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Sounds simple and likeable. It was, but I wasn't as impressed as my dining companions.
Not only did this take the whole dinner to arrive, the meat was very tough. The only redeeming factor was the fragrant sauce.
I thought this was a safe bet. It's usually good. Theirs was so unpleasant due to the vegetable's bitterness, which I don't know blame the vegetable or the cook.
Signature dish. Fish pots are common enough, but here they serve an almost stir-fried version of the same thing. Also special is the fish used, one they call Q fish, or crunchy fish. This unusual fish is crunchy and rubbery, almost like sotong. The pot was sumptuous enough with several ingredients. The other X-factor is when you're almost done with the food, the restaurant can add broth, to turn it into the more familiar fish pot.
Don’t underestimate these innocent looking baby lobsters, each one of them were filed with heat from the mala spices that will numb your senses!
Thanks Burpple & Qi Lai Feng for having me.
At Qi Lai Feng, there are two ways to enjoy fish pots, and for the dry pot the recommendation is to pair it with their Q Fish. The Q Fish (grass carp) has a texture similar to squid and is chewy and springy, certainly a refreshing change from the usual. Paired with the dried chills and peppercorns, this was a quite a spicy dish! There is even an option to add on pork bone broth midway through your dry pot and order extra hotpot ingredients for round 2!
Thanks Burpple and Qi Lai Feng for having me.
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