赤牛哥汕頭火鍋

🔅 Actual dining date: 2024/10/25
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It seems that aside from the warm beef soup in Tainan, it's quite rare to eat warm beef in hot pot restaurants. This place was chosen by a friend, and on that Friday night, there were many group customers.

▪️ Half-and-half pot (small) flatfish satay soup & winter vegetable clear soup $120
▪️ Taiwan warm beef (large) $699
▪️ Boneless beef short rib (small) $459
▪️ Seafood platter for two $699
▪️ Handmade dumpling platter $219
▪️ Bean curd skin, cauliflower $50 (green plate)
▪️ Baby bok choy, egg dumpling $80 (flower plate)

I think the soup base is quite good, and the vegetables are delicious! We ordered warm beef, and the staff mentioned that the small portion is only about the size of a palm (which felt not much), so we ordered the large portion, and it turned out to be quite a lot. The cuts of warm beef vary in size, very fresh and not too beefy, and the staff specifically advised not to overcook it. Indeed, if boiled too long, the texture becomes firmer, which is a bit tough for someone like me who struggles to chew meat, but the smaller pieces are delicious if not overcooked. The beef short rib is rich in fat and has a stronger flavor compared to the warm beef, but it's also tasty.

The seafood platter was very fresh, and everything was delicious. The handmade dumplings were plentiful, and the skin of the minced type had a chewy texture which was quite tasty; the bean curd skin, egg dumplings, cauliflower, and baby bok choy were just normally good. The homemade satay sauce had a strong ginger flavor, and the shredded ginger with the meat and seafood was also delicious.

Overall, it was quite enjoyable. The vegetable ingredients were self-serve and convenient, and both the meat and seafood were very fresh. Compared to other warm beef restaurants, it was easier to make a reservation, so it’s worth a try if interested.