hotpot, Cambridge; 22 Jun 10

Yesterday was the wife’s birthday. It’s not really fair coming straight after our wedding anniversary but at least I got Father’s day in between (I just checked by the way and it is father’s and not fathers’ so it is specially for me!).  Anyway I did get most things right, present, card and flowers, and in the evening we had dinner at the hotpot on Chesterton Road in Cambridge. Actually I didn’t get everything right: there was the minor issue of being away on business during the day and a possible late return home.

However I did get back in plenty of time and, the hotpot being what it is there’s generally no need to book mid-week, we turned up, got a table and enjoyed a fine, if predictable, evening.

Let’s not pretend that hotpot is a fine gourmet restaurant. It’s more of a caff and is similar to thousands of similar Chinese restaurants across Asia but especially in Malaysia and Indonesia. It squeezes as many tables in as space will allow, there’s a tiny kitchen out back where chefs work wonders with woks and service is prompt, knowledgeable and cheerful. Ambience is provided by the vinyl table cloths and the Chinese lanterns. Last night this was complemented by a little light opera in the background: strange but effective.  There’s a large chiller cabinet with Tiger and Tsing Tao beers and white and rose wines. The wine list itself is short and to the point with most wines below £10 and very drinkable.

We know the hotpot well. It’s one of those places we go back to frequently if not regularly. And we know the boss lady, Kaling, well enough to chat about matters other than food.

Because we go there so often our eating has become rather formulaic. And because this is an essentially northern Chinese restaurant we major on garlic and ginger. We always start with crispy duck with pancakes and hoshin sauce. Last night we then had chilli king (pretty small some of these kings) prawns and beef with ginger and spring onions.  The wife also had tofu which I can’t abide but it was her birthday after all. I had a Tiger Beer (I always think of Nabby Adams in Time for a Tiger from Anthony Burgess’ Malay trilogy when I drink Tiger) and a glass or three of perfectly good Chilean merlot to wash it all down. Job done!