MK Restaurants is a leader in steamboat (Suki in Thai) in Thailand. In fact it is my favourite. Great food where families and buddies can eat at leisure. It also boast a respectable spread of Hong Kong food on the menu. It has a very unhawker-like environment which is comforting when faced with the daunting task of sitting in the stifling April and May heat eating steamboat. After all it is a restaurant. The food are served in stackable trays, enamel pot and lots of stainless steel over a clean and efficient and user-friendly induction stove. Being one who like food to come neat, clean, great looking and off course tasty, MK is a great place. Ambiance, comfort and location are premium. Another good Suki restaurant would be Coca.
I will rate their sauce 8/10. Hot, sour, sweet and savoury with a sprinkling of toasted sesame seeds. It is a must and great accompaniment to our poached food.
Clean, top quality veges, tofu, beancurd skin, all kinds of fish and pork based balls and slices.
This time round I was able to learned a new trick to finish off our meal with a flourish. It is a lesson on economising. It originated from the Koreans.
1. We had 2 bowls of cooked rice. It was poured into the left-over soup which was great tasting by now after passing all the food over it.
2. Beat 2 eggs and slowly pour over the pot while stirring it with a ladle.
3. Then pour in a sauce plate of sesame oil, still stirring. Continue stirring until it thicken and become porridge like in consistency (or your preference). Turn the heat down and serve.
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