Hong Kong – Japanese shabu-shabu chain Gyu Shabu Shabu has teamed up with Yuen Wo Soy Sauce, an 80-year-old local sauce maker, to create a limited-time 120-minute hotpot buffet that fuses traditional Cantonese soy craftsmanship with Japanese dining culture. The collaboration, running from August 18 to October 18, 2026, introduces a unique soy-based broth, an 11-item signature platter, and an unexpected dessert—soy sauce ice cream—alongside premium meat cuts like award-winning Angus beef.
A Marriage of Traditions: Soy Sauce Heritage Meets Japanese Hotpot
Yuen Wo Soy Sauce holds a special place in Hong Kong’s culinary landscape. It is the city’s only traditional sauce maker that operates its own distillery and insists on local production. Its century-old technique of aging soy sauce in clay vats has been officially recognised as Intangible Cultural Heritage—a testament to the brand’s dedication to time-honoured methods.
Gyu Shabu Shabu, known for its all-you-can-eat Japanese hotpot experience, sought to bring this legacy to the table. “We wanted to create something that honours Hong Kong’s sauce-making heritage while staying true to the interactive, communal spirit of shabu-shabu,” a spokesperson for the restaurant chain explained.
The result is the “Manful & Aromatic – Yuen Wo Ancient Brew Soy Aroma 120-minute Hotpot Buffet,” available at all Gyu Shabu Shabu locations.
The Soup Base: Liquid Umami from Clay Pots
At the heart of this limited-edition offering is a double-sauce broth crafted from two of Yuen Wo’s signature products: Seafood Light Soy Sauce for umami depth and Soy Sauce King for rich colour and caramelised notes. Both are naturally aged in traditional clay pots, lending the broth a complexity that bottled sauces cannot replicate.
The recommended way to enjoy it, according to the chefs, is to sip the broth first to appreciate its original aroma, then use it to cook meats and vegetables—letting the soy infusion penetrate every ingredient. Finally, add noodles at the end to absorb the concentrated, flavour-packed liquid.
Unique Dishes: From Soy Sauce Ice Cream to Braised Platter
Beyond the soup base, the buffet features several exclusive items that showcase Yuen Wo’s versatility:
- Yuen Wo Soy Sauce Ice Cream – A daring fusion of premium milk ice cream and Soy Sauce King, delivering a balance of salty caramel and creamy sweetness.
- 11-Item Signature Platter – Complimentary with the buffet, this includes Ancient Brew Braised Three Treasures, Five Aromatic Meatballs, and traditional Chiu Chow Taro Paste (福果芋泥).
- Hand-Cut Angus Beef Diaphragm – A seven-time World Gold Award winner, prized for its intense beef flavour and marbled fat, which pairs exceptionally well with the soy broth.
“The soy ice cream was surprisingly harmonious—the saltiness brings out the milk’s sweetness in a way that cuts through the richness of the hotpot,” noted a food critic who previewed the menu.
Pricing, Availability, and Expert Tips
| Meal Period | Price (per person) |
|————-|——————–|
| Lunch | HK$338 |
| Dinner | HK$388 |
Duration: August 18 – October 18, 2026 (while stocks last).
Location: All Gyu Shabu Shabu outlets in Hong Kong.
Actionable takeaways for diners:
- Book early, as the promotion is limited and likely to sell out.
- Start with a bowl of the plain broth to appreciate its depth before cooking.
- Don’t skip the soy sauce ice cream—it’s a one-of-a-kind palate cleanser.
- Pair the hand-cut Angus diaphragm with the broth for maximum flavour absorption.
Broader Impact: A Template for Culinary Heritage Fusion
This collaboration marks one of the few instances where a traditional sauce maker has stepped outside its usual retail channels to co-create a restaurant experience. It demonstrates how intangible cultural heritage can be translated into contemporary dining—not as a gimmick, but as a genuine exploration of flavour.
For food lovers, it offers a rare chance to taste techniques that have been passed down for generations, reimagined in a format that feels both familiar and new. As the boundaries between traditional Cantonese ingredients and Japanese hotpot culture blur, such partnerships may well become a model for other heritage brands seeking relevance with younger, experience-seeking audiences.
All prices and offers are as of publication date and subject to change. For the latest terms, please refer to the official Gyu Shabu Shabu website or your chosen booking platform.