Red Chilli: Seafood Steam Pot 3 Ways Feast in Sydney

"Boil" and "steam" are my two favourite ways of Chinese cooking, because I get to taste the original flavour of the ingredient. We've had seafood steam pot last year in Hong Kong and I always wanted to have it again. So when we saw it is now available in Red Chilli, we came for a feast.

Food Hunting Video:

Classic renovation and decoration

Select soup base and food items on the menu. There's clear instructions on how long to cook different ingredients. But don't worry coz the lovely waitress will cook everything for you (yes just like some Korean BBQ places).

Sauce plate. The homemade XO sauce is amazing! Get an extra one.

Soup base: we chose the pork and corn congee base

The seafood plate

Vegetable, dumplings and noodle plate

Boil the congee first. When the base is boiled, it's time to steam seafood.

Plate for shells

The liquid from the seafood steaming all comes down into the soup.

Best part is this: flavourful congee "hot pot".

Sichuan rice cake and pumpkin cake dessert to complete the meal.

Red Chilli 水井坊

21 Glebe Point Rd, Glebe, Sydney



✎ by JJ from Ausome Foodie | Chinese foodies in Sydney
Ausome Foodie is a passionate foodie team from Ausome Asia | www.ausomeasia.com