Hong Kong Hot Pot Delicacy｜Coconut Chicken Soup with Lobster Seafood

Colleagues near Tsuen Wan MTR Station discovered a hidden coconut chicken pot restaurant, so no need to go north to eat anymore. The coconut chicken pot is made fresh to order, with two large young coconuts, clear coconut water and scraped coconut meat cooked together, without adding a drop of water! 🐔 Half a Wenchang chicken goes into the pot. Remember to drink the coconut chicken soup first; it’s very sweet and clear, the chicken meat is tender and smooth. The coconut pot paired with fresh seafood makes the ingredients more flavorful! 🦞 Australian live lobster The meat is plump, freshly cut, and really super fresh and sweet! 🦪 Taishan fat oysters Plump and large, with a soft and smooth texture, the ingredients are fresh with no fishy smell at all. 😋 Also Hokkaido scallops, Scottish razor clams, and fresh water-absorbing abalone. Unexpectedly, paired with the coconut nest soup base, the seafood flavor is so prominent! 🥩 Angus marbled beef × Spanish black pork The marbling looks like marble patterns, the beef is rich in aroma; the black pork is tender and translucent, cooked until slightly curled, surprisingly as delicious as the beef in texture! After eating full, I strolled around near Maritime Square and Chung Yin Building. It’s been a long time since I had such a happy food stroll in Tsuen Wan! 🍴 Tongren Four Seasons Coconut Chicken Specialty Store 📍 Shop 4, G/F, New Territories Plaza, 1-17 Sai Lau Kok Road, Tsuen Wan