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Sizzling Memory

The Chinese, who are well-versed in the art of eating, serve food hot to remove the undesirable gamey taste from meat. Steak served on a sizzling plate is a fusion dish in Hong Kong, combining western food with Chinese eating habits. Served on a piping hot plate, the steak meets gravy at 120°C when the liquid begins to boil and jets of steam rise. Diners ritualistically shake their napkins open to prevent the gravy from splattering on their clothes. This is a fond memory shared by many Hong Kong people.

Now this appetizing sizzle can be heard in the Shaw College Staff Dining Room. The operator chooses quality cuts of meat instead of resorting to seasoning mediocre cuts with excessive spices. Side dishes are seasonal vegetables. There are five varieties of dishes on offer, including the classic New Zealand sirloin steak which is most popular.

Many diners may think that the essence of consuming this dish is the sizzling and vaporizing. But if you are a real gourmet, try listening to the operator's tip: don't overwhelm the flavour of the meat by drowning it in sauce. Instead, dip the meat into sauce that is served separately.

Since sizzle plates must be preheated and for that reason a number of stoves will be occupied, the dish is served during dinner hours only.