Hot pot (Da bin lo) is a signature dish of Hong Kong; we have verified places to eat it in Hong Kong. Start with where to eat Hot pot (Da bin lo) in Hong Kong.
Hot pot (Da bin lo) · Hong Kong
Hong Kong's winter ritual: a bubbling pot at the centre of the table, half satay broth and half chicken-mushroom, surrounded by plates of paper-thin beef, prawns, fish balls, leafy greens. Cook your own, season your own.
Hot pot (da bin lo) has been a Cantonese cold-weather meal for centuries, but the modern Hong Kong format hardened in the 1960s when local eateries popularised the dual yin-yang split-pot with two broths. The satay broth (sa cha tong) is the Hong Kong signature, a Chiu Chow-Cantonese fusion that does not appear in mainland hot pot traditions. The season runs October to March, and the personal condiment bar (sa cha sauce, peanut sauce, raw egg yolk, chilli, garlic, coriander) is itself a city ritual. Megan's Kitchen in Wan Chai, The Drunken Pot in Causeway Bay and Lau Haa Hot Pot are among the modern reference rooms.
Where to eat Hot pot (Da bin lo) in Hong Kong: the editor picks