Lede
Hong Kong’s Yiding Taiwanese Hotpot has launched the city’s first all-you-can-eat experience centered on Marble King full-blood wagyu—the Australian-bred beef that recently clinched the Grand Champion title at the 2026 World Beef and Bred Cattle (WBBC) competition. Starting at HK$368 per person, the new “Marble King Full-Blood Wagyu Unlimited” set offers diners M9+ grade beef, over 30 Taiwanese hotpot ingredients, house-made traditional snacks, and free-flow craft tea drinks across three locations in Sha Tin, Tuen Mun, and Tseung Kwan O.
Champion Beef from the Victorian Alps
The star ingredient, Marble King full-blood wagyu, is sourced from the Alpine region of Victoria, Australia. Bred from a pure Tajima bloodline—the same genetic line behind Japan’s top-tier wagyu—the cattle are grain-fed for 600 days using traditional Japanese techniques. The result is a M9+ marble score that rivals Japanese A4 to A5 grades, distinguished by exceptionally dense, snowflake-like fat distribution.
In July 2026, Marble King defeated the long-dominant Mayura chocolate wagyu to take the Grand Champion at the WBBC, a global beef brand competition. The beef is sliced for hotpot; a brief 8–10 second plunge into bubbling broth yields a melt-in-the-mouth texture and rich, juicy finish.
Unlimited Cuts and Taiwanese Sides
The hotpot buffet rotates several premium beef cuts, including:
- Chuck eye roll (下肩胛肉眼芯)
- Knuckle / topside (膝圓 / 牛冧肉)
- Outside flat (大米龍)
- Blade (上肩胛肉)
Beyond the wagyu, the menu features more than 30 Taiwanese hotpot items and traditional homemade specialties. Highlights include garlic mini sausages, brown sugar fried mochi, oyster omelette (蚵仔煎), salt-and-pepper chicken, and “explosive juice” squab—all prepared following old-school night-market recipes.
Free-Flow Artisan Tea Drinks
Every unlimited plan also includes unlimited orders of made-to-order Taiwanese tea beverages. Signature drinks such as “Yiding Grapefruit,” “Fresh Mango Coconut,” and “Perfume Lemon Blast” are crafted on-site, offering a refreshing counterpoint to the rich wagyu.
Pricing and Locations
Yiding Taiwanese Hotpot operates three outlets:
| Location | Address | Phone | Hours |
|———-|———|——-|——-|
| Sha Tin | Shop 50 & 57, 3/F, Sha Tin Centre, 2–16 Wang Pok Street | 2300 1828 | 11:30 am – 10:30 pm |
| Tuen Mun | Shop 36–37, 3/F, Tuen Mun Town Plaza | 2300 1126 | 12:00 nn – 10:30 pm |
| Tseung Kwan O | Shop 130–132, 1/F, Park Central, 9 Tong Tak Street | 2300 1777 | 11:30 am – 10:30 pm |
Pricing starts at HK$368 per person (subject to meal period and terms). Quantities are limited, and all details are accurate as of publication date. Diners are advised to check the restaurant’s latest terms and conditions before booking.
What This Means for Hong Kong’s Hotpot Scene
The introduction of a championship full-blood wagyu at an accessible price point signals a shift in the city’s competitive hotpot landscape. By combining award-winning beef with a wide Taiwanese side selection and free-flow tea beverages, Yiding is catering to both quality-driven carnivores and value-conscious groups. Food enthusiasts may also compare this experience with other wagyu hotpot offerings—and for those seeking the ultimate melt-in-the-mouth texture, the Marble King set now sets a new benchmark.
Note: Promotions and prices are subject to change. Always confirm with the restaurant before dining.