As my readers will know, there is hardly anything I like more during a cold winter than hot pot. With the cold weather, Adam who has now also become converted to a hot pot addict suggested that we go and try out Rong Fu at Upper Mt Gravatt so we could finally strike it off our list. Of course, I gladly acquiesced.
Like most of the new hot pot places, we had a tick sheet where we could pick our food. Soup bases and sauces were of course fairly expensive.
There were a large range of sauces on offer to make our own creation. I went for my usual soy, garlic, sesame dipping sauce whereas Adam's palate has evolved to the making of a creamy and crunchy peanut sesame paste.
Oils were provided on the tables if you wanted to further endanger your arteries.
Drinks wise we started with some herbal ice jelly to keep us cool from the spicy pot. It contained grass jelly, crystal jelly as well as some aloe. It was also fairly sweet.
In terms of our soup, we had half and half. We had a mushroom soup which was non spicy and we had a beef oil spicy soup at medium heat. I found the mushroom soup to be fairly standard but Adam really felt that the soups had a very chemical taste to them compared to all the other places we had tried.
Soon all our foods arrived and our table was loaded with our delicious choices.
These were the crab sticks, they were more seafood stick than crab sticks. The texture was a bit lacking and a bit mushy on the inside compared to Japanese varieties I've had with more crab content and a stringy composition.
His choice of noodles was the hand cut noodles. Having recently tried it from a fresh noodle joint he was hoping to recreate the experience, but ended up with a bundle of dried noodles.
We also had a serve of frozen tofu, Adam's favourite tofu because of the delicious porous texture.
My choice of noodles were the sweet potato noodles, which soaked the soups quite well and were soft but retained elements of chewiness.
Our choice of veggies for the night was Chinese Cabbage, I loved how the flavours complimented the mushroom soup, and it was undeniably fresh.
Of course we had a serve of mixed mushrooms, comprising of enoki, oyster and shiitake. My favourite was the enoki with its stringy goodness, but oyster mushrooms would not be too far off as it was able to absorb quite a lot of the soup.
Protein wise, this was the sliced lamb. Compared to other lamb we've had before it didn't contain too much by way of fat content and was quite tender and fresh.
We were a bit curious about the crispy pork option on the menu, not having seen it in a hot pot restaurant before. Turns out that it was literally a serve of deep fried pork. The waiter said that if it cooled down we could also reheat it in the broth, which we didn't try. The pork was definitely crisp but also very oily.
No hot pot is complete without a dish of sliced beef. These were surprisingly fatty and chewy, even when cooked medium rare which we didn't particularly like
Taste: 5/10
Value: 5/10
Service: 5/10
Environment: 5/10
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