I’m a picky eater, and I know this about myself. I have rules for food; I’m a food segregationist if you will. My foods don’t touch and I don’t mix salty and sweet. I also don’t eat stuff off the bone because it’s really gross to see all the cartilage, tendons, and bone. I choose not to go to KFC because of bones in the food, but sometimes I wind up there by accident when out to lunch with coworkers. This happened recently. I felt like that one scene in The Aviator where Leo starts loosing it at the dinner table and sweats profusely. I am all for open flames though, so I am a bit torn by the offerings that KFC Hong Kong has recently revealed.
In my youth, we would eat these Chinese Pu Pu platters which came with raw meat and veggies along with a flame to cook them over. KFC Hong Kong now offers a similar dining experience in the form of a Kansai-style sukiyaki nabe. I’m not sure what that means, but what I do know is one of my rules is eat nothing that still has eyes, so the shrimp bowl is out.
The little flame underneath appears to boil the liquid in the metal bowl to cook the eats that are in there. I see tofu, beef, a hot cross bun, lettuce, some sort of melon, a red thing that looks like a chunk of a colored ice cream cone, and some sort of fungus along with a little piece of corn. You can only get these eats at one location in Hong Kong, though it’s unclear which one. The meal will cost you the equivalent of $6.40(USD), including rice and a drink.