When the temperature drops or the craving for communal comfort strikes, there is no ritual more quintessentially Hong Kong than a steaming hotpot. Beyond a mere meal, hotpot is a social institution – a multisensory experience defined by the aromatic clouds of space, the rhythmic clinking of chopsticks, and the shared joy of a bubbling centrepiece. In this guide, we navigate the city’s most coveted reservations to bring you the best hotpot destinations for your next gathering.
Big JJ Seafood Hotpot
Securing a table at Big JJ is widely considered one of the city’s most coveted achievements, with endlessly packed queues forming near its Lan Kwai Fong location. This cult favourite captures the raucous atmosphere of a traditional dai pai dong, filling the air with nostalgic Cantopop melodies that often inspire the spontaneous sing-alongs. While the kitchen serves local rice and noodle plates by day, the evening is reserved for the hotpot, featuring standout broths like coconut silkie chicken soup and a robust pork bone with clam. The true connoisseur knows to pre-order the freshly slaughtered local yellow beef a day in advance to experience its freshness and succulent texture.
G/F, Wo On Building, 9 Wo On Lane, Central; @bigjjseafood
Megan’s Kitchen
A consistent favourite on the Michelin Bib Gourmand list, Megan’s Kitchen has spent over two decades redefining the boundaries of Cantonese hotpot from its unassuming home in Wan Chai. This institution is celebrated for its quirky soup bases that read like a contemporary tasting menu, featuring a tomato and crab soup finished with a delicate soufflé and a whole fresh flower crab, or a Thai-Italian fusion Tom Yum cappuccino topped with a flavourful foam. Beyond the inventive liquids, the kitchen excels in unique handmade hotpot ingredients like Peking duck dumplings and cheese-filled beef balls. With an extensive wine list and a dedicated vegetarian-friendly menu, it remains a sophisticated staple for those who appreciate culinary boundary-pushing.
5/F HK Hong Kong Island, 165/171 Wan Chai Road, Wan Chai; @meganskitchen.hk
Uncle Fong Hotpot Restaurant
For those craving the authentic, aromatic heat of Chongqing, Uncle Fong is the city’s definitive destination. Formerly known as Xiao Yu, this beloved chain is famous for its ‘Jiugongge’ hotpot – a large pot divided into nine squares. This traditional setup isn’t just for organisation; it allows for varied cooking temperatures, from flash-poaching beef in the centre to slow-simmering items in the corners. The signature broth is a numbingly spicy concoction made with beef tallow and plenty of chillies. To navigate the heat, diners use a classic dipping ritual of sesame oil and garlic to coat each morsel. With multiple locations, including a flagship in Central with a modern Bauhaus aesthetic, it remains a top choice for signature exclusives such as black truffle squid balls and fresh duck blood.
14/F, The L. Place, 139 Queen’s Road Central, Central; @unclefonghotpotrestaurant
Multiple locations across Hong Kong
Lau Haa Hot Pot Restaurant
Lau Haa, which literally translates to “downstairs”, transports diners back to the gritty glamour of 1970s Hong Kong. Both its Causeway Bay and Tsim Sha Tsui branches utilise a vintage aesthetic – complete with vibrant neon signs, old tuck shop furnishings, and retro tilings – to evoke a nostalgic dai pai dong vibe. With over twenty soup bases, the menu balances authenticity with culinary adventure, offering everything from Huadiao braised chicken to more daring options like drunken pig brain and ox throat. For those seeking traditional delights, the handmade plum and pork meatballs and the shrimp paste-stuffed fried dough sticks are essential orders. It is a vibrant space that captures the “Old Hong Kong” spirit with every bubbling pot.
Lockhart House, Lockhart Road, Causeway Bay,
61 Kimberly Road, Tsim Sha Tsui; @lauhaahotpot
Wulao
Wulao brings the refined elegance of Taiwanese “elixir” hotpot to Hong Kong, with locations now gracing both the Island and Kowloon. The house specialty lies in its two signature broths: a velvety, creamy white soup enriched with chicken and pork bone, and a fiery spicy version that balances heat with a unique sweetness. Crafted using a sophisticated blend of Chinese medicinal herbs, spring onions, and garlic, these aromatic bases are best enjoyed as a “twin pot” to capture the full spectrum of flavours. A highlight of the experience is the unlimited supply of duck blood and “breaded” tofu, which are continuously replenished to soak up the fragrant, sweet-savoury broths. With the majority of ingredients sourced directly from Taiwan, Wulao offers an experience that is as authentic as it is restorative.
Shop 703, 7/F, H Zentre, 15 Middle Road, Tsim Sha Tsui,
5/F V Point, 18 Tang Lung Street, Causeway Bay; @wulao_hk
Victorian Era
Inspired by the glamorous 1950s, Victorian Era is a home-grown concept that has become an Instagram favourite for its stunning, flower-furnished presentations. With branches in Jordan and Tsuen Wan, the restaurant focuses on inventive broths designed with health and beauty benefits, such as their signature Hokkaido milk with rose or a sake seafood soup adorned with gold foil. The menu is a playground of creative ingredients, including a colourful array of rainbow dumplings, Japanese A5 Wagyu, and cuttlefish paste stuffed into Chinese doughnuts. Whether you opt for the all-beef “Hong Kong Platter” or the delicate Japanese pearl oysters, every dish is served with a mid-century flair that captures the elegance of a bygone era.
2/F, Pak Shing Building, 35 Jordan Road, Jordan,
Shop 621-630B, 6/F, Tsuen Wan Plaza, 4-30 Tai Pa Street, Tsuen Wan; @victorianera_hk
Bino N’ Booze
For a refreshing take on a local favourite, venture to Sham Shui Po, where Bino N’ Booze blends the traditional hotpot experience with a sophisticated bar culture. As the name suggests, this Hong Kong-style eatery specialises in alcohol-infused broths that offer a unique depth of flavour. A standout for those seeking authentic local flavours is the pig tripe and chicken in beer soup, a robust, fragrant choice that puts a modern twist on a classic. Sake enthusiasts can try the BnB seafood broth, which uses Japanese Nanshan sake to bring out the natural sweetness of flower crab, abalone, and scallops. The creativity extends to their handmade Huadiao drunken chicken dumplings. Paired with signature cocktails or a cold beer, it is the perfect place for a fun, booze-filled meal.
Shop A G/F and 1/F, Hyde Park, 205 Hai Tan St, Sham Shui Po; @binonbooze
Haidilao
Haidilao is less a traditional restaurant and more a global phenomenon, celebrated as much for its five-star hospitality as its Sichuan-style broths. Since making its mark in Hong Kong, it has remained the gold standard for service-oriented dining, with multiple branches across the city. Where else can you enjoy a complimentary manicure or free snacks while waiting for a table? Once seated, the energy stays high with viral sensation singing and dancing performances alongside dramatic hand-pulled noodle demonstrations performed right at your table. The menu offers a vast array of soup bases, from sweet tomato to fiery chilli, supported by an extensive self-service condiment bar. With thoughtful touches like providing hair ties to protect your hair from the bubbling broth, Haidilao transforms a meal into a vibrant, multisensory experience.
19/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay; Haidilao
