Header photo credit: Peijia Li on Unsplash

Hotpot is a deliciously fun way to end the year, bonding over a bubbling pot of broth and dipping away to your heart’s content. We’ve heard about a few new hotpot offerings that we couldn’t wait to share.


We really enjoyed our recent non-hotpot tasting at Sichuan newcomer CHUAN, so we’ll be back to try the restaurant’s Sichuan-inspired hotpot. CHUAN is helmed by two chefs who know a thing or two about hotpot, with chefs Lee Chi Kwong and Leung Yip Yuen previously running the kitchens at San Xi Lou and Golden Valley, where hotpot is a mainstay. The spicy Sichuan soup pot ($188) features a boatload of spices, peppercorns and chillies from Sichuan, while the beef offal pot ($388) is simmered for eight hours with beef offal and beef bones to achieve its robust umami flavour. Another good (and slightly less intense) hotpot choice is the chicken and pork tripe with white pepper and pickles pot ($428), made with Hainan white pepper, Heyuan free-range chicken and local pork tripe.

Shop 1102, 11/F, Food Forum, Times Square, 1 Matheson Street, Causeway Bay, 2838 8313

Greater China Club Annex

Executive Chef Chan Wai-Teng has launched some innovative, comforting Chinese hotpot options at elegant Greater China Club Annex. Suckling pig and mud crab in tom yum broth ($598 with 1 mud crab or $688 with 2 mud crabs) is a classic combination from Chef Chan’s home town of Macau, adding a spicy Thai twist of tom yum soup. The set for two ($988) includes one mud crab, homemade silky fowl balls and cuttlefish balls stuffed with cheese, local beef chuck or Spanish Ibérico brisket, Scottish razor clams, bean-curd skin or purple Chinese yams, seasonal veg and homemade dumplings. The same set for four ($1,688) ups the ante to include two mud crabs along with Kagoshima Wagyu beef. We’re also keen to try the chef’s unique Wagyu beef sorbet ($48) for dessert – homemade strawberry sorbet fashioned to look like Japanese beef!

10/F, D2 Place ONE, 9 Cheung Yee Street, Lai Chi Kok, 2743 8055


This rooftop restaurant at ALVA HOTEL BY ROYAL in Shatin has unveiled its ultimate hotpot omakase set ($1,680/person) to showcase Japan’s finest seasonal ingredients. The three hotpot options include A4 Wagyu sukiyaki, A4 Wagyu shabu-shabu and Hokkaido king crab leg shabu-shabu. Mizutani’s eight-course hotpot set menu also features an appetiser, a selection of sashimi, shirako chawanmushi, grilled lobster with teriyaki sauce, amadai tempura, A4 Wagyu beef Inaniwa udon and a seasonal dessert (Japanese fruit, perhaps?).

28/F, ALVA HOTEL BY ROYAL, 1 Yuen Hong Street, Shatin, 3653 1115, 5237 7111 (WhatsApp), book online

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