Spend a weekend in Hong Kong and throw your taste buds for a loop at the best hotpot restaurants there.
With that chill in the air, it’s finally prime hotpot season in Hong Kong. Mix up tradition by going to one of these hotpot joints in town, which offer something out of the ordinary. Whether it’s decor, inventive and delicious ingredients, or creative new broths to dip your meal into, these hotpot restaurants in Hong Kong will surely win you over. Pick a few of your favourites, or make it a point to cycle through all of them this winter.
Hotpot is a dish of soup with a mix of meats and vegetables. Diners quickly cook these ingredients by dip-boiling them in the soup which is continuously simmering throughout the meal. There are many types of hotpot such as Taiwanese-style (commonly eaten with a dipping sauce), Sichuan-style (spicy), Japanese-style (variations include ‘sukiyaki’ and ‘nabe’), and Korean-style (called jijae). In Southeast Asia, varieties include Thailand’s Thai suki, ‘lẩu’ from Vietnam, and ‘yao hon’ or ‘chhnang pleurng’ in Cambodia.
The dish is popular in Hong Kong, especially during cooler months. It can provide warmth (from the food itself) and from the spirit of communal gathering among friends and family especially during Christmas or Chinese New Year. And in Hong Kong, there is no shortage of hotpot joints to visit. If you’re looking to celebrate or simply dine out, these spots are for you. Check out the best places to try hotpot in town.
The best hotpot restaurants in Hong Kong for a hearty meal
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Sukiyaki Isekuma
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The concept: Sukiyaki Isekuma presents an elevated take on sukiyaki (Japanese-style hotpot), turning the tradition into an omakase-style dining experience. The restaurant specialises in Kansai sukiyaki which originated in the late Edo period in Kobe and later became more widespread during the Meiji era. The name of the restaurant is a nod to the first sukiyaki eatery in Japan, Isekuma which opened in 1862 and is known for its gyunabe (beef hotpot).
What to order: Get the sumptuous six-course Dinner Sukiyaki Set (HKD 680) which has three appetisers, A4 Wagyu Beef Sukiyaki, rice, a steamed dish, and dessert. For larger groups, the nine-course Dinner Omakase Set (HKD 1,380) is a spectacular feast that comes with five appetisers, seasonal sashimi, Wagyu meat, and house specialities. The premium Wagyu on the menu comes from Shodoshima Island in Kagawa Prefecture and Kyoto Himegyu from Kyoto Prefecture.
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Bino N‘ Booze
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The concept: If you couldn’t guess it from the name, the selling point of Bino N’ Booze is its alcohol-infused soup bases. It definitely adds intrigue to the dining experience. Plus, the alcohol isn’t just a playful twist but it enhances the flavour and fragrant aroma of each broth. Another speciality here is the hand-wrapped dumplings with unique flavour combinations and fresh-cut sheer meats prepared daily.
What to order: The Singapore Red Wine Oxtail and Tomato Soup (HKD 288) is a harmonious blend of beef soup and a classic borscht. The result is a collagen-rich broth with a subtle sweetness from the carrots. Meanwhile, the fresh tomatoes fit well with the rich notes of the red wine. The Pig Tripe and Chicken in Beer Soup (HKD 268) combines the flavour of pig tripe and chicken with beer. The depth of the wheat and the strong aroma of Tsing Bao beer complements the intensity of the pepper from the broth.
Other than the soup base, diners should try the Abalone and Black Truffle Dumplings (HKD 238 for 6 pieces) which are made using fresh abalone and black truffle. The Drunken Chicken Dumplings (HKD 98 for 6 pieces) are also great, resembling the traditional siu long bao but filled with Hua Dao wine.
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Coucou
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The concept: Coucou combines hotpot and bubble tea traditions under one banner. Moreover, its name ‘Cou’ is from the Chinese character of the same name and refers to people gathering by the waterfront. Essentially, it is all about spending time with family and friends which is one of the beauties of a hotpot — a group sitting around a pot to eat and chat. Add in the warm atmosphere and you get the perfect gathering. Coucou also boasts a modern oriental-style interior to add to the communal vibe.
What to order: Coucou has a Set Menu for two (HKD 698) that includes a choice of two broths, meats, seafood, meatballs, and vegetables. Larger groups can opt for the Set Menu for four (HKD 1288) which has more choices. For lunch, we recommend the Japan Wagyu Beef Meal (HKD 188) for something hearty but also affordable. Top bubble tea picks include Green Tea with Cheese Milk Cap (HKD 29) Da Hong Pao Tea (HKD 24), and Jasmine Bubble Tea (HKD 29).
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Happy Together Hotpot
The concept: Happy Together Hotpot’s concept is in its name, tapping into the nostalgic memories of Wong Kar-wai’s movie of the same name. The restaurant channels the aesthetics of 1960s and 1970s Hong Kong with complete retro furnishings. The idea here is to have fun in a photogenic setting. Diners can also expect creative dishes to go with classic hotpot options. One of the fun bits of dining here is to drink beer out of a bowl.
What to order: Order the Nostalgic Shrimp Toast (HKD 68) and Golden Fish Skin (HKD 98) as side dishes for the hotpot. When it comes to the soup base, we recommend the Drunken Chicken Soup (HKD 188) or the Satay Pot (HKD 148) to add more flavour to each meat. Must-have meats include Hida Beef (HKD 338) and Beef Tongue (KD 88). Otherwise, the Premium Beef Platter (HKD 468) is an affordable pick for larger groups. Seafood lovers can opt for the Oysters (HKD 198) or the Eel Slices (HKD 108).
(Image credit: happytogetherhotpot/Facebook)
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Lau Haa Hotpot Restaurant
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The concept: A neon-drenched sign welcomes diners to this spacious 9,000-square-foot restaurant in Causeway Bay. Lau Haa Hotpot Restaurant is a funky retro-themed hotpot spot that takes its guests a trip down memory lane. Bring back your favourite memories of old Hong Kong thanks to the vintage furnishings right from dai pai dong-style seats to the tilings and even tableware. Plus, there are over 20 types of soup bases to choose from.
What to order: Besides its old-style design, Lau Haa Hotpot Restaurant also takes pride in its rare and unique offerings. Top picks here include Black Beef Stomach (HKD 88), Ox Throat (HKD 55), and Drunken Foie Gras (HKD 138). From the soup base, the Fish Maw Stock (HKD 288) is one of the best. We also recommend the Chongqing Spicy Stock (HKD 108) as well as the signature Lau Haa Chicken Stock (HKD 138).
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Hai Di Lao
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The concept: The popular mainland Chinese hotpot chain Hai Di Lao has finally arrived in Hong Kong. And business is bustling as expected with hours-long queues since the day it opened (typical of its other 150-plus outlets in China). That being said, you can enjoy free perks such as manicures (yes, even gel nails), shoe shines and prize raffles as you wait in line.
And the wait is well worth it. Hai Di Lao serves up a sumptuous hot pot experience, where you can dip your choice of fresh meat, seafood and veggies in a wide range of broths including tomato, mala Sichuan, and the ever-popular Coconut Chicken broth. Plus, the servers go viral for their dramatic dancing skills upon delivering the food. It is quite an experience. Hotpot addicts take note: Hai Di Lao is open 24 hours a day.
What to order: We can’t emphasise enough how diners are spoiled for choice with the options here. You really can’t go wrong with whatever you pick. Highlights include Duck Tongue (HKD 98), Fried Fish Skin (HKD 38), Pork Tripe (HKD 68), Sea Urchin Balls (HKD 48), Spanish Pork (HKD 168), and Inner Mongolia Sliced Mutton (HKD 98).
For the soup base, the Coconut Chicken Hotpot (HKD 288) has a very fragrant aroma while the Pork Bone Soup Hotpot (HKD 116) is a classic choice. For something with a bit more kick, go for the Green Pepper Hotpot (HKD 116).
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Hot Pot Land
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The concept: With Hotpot Land’s branch opening on Wyndham Street, Centralites finally have a place nearby to satiate the post-drinking munchies. Some may find the name a bit disconcerting, after all the character for ‘land’ is pronounced like a certain curse word in Cantonese. But the phrase actually means a fervent fan of hotpot. The restaurant itself takes after arguably the best hotpot joint in Taipei, Wulaoguo (‘Elixir Health Pot,’ or literally ‘never-aging pot’).
What to order: Here, the ambience, service and quality of ingredients are great. The Spicy Mala (HKD 118) or milky-white nourishing broths (HKD 128) are prepared with dozens of ingredients. Star hotpot ingredients include Beef Balls with Lobster Bisque (HKD 88) and Salted Egg yolk-filled Pork Balls (HKD 66). Be sure to wash it all down with seasonal Taiwanese craft beer.
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Megan’s Kitchen
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The concept: Megan’s Kitchen has long held the throne for creative hotpot, and has also been a Michelin-recommended restaurant for six years in a row. The restaurant serves up hotpot with a gourmet flair, beloved for its signature soup bases including Tomato and Crab Soup with Soufflé Finish and Tom Yum Koong Cappuccino.
What to order: Warm up to a hearty Double-boiled Chicken Broth (HKD 298), cooked for nine hours and features a French spring chicken stuffed with porcini mushrooms and quinoa. As for hotpot ingredients, Megan’s Kitchen puts a twist on the usual suspects: try the Pork Meatballs with Chestnut (HKD 98), Cuttlefish Balls with Escargot (HKD 108), or decadent dumplings (HKD 128) made with either crab meat and roe, or duck and foie gras. For meat lovers, you can dig into the likes of Aussie Grass-fed Rib-eye (HKD 298), New Zealand Venison Shoulder (HKD 288), and Ostrich Fillet (HKD 128).
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Suppa
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The concept: If hotpot is all about the communal, family atmosphere, Suppa nails it. The restaurant harks back to the joy of family reuniting over a steaming hotpot meal. It also brings on the nostalgia factor hard with its retro decor and furnishings. But the spacious restaurant is not just for the looks, either, as it offers beautifully wholesome and nourishing soups as bases. The downside here is that the menu is only printed in Chinese but that is not a problem — just use a translation app and you are good to go.
What to order: The Fish Maw Broth (HKD 308) and the Lobster and Abalone Broth (HKD 328) prove to be popular choices. Devour the chicken, or the whole lobster and assorted fresh market seafood first before getting to your desired toppings. Order the speciality house-made Assorted Meatballs (HKD 96), a large plate of thick-sliced Local Beef (HKD 238), the Fishballs with Dried Fruit Peel (HKD 36), and chonky Dumplings with Crabmeat (HKD 82).
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San Kinn
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The concept: Once you step inside San Kinn, chances are you may slightly feel that you are no longer in Hong Kong. Instead, you have landed at the Shifen Railway Station in the heart of the bustling Shifen Old Street. This Taiwanese hotpot place taps into the vibrancy and communal allure of Shifen Old Street. What you’ll get is the steaming hotpots filled with flavourful broth and fresh ingredients. Make your own sauces and bask in the atmosphere of Taiwan’s lively streets and night markets with every bite.
What to order: The Supreme Set (HKD 328) is great for groups as it includes various types of meat such as lamb meat roll, beef stomach, and shrimp dumplings. For those feeling peckish, the Selected Wagyu Beef and Seafood Seat (HKD 408) is an upgrade with Australian Wagyu beef and chuck flap as well as whole abalone. Unmissable add-ons include the Taiwanese Scallion Pancake and Glutinous Rice Sausage (included in the 90-minute buffet price). For the soup base, you can’t go wrong with the Pork Bone otherwise the Sichuan Peppercorn (additional HKD 18) is great for those who love the spice.
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LE-TA-SU
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The concept: In Japan, it is not unusual to see “solo” dining spots. That is why LE-TA-SU became a hit for many in Tokyo. After making a name in the Japanese capital, the hotpot brand made its debut in Hong Kong in 2024. Hong Kong foodies can try an enticing selection of soup bases from the Kiwami Bonito Dashi or the aromatic Chinese Medicinal Mala Soup. There is also a wide range of ingredients to choose from, including premium Wagyu beef from Japan and Australia and jet-fresh seafood. LE-TA-SU’s Hong Kong outpost also works with local farms to offer fresh, locally-grown vegetables. Hotpot may be a group affair but for solo diners, LE-TA-SU is for you.
What to order: When it comes to the soup base, we have a few recommendations. The Kiwami Bonito Dashi (price depends on the set menu) is made with five different kinds of bonitos that have been aged for two years. Meanwhile, the Sesame Tantan Soup (price depends on the set menu) boasts a hint of spiciness and a rich sesame taste. For something more unique, try the Chinese Medicinal Mala Soup (additional HKD 9) with its spicy aroma of medicinal ingredients like red dates, dried lily flowers, and bell peppers.
Those with a penchant for Japanese flavours can opt for the Sukiyaki Chuck Roll Set (HKD 148 for 350 grams), served with the Special Sukiyaki Soup. Otherwise, the Meat Lovers’ Favourite: Karubi and Pork Loin Set (HKD 82 for 200 grams) is a value-for-money combo that fills every bite with the rich and meaty texture of karubi (beef short plate) and tenderness of pork loin.
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(Featured and Hero Image credit: suppahk/Instagram)
Frequently Asked Questions
Hotpot is perfect for winter because it is a hot dish. The soup is continuously kept shimmering on the pot and the ingredients are also dip-boiled for cooking. As such, diners can feel the warmth and heat from the soup.
There are many types of hotpot varieties available in Hong Kong including Japanese-style, Taiwanese-style, and Sichuan-style.
You can customise your hotpot meal to your liking. Simply pick a soup base and then the ingredients you want and you’re good to go.
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