{"id":1037925,"date":"2015-05-29T13:03:41","date_gmt":"2015-05-29T05:03:41","guid":{"rendered":"https:\/\/culinarycapital.hk\/?p=93532"},"modified":"2015-05-29T13:03:41","modified_gmt":"2015-05-29T05:03:41","slug":"hong-kong-travel-mtr-sham-shui-po-must-go-hotpot-near-golden-computer-arcade","status":"publish","type":"post","link":"https:\/\/jonathansin.com\/en\/hong-kong-travel-mtr-sham-shui-po-must-go-hotpot-near-golden-computer-arcade\/","title":{"rendered":"[Hong Kong Cuisine] \u2018Guoju Hot Pot Speciality Restaurant\u2019 at MTR Sham Shui Po Station: A Hidden Gem of a Canteen"},"content":{"rendered":"

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\nSham Shui Po is one of Hong Kong\u2019s oldest districts, and its world-famous Golden Computer Plaza and Golden Computer Centre are often likened to Hong Kong\u2019s Akihabara. However, finding a restaurant in Sham Shui Po where you can take your time and savour your meal is no easy task. Today, we\u2019re introducing a hidden gem of a canteen within the Golden Computer Centre\u2014a favourite haunt of the \u2018craftsmen\u2019 who work there after their shifts.
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There are many different broth bases for hotpot in Hong Kong, ranging from traditional clear broth and satay to a whole host of modern variations too numerous to list. Here at Guo Ju, there is a \u201cYoung Coconut, Mineral Spring Water and Free-Range Chicken Hotpot\u201d , which is the restaurant\u2019s signature broth. Foodies who\u2019ve dined here say it\u2019s an absolute must-try; and just from the name, you can tell that great care has been taken with the ingredients. The use of young coconut alone lends a refreshing touch, whilst mineral spring water\u2014rather than ordinary tap water\u2014is used, and the free-range chicken boasts wonderfully springy, tender meat!<\/p>\n

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The waiter will first pour the coconut water from the young coconut into the pot, then add a bottle of mineral water. He will then scoop out all the white flesh from the young coconut and place it in the pot together with the free-range chicken. Bring to the boil over a high heat for three minutes, turn off the heat and leave it to steam for a further three minutes, using the residual heat in the pot to cook the chicken through. This keeps the meat tender and succulent, whilst retaining its rich, savoury juices. And what of the young coconut chicken soup? Crystal-clear in colour, it\u2019s as fresh and sweet as expected, and the young coconut flesh is crisp and delicious. Just watching the chef fine-tune the broth was like watching a play unfold right there at the table, It\u2019s a shame there wasn\u2019t much of this exquisite broth; it was gone before I knew it. So, how best to enjoy the hotpot ingredients that follow? Simply order another portion. As for other hotpot recommendations? Premium beef brisket, dumplings and cuttlefish paste are absolute must-tries; for the rest, just choose whatever takes your fancy.<\/p>\n

Address: Ground Floor, 191 Fuk Wah Street, Sham Shui Po<\/span>
\nTransport: Exit D2 at Sham Shui Po MTR Station, approximately a 4-minute walk<\/span>
\nTelephone number: +852 2780 1618<\/span>
\nOpening hours: Monday to Sunday: 17:00\u201303:00<\/span><\/p><\/blockquote>","protected":false},"excerpt":{"rendered":"

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