With all steamboat sessions, the soup bases are best enjoyed towards the end of the meal when all the ingredients’ juices and essences have released its eclectic mix of constantly evolving kaleidoscopic flavors – think of the sweet and malty crustacean flavors of the flower crabs, the umami clams and mussels, the slightly metallic taste of cockles, the buttery thickness of the melted fat from the fresh meats, the savory juices of the lamb and pork, the subtle salinity of the squid, the earthy flavors of the mushrooms, and the fresh sweetness of the sliced fish. After the piping hot, hearty meal, indulge in a refreshing selection of seven ice cream flavors to end your feast on a sweet note.

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