If it weren’t for the bubbling comfort of hot pot and its inherently social nature, we might succumb to seasonal affective disorder. Thanks to a wide variety of choices, we are often tempted out to share the pleasure of a one-pot meal. Sure, we all have our go-to joint, but why not mix things up with something new? You might just hit upon your next favorite way to steam things up.
1. Lost Heaven Silk Road Hot Pot
Image courtesy Lost Heaven Silk Road Hot Pot
At Lost Heaven Silk Road, they have transformed the previously underused third floor of their flagship restaurant into a hot pot concept featuring the flavors of Western China.
Image by Jade Hsiao for That's
There are four different broths available, each representing a minority cuisine. We suggest you try a half-and-half pot. The ‘Bridge Crossing’ chicken soup is a schmaltzy delicacy filled with cured ham, mushrooms, goji berries, ham, quail eggs and pork stuffed omelet rolls. For a nice contrast, the ‘Miao’ is tomato-based with an ambrosial combination of lemongrass, kaffir lime, garlic, galangal and chili.
There are some Silk Road-inspired starters to hold you over as you wait for the pot to boil. We particularly enjoyed the chicken and lotus root cake as well as the Kashmir lamb samosa (both RMB48).
What to Order:
Tofu combo (RMB32)
Pea shoot (RMB18)
Fungus combo (RMB58)
Fish paste (RMB68)
Australian fatty beef (RMB78)
Recommended Stock: Half/Half (RMB88/small, RMB128/large)
Sauce Options: RMB12 grants access to a small sauce bar containing the usual suspects, plus some excellent premade mixes like their lemon seafood dip and one made from crumbled beef.
Price: RMB150-200 per person
See listing for Lost Heaven Silk Road Hot Pot
2. Market Hot Pot
Image by Cristina Ng/That's
The next entrant on our list is not without some controversy. You see, Market Hotpot (條撿枿沚, Xian Ru Wei Zhu) is a popular Hong Kong institution known for their luxuriously golden chicken and fish maw broth, which has been gaining traction with Shanghai’s hot pot dining masses.
Image by Cristina Ng/That's
They won’t call out competitors by name, but do mention that several brands around town are mimicking them. On the bright side, this caused hordes of well-traveled mainlanders to descend upon their original Mong Kok location eventually leading them to open in Shanghai.
Image by Cristina Ng/That's
The cool interior takes inspiration from Hong Kong’s iconic wet markets, reflecting the emphasis on freshness. That famous stock is made with fatty chicken sourced directly from trusted Huizhou farmers, giving it the depth of flavor. There is already plenty of chicken in the pot, so there’s really no need to order any more meat if you don’t want to.
What to Order:
Prime grade chuck ribs (媴慻悰扙撱, fengmen liu niurou, RMB238)
Razor clams (沗敠峫, zhu sheng huang, market prices)
Tianqi leaves (曫掄樷, tian qi ye, RMB28)
Fresh coconut milk (権氋夢枠, ye zhi dawang, RMB25)
Recommended Stock: Chicken and fish maw (岼嶾崸暳寷, hua jiao jitang guo, RMB268/small, RMB368/large)
Sauce Options: Add raw and fried garlic, scallion and chili to secret soy sauce blend
Price: RMB200-400 per person
See listing for Market Hotpot
3. Hang Jia
Image via Dianping
As Lou Shang’s sister restaurant, it is no surprise that this Hong Kong-style seafood hot pot on Wanhangdu Lu is already in demand with the snap-happy wanghong crowd. Part of its appeal is retro-inspired decor that whimsically recreates the atmosphere of Hong Kong streets and markets.
Image by Cristina Ng/That's
The other draw is an intense yellow croaker and peppercorn base, created by slowly simmering the fish’s deboned flesh and fish maw, which melts into a silken stock.
Image by Cristina Ng/That's
Steaming bowls of this wonderful elixir are served with freshly filleted fish before they add the marbled ribbons of Australian beef, shrimp paste, dumplings and more to the pot. Before they do, ask for seconds.
What to Order:
Australian beef platter (斪搑殲抙挼抧, shou qie zhaopai pinpan, RMB388)
Shrimp paste (洟汄條梊峃丆 zizhi xian xia hua, RMB188)
Egg dumpling (尋條奟巎, haixian dan jiao, RMB38)
Shrimp and shepherd’s purse dumpling (條梊濆濹巎, xian xia yan qian jiao, RMB38)
Fried Tofu (歶棌悎, zha xiang ling, RMB 28)
Recommended Stock: Yellow croaker and peppercorn (岼嶾峢櫛寷妝, hua jiao huangyu guo di, RMB288)
Sauce Options: Tableside custom sauce mixing service (RMB12)
Price: RMB300-500 per person
See listing for Hang Jia
4. Fu Gong Guan
Image courtesy Fu Gong Guan
Replacing upscale French rotisserie Paris Blanc in HKRI Taikoo Hui is this posh new Cantonese hot pot joint, whose name means ‘Rich Mansion.’ While prices are steep, the service and products are an appropriate match.
Our meal began with a plate of fresh cherries before they doled out individual sauce services. A decadent rendition of the on-trend fish maw and chicken stock is available here, and we recommend going for a dual pot for contrast, as their mildly spicy take on Sichuan broth is also a winner.
Image by Cristina Ng/That's
Most importantly, the attention paid to diners is next level. Our server quickly figured out who doesn’t eat pork or shellfish and divided portions accordingly. Don’t even think about peeling your own prawns, they’ll do that for you.
Image by Cristina Ng/That's
Bonus: their perfectly smooth egg dumpling wrappers are the best in town.
What to Order:
Mantis shrimp (RMB298)
Hand cut premium beef combo (RMB398)
Fresh made shrimp dumpling with egg wrapper (RMB68)
Huadiao Shaoxing wine marinated chicken (RMB168)
Recommended Stock: Stewed chicken with fish maw (RMB268/small), RMB368/large)
Hot and spicy soup (RMB108)
Sauce Options: Individual sauce service with seasoned soy, scallions, garlic, coriander and chili (RMB18).
Price: RMB500 per person
See listing for Fu Gong Guan
Hungry for more? Take a look at our other Shanghai Dining Guides
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