Dec 06, 2011|
The mercury's dropped, so what does that mean? It's time for clay pot rice! Chef Yukio Takeda will be introducing seasonal Japanese pot dishes throughout January.
This hot, slurpable bowl of goodness is usually rice, broth, meat and vegetables, all thrown together in a clay pot. The pot is then heated over a flame until all the ingredients meld together into one absolutely delicious dish.
You can usually get the Chinese version all around Hong Kong, but for the Japanese version, head to Kaetsu.
He's using a bunch of seasonal ingredients, so the clay pot offerings will include oysters, scallops, pork and homemade bean curd, amongst others. The Pork and Oyster Spicy Red Miso Hot Pot sounds especially delectable for these frosty conditions.
To complement these dishes, you can also select a bottle of sake from Kaetsu's sumptuous sake library.
For reservations, call 2584-7722 or visit them at the Mezzanine Floor, Grand Hyatt Hong Kong, 1 Harbour Rd., Wan Chai.