Hot pot is a favourite among Chinese families during winter, partly for the warm nourishment, but also as a symbol of household unity and harmony. But that doesn’t mean you’ll find all hot pots are made to the same recipe – hot pot comes in as many styles as there are families – or restaurants. Tanyoto (129-135 Johnston Rd, Wan Chai, 2893 9268, other locations available), for instance, is a Sichuan eatery initially established in Cheng Du 10 years ago and opened its first branch in Hong Kong in 2001. While Sichuan has always been famous for its má là (meaning numb and spicy) cuisine, Tanyoto adds a bit of originality to the province’s traditional hot pot with fish head for the base of the soup. To that the chef adds his own secret ingredients for a spicy concoction guaranteed to peel your tongue, but he did disclose to us that celery, ginger and garlic also go into the base.

For those who are less keen on breathing fire, tomato soup base is another popular choice at Tanyoto. Or if you are only half brave, you can have it both ways – order a ying yang pot with the two choices of soup. Usually people order the spicy one for the meat, and the tomato – or a seafood – soup for vegetables or noodles which quickly absorb the flavour of the soup. Tanyoto’s winter highlight is a Chinese ‘medicine’ soup with ginseng, red dates and mushroom as its base – very good for the blood circulation.

Meanwhile Lin Kee (Shop 16 & 17, G/F, Beverley Commercial Building, TST, 2722 8828) serves a traditional Taiwan má là hot pot, usually spicier than the Sichuan style, and with a different soup base. Tofu and coagulated pork blood go into their base with a lot of flower pepper (a kind of Chinese spice) to make the pot spicier. Lin Kee’s house speciality is the ‘má là triple’ with cow’s tendon, intestine and stomach all absorbing the soup very quickly making them really hot! If that sounds a tiny bit gross for you, sliced beef, lamb and pork are also available. Usually hot pot at Lin Kee is buffet style, but an a la carte menu also offers fresh lobster, king clams and scallops.

And don’t miss……
Tack Hsin Hot Pot Restaurant (3 Tak Hing St, Yau Ma Tei, 2723 2646) for its thinly-sliced local beef with fresh seafood straight from the tank!
Yau Gwat Hei (www.yaugwathei.com) for its authentic pork ribs hot
pot and the original hot pot dim sum – the custard crystal dumpling is a must try.
Little Sheep (Causeway Bay Plaza, 2893 8318) for its lamb from Mongolia.

Hot pot is not exclusively Chinese, though. Shabu shabu is a variant from North-east China which the Japanese made their own during the colonial rule of Manchuria. Zen (6/F, The Toy House, 100 Canton Road TST, 3428 3615), which opened in Hong Kong a year ago, attracts large numbers of Japanese customers with its characteristic style of shabu shabu. Another Zen special is kaminabe. Kami means ‘paper’ and nabe ‘pot’ and so kaminabe is hot pot in a special hand-made, burn-proof paper instead of the more usual stainless steel pot. Evidently the paper preserves the freshness of the food better and, as it absorbs much of the oil, keeps the soup from being too greasy.

Zen’s specialty ingredient for shabu shabu is wagyu beef bred and imported from Australia and so tender it almost melts in your mouth. Though big, meaty crabs delivered directly from the Tsukiji Fish Market in Tokyo and Kurobuta pork from Okinawa are also popular. Manager Yara says the best way to enjoy shabu shabu is to dip the soup-soaked meat (or fish) pieces into vinegar or sesame sauce before savouring them. Zen’s set menu ranges from $320 to $430, depending on the meat or seafood you order. For that you get an appetizer, soup, assorted sashimi, shabu shabu, noodles, vegetables, pickles and dessert. A buffet also is available from $280-$340.

While Japanese shabu shabu is usually served with clear soup, Korean hot pot comes with a spicy broth. Kimchee, the Korean national dish, is often used in ‘ji gae’ (hot pot in Korean).

Kimchee Korean Restaurant (Shop 363/366, L3 Grand Century Place, Mong Kok, 2628 0680) offers kimchee ji gae with thinly-sliced beef ($228), and takkanmari, the chicken hot pot ($280), both with a plate of assorted vegetables and, of course, kimchee. Korean hot pot is not as spicy as that from Taiwan or Sichuan, and is a bit sour, which really puts a zing into the chunky udon that comes with the soup. And in case you develop a kimchee obsession, the restaurant has prepared more than 40 types including dried fish, kale, sweet and sour cucumber and, the most popular, fresh fruit kimchee with apple and papaya for your delight.

Jade Lee, the Korean PR manager of the restaurant, has lived in Hong Kong for more than two decades but still insists on kimchee with every meal. Her tip for ji gae – when the pot starts to get dry, add hot water not more soup, else the hot pot will become too thin and salty.

And, finally, believe it or not, even Europeans have a kind of hot pot. It’s called fondue! Okay, so this is a little different from the Asian idea, but, hey, you’re still sitting around a central pot soaking yummy pieces of food in something equally delicious. The Swiss Chalet Restaurant and Bar (G/F, 12 Hart Avenue, TST, 2191 9197) provides more than 10 kinds of fondue for cheese-lovers. Highlights including the traditional dish with cheese melted in dry white wine flavoured with Kirsch, and served with French bread ($155 per person). The Spinach Fondue is minced spinach with melted cheese and tenderly grilled chicken meat served with new potatoes, vegetables and bread cubes ($170 per person). And if there is only one thing you must have here, it is the Dessert Fondue. We bet you’ll be unable to resist dipping pieces of fruit and cake into melted Toblerone dark and white chocolate garnished with mint, popping them onto your taste buds – and blissing out.