Lede: Meat lovers in Hong Kong have a compelling new reason to gather around the hot pot, as I-Ding Taiwanese Hot Pot (一鼎台式火鍋) debuts the city’s first all-you-can-eat experience centered on the award-winning “Marble King” full-blood wagyu. Starting at HK$368 per person, the limited-time feast offers unlimited servings of premium M9+ beef, alongside 30 Taiwanese hot pot classics and free-flow house-made tea drinks at three locations across the city.
A Champion Beef Takes Centre Stage
The star of this new menu is arguably one of the most decorated cuts of beef in the world. Sourced from the Alpine regions of Victoria, Australia, the Marble King brand recently pulled off a major upset in the culinary world by clinching the Grand Champion title at the 2026 WBBC Branded Beef Competition. It surpassed the long-time favourite Mayura Chocolate Wagyu, a name synonymous with luxury marbling. What sets Marble King apart is its lineage: it comes from a purebred Tajima (Butler) bloodline, the same genetic foundation as Japan’s famed Kobe beef, raised in Australia using traditional Japanese grain-fed techniques for an extended 600-day finishing period.
The result is a product boasting an M9+ grade, which food critics note offers a marbling density comparable to Japanese A4 and A5 grades. The texture is described as exceptionally tender, with the fat melting effortlessly “at the mere touch of a hot broth,” a sensation that is achieved by swishing the meat in the bubbling soup base for just eight to ten seconds.
What’s on the Unlimited Menu?
The new “Marble King Full-Blood Wagyu” feast is not just about the signature beef. The kitchen rotates a selection of prime cuts to ensure variety and texture for diners, including the chuck eye roll, rump (topside), thick ribeye, and the upper shoulder clod. Each cut is designed to offer a distinct mouthfeel, catering to those who prefer varying levels of fat and chew.
Beyond the meat, the package includes over 30 Taiwanese hot pot items and appetizers. The food selection leans heavily into traditional Taiwanese night market classics, featuring house-made sides such as:
- Garlic-infused mini sausages (古早蒜味小香腸)
- Fried oysters with omelette (一鼎蚵仔煎)
- Salted crispy chicken (一鼎鹽酥雞)
- Brown sugar fried mochi
- Juicy squab
To wash down the rich beef, I-Ding offers a roster of signature handcrafted tea drinks available free-flow, including popular options like the Grapefruit I-Ding Special, Fresh Mango Pomelo Sago, and the fragrant “Perfume” Lemon Tea.
Pricing and Location Details
The promotional pricing makes this high-end beef accessible for both lunch and dinner services. The all-inclusive dinner package provides the full wagyu experience plus the buffet spread. Here are the details for those ready to dive in:
- Shatin Store: Shop 50 & 57, 3/F, Shatin Centre, 2-16 Wang Pok Street (Tel: 2300 1828). Open 11:30 AM – 10:30 PM.
- Tuen Mun Store: Shop 36-37, 3/F, Tuen Mun Town Plaza (Tel: 2300 1126). Open 12:00 PM – 10:30 PM.
- Tseung Kwan O Store: Shop 130-132, 1/F, Tseung Kwan O Centre, 9 Tong Tak Street (Tel: 2300 1777). Open 11:30 AM – 10:30 PM.
Note: Menu items and prices are subject to the platform and restaurant’s final terms. Offerings are available while stock lasts.
A New Benchmark for Hot Pot Diners
The introduction of a Grand Champion beef to the hot pot scene signals a shift in Hong Kong’s competitive dining landscape, where mass-market hot pot is now colliding with ultra-premium proteins. For consumers, this offers an accessible entry point to taste a product that has only recently become available at the championship level. With the growing demand for distinctive meat cuts in the city, the question remains whether other chains will follow suit in bringing award-winning global produce to the table. For now, this collaboration sets a high bar for what an all-you-can-eat experience can achieve.