Traditional Chinese, Sichuan, Taiwanese or classic Hong Kong style – what is your choice of hotpot soup base?

Simmering a pot of soup over a fire and adding meat to the broth – hence the term hotpot – originated from Mongolia more than 900 years ago. This cooking method spread throughout China and wider Asia, with each region having its own flavours and ingredients.

Whether you call it hotpot, steamboat or shabu-shabu, there are as many kinds of hotpot as there are regional cuisines in Hong Kong, and what used to be an autumn/winter treat for family gatherings has now become popular all year round.

Broths vary according to region, from Chongqing’s numbingly spicy ‘mala’, Sichuan’s hot pepper, and Manchuria’s sour, to Cantonese fish or pork bases. The stock is basically water, salt and spices, and the flavour of the soup is then enhanced by the ingredients that are added – meat, seafood, mushrooms, and vegetables. But in recent years, chefs have become more creative to attract a younger crowd.

Hotpot favourite Megan’s Kitchen opened its doors 13 years ago. Executive chef Au Yeung Kwok-man wanted to bring his experience working in Western hotel restaurants to hotpot, and the restaurant serves up an East meets West, traditional meets modern hotpot concept .

“Traditional Chinese, Sichuan, Taiwan and local styles of hotpot are common in Hong Kong,” says the chef.

His new-style soups range from tom yum koong cappuccino, bouillabaisse and Sichuan super hot chilli and escargot, and he serves ‘classics’ of English oxtail, Malaysian satay, and coriander and preserved duck egg.

“My favourite hotpot is fresh lobster borsch soup as I like the freshness of seasonal vegetables combined with the sweetness and the umami taste of lobster,” says Au Yeung, who creates a new soup base and five to six kinds of meatballs and dumplings every autumn/winter.

“In spring, the most popular broth is the vegetarian carrot, corn, water chestnut and celery soup. In summer, it is the appetising tom yum koong cappuccino.

“In autumn, it’s the nourishing apple and corn soup with spare ribs, and in winter, the full-flavoured tomato and crab soup with a soufflé finish. This particular broth, which we have served since our opening, as well as the tom yum koong base, and the rainbow cuttlefish balls, are popular all year round.”