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Never mind the holidays, nothing says winter quite like indulging in traditional ‘stick-to-the-ribs’ soups, stews and casseroles for a comforting meal during the colder months of December to February. Whether you fancy one of the various types of hot pot from across the region, a warming curry with a spicy kick or a Japanese-style beef stew, there’s an option to choose from among Quality Tourism Services (QTS) Scheme outlets – and all of them are guaranteed to help you get cosy.
Bamboo Thai
Bringing together the diverse flavours of the Mekong Delta in one spot, Bamboo Thai offers diners a range of authentic Thai dishes year-round. That said, there’s something about the warming spiciness of saucier selections that provides comfort on a cool night. The creative chefs infuse essential tastes like Thai basil, lemongrass, coriander, garlic, lime and chilli pepper into their signature wok-fried tiger prawns – from the Thai-Myanmar border – in a creamy light yellow curry with egg, and the zesty Thai-style stir-fried clams, guaranteed to put you in a cosy mood. Grab a piquant Siam Mary or Thai holiday cocktail to cap off the meal and you’ll be feeling warm for days.
Hiyama
Sukiyaki is among the most popular Japanese meals in the world and it’s easy to see why. It’s hard not to be lured into a comfy mood when Hiyama’s fragrant signature broth washes over you from the nabemono bowl. Hiyama’s original Tokyo restaurant has earned a Michelin star for 10 consecutive years, thanks in part to a 110-year-old tradition of sourcing perfectly marbled premium Wagyu beef. Its Hong Kong branch stays true to that tradition, and Hiyama’s secret Sukiyaki broth is flown in from Tokyo for an exceptional dining experience in an elegantly tranquil space. As a bonus, if it’s cool but not cold, or if you’re not craving beef, Hiyama's deluxe sushi platter will hit the spot.
Mama Spicy
Little heats a body up faster than Sichuan cuisine, and Mama Spicy’s signature spicy dry pot – or fragrant pot – is one of the freshest and most numbing options in Hong Kong. Veterans and newcomers alike can customise their dry pot to their preferred spice level, from fiery to mildly spicy, while never missing out on the dish’s irresistibly intense and distinctive aroma. Don’t miss the hearty casserole of chicken with pepper pork chitterlings or the rich and unique spicy goose belly and fried quail casserole, whose spicy notes are not only warming but appetite-stimulating. It all adds up to an ideal choice for helping you make it to spring’s warm embrace.
Mou Mou Club
You can never go wrong with shabu shabu, Japan’s other great winter nabemono hot pot dish. More savoury and earthy than its slightly sweeter sukiyaki counterpart, shabu shabu rolls thinly sliced beef into a rich soup base along with a variety of vegetables, noodles and sides. Mou Mou Club offers a choice of premium Japanese Wagyu, Australian or American beef, plus a buffet zone featuring 30 ingredients, drinks and ice cream for capping a meal. Come in for Mou Mou’s two-hour all-you-can-eat Japanese Kyushu A4 Wagyu + Seafood extravaganza, with abalone and Hiroshima oysters, or the Beef Platter trio, which includes hand-cut Australian beef short ribs, US SRF beef rib cubes and beef brisket trimmings. The ice cream may be a bonus.
Super Super
Congee is arguably the most comforting and warming meal out there, especially in cold weather. Super Super combines the best of tradition with culinary innovation to serve up dishes a little off the standard menu, alongside its congee and noodles specialties. Both are must-tries – like the signature congee with shrimp, fish, BBQ pork and squid, as well as noodles with shrimp wonton. The depths of winter also call for sampling the seasonal hot pot series, such as braised mutton and sour pickle, or fish fillet and duck blood, both popular and satisfying thanks to their rich ingredients.
Top Pot Taiwanese Hot Pot
No time of year is wrong for Taiwanese hot pot, truly one of the island’s great exports. However, when there’s a chill in the air Top Pot Taiwanese Hot Pot’s all-you-can-eat hot pot ticks all the boxes. High quality, melt-in-your-mouth Australian Wagyu beef, Hokkaido Yongenton pork belly, seasonal seafood, farm fresh vegetables and signature broth made fresh daily ensure it’s authentic. Plus, Top Pot’s individual pots guarantee everyone at the table gets exactly the soothing meal they want. Wash your bowl down with a sweet and soothing brown sugar pearl milk, perfectly comforting for winter, and round it out with a Taiwanese street snack!
Wing Lai Yuen Restaurant
Legend has it that the nearly 80-year-old Wing Lai Yuen began life in a run-down squatter village shop, finally moving to its bright, shiny location 25 years ago. Regardless, this consistent Bib Gourmand winner has earned its reputation for authentic, old-school ‘dan dan’ noodles, the kind made in Imperial kitchens centuries ago, with a secret recipe passed down to the current eatery. The spicy, nutty broth is a comforting winter soup, and Wing Lai Yuen’s freshly cut noodles always hit the spot. The signature homemade ‘dan dan’ (with or without meat) is a must-have with other hearty recommendations from the Szechuan and Shanghainese menu, including the gold medal wonton chicken soup casserole and succulent braised ham in honey sauce.
Information in this article is subject to change without advance notice. Please contact the relevant product or service providers for enquiries.
The Hong Kong Tourism Board disclaims any liability as to the quality or fitness for purpose of third party products and services; and makes no representation or warranty as to the accuracy, adequacy or reliability of any information contained herein.
