch of soy sauce; for braising, it's simmered slowly with soy sauce, sugar, and cooking wine until flavorful.
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  Australian Sirloin Steak

  Australian sirloin steak is made from high-quality beef, tender and juicy with a crispy outer layer. It's typically seasoned simply with salt and pepper before grilling to preserve its natural flavor.
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  Beef Trio Platter

  Beef trio consists of three beef cuts—brisket, shank, and tenderloin—marinated and cooked separately by stewing, braising, and pan-searing to preserve their unique textures, served with vegetables or side dishes.
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  Rose-shaped Shrimp Balls

  Fresh shrimp is minced and mixed with egg white and starch to form small balls, then steamed until translucent and delicate. The dish resembles a rose petal in shape and offers a tender, bouncy texture.
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  Spicy Mala Frog Legs

  Fresh frog legs stir-fried with a secret spicy and numbing sauce made from Sichuan pepper, chili, and fermented bean paste, delivering a bold, aromatic flavor.
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  Fresh Air-Freighted Tripe

  Air-freighted fresh beef tripe is a dish featuring fresh beef tripe as the main ingredient, quickly transported to restaurants to maintain freshness. After cleaning, it's sliced or kept whole and briefly blanched in boiling water for a crisp, tender texture and original flavor.
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  Mushroom Assortment Platter

  Mushroom Medley is a dish made from a selection of fresh mushrooms. Main ingredients include shiitake, enoki, and oyster mushrooms, which are cleaned and simply cooked until tender, preserving the original freshness and nutrients of the mushrooms.
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  Chinese pea shoots

  Bean sprouts is a vegetable dish primarily made with tender bean sprouts, typically blanched or stir-fried to retain their crisp texture. Add garlic or ginger for aroma, and optionally combine with other vegetables or meat.
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  Abalone and Salmon Platter

  A refined cold dish featuring fresh abalone and premium salmon slices, served with lemon juice and mustard sauce for a delicate, refreshing taste.
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  Scallop and Salmon Sashimi Platter

  A platter of scallop and salmon slices, made with fresh scallops and salmon, served raw for a tender texture.
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  Frost Descent Beef

  Shuangjiang beef uses premium beef tenderloin, quickly pan-seared or blanched after marinating to retain tenderness. Typically seasoned with scallions, ginger, garlic, soy sauce, and cooking wine for a simple dish that highlights the beef's natural flavor.
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  Yin-Yang Hot Pot

  A double-boiled hot pot is a divided-style hot pot, typically split into two parts: one side with a clear or spicy broth, and the other with a different flavor (such as mushroom soup or tomato soup). Main ingredients include beef, lamb, seafood, vegetables, tofu products, and various meatballs, which are cooked in different broths.

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