The best hot pot restaurants to try in Hong Kong

Beef Station, a buffet-style hot pot haven, invites diners to indulge in a feast of epic proportions. Here, patrons can select their desired meal set package and broth, before heading to fill their plates with fresh vegetables, fish balls, fried delicacies and condiments aplenty. There is also a bevvy of both alcoholic and non-alcoholic drinks available to help wash it all down. A seamless ordering system facilitated by QR code scanning ensures that beef fans can satiate their cravings to their heart’s content. Plus, Beef Station’s dessert and ice cream offerings promise a delectable conclusion.

Beef Station
Address: 11/F, Causeway Bay Plaza 2, 463-483 Lockhart Road, Causeway Bay, Hong Kong (among other locations)

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Liu’s Chong Qing Hot Pot, a renowned chain hailing from the heart of Chongqing, specialises in the bold flavours of Sichuan-style hot pot. With an expansive presence boasting over 500 locations worldwide, spice reigns supreme at Liu’s. While their repertoire of hot pot broths may be modest in number, it’s their signature mala spicy soup that steals the show—a fiery concoction crafted from beef tallow and an abundance of chillies. Complementing this fiery broth are a variety of hot pot add-ins, ranging from the customary sliced meats and crisp vegetables to more adventurous offerings like tripe, pig hearts, pig blood, and intestines, all well-suited for the intense spice of Liu’s creations.

Liu’s Chong Qing Hot Pot 
Address: Shop UG-37, UG/F, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong, Hong Kong (among other locations)

Nestled within the unassuming confines of a modest building in Wan Chai, Megan’s Kitchen beckons diners into a realm where traditional meets innovative hot pot. Here, an array of tantalising options is available, from a tomato and crab soup with a soufflé finish to a funky tom yum cappuccino and an indulgent fresh lobster borscht soup. Other than the inventive broths, the restaurant’s selection of premium seafood, vegetables and meats also adds to a great hot pot experience.

Megan’s Kitchen
Address: 5/F, Lucky Centre, 165-171 Wan Chai Road, Wan Chai, Hong Kong

Wu Lao, a popular hot pot brand hailing from Taiwan, brings a twist to the hot pot experience. Here, the focus extends beyond traditional flavours, offering diners a range of supposedly healthier options, including collagen and ginseng chicken, alongside the more typical hot and spicy selections. At the heart of Wu Lao’s appeal lies its signature white soup, simmered to perfection with a blend of chicken and pork bones, delivering a comforting richness that satisfies the soul. For those seeking a bolder flavour profile, the spicy soup, infused with an array of Chinese herbals, is also available.

Wu Lao
Address: 5/F, V Point, 18 Tang Lung Street, Causeway Bay; Shop 703, 7/F, H Zentre, 15 Middle Road, Tsim Sha Tsui, Hong Kong

Located in Lai Chi Kok, the Annex, a sub-line of Greater China Club, boasts a curated selection of eight distinctive broths. From the opulent Buddha Temptation with abalone and fish maw to the robust Angus beef satay soup, each offers an indulgent hot pot experience. With premium ingredients sourced locally and internationally, including beef and seafood flown in from Canada, Australia, Alaska, and Scotland, guests can expect a quality food experience at the Greater China Club Annex. 

Greater China Club Annex
Address: Shop A1, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Hong Kong

Mok’s Beef King Hotpot has quietly become something of a beef lover’s pilgrimage in Hong Kong, worth the trek for anyone who takes their bubbling broth and red meat seriously. The restaurant has made its name by specialising in castrated beef, prized locally for its finer muscle fibres and more even fat distribution, which translates to a richer, more tender, melt-in-the-mouth experience when swished through hot pot broth. Here, cuts such as neck, ribeye and other more unusual beef sections stand apart from the usual thinly sliced fare, arriving pristinely fresh thanks to the owner’s close sourcing and butchery ties. The clear, Hong Kong-style soups provide a nuanced counterpoint to the beef’s depth, while the possibility of hearty add-ons, from beef belly noodles at lunchtime to double-stewed broths in colder months, means this is a hot pot experience that rewards exploration beyond the obvious.

Mok’s Beef King Hotpot
Address: Shop C2, Butterfly Estate Cooked Food Stall, 1 Wu Chui Road, Tuen Mun, Hong Kong

Hidden beneath the bustle of Causeway Bay, Lau Haa Hot Pot feels like a step sideways in time. Spanning some 9,000 square feet underground, the retro-themed space leans unapologetically into old Hong Kong nostalgia, from glowing neon signage and dai pai dong tables to tiled floors, tuck-shop details and staff in throwback uniforms. The menu is just as expansive. With more than 20 house-made soup bases, ranging from satay beef to coriander with century egg, it caters to both comfort seekers and the more adventurous. Handmade meatballs are a highlight, swinging between playful (cuttlefish with cheese) and resolutely old-school (plum and pork), while rarities such as ox throat and chicken testes nod to a time when hot pot was as much about curiosity as indulgence. Beyond the bubbling pots, there are sashimi platters and salt-and-pepper fried dishes that pair effortlessly with an ice-cold beer. Come for the novelty, stay for the sense that this is hot pot as Hong Kong remembers it—loud, generous and full of character.

Lau Haa Hot Pot
Shop A, B/F&G/F, Block A, Lockhart House, 441 Lockhart Road, Causeway Bay, Hong Kong

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