Budaoweng Hotpot Cuisine
This upscale restaurant serves classic Cantonese hot pot with Japanese influences. There are more than 20 soups to choose from, including a lobster broth with beef and a sea tortoise herbal soup. They’re known for their delicious beef slices and satays, and the harbour view from their Tsim Sha Tsui location in iSquare is just breathtaking.
23/F, iSQUARE, 63 Nathan Road, Tsim Sha Tsui, Hong Kong, +852 2152 1166
Dong Lai Shun
The ritzy Dong Lai Shun is a Michelin-starred, Beijing-style hot pot institution, a branch of the century-old restaurant of the same name in Beijing. It’s located in the basement of The Royal Garden in Tsim Sha Tsui, with an elegant, Chinese-inspired décor. The restaurant is famous for its slices of tender Inner Mongolian mutton, as well as unusual ingredients like lobster balls stuffed with foie gras.
B2, The Royal Garden, 69 Mody Road, Tsim Sha Tsui, Hong Kong, +852 2733 2020
This is the hot pot place in town that everyone’s been talking about. Megan’s Kitchen serves up a variety of innovative fusion broth, such as a tomato and crab soup with soufflé finish, a Malaysian satay soup, and a tom yum goong cappuccino. If you can’t decide which broth to go with, you can go for up to three choices. The premium ingredients include unusual options like rainbow cuttlefish balls and korean kimchi dumplings.
San Xi Lou
If you like your hot pot super spicy, San Xi Lou is the place to go. Located in Mid-Level, this restaurant specializes in authentic Sichuan-style hot pot. Their signature Sichuan broth is fiery hot and rich in herbs and spices. The restaurant is also famous for its water-cooked fish, a Sichuan-style boiled fish in a watery but spicy stew.
7/F, Coda Plaza, 51 Garden Road, Mid-Level, Hong Kong, +852 2838 8811
Boat Dweller Steam Hot Pot Specialist
If you’re looking for a healthier alternative to traditional hot pot, try the steamed hot pot at Boat Dweller. Unlike traditional Chinese hot pot, the ingredients aren’t cooked inside the stew but on top of a steel plate with holes for the steam to come through. The ingredients here have a big focus on seafood, such as clams, fish balls, lobster, crab, and more.
G/F, 196 Portland Street, Mong Kok, Hong Kong, +852 2527 8883
Discovered the best way to cook fresh seafood tonight with Traditional Steamed Hot Pot, originated from the China province of Guangdong, 中山 & 順德. When you cook seafood in a hotpot, the seafood loses its natural sweetness, so the concept of "steamed hotpot" focuses on steaming the ingredients one batch at a time. Fresh caught live seafood are steamed in batches according to precise cooking times for perfection. We had different varietals of local clams, scallops, king crab, lobster, lavender infused tilapia, and fresh choy sum, all prepared without marinating to maximize the natural sweetness. You can choose from an array of customizable dipping sauces as well, but I like to enjoy it plain with the natural flavors. Here comes the BEST part: The juices from the array of steamed food aren’t wasted – they drip down into a pot below where congee has been slowly simmering the whole evening. The end result is a flavourful rice porridge, embracing the incredible aroma and natural sweetness from all the seafood, seasoned with seawater from steaming the shells. #steamedhotpot #freshseafood #foodcxntravels