On Good Friday, 19 hounds climbed the flight of stairs to find out whats cooking at Hong Kong Clay Pot City. This is a spot Ive walked past many times, ignoring the young women on the street who hand out menus and beckon you in, assuming it was a tourist trap. Yet, with the rec linked below from Jason, we decided to give it a whirl for the lunch series. I believe it was a first visit for all of us.
We ordered the $88 set menu for 8 people, plus one ala carte dish for each of the two tables. These family-style menus (wo choy), starting at $28.80 and up, are translated, more or less, into English here making them accessible for all. There were a few recent changes that didnt make it into the English version that our server neglected to mention in advance, but they were equivalent value. The set menu included:
Dried scallop soup
Sauteed squid and prawn with celery
Combination seafood and tofu clay pot
Poached yellow-crowned chicken (wong mo gai) with ginger sauce
Casserole of Chinese-style duck with dried tofu skin
Sauteed pork chops with onions
Fresh crab meat with choi sum and gai lan
Double Lobsters with ginger and scallions
Sweet red bean soup dessert
I had wanted to try the frog leg clay pot as our extra dish, but they were out of frog. Alexandra Singer seemed disappointed that I skipped over the duck tongues (three different preparations on the menu!) to order the Pork meat and salted fish steamed with jasmine rice in clay pot ($17.95 large size). However, Curtis uncle arrived as I was discussing this with our waiter, and when I asked whether this would be okay with him, he said,
This last dish turned out to be my favorite of the meal. A thick patty of chopped fatty pork studded with whole shrimp and topped with slices of salt fish and Chinese mustard greens (gai choi) crowned a pot of jasmine rice. When the lid was first removed, Curtis and I both thought some dried shrimp had been mixed in. The addition of the whole non-dried shrimp was a new twist that would have been even better if not IQF-treated with that peculiar wet texture. Our waiter whipped out a pair of shears and cut up the meat cake into manageable wedges. With more starch added, the pork was smoother and a bit more rubbery than the other examples weve had. Very tasty, especially with the addition of the seasoned soy sauce to the rice.
Our total tab came to $15 per person, including tax and tip, plus the sodas. We also left a tip for Chowhound.com, collecting $60 to help support the site that brought us together.
Hounds more comments, please!
Hong Kong Clay Pot City Restaurant (Upstairs)
960 Grant Avenue (near Jackson St.)
San Francisco, CA
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