Close

Wang Po Shrimp (Airport Kerry Hotel Branch)

Hot pot · ⭐ 4.5

2nd Floor, Guotai Life Plaza, No. 1 Jia, Nanping Street

Dishes

• 

  Original Cut Wagyu Beef

  Prime ribeye steak is cut directly from fresh beef (such as tenderloin or sirloin), preserving its natural texture and tenderness. Usually marinated briefly and cooked by grilling, pan-frying, or boiling to maintain juiciness and tenderness.
• 

  Romaine Lettuce

  Romaine lettuce, using fresh lettuce leaves as the main ingredient, is ready to eat after simple cleaning and preparation. Commonly used as a topping for salads, burgers, and other dishes, it offers a crisp texture and rich nutrition.
• 

  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
• 

  Hand-stretched noodles

  Hand-pulled noodles, or 'chen mian,' is a traditional Chinese handmade noodle dish primarily made from flour and water. The dough is repeatedly kneaded and stretched to create long, thin noodles. To prepare, the dough is rolled into a thin sheet, folded, and then pulled by hand into uniform strands. Once cooked, it can be served with various broths or stir-fried.
• 

  Hot Pot Beef Tripe

  Hot pot tripe is a hot pot dish featuring pork kidneys as the main ingredient. The kidneys are sliced thinly, then cooked in hot pot broth with seasonings like scallions, ginger, garlic, and chili. It's served with a dipping sauce.
• 

  Wang Po's Large Shrimp Medium Pot

  Wang Po's large shrimp is stir-fried with fresh shrimp, onions, green peppers, and garlic, then simmered in a seasoned sauce. The shrimp is tender, the sauce rich, with a hint of sweetness and spice.
• 

  Wang Po's Large Shrimp in Small Pot

  Wang Po's Large Shrimp is made with fresh shrimp as the main ingredient, combined with various spices and seasonings, and carefully cooked. The shrimp meat is tender, the broth is rich, and the unique small pot cooking method preserves the original flavor of the ingredients.
• 

  Fresh Beef Bone Marrow

  Fresh beef marrow is made from fresh bones, with the marrow preserved after cleaning, typically boiled in water or lightly seasoned to retain its original flavor.
• 

  Grassland Lamb

  Grassland lamb is a dish primarily made with fresh lamb meat, typically using lamb from grassland regions such as Inner Mongolia. After marinating, it is either grilled or stewed. During preparation, additional ingredients like onions, carrots, and potatoes may be added to enhance the flavor.
• 

  High-Calcium Grassland Lamb

  Grassland high-calcium lamb uses fresh lamb as the main ingredient, simmered with calcium-rich bones or dairy products to retain tenderness while boosting calcium. Ginger slices and green onions are added for flavor and aroma, slow-cooked until tender with rich broth.
• 

  Bamboo Shoot Strips

  Green bamboo shoots are a refreshing vegetable dish made primarily from fresh green bamboo shoots. After simple preparation such as washing, peeling, and slicing into strips, they are cooked with appropriate seasonings. The dish features a vibrant green color and a crisp, tender texture, making it an excellent choice for summer meals.
• 

  Spicy Tender Beef

  Spicy tender beef is a dish made primarily with tender beef, seasoned with various spices and chili peppers. First, the tender beef is sliced and marinated, then quickly stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its fresh and tender texture.

Reviews