Whenever the temperature drops and the weather gets chilly in Hong Kong, a good hotpot is the go-to-method to warm up. But unlike other local delicacies like claypot rice and snake soup, which tend to be seasonal delights, hotpot is available all year round. To keep up with demand and to keep things interesting, many restaurants have added spins to the traditional chicken broth and vegetable hotpots and now offer a range of innovative soups and flavours. From Taiwanese stinky tofu to Korean-style ‘da bin lo’, here’s a guide to the best and most unique hotpot spots in town.
This Mong Kok restaurant is a favourite among locals. The interior decoration is a mashup of wet market, seafood market and a meat stall.perfectly reflects perfectly how fresh all the ingredients are as the chef personally handpicks all the seafood and meat daily. There are more than 10 soup bases to pick from but the chicken and fish maw soup, and peppered pig’s stomach and chicken soup are among the best. We suggest you start and savour a bowl of the heart-warming soup before chucking in all your ingredients.
is the ‘go-to place’ for insatiable Shabu Shabu fans. Anyone feeling their skin is in need of more bounce, order up the Genki broth. A supposedly collagen-boosting concoction, the chicken and pork bones used are softly simmered for up to eight hours, then delicately strained and frozen until ready to be served. If you require more variety, there are other creative broth options including sukiyaki topped with melted cotton candy, Boston lobster, and spicy seaweed.
A more recent addition, Liuyishou is one of the top hotpot chains in Chongqing. It finally came to Hong Kong and it has been winning diners over with its traditional Chinese decoration and signature Chongqing spicy hotpot soup base, which has an intense flavour and mouth-numbing feel.
Aside from the traditional spicy option, there’s a range of house specials and — less searing — options including chicken soup with coconut milk, assorted mushroom soup, and pork bone soup.
Struggling to keep up with the latest K-pop trends? Then settle for K-pot instead. The Joomak is throwing its healthy, creative recipes into the battle for hotpot supremacy. Most notable is its pink-coloured carbonara soup. The broth is delicately tinged with prickly pears and a touch of creamy soymilk from Hong Kong’s very own Kung Wo Beancurd Factory. Widely used as a healing herb in Korea, prickly pears are ideal for detoxifying, nourishing and removing accumulated heat within the body.
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