Hong Kong hot pot cuisine | Coconut chicken soup with lobster seafood 🦞

My colleague found a hidden coconut chicken hotpot restaurant near Tsuen Wan MTR station. We don’t have to go north to eat there anymore. The coconut chicken hotpot is freshly made. Two large coconuts are used. The clear coconut water and coconut meat are scraped and cooked together. No water is added! 🐔 Half a Wenchang chicken is put into the pot. Remember to drink the coconut chicken soup first. It is very sweet and the chicken is tender. The coconut hotpot is paired with fresh seafood to make the ingredients more flavorful! 🦞 Australian live lobster The meat is full and freshly cut. It is really super fresh and sweet! 🦪 Taishan fat oysters The fat is large and soft, the taste is fresh, and there is no fishy smell at all. 😋 There are also Hokkaido scallops, Scottish razor clams, and fresh abalone. I didn’t expect that the seafood flavor would be so prominent with the coconut soup base! 🥩 Angus marbled fat beef × Spanish black pig The fat is like marble and the beef is rich; the black pig is tender and translucent. It tastes as delicious as beef when it is slightly curled when it is shuffled! After eating, I walked around Discovery Park and China Dyeing Building for a while. I haven’t had such a good time eating and shopping in Tsuen Wan for a long time! 🍴Tongren Four Seasons Coconut Chicken Specialty Store 📍Shop 4, G/F, New World Plaza, 1-17 Sai Lau Kok Road, Tsuen Wan #Hong Kong Food #Hot Pot #Hot Pot Control #Tsuen Wan Good Place