This is the sister restaurant to Qingpeng Haishanglao just across the street and they serve the same delicious fresh seafood from live tanks in a traditional steamboat.
Qingpeng Seafood Steamboat 青蓬四季海鲜火锅 has a large area for its live seafood tanks, and it seems to be slightly more expensive than its sister restaurant. Also it is better stocked with more varieties.
Besides seafood, there are many other steamboat ingredients like the dumplings and balls, as well as cooked dishes which are not available in the sister store.
The steamboat stock is just water, some kelp, leek and some dried scallops and shrimps. Not the fancy Cantonese-style steamboat that you get elsewhere like Huoxi.
If the stock was bland, the condiments were quite pathetic. Maybe because we were too pampered by the steamboat restaurant chains.
Marsh prawn 基围虾 is something I will always order because of its sweetness. It was a misnomer that many thought it was a species of prawns, but they are actually marsh prawns (metapenaeus ensis) raised in Guangdong area inside traditional tidal shrimp pond (locally known as gei wai 基围 in Cantonese).
Lamb loin 小羔羊卷 is quite gamey. This is half a portion.
Beef tongue 牛舌 is sliced really thin and cooks within 30 seconds.
Beef chuck roll is a large, boneless cut of beef from the area between the ribs and backbone of a cow. It’s made up of a mix of tender and tougher muscles, and is known for its good flavour. Because it’s not very tender, it’s best cooked slowly with moist heat, like steamboat.
They combined three types of shellfish we ordered into a platter. Darling loves Pacific surf clams, and we can always get it live at Qingpeng. I ordered the farmed abalone which turned out to be very delicious. The organs are also kept and cooked in the porridge. The bamboo clams were a letdown.
Humpback grouper 老鼠斑 is a sought-after species of the grouper beside the coral trout grouper 东星斑 in Cantonese cuisine because of its delicious meat. It has been beautifully filleted and presented. The head and bones are taken away to be boiled in a porridge.
Garland chrysanthemum, also known as Tong Ho (Cantonese), crown daisy, and Shungiku (Japanese), is an aromatic leafy vegetable that is often used like a herb. It has a slightly mustardy, pungent flavour, similar to mustard greens but with floral notes and slight bitterness. We always eat it with steamboat.
The porridge was quite good, but I can taste the MSG in it.
Interesting extension to the steamed seafood chain, but the steamboat was quite disappointing. The staff are not well trained and do not know the timing for each seafood and meat. They are more interested in trying to get us to top-up our stored value account then offer a better dining experience. I will stick to the steamed seafood.
青蓬四季海鲜火锅
香蜜湖红荔西路与香蜜湖路交汇处四季花谷牡丹轩5号楼B1层1-1,1-2号铺
Visited Jan 2025
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