HK HOT POT is a Hong Kong-style hot pot restaurant with main dishes. As a Hong Kong-style hot pot that can keep a foothold in Beijing CBD would rely heavily on fresh food, it uses seafood ingredients from the pure waters of the Yellow Sea to ensure natural and healthy tastes, such as fresh water oysters, crystal clear scallops, fresh shrimp and Arctic shellfish. Its green lobster features light colors and fresh flavor, making it more mouthwatering in taste. Snowflake neck of Australian Wagyu Beef and Australia Angus beef ribs taste tender and have a long and richly fragrant after taste. Wined chicken, superior beef fat, optimized snowflake mutton, and superb streaky pork, will also you chow down on them. S-grade beef boast a tender, rich and juicy taste. As for snowflake mutton from the grasslands, with the natural flavor from the pastoral areas and pollution-free meat, has delicate taste and no unpleasant smell. Another delicacy is the unique balls platter, including cuttlefish balls, lobster balls, Chaozhou beef balls, and pork and mushroom balls.

Fried tofu skin, a must try for Hong Kong-style hot pot, is crisp and juicy, leaving diners a mouthful of dainty flavor. Bean-product lovers will be crazy for this platter with rich varieties such as handmade black tofu, wood-fired tofu, crystal wide noodles, dried beancurd sticks, konjac knots and fried tofu skin. This restaurant also offers wild mushrooms that are airlifted from Yunnan, and its vegetables are all certified by the country.

As Guangdong and Hong Kong attach importance to health care, Hong Kong-style soup plays the absolute major role in life. HK HOT POT boasts eight kinds of such soups for hot pot to satisfy every palate. Different combinations from superior ingredients for health maintenance such as beef bone, pork bone, prawns, Codonopsis pilosula, wolfberry, and angelica acutiloba, are stewed with pure lake water from Lake Baikal in Russia, arousing eaters' strong appetite.

Address: No. 10 A, Langjiayuan, Jianguo Road, Chaoyang District