Rose Restaurant Kitchen — Restaurant in Kowloon

The scorching summer heat can't stop people from enjoying the hot pot!

On such hot weather, it's only natural to choose a refreshing winter melon soup base for the hot pot! And with the addition of abalone and fish maw, it's simply perfect!

Without any pictures for reference, imagine a beautifully arranged table with large chunks of winter melon, big and juicy abalone, and accompanied by fish maw and sea cucumber. It's truly exciting! Many hot pot restaurants use fish stomach as a substitute for fish maw, which is thick and unappetizing. But here, they use authentic fish maw, small in size but incredibly tasty. The abalone is incredibly sweet and tender. The soup base is a genuine chicken broth, delightful to drink. The staff even reminded us to finish the soup before adding the pork bone broth for the hot pot experience. 😋 Due to the generous portion of winter melon soup, we couldn't order too many additional dishes, but one must-have is beef. Make sure to order a plate of Angus beef, large cuts with less fat and rich in flavor.

We also tried the restaurant's recommended coriander and corn dumplings, fish skin dumplings, meatballs, and octopus balls. And of course, we couldn't miss out on the crispy fried fish skin and the sizzling bell rolls. You can even choose a combination option for the food, which is a great choice for those who want to try a variety of dishes.

The coriander and corn dumplings are large in size and incredibly delicious, you can tell they are handmade.👍🏻 The fried fish skin is incredibly fragrant, crispy, and delightful.👍🏻 The sizzling bell rolls are also handcrafted, a truly pleasant surprise.👍🏻 Moreover, they offer a variety of homemade beverages. We tried the round meat red date barley drink, it was hearty and not too sweet.👍🏻

You can see that the restaurant pays great attention to the presentation of the food, and the quality is outstanding. The staff inside the restaurant is very polite and attentive. This is what a great dining experience in Hong Kong...

臨近中秋，朋友特意約我吃飯，順道送贈我月餅卷。我們差不多兩個月沒見面，朋友說她超想吃火鍋，她一段時間都沒吃過，我也是，於是我們去了她同事所推介的平民價火鍋店陳儀興玫瑰餐廳涮火鍋，這裡一如他介紹便宜又好吃。

平常火鍋店鴛鴦湯底都比一款口味的湯底貴，但這裡竟然是同價，只是68元，愛嚐鮮的我們當然點鴛鴦湯底，分別選了下火芫茜湯底及潮州沙嗲湯底。

下火芫茜湯清爽不油膩，也是女生們的最愛，上桌時可以先喝一碗，下一下火，淡淡清香繚繞在舌尖。至於潮州沙嗲湯底加入大量花生醬熬煮，使湯頭更濃香，骨子裡的靈魂一整個昇華起來，為任何食材賦味，煮沸之後就是人間百味。

蘿蔔片，娃娃菜每款只賣20元，廉宜到不行，它們用來均衡營養，我們都不能只吃肉嘛。娃娃菜與蘿蔔片甜度很讚，放進下火芫茜湯煮，蔬菜鮮美融入湯中。

吃火鍋時喝凍鹹檸雪碧夠港式道地，鹹酸的鹹檸加上雪碧甜蜜的氣泡，嚐火鍋火氣上升之際，一大口灌下凍鹹檸雪碧，就像火堆上直接潑水那麼痛快，豈止一個「爽」字來形容。

牛柳粒的油花形似大理石的花紋，堪稱涮食的佳品。牛柳粒涮至五分熟最為完美，淡粉的牛柳粒一口可吃，牛肉滑軟細嫩，嚼起來口腔盡是牛肉的馥香。

炸魚皮也是經典火鍋配料，可以直接單吃，亦可以在鍋涮煮兩三下，那麼炸魚皮仍能保有脆度，咬起來鹹香夠味又脆口，越吃越涮嘴，十分過癮。雪白的鮮淮山甜味發揮到極致，清脆爽口令人喜愛。

每次吃火鍋，朋友必點麵食，這次亦不例外，她一口氣選吃手打薯粉和龍口粉絲。粉絲跟薯粉份量驚人，薯粉滑溜溜的，極具彈力，粉絲雖纖幼，吸強湯汁能力卻強勁無比，將粉絲吸飽湯精髓才是最強吃法。

純手打的好勁道讓每顆芝士墨魚丸都相當扎實且風味十足，墨魚丸用新鮮墨魚肉製作，鮮甜彈牙，丸子釀入濃郁的芝士，熱溶芝士與彈勁的墨魚丸交錯的口感，那美味令我們回味不已。

鮮蝦雲吞以黃色的餡皮包裹著肉餡，雲吞真材實料，吃得到原尾鮮蝦的海味，豬肉餡料嫩嫩的，那複雜華麗的滋味正在誘惑我們的味蕾。自家手包韮菜餃飽滿得很，餃皮厚薄得宜，韮菜吃起來脆甜鮮美，配搭多汁的豬肉餡，超有家常味道。

五花腩肉油脂平均，切得不薄不厚，光看色澤就知道肉品的品質好。在下火芫茜湯底涮煮，能品味到腩肉本身的肉甜及豬肉原有香氣。雞件素來適合煮湯，表現一點不輸給豬牛，雞肉細嫩不乾柴，嘴中釋...

Staff prepared the pot and said it would be ready after boiling for a brief 2 minutes and we were already skeptical about that. Turned out most of the chicken meat was still raw inside and not ready to eat at all. Do not always trust what you have been told cause obviously they do not always...