時尚高潮食記＆影片 台北旺角石頭火鍋先炒香再熬煮，客人為了無敵沙茶醬慕名而來排隊/ Mong Kok Hotpot Restaurant Taipei Review & Food Vlog – Ingredients are Stir-Fried Before Boiling Famed for Its Out-of-the-World Shacha Sauce

 時尚高潮食記＆影片 台北旺角石頭火鍋先炒香再熬煮，客人為了無敵沙茶醬慕名而來排隊/ Mong Kok Hotpot Restaurant Taipei Review & Food Vlog – Ingredients are Stir-Fried Before Boiling Famed for Its Out-of-the-World Shacha Sauce

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台北「石頭火鍋」處處插旗，當台灣溼冷的冬天來臨，店家的扛棒也約掛越大，殘編到處都看得到，但確沒吃過，今年聖誕節游艇趴時，殘編終於拿出從加拿大帶回因為怕它收潮捨不得穿的羽絨衣禦寒。在一翻風吹雨打後，大家下船時早就抖到不行，台北在地友人當然就是續攤揪去吃火鍋暖暖身啦！北極人殘編雖然怕丢加拿大人的臉不想承認受寒，但友人一直強調所介紹的旺角石頭火鍋非同凡響，有多厲害，於是，心理偷偷在「心寒」的又抗拒不了任何「噱頭」的殘編。。。還是屈服了。

時尚高潮食記＆影片 – 台北旺角石頭火鍋先炒香再熬煮，客人為了無敵沙茶醬慕名而來排隊/ Mong Kok Hotpot Restaurant Taipei Review & Food Vlog – Ingredients are Stir-Fried Before Boiling Famed for Its Out-of-the-World Shacha Sauce

English version / 英文版:
Mong Kok Hot Pot is famed for its “stone hot pot,” ingredients are stir-fried first before served. Word out there is that Mong Kok Stone Hotpot’s shacha sauce is to die for, and the reason for the endless lineup during meal times. Hot pot restaurants are everywhere in Taiwan. It’s not just a favourite for group gatherings, it’s also a no-brainer for those who have difficulty when it comes to deciding what to eat. Taiwanese are like the opposite of Canadians. For me, ice-creams are best eaten when snow-storm hits. They don’t melt! Taiwanese locals eat hotpot even during its tropical 40-degree summer, even when it means sweating their brains out. Though I still find the theory of “women should not drink nor eat anything cold” ridiculous, after my wet Christmas yacht party in the rain, I find myself also craving for a round of hotpot to warm my body up. So I gave in when a friend on the yacht, also shivering, brought it up. “Stone hotpots are common in Taiwan, but this is my first.

• 據說旺角石頭火鍋平時生意好到要排隊，因此用餐時間限時1.5小時，並酌

收10%服務費。好在殘編「殘姑娘」的作習跟人潮錯開，下午4:00抵達時還蠻多位子座，但近晚上6:00離場時就已經快客滿了。

6:00 PM 開始人潮湧進還空

台北旺角石頭火鍋 16:00還空曠/ Mong Kok Hotpot Restaurant Taipei at 16:00 (still mostly vacant)

台北旺角石頭火鍋- 6PM 開始客滿/ Mong Kok Hotpot Restaurant – guests starts pouring in at 6PM

English version / 英文版:
According to this friend, Mong Kok stone hot pot always have guests
“braving the cold” & lining up for it. But lucky for my post-stroke Cinderella schedule, the restaurant is still pretty empty when we arrive at 16:00, but the crowd starts pouring in just when we’re about to leave at around 18:00. Mong Kok charges a 1.5-hour dining time limit and a 10% service fee.

旺角石頭火鍋菜單＆食物 / Mong Kok Stone Hotpot Restaurant Menu & Food:

台北旺角石頭火鍋菜單ＭＥＮＵ/ Mong Kok Hotpot Restaurant Taipei menu

旺角石頭火鍋的份量約與一般各人火鍋一樣大，菜單選擇也差不多，有「梅花豬肉鍋」（$230）、「沙朗牛肉鍋」（$250）、「特選羊肉鍋」（$250）、「海陸鍋」可選「海鮮加豬肉」（$400）或是「海鮮加羊肉」或「牛肉」（$420）。愛吃腥味跟騷味的殘編就點希望能夠兩味兼具的「海鮮加羊肉」的「海陸鍋」啦！友人則是點「沙朗牛肉鍋」。
主餐可選「白飯」或「冬粉」，或價$10元換泡麵

English version / 英文版:

The serving portion of Mong Kok Stone Hot Pot is about the same as a regular individual pot for 1 person at sny hotpot restaurant, with similar options on the menu, including ” Pork pot” ($ 230), “sirloin steak pot” ($ 250), “lamb Pot” ($ 250), and “surf and turf pot.” The “surf and turf” comes with 2 different prices, option 1 ($ 400nt) is paired with pork, option 2, which cost $20nt more ($420nt) includes “lamb” or “beef” options for the “turf.” I like my seafood fishy and my meat stinky, so I opt for the “surf and turf pot” with the “lamb” option to get a better chance to have them both in a pot. My friend orders the “sirloin steak.”
Every pot comes with an option of rice, glass noodles, or an additional $10 for instant noodles.

• 雖然價格份量乍看之下別無兩樣，但開始準備的那一刻就天差地別了。旺

角石頭火鍋是先將食材加入洋蔥炒香後再將炒過的食材中加入高湯變火鍋中熬煮。這一步先翻炒，立刻讓「石頭火鍋」ＣＰ值衝破錶(看上面影片）。控制欲強的殘編原以為等到高湯入鍋、防噴油的鐵板拿走後，掌權的就換成前來食用的咱們。不過火候控制的開關還是在工作人員的那段，火要開大要關小只能麻煩服務人員為您服務。旺角火鍋的服務人員又要、負責點餐、端菜翻炒跟掌管火候，才10%的服務費根本就不夠吧！？，用餐者的櫃子每一位鍋下櫃子都擺有ㄧ包衛生紙，不怕吃到滿嘴是油，可以大快朵頤。

English version / 英文版:

Although the price and serving size are pretty standard, when the cooking starts, this hot pot becomes extraordinary. All ingredients are stir-fried with onions before serving, adding flavours and creating a whole new cuisine to the otherwise bland hotpot (watch our video above!). This prep step immediately adds much value to the order. As a control freak, I wait for the baton when the stir-frying prep is complete. However, even when the prep is done, and the broth is added to the pot, the control switch still remains on the staff’s side. Meaning not only do they need to take orders, serve, and cook, they also need to control the fire. 10% service charge is not enough, I tell ya. Every seat has a box of tissue under the table, so go all out and grease that chin!

旺角石頭火鍋酌料區 / Mong Kok Stone Hotpot Condiments & dips：

時尚高潮食記＆影片 台北旺角石頭火鍋先炒香再熬煮，客人為了無敵沙茶醬慕名而來排隊/ Mong Kok Hotpot Restaurant Taipei Review & Food Vlog – Ingredients are Stir-Fried Before Boiling Famed for Its Out-of-the-World Shacha Sauce

旺角石頭火鍋酌料區 / Mong Kok Stone Hotpot Condiments & dips

台北旺角石頭火鍋出名的無敵沙茶醬/ Mong Kok Hotpot Restaurant Taipei’s famed out-of-the-world Shacha Sauce

每個座位都擺上ㄧ碗旺角石頭火鍋最出名的無敵沙茶醬，據說在外排隊的客人都是為了它慕名而來的。旺角石頭火鍋的沙茶其實就是有加花生的麻醬。
除了沙茶，旺角石頭火鍋酌料區有各種讓你拒絕餐後與約會帶你吃平價火鍋的人喇舌的藉口，包括蔥茉、大蒜、辣椒粉、辣椒片、香菜跟砂糖。酌料區也貼上餐廳建議的調味比例，讓美食白吃不NG:旺角石頭火鍋建議加入醬油2-3圈、醋0.5圈、糖1匙，之後的蔥薑蒜辣就看您有多懶得跟同行的朋友聊天囉！
殘編同行的友人竟直接往沙茶裡加入4大匙的砂糖，殘編雖然傻眼變貓咪，但他號稱這是他的獨家秘方，各位不妨可以試試看。

English version / 英文版:

Each seat is prepared with a bowl of Mong Kok Stone Hot Pot’s famed shacha sauce, which is also the main reason for the lineup of guests outside. The ingredient that makes this sauce stand out from the regular shacha sauce is the addition of peanuts, making it more like the sesame sauce that is typically served with Taiwanese cold noodles.
Besides shacha, there are all “French-kiss -repellent” condiments like garlic, paprika, chili slices, parsley, and sugar you in case you need an excuse to not kiss your cheap date. The restaurant thoughtfully posts a recommended ratio for condiments, which is adding 2-3 circles of soy sauce, 0.5 circles of vinegar, and 1 spoon of sugar to your shacha. As for the ingredients for bad breath, guests can add them according to how much you do not want to engage in your conversations.
Our friend’s “secret recipe is adding 4 full tablespoons of sugar to his shacha. Not my style, but maybe you can try it.

旺角石頭火鍋蔬菜類 / Mong Kok Stone Hotpot Veggies:

台北旺角石頭火鍋高麗菜盤

台北旺角石頭火鍋蔬菜盤＆海陸盤/ Mong Kok Hotpot Restaurant Taipei – veggie plate & surf & turf plates

每一個選項都先呈上一盤大盤的高麗菜約一份就半顆了，不愛吃青菜的不用怕，因為炒一炒就變一小坨了。每天都餐餐在位的「老外」們，還是乖乖吃你的青菜吧！
青菜盤不只有先下鍋剁碎翻炒的高麗菜，還有美生菜、玉米筍、蕃茄切片、金針菇、豆腐、南瓜、跟餃類等火鍋料。

English version / 英文版:
Each order comes with a large plate of cabbage. But carnivores don’t freak out yet because once the cabbage is stir-fried, it shrinks into about a fist size. “Lao wais” (meaning, “outsiders/ foreigners” in Chinese and can be used to describe people who eat out all day), eat your veggies!
Besides cabbage, the veggie plate also includes lettuce, baby corn, tomato slice, enoki mushrooms, tofu, pumpkin, and other hotpot ingredients. Now you get all your nutrients on a plate.

旺角石頭火鍋肉類 / The Meat at Mong Kok Stone Hot Pot:

旺角石頭火鍋炒至完美五分熟的肉片/ Mong Kok Stone Hotpot’s meat stir-fried to medium-rare

又要掌管火候、負責點餐、端菜跟翻炒的工作人員僅管手忙腳亂，但手法可是ㄧ點都沒亂，咱們點的「沙朗牛」跟「羊肉」兩種肉類都炒到中間鮮紅粉嫩的五分熟，有廚師般的功力。

English version / 英文版:
The staff who in charge of the orders, serving, cooking, and controlling the fire are busy but not clumsy. Both our “sirloin steak ” and “lamb” meat slices are stir-fried to a beautiful mouth-watering medium-rare.

旺角石頭火鍋海鮮盤 / Seafood Plate at Mong Kok Stone Hot Pot:

海陸鍋 II」

旺角石頭火鍋海鮮盤 / Seafood Plate at Mong Kok Stone Hot Pot

旺角石頭鍋「海陸鍋 II」 / “surf and turf 2” pot at Mong Kok Stone Hot Pot

時尚高潮食記＆影片 台北旺角石頭火鍋先炒香再熬煮，客人為了無敵沙茶醬慕名而來排隊/ Mong Kok Hotpot Restaurant Taipei Review & Food Vlog – Ingredients are Stir-Fried Before Boiling Famed for Its Out-of-the-World Shacha Sauce

殘編點的「海陸鍋加羊肉」的海鮮盤竟有一顆大鮑魚，蚵仔跟蛤蠣站滿盤中大

部分，再來的空間用鮮蝦及2大塊調魚片填滿，可以說是平價中的澎湃。

English version / 英文版:
My seafood plate surprises us with an abalone stealing the spotlight. The rest of the plate is filled with oysters, clams, fish, and fresh shrimp, “accessible” luxury seafood is just what I need.

時尚高潮食記殘編旺角石頭火鍋總評價 / Fashion Ecstasy Mong Kok Stone Hotpot Restaurant, Taipei Review in a Nutshell:

先炒香再熬煮加上獨特的沙茶醬，以親民的價位享受不一樣的火鍋，殘編覺得旺角石頭火鍋是一間ＣＰ值高，值得慕名而來的石頭火鍋餐廳。

English version / 英文版:
By simply adding a prep of stir-frying and its not-your-regular shacha sauce is what makes Taipei’s Mong Kok Stone Hot Pot restaurant unique and great for its value, I recommend all to give it a try.有