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yin/yang pot

So here I am wishing for signs of spring, but  instead I get a cold front, blistering winds and a foot of snow dumped upon me unceremoniously on the first day of March. Whilst drinking soup out of a box in the pantry is a practical way of staying warm, it is not the ideal winter meal. I can only conjure memories of the hot pot at Little Fat Lamb to make myself feel better. Now if only my trip to Little Fat Lamb for the bubbly cauldron of hot pot happened this week and not 2 weekends ago. Then I would be able to slurp the piping hot soup, served in one big pot or a split one for the variety seeker. Both the spicy sichuan and the milk white concoction boiled long and slow with chinese herbs (goji berries, red dates, dang gui etc) are good. We swished razor thin slices of lamb and beef in the broth till just cooked and dragged the meat in a concoction of sauces before devouring it. Meatballs, fishballsm and other types of meat such as frozen fish slices (the freezer burn a little concerning) also made their appearance, as did some more exotic animal parts. We opted for the safe choices this time, with only duck tongue mildly more offal-like. Germaine and I seemed to be the only cartilage lovers so we split the plate.  To finish, a handful of vermicelli, some vegetables and a thoroughly warmed and satisfied stomach. Hotpot is a salve for cold days indeed.

Little Fat Lamb

36-45 Main St (Flushing)

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