image

HK Magazine Archive

Our Top Pot Dealers

It's the season for hotpot: Give your food a slam dunk into the hottest bubbling broths in town.

PUBLISHED : Friday, 15 January, 2016, 12:34pm
UPDATED : Wednesday, 19 October, 2016, 4:55pm

The Drunken Pot
The selling point at brand new TST joint The Drunken Pot is that you dunk a “sake bomb” into the broth—hence the moniker—to give your hotpot an extra boozy kick. From the brains behind Central’s Lai Bun Fu, The Drunken Pot oozes cool with modern, brazen art adorning the walls and a bangin’ soundtrack in the background. Go for the signature 5-in-1 pot, which lets you cook a variety of premium meats, jet-fresh sushi and imported seafood in your choice of satay, sesame, crab, Sichuan or the aforementioned sake-infused broth. Venture off the traditional path for some of the best items on the menu, from plump tri-colored xiaolongbao prepared five ways to the deep-fried and downright addictive homemade tofu. 2/F, 8 Observatory Rd., Tsim Sha Tsui, 2321-9038.

C&C Hot Pot
C & C Hot Pot (雞蟹煲) in Shek Tong Tsui got its name from two of its most famous items—chicken and crab. At this small establishment you can choose one, or both, of their specialties, and top off your pot with premium ingredients such as hand-sliced beef, diamond and razor clams and homemade dumplings. The unremarkable setting might not be the most eye-catching joint in the increasingly food saturated Western district, but it’s worth a try for its fair prices and quality ingredients. G/F, 384 Queen’s Rd. West, Shek Tong Tsui, 2548-9881.

Lik Kei Hot Pot
Lik Kei Hot Pot (力奇火鍋) is well-known for its fresh ingredients—and its massive portions. The minute you sit down at this Tai Kok Tsui eatery, you’ll notice that every table has a big pot piled high with tomatoes, corn and plenty of pork bones for a rich, umami-heavy broth. Fresh and affordable seafood ranges from abalone to still-live shrimps and there’s a good selection of meat such as tender wagyu beef to appease dedicated carnivores. G/F, 53 Kok Cheung St., Tai Kok Tsui, 2789-3932.

San Xi Lou
Spice lovers rejoice: If you can handle the heat, San Xi Lou serves up a mouth-numbing mala hotpot that you’ll be feeling the effects of for hours after. Ingredients are high quality but it’s the ass-kicking broth that has us coming back time and time again. Can’t stand the heat? Go for a split pot and get one-half “miraculous chicken” instead. For everyone else, we say: Bring on the fire…

Canton Pot
For hotel quality hotpot, Canton Pot at Lodgewood by L’hotel puts a contemporary spin on this classic winter warmer. With VIP rooms and outstanding service, who says going for hotpot can’t be a classy occasion (although maybe ask for a bib)? Go for the special lobster surf and turf hot pot set ($988 for two), which is a luxurious east meets west affair: think lobster, abalone, US oysters, Australian organic beef ribeye and American marbled beef cubes. 2/F, Lodgewood by L’Hotel Mongkok Hong Kong, 1131 Canton Rd., Mong Kok, 3968-7888.

Megan’s Kitchen
If you’re looking for a fancier hotpot, following the Michelin man is a good place to start. Megan’s Kitchen is one of the few that’s made it into the Bib Gourmand section for five consecutive years in the influential guide. Offering a more fine dining setting, the restaurant serves an innovative range of soup bases, including out-of-the-box creations such as tom yum goong cappuccino, or tomato and crab soup with a soufflé finish. They’ve just recently rolled out an Italian-inspired menu, with creative items including a Parma ham consommé soup base and cuttlefish balls with minced Parma ham in XO sauce. Italian-hotpot fusion? Sure, why not…