Date of review: January 23, 2014 | Reviewed by:
Located on the fifth floor of the Lucky Centre on busy Wan Chai Road, Megan’s Kitchen is slightly nicer than the average hotpot joint in the city, with seating options that range from cosy booths to white tablecloth-topped round tables to private VIP rooms decked out with their own bathrooms and LCD TVs. Booths have induction ranges built into the table which bring soups to a boil much faster than traditional gas burners. Kitschy paper lanterns hang from the ceiling and Chinese movies play on flat-screen TVS while diners enjoy their meal.
Cantonese-stylehotpot is the main draw at Megan’s Kitchen, which is known for its unique and creative soup bases and housemade fishballs and dumplings. Patrons can select up to three soup bases within one communally shared pot, but for those who are squeamish about sharing, an individual hotpot option is available. The tomato and crab soup in soufflé finish is a terrific base for both seafood and meat and comes topped with a fluffy white egg soufflé top that is best eaten before dipping in ingredients. Tom yum koong cappuccino soup base is an excellent rendition of the classic Thai soup, with a foamy cream top that indeed looks just like cappuccino – the soup is high on the spice level and the sourness from lemongrass pairs well with seafood but not with red meat. The Malaysia satay soup base is rich and savoury but can be quite heavy. If opting for a strongly flavoured soup base, the dipping sauce become unnecessary as the soups are flavoured with a heavy hand. Now for what to cook in the broths: the rainbow cuttlefish balls, flavoured and coloured with vegetables such as beetroot, spinach and pumpkin, are house-made and unlike any fish balls you’ve had anywhere else. We also enjoy the dumplings made with Japanese beef and black truffle, which are best cooked in a mild soup base so as not to overpower the flavour of the truffle. Opt for any of the tender snowflake, marbled beef dishes which are cut paper-thin – local (which we actually prefer) and Australian cuts are available.
The wine menu here is impressive for a hotpot restaurant, with an extensive selection of fine wines, champagne and spirits and a helpful index with wine scores from trusted sources such as Robert Parker and Wine Spectator. Unfortunately, wines are only offered by the bottle. At our waiter’s recommendation, we opted for a pitcher of fresh watermelon juice, but the drink was not fresh and tasted as if it had been sitting out for awhile.
Hotpot restaurants aren’t generally known for their service and Megan’s Kitchen is no exception. Waiters are efficient but a bit brusque and once they take your order generally don’t interact with patrons except to quickly drop off hotpot items. Pickled cucumber and preserved eggs are brought to your table whether you request them or not – don’t eat them unless you want to pay for them, and make sure to check your bill carefully at the end for extra items you didn’t request.
A hotpot dinner for two will cost around HK$1,100, which is quite pricey compared to other hotpot venues in the city – you pay for the unique experience. Don’t be surprised to find a HK$9 tea charge or HK$20 sauce charge per person on your bill, neither is complimentary.