Dish guide (no specific venue)
×Cantonese Hotpot
打邊爐
Why you must eat itA pot set on the table, the soup brought to a boil, and thin-sliced beef, seafood, balls and vegetables dipped by each diner. The split yuenyeung pot — clear broth beside a fierce mala — is the standard, letting you move between heat and calm. Mix your own dip of sha cha or fermented bean curd, and close with noodles or congee. A few gather round one pot and eat long, talking — a rite of the Hong Kong winter.
"Da bin lou" is Cantonese for hotpot. Around Percival Street and Lockhart Road in Causeway Bay, hotpot houses cluster thick, and after dark the steam on the windows whitens the street. Once a home dish of the cold season, in Hong Kong it is eaten year round, a fixture of gatherings of friends and family. Whether to book or share a table varies by shop, and a busy night may mean a wait.
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