Mong Kok Mini Stone Hot Pot Introduction
The popular Wong Kok Hot Pot is one of the iconic hot pot restaurants in Sanchong. It's a common scene to see long lines outside, often waiting one to two hours without a prior reservation to enjoy a meal. Even in the summer, Wong Kok Hot Pot remains fully packed every day, prompting the restaurant to move to its current location across from the Tian Tai Theater a few years ago. Unlike the commonly seen Japanese shabu-shabu, the distinctive feature of stone hot pot is the additional "stir-frying" step before adding the broth, also known as "stir-fried meat style." Thinly sliced meat is added to a mixture made from various ingredients including onions, garlic, and sesame oil, which are sautéed to release their aroma. The golden ratio of these ingredients is the source of its delicious flavor. As the server skillfully stirs, the rich aroma fills the air. Once the meat is quickly sautéed to about 50% cooked, it is removed and placed into the broth to finish cooking. This additional step is a hallmark of traditional stone hot pot and adds to its charm.
