As soon as temperatures start to dip, Hongkongers love to amass around cauldrons of steaming broth for a hearty hotpot meal. Although minimal skills are required by the participant and patience is the key (waiting for the food to cook can be a test of wills), there are a few fundamental components a hotpot restaurant must nail before the diners take over and do the rest—and naturally, the broth, or soup base, is one of them. Here are some of our favorite bubbling broths:

Poultry Poetry

Po Po Gourmet has been open for a mere six months, and people are already flocking here on the daily; even those with reservations aren’t guaranteed immediate seating these days (which explains the quick expansion of a second branch in Sham Shui Po about a month ago). The main draw at Po Po is the chicken soup base (starting at around $85) comprised of 48 component ingredients that proprietor Jacky Liu picked up from a recipe belonging to a friend’s grandmother. The lady had cooked such a wonderful chicken broth during one of Liu’s visits to his friend’s that Liu begged for her recipe—which she willingly gave. Still, it took Liu a whole month to master the procedure—and as soon as he did, he built a whole business around it. There are many exotic and Chinese-style herbs and spices in Po Po’s spicy chicken broth, including star anise, Chinese licorice and gastrodia elata (a fancy name for a yellow-colored herb). The ingredients are cooked together first before water is added to the mixture for a grueling six-hour boil. The end product is a thick, peppery, poultry-infused broth that is garnished with an edible (and slightly soggy) rooster crown on top. There are other broths available-—you’ll find most hotpot staples at Po Po—but you probably won’t need those options. Po Po also offers a half-chicken and chicken gizzard option which can be added into the broth to complete the hotpot experience. It’s good to note that Po Po has some unique options on its menu besides the chicken specials, such as pork leg tendons ($55 for four pieces) and even whole frogs.
Po Po Gourmet, G/F, 25 Hak Po St., Mong Kok, 3586-9520.

Seafood Galore

Hotpotting is an intimate experience at Glasshouse—a quirky restaurant perched on the southern slopes of North Point and just a bit out-of-the-way. The restaurant is literally a giant glass enclosure (think greenhouse) with an alfresco terrace and a few private rooms on the side. It also offers barbecue facilities on its premises. It’s an isolated, outdoorsy venue that allows diners to get a breath of fresh air while indulging with friends in hot, soupy goodness. One of Glasshouse’s signature soup bases is the tom yum kung ($168), a bright orange concoction that smells of lemongrass, tomatoes and a hint of spice. The soup is mildly spicy, and filled to the brim with large shucked Australian scallops, fresh prawns, mussels, fish meat and mushrooms. The result is a fragrant base that’ll put a touch of zest and punch to the ingredients that get dipped in later on. Another specialty is a lamb-based broth which is available only seasonally, roughly between the start of fall up until Chinese New Year. Glasshouse sources fresh produce from different parts of the globe, but mainly supports the local seafood industry with catches from nearby waters. Since it opened in 2008, it’s gradually developed into a sort of celebrity enclave, according to the cheerful staff who tell us that pop star Gillian Chung (of Twins fame) recently had her birthday party here.
The Glasshouse, Shop 13, LG/F, 45 Braemar Hill Rd., North Point, 2807-3131.

Fruity Brew

A dark and chic two-story venue with fish tanks flanking one side, Ding Huang—opened about a year ago—is already generating buzz for its delicious hotpot. Diners in the know will call in at least a day in advance to order Ding Huang’s signature “Cordyceps Militaris” broth ($198), which is made of impossibly healthy yet delectable ingredients, including pears, apples and Chinese herbs like saussurea (a floral herb) and, of course, cordyceps militaris (a long-stranded fungus). A bit of pig shank is added to the ingredients to infuse a meatier flavor to the otherwise plant and fruit-filled broth. The soup is boiled for at least six hours before it is deemed ready for consumption, which explains the mandatory ordering-in-advance. Once ready, the color of the broth is a clear golden yellow, and is an irresistible combination of savory and pure flavors with just a hint of herbs—think of a delicate yet intense double-boiled soup. Diners are supposed to slurp on the broth before the pot gets refilled and the real hotpotting begins. Ding Huang also serves a mean selection of beef, from wagyu to a highly prized local cut at $238 per portion. Add in the picking and choosing of live seafood straight from the tanks (which are then delivered straight to the diner’s table), and you can see how this hotpot joint has managed to rise head and shoulders above the other offerings in the area.
Ding Huang, 399-401 Queen’s Rd. West, Sai Ying Pun, 2151-1801.

Fishy Flavor

Top Grade is one of the many respected F&B institutions on Tin Hau’s unofficial “food street,” and upholds its reputation with a strong repertoire of beloved hotpot staples. One strong contender is Top Grade’s fish head broth, which comes with a generous chunk of large fish head that gradually disintegrates and contributes to the broth’s murky, cloudy white color and strong flavor. The broth is balanced by a variety of flavor-absorbing vegetables such as corn and carrots as well as smooth, silky tofu—these ingredients also add their own cheerful character to the otherwise predominantly fishy soup. Order a side of rice vermicelli, dunk it into the broth and mimic a bowl of quintessential Hong Kong-style fish ball noodle soup. Top Grade also offers other creative soup bases, such as coconut-flavored flowery crab, or winter melon and pork bone—but no matter what you choose, you’ll be getting a generously garnished broth with fresh, quality ingredients. Shun sour prune juice (which Top Grade doesn’t offer) for an exotic “pink” herbal-style juice to go with your meal.
Top Grade, G/F, 5-7 Tsing Fung St., Tin Hau, 2323-1008.

Heavy Hitters

Haven’t got enough? These popular venues are a must-go for any serious hotpot junkie. By HK Staff

Champion Chiu Chow

There are Chiu Chow restaurants aplenty all over this town, but Chao’s Hotpotter specializes in hotpot. What sets Chiu Chow hotpot apart, owner Ted Lam explains, is that the cow is the star of the show—not just its meat but also its innards and the bones (which are used for the broth). Any leftover beef goes into beef balls, which are handmade each day and a favorite among regular patrons. Other popular dishes include Japanese oysters, pork belly slices and dumplings—one kind is innovatively filled with cheese and salmon. Chiu Chow hotpot is also known for its plethora of sauces, especially shacha sauce, which is traditionally made out of soybean oil, garlic, shallots, chilis and dried shrimp. Chao’s special recipe mixes in sesame sauce to balance out the strong flavors, so make sure to dunk your beef generously.
Chao’s Hotpotter, 22 Shepherd St., Tai Hang, 2890-9308.

Creative Kitchen

If you couldn’t already tell from the name, Megan’s Kitchen isn’t your typical hotpot joint. MK’s elbowed its way into the hotpot market with its unique range of homemade soup bases, such as the famous tomato and crab soup with a soufflé finishing; tom yum kung; congee with abalone; escargots in Sichuan chili; Hokkaido curry; and English oxtail broth. Their dishes are colorful and innovative with an array of interesting dumplings and meatballs with fun fillings, such as beef balls with papaya. Their famous cuttlefish balls come in all colors of the rainbow, from purple and magenta to green, yellow and orange. In addition to the nice seafood selection, they carry various cuts of beef from around the world, including premium, A4, and A5 grade sirloin from Japan. The decor is cozy with infusions of Western fine dining elements, and if you want some privacy, there’re several VIP rooms with en suite bathrooms and LCD TVs—a perfect place to take a hotpot virgin for a gentle introduction.
Megan’s Kitchen, 5/F, Lucky Centre, 165-171 Wan Chai Rd., Wan Chai, 2866-8305.

Fiery Feast

A good hotpot is all about a kick-ass broth, fresh ingredients and great sauces—and San Xi Lou has all of these in spades. After whetting your appetites with a bowl of fresh dan dan noodles and spicy chicken and peanuts from the a la carte menu, craft your own sauce from the condiment buffet and wait for your made-to-order broth. If you can handle spices, go for the fiery Sichuan soup, which comes filled with mouth-numbing peppercorns and fat, angry red chilies, tempered with a milder (though fabulously thick and rich) “marvellous chicken” broth on the other side of the yin-yang pot—but don’t go for all-spice unless you’re an utter masochist. The pea shoot dumplings are also magnificently fresh.
San Xi Lou, 7/F, 22/F, Coda Plaza, 51 Garden Rd., Mid-Levels, 2838-8811.