Mo Jie, a renowned wild mushroom hotpot specialist from mainland China, has officially expanded its footprint into Hong Kong with a debut outlet in Sha Tin. Situated within New Town Plaza Phase 3, the restaurant marks the brand’s first foray into the city, offering residents authentic Yunnan-style stone pot cuisine without the need for cross-border travel.
The establishment has built a strong reputation in culinary hubs such as Shenzhen and Shanghai, positioning itself as a pioneer in the “wild mushroom stone pot chicken” niche. The Hong Kong branch is designed to reflect an elegant, comfortable atmosphere, making it a suitable destination for both family gatherings and casual social outings. The opening signals a continued interest in health-conscious dining options within the local food and beverage sector.
Signature Broths and Culinary Techniques
The centerpiece of the Mo Jie experience is the signature Wild Mushroom Stone Pot Native Chicken Soup. Priced at $129, this broth features a blend of selected wild fungi paired with 300-day native free-range chicken. The culinary team utilizes stone pots to maintain high temperatures, allowing the broth to simmer for three hours daily. This method is intended to extract the natural umami flavors of the mushrooms while keeping the chicken meat tender. For diners seeking a richer experience, an additional serving of mountain native chicken slices is available for $98.
Beyond the signature hotpot, the menu diversifies into classic Cantonese and fusion accompaniments. Notable additions include the ham and wild mushroom fried rice ($66) and braised pigeon ($78), offering diners alternative textures and flavors to complement the main course.
Premium Ingredients Direct from Yunnan
A key selling point for the brand is its supply chain, which prioritizes fresh, high-value fungi air-flown directly from Yunnan province. The menu boasts an impressive roster of exotic mushrooms that are rarely found in standard supermarkets. Highlights include:
- Morel Mushrooms: Prized for their honeycomb texture and earthy flavor.
- Termite Mushrooms (Jizong): Known for their crisp texture and sweetness.
- Black Tiger Palm Fungus: Celebrated for its meaty consistency.
- Jian Shou Qing (Blue-staining Bolete): A highly sought-after delicacy that oxidizes and turns blue when exposed to air.
While visually striking and known for a smooth, juicy texture, the Jian Shou Qing carries specific cooking requirements. It must be cooked thoroughly to neutralize naturally occurring compounds that can cause adverse reactions if consumed raw or undercooked. Diners are advised to follow serving staff instructions carefully to ensure food safety.
Hotpot Accompaniments and Practical Information
To round out the hotpot experience, Mo Jie offers a selection of premium proteins. Options include Australian Angus beef (M5+ grade) and M3+ rib fingers, alongside creative preparations such as tender chili shrimp paste and sea cucumber. The restaurant is now open to the public, operating daily from 11:00 am to 9:30 pm.
Restaurant Details:
- Location: Shop A123, 1/F, New Town Plaza Phase 3, Sha Tin
- Reservations: +852 5703 1753
As the trend for wellness-oriented dining continues to grow in Hong Kong, Mo Jie’s arrival offers a distinct alternative to traditional heavy meat broths, inviting food enthusiasts to explore the complex flavors of wild fungi in a contemporary setting.