Cover Photo: Affa Chan (Tatler Hong Kong)
Photo: Affa Chan (Tatler Hong Kong)
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Peter Pang takes hotpot seriously. Himself? Not nearly as much
What were you doing before starting Big JJ Seafood Hotpot?
I ran a little food stall serving local street food including rice rolls and fishballs in Sheung Wan, opposite the Western Market. Before this, I was a struggling bank employee.
What led you to open Big JJ Seafood Hotpot?
It was 2020, everyone was working from home, and our food stall business [was struggling] to survive. We did not want to fire anyone, but there was not enough work for them. So I asked my staff if they wanted to work an extra shift in a new location and see if we could make it through. They said yes, and we got lucky.
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“Noisy, rude and overrated” is the tagline of your restaurant. What inspired this?
I did not plan to run my restaurant this way. I wanted to create an izakaya-like atmosphere. Friendly and noisy. “Noisy, rude and overrated” were comments that were made about us online, which I thought were fair, so I added them to my website. Language is terribly inflated on Instagram. Every post online is “OMG”, “best ever” or “out of this world”. Thank you for your love, but objectively, I could not agree. Some customers might expect us to be a fine dining restaurant. [Then when they dine with us], they might find us noisy and rude. Getting the expectation right is important.
What sets you apart from other hotpot establishments in Hong Kong?
We never wanted to set ourselves apart from other Hong Kong hotpot places. On the contrary, we spent a lot of time exploring what the identity of Hong Kong’s hotpot [scene] was. For example, the pots we use now are all custom-made to salute the classic Fong Wing Kee [one of Hong Kong’s oldest hotpot restaurants]. The pot used in Fong Wing Kee is iconic. It is a shallow, unique shape handmade by a small steelware shop on Shanghai Street. It took us weeks to find. However, the original material is not [suitable for induction cooking] and the size was not right. So we tailormade our own with stainless steel. I still love looking at them.
You have a vast variety of wines on the menu, from 70s Burgundy to natural wine. Which is your favourite and why?
Every time I see a bottle of 1987 Burgundy, I give it a go. It’s a vintage of terrible rating, but it always surprises me and reminds me how little I know about wine. My recent favourite natural winemaker is Christophe Lindenlaub. [Its wine is] so energetic and lively. BYOB [bring your own bottle] is a controversial subject; I am against it. Our margin on wine is low, so why not just sit back and enjoy it?
What inspired your tongue-in-cheek social media strategy?
I guess honesty is the best policy. I manage the Instagram page the same way as my personal one. Most of the time I only repost stories that I’m tagged in, and I’ll add a mean comment and try not to offend anyone. Our customers create most of the content. The people in the photos are either my friends, colleagues, my partner or my wife, Elaine.
What is your hope for Big JJ Seafood Hotpot in the future?
We have always wanted people to come, eat, drink and leave saying, “This was fun.” It seems we have achieved this for some customers. I hope to keep that up.
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As Content Director at Tatler Hong Kong, Tara shapes the brand's editorial vision and reports on Asia's most influential figures — from CEOs and business leaders to designers. In her dual role as Head of VIP, she curates star-studded events and builds the relationships and communities that define the brand. Born and raised in the Middle East, she honed her craft in Dubai, crafting communication strategies for luxury brands across the Gulf. Follow her on Instagram @tarasobti.
