This is post #8, part of my #50PostsIn50Days personal challenge to document my first 100 days in Hong Kong.
We were looking for legitimate spicy Sichuan hot pot, ideally with lots of Sichuan peppercorns.
“I don’t want shabu” said Bryan, referring to the Japanese version of hot pot which usually involves lighter, cleaner broths, a simpler assortment of vegetables, and a stronger focus on fine cuts of meat. We wanted the real Chinese deal, complete with spicy broth, fish balls, Chinese vegetables, and bold, flavorful dipping sauces.
After some quick searching, we decided upon Golden Valley, an upscale (formerly) Michelin-starred Cantonese/Guangdong restaurant located in the Emperor Hotel between Wan Chai and Happy Valley. We chose it because it frequently showed up on various sites’ top lists for hot pot, and more importantly, was known for its flavorful, Sichuan broth – exactly what we were looking for….