Roast Pot – no, not what it sounds like

16 Mar

Do you hot pot? I’ve got to say, when it’s cold and miserable outside, there really is little better to eat than a whole heap of shit chucked into a boiling cauldron of broth and eaten with a powerful dipping sauce.  It’s DIY dining at its best.

Roast Pot in Wan Chai is one of the best I’ve had in Hong Kong. There’s still a lot that can go wrong with hot pot, even though the diner is basically in control of their own destiny. Ingredients need to be as fresh as they come, the stock should have a decent depth of flavour, there should be ample choice of stuff to bung in it and, most importantly, it shouldn’t be too formal.

Roast Pot in Wan Chai ticks all boxes  – a huge menu of everything from tofu, to various vegetables, meat, fish, fish paste, dumplings and some more unusual stuff like deep fried fish skin. And there are a goodly number of stocks to choose from. We had pork bone and a spicy Sichuan number – which offered good contrast and great basis for the feast that ensued. Fried garlic, minced garlic, spring onions and chopped red chillies completed the dipping ingredients line up.

Most importantly, though, considering that you’ll be dipping, fishing for and then shovelling up spoon after spoonful of delicious morsels into your cakehole, it’s a BYO restaurant, so you can bring as many cheap 7-11 beers in from outside as you like.

No matter how much we order the bill never comes to more than around HK$200 a head, which is pretty good value in my book. It also seems to be a bit of a celebrity haunt, if the hundreds of photographs on the stairs up to the restaurant are anything to go by.

Go now before it gets so hot outside that you won’t want to pot.

Roast Pot

109-111 Queen’s Rd East, Wan Chai, HK

Expect to pay about HK$1-200 for the food max

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