When winter chill sets in, Hong Kong turns to two comfort foods: hotpot and claypot rice (煲仔飯). While Temple Street is the iconic destination, the city’s love for this sizzling staple has sparked a delicious revolution. Across Hong Kong Island, Kowloon, and the New Territories, chefs are honoring traditional charcoal-fired waxed meats while embracing bold new forms—from Japanese eel and cheese to Sichuan mala and lard-drenched grains. Here is how 13 standout eateries are rewriting the rules of this beloved winter warmer.
Creative Flame: Fusion Claypot Rice
The most exciting developments are found in the newest kitchens. In To Kwa Wan, NONSENSE is a cafe breaking the mould with Japanese-inspired claypots featuring unagi eel and Kurobuta pork, pairing them with homemade basque cheesecakes. Similarly, 四季芬芳 (Season’s Fragrance) in Sha Tin brings the legacy of the century-old snake shop 蛇王芬 into the mix, offering inventive pots like onsen egg with wagyu beef and dried citrus, or crab with double sausages. For a spice hit, 味仟食店 in Yuen Long once offered a Sichuan-Hunan kick, though this tiny, beloved stalwart has since closed.
Texture and Tradition: Masters of the Craft
The soul of a great claypot rice is the 饭焦 (burnt crust). Kwun Kee (坤記煲仔小菜) in Sai Ying Pun, a multiple Michelin Bib Gourmand winner, achieves ethereal grains by combining three types of rice in a ceramic pot fired by volcanic rock. Down in Shau Kei Wan, Siu Wah (紹華小廚) offers nearly 30 varieties. Their hallmark is a scorching heat that guarantees a perfect crust and an immaculately clean pot. Over in Kennedy Town, Cheung Yan (嚐囍煲仔小菜) , also a Bib Gourmand and “Claypot Rice King” winner, blends new and old rice grains to ensure the ideal chewy texture.
New Classics and Viral Stars
Kong Wu Small Bistro (江湖小棧) in Tsuen Wan is a late-night legend, open from 5:30 PM to midnight. Their secret is house-rendered 豬油 (lard) , which imparts a deep savory flavor to the rice. The DIY topping menu makes repeat visits mandatory. In Tsz Shan, Wing Kee (榮記茶餐室) , a 30-year-old cha chaan teng, went viral for its sizzling satay beef noodle soup but serves an equally impressive oyster and dried shrimp claypot.
Meanwhile, Hing Kee (興記) remains the gold standard on Temple Street for its simplicity and variety. Deep Joy (深仔記) , known for wontons, serves a sleeper hit with its whole unagi pot. Lok Kee (樂記) in Tai Po took over the legendary Chan Hin Kee, keeping the old flavors alive. Dim Bo (點煲) in Taikoo uses binchotan charcoal and offers a surprisingly delightful cheesy sakura shrimp and oyster option, while Kwong Wing (光榮冰室) lets you call ahead to secure a table without the wait.
The claypot rice scene is a perfect metaphor for Hong Kong itself: deeply reverent of tradition yet unafraid to experiment. This winter, these 13 kitchens prove that whether you are scraping the last piece of perfectly charred crust or diving into a pot dripping with innovation, the humble claypot remains a vibrant culinary canvas.