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Cantonese Family Style
This large restaurant on the Bowery is very authentic Cantonese cuisine. We were here for a party. The other guests at the table did not care for the food. The pressed duck was my favorite. The presentation was beautiful. I wish I took a picture! There is a great German Riesling we enjoyed but do not remember the brand. Service was good too. Our waiter was on top of everything. Great experience!
Be the first to ReplyAn Elite Hot Pot Place
About forty of us went to Hot Pot Village for a private party and we had wonderful time.
Hot pot is a fun Chinese cook-along feast. Family and friends are sitting around a table, pot of simmering flavored broth heating on a burner in the middle of the table, flame of the burner warms the crowd, and the broth steams out the aroma. Plates of bite-size and colorful raw meat, seafood, vegetables, tofu, wanton and other food items covering the table are ready to be cooked. Everyone picks one or more items at his own pace boiling his own food in the shared pot, or in individual pot as an alternative option in more upscale restaurants, then spiced up the cooked food item with variety of dipping sauce. Hot pot is a cozy social gathering; it seems generating more conversation than other forms of dinning. During the winter, hot pot warms up your body; during the sizzling summer, it cools you down by squeezing out your body heat and sweat.
Hot Pot Village is part of the Congee Village restaurant family. Our party was held in the basement of the Hot Pot Village; the dining room was clean, comfortable, pleasant and uniquely designed. The glass carvings superimposed on the wood panel walls liked wondrous mural. The table setting is upscale and lovely. The customer designed tableware was elegant and refined; they brought out the Chinese tradition with modern touch. The restaurant provided the individual pot on the electric burner.
The food served was on the top of its game with its consistent high quality, aesthetic presentation, and some with their exclusive touch. The seafood was fresh; we could tell that the lobster and sliced fish were alive before prepared by the kitchen. The slices of Angus beef, lamb, duck, and other food items were carefully selected with consistent top quality. Variety of fish paste possessed signature taste and texture only found in Hot Pot Village. The presentation of the food indicated the Head-Cutting-Board Chef mastered his skill. This was a title not found in Western restaurants. It was a Chinese chef in charge of cutting food and mixing the food with the right portion before cooking or bringing to hot pot table. It is said a trainee starts from learning how to cut a piece of food with sixteen ways and working his way up. In a large Chinese restaurant, under the Head Cutting Board Chef, there are second, third cutting board chefs and so on.
The broth is another element defining a hot pot restaurant. It should bring out the natural flavor of the food in harmony, not to overpowering it or creating conflict. Hot Pot Village serves different broths including a special flavored house broth by boiling strickly selected pork bones with their secret ingredients, and an innovative and exclusive congee based broth. At the end of the meal, after boiling all kinds of food in the broth, it became super rich in flavor; some would enjoy drinking it as soup, more often with the congee based broth. I tried the spicy broth. It was mild just perfect for my palate. The authentic Chong Qing spicy broth would be too strong for me, which was heavy on hot spices and numb spices (a pepper creates numbness sensation). Chong Qing Hot Pot was most popular style in China.
Hot pot seems to have originated during the Chinese Zhan Guo Dynasty ๆๅฝ (475ๅนดB.C. โ 221B.C.) and it was wide spread in China during the Song Dynastyๅฎๆ๏ผ960 A.Dโ1279A.D.๏ผIn Qing Dynasty (AD 1644 to 1912), hot pot became popular in the Emperorโs Palace. It is said in 1789, the famous Emperor Qian Long consumed over 200 hot pot meals. Hot pot is foreign to most of Americans. I learned that some Americans working in China with zero experience of hot pot had fell in love with it. If you have never tried the Chinese hot pot, this frigid winter may be a perfect time for you to venture out in Hot Pot Village.
Great food for reasonable prices
Went for lunch with my family ( 7). Congee was excellent. Pan fried seafood noodles was pretty good. Noodles could have been more crispy. Overall food was excellent. Service was sub par. Had to find the waitress many times. There were only a few tables in the restaurant at the time. Its a shame. Very good food, but service lacking
Be the first to ReplyNot worth the trip
This place has terrible service and rude waiters. The appetizers are awful and have no flavor whatsoever. The main dishes were pretty good but nothing spectacular that you can't get anywhere else. This place has Americanized their Chinese food. If you want good, authentic food don't go here. I won't be back.
Be the first to ReplySeafood banquet reception
We went after visit to the city clerk for a marriage license for a nephew. Except for an order that was mistaken, all went well. 12 dishes for close to $600 feeding total of 13 with left overs. We like the ginger scallion lobster, mushroom with sea cucumber. Lamb is really tender. Fried rice is better than average. Some in the party thought the sea cucumber was tasteless, one said it flavored well enough. Food was fresh and fast. This was our third visit. I would go back again but would make sure right orders are taken.
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