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For years I\u2019ve heard people rave about Megan\u2019s Kitchen, the well-known hot pot restaurant in Wan Chai that attracts locals and expats alike. Megan\u2019s Kitchen is best known for its interesting and unique hot pot soup bases \u2013 they have everything from tom yum cappuccino to Japanese miso tofu. Although I can\u2019t say I particularly enjoyed my last few hot pot experiences<\/a>, I decided to give Megan\u2019s Kitchen a shot when a group of my girl friends were organizing a night out. All in all, I ended up having a really fun night (most of which was thanks to the company and the free flow wine we ordered), but like everyone else had already told me, it was expensive considering you basically cook your own food.<\/p>\n Vibe at Megan\u2019s Kitchen Hong Kong<\/p>\n Megan\u2019s Kitchen is pretty plain. There\u2019s not much decor, the orange chairs are less than appealing, and there\u2019s large flat screen TVs playing some type of Chinese soap opera around the room. Thankfully, we didn\u2019t come here for the ambiance. The staff were friendly and nice, and were quick to refill our empty wine glasses (much to my later demise).<\/p>\n What we ordered<\/p>\n We began by making our own dipping sauces (they charge a rather ridiculous price of HK$25 per person for this), though I\u2019m not entirely sure why since the soup bases are already flavored. For drinks, they had a free-flow package<\/strong> available, which included white and red wine and sake for only HK$138 per person, which we all obviously opted for.<\/p>\n The menu is massive, so we ordered a little bit of everything. The kimchi (HK$88), pork (HK$88), and vegetable (HK$88) dumplings<\/strong> were all surprisingly delicious, though I\u2019d say the kimchi ones were my favorite. Since we had a few vegetarians with us, we only ordered two meat dishes: Australia grass-fed rib eye (HK$298)<\/strong> and another beef dish, but I honestly can\u2019t even remember what it was (oops \u2013 I\u2019ll blame it on the wine!). We also ordered a range of vegetables, noodles, and the popular rainbow cuttlefish balls (HK$98)<\/strong>. As for our soup bases, we went with the tom yum cappuccino (HK$188) <\/strong>and sichuan (HK$168<\/strong>). The sichuan one was a bit too spicy for all of us, so we pretty much put everything into the tom yum soup, which was still a bit spicy for some but I really enjoyed it.<\/p>\n As a heads up, if you don\u2019t want the century eggs or other \u201cwelcome starters\u201d they automatically place on your table when you arrive, you need to tell the staff right away. Otherwise, you will be charged.<\/p>\n Verdict<\/p>\n I was surprised at how much I enjoyed my time at Megan\u2019s Kitchen. Though, I\u2019m sure that was mainly due to the company and the obscene amount of wine I consumed throughout dinner. The food was good, although nothing really had that wow-factor, except for the kimchi dumplings. For HK$600 per person for a table of 5, we left absolutely stuffed with both food and wine. If you haven\u2019t been yet, I would recommend getting a fun group of people together for dinner at Megan\u2019s Kitchen. That being said, I\u2019m not exactly racing back to spend that kind of money to essentially cook my own food.<\/p>\n![](\"http:\/\/thisgirlabroad.com\/wp-content\/uploads\/2018\/01\/megans-kitchen-1-1024x683.jpg\"\/)
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