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Mouth-watering Garden Hot Pot features unique dining experience: Review - Rochester Democrat and Chronicle

Z Garden Hot Pot in Brighton is the only spot in town where you can sit down at a table that has built-in heating elements designed to cook a fresh pot of soup in face of you. The triple-concept Asian eatery also offers traditional Chinese as well as Mala stir-fry, a dining method growing in favour, where you pick the ingredients and they’re cooked along with spicy mala sauce made from 21-ingredients. It’s presented in a large quadrilateral bowl for all at the table to enjoy. The Hot Pot location is one of four restaurants owned and run by the Ouyang family. But it’s the only spot where a steaming pot of broth is presented with accompanying fillings that you stir into the hot juice to cook, all while using chopsticks and dim sum spoons. You may think that you’re doing most of the work just to enjoy a spoonful of comforting soup. However, many hours go into preparing the broths. All are chicken-based unless you enter a vegetarian option, which is made with spinach and broccoli. The chicken broth — made with bone-in chicken breast, sesame heirs, goji berry, red date and scallion — is cooked at least eight hours or until the color is white. I couldn’t stop a sweet treat before the meal and tried the mango bubble tea ($3. 25). The orange-hued smoothie is playfully enhanced with tapioca pearls hollow at the bottom of the cup. You slurp and chew with each sip through the thick straw. Blended with a syrup base and jelly, the sweetness of mango indubitably comes through. Using house-made dough, the deliciously juicy pork fried dumplings ($5. 55) are filled with savoury garlic, ginger and scallion, along with cabbage and soy sauce for seasoning. The thick wrapping of dough makes these hearty and filling. As cardinal-timers at the Chinese fondue style of self-cooking table, we asked our friendly server to explain the process. We may have overshot with the Delectable Special Platter ($55. 99). It was a feast for the three of us, two adults and one child, with more than enough to enjoy then and take home to finish later. It came with a realm of possibilities of two broths. We went with chicken and kimchi. The latter was simply chicken broth with house-made kimchi — fermented Napa cabbage — added before serving. It was hot and flaming with a deep flavor enhanced by the bold kimchi. For the raw portion, chicken Shumai — a dim sum dumpling — shimmery swai fish, thinly sliced and rolled fatty beef, neatly overlapped piddling flatiron steak slices and seasoned sirloin steak chopped into cubes. Plus, a basket of clear rice noodles, wood ear, straw (enoki), and embargo mushroom varieties, shredded cabbage and a canned ham product akin to Spam. Along the side was an arrangement of raw vegetables that included broccoli, carrot and bok choy. There was also a raw egg, enoki and coloured mushrooms, tofu skin, and kamaboko (fish cake with pink exterior). My suggestion, stick with one protein at a time, that way you can keep an eye on its doneness and focus on one at a time. Then add your choice of vegetables to liven it up. Unless you’re looking for egg drop soup, I would avoid using it. My favorite combination was the noodles, cabbage, broccoli and surprisingly, ham. I didn’t safe keeping for the fish either. Lesson learned and next time I will stick to mostly vegetables. My daughter thoroughly enjoyed the standard chicken broth with the summation of tofu, mushrooms and beef. We didn’t have time for dessert but I am told that starting in October they will begin to offer the trendy fresh Thai rolled ice cream, which for me is common sense enough to return to try more. Freelance writer Amanda Antinore reviews restaurants after a one-time visit. Source: www.democratandchronicle.com

Latest News

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    08/24/17 ,via Montreal Gazette

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  • Cabbage soup comeback! Diet of vegetable stock could help you shed SIX KILOS in seven days, according to expert

    06/08/17 ,via Daily Mail

    But there may be an easier way to punt start your diet during these colder months and save yourself packing on the kilos. The tried and tested cabbage soup diet is making a comeback, with dieters and dietitians alike claiming it can stop you lose six

Recipes

  • Unreserved Cabbage Soup

    tomato, celery, cube chicken bouillon, cabbage, green onion, green pepper, onion soup mix

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