Posh (Burnaby) – Crab Hot Pot Horrors
Back in early January, we visited Posh (located right next to Pho Tan) in Burnaby for a crab hot pot meal. It’s taken me this long to write the post because I was trying to forget the whole experience ever happened.
It actually didn’t start off too badly. The drinks that we got included the Lychee Galore, Lychee Calpis, and Lychee Lemon which were refreshing and had plenty of lychee flavour.
We’re not unfamiliar with hot pot places – basically, you get a pot full of broth and cook your own food. The broth that came with our meal, however, seemed to be basically a soy sauce based broth so it turned out to be quite salty and the pot that we had was a bit shallow so it was difficult to cook a lot of items at the same time. The other problem with the small pot is that we were constantly finding that the broth needed to be refilled and it was difficult to find any service in this restaurant.
We had a number of items for our hot pot meal including beef, pork, fish cakes, udon, vermicelli, bok choy, enoki mushrooms, shiitake mushrooms, tofu puffs, and shingiku (tong ho or garland chrysanthemum).
But the main reason for coming was for the crab. Unfortunately, this is what we got… two crabs that have been cracked in half. We were at a bit of a loss as to how they expected us to cook (let alone eat) these. The crab halves were too big to fit in the tiny pot that they gave us so we first tried to break the legs off to make it easier to cook (and eat). That proved to be a very messy endeavor… especially when you have to do it by hand and you have chunks of raw crab meat flying all over the place. They really should have prepped the crabs a little more… at least separate the legs so the customers don’t have to do it themselves.
I probably should have known better than to eat the crab innards, especially given the difficulties we were having fitting the crab pieces in the hot pot. I guess the salty broth masked the flavour of the crab and I might have had a bit too much uncooked crab guts. As it turns out, I wound up being violently ill the next day with rumblings lasting well into the week.
I have to say one of my least favourite hot pot experiences. Broth that was too salty, slow and ineffective service, pot too small for cooking, and no dipping sauce.