A beloved taste of Hong Kong is bubbling into the spotlight this spring. Three popular hotpot chains—Beef Shabu Shabu, Good Pot Day, and Hao Jia Taiwanese Hotpot—have teamed up with Victory Shrimp Paste Factory, a Tai O institution founded in 1930, to launch limited-edition menus that weave shrimp paste and shrimp膏 (shrimp paste concentrate) directly into the broth. The collaboration not only offers diners a bold new flavour experience but also a rare opportunity to travel to Tai O and craft their own hand-made shrimp paste in a heritage workshop.
A Century of Craftsmanship Meets Modern Dining
Victory Shrimp Paste Factory has called the fishing village of Tai O home for nearly a century. Its shrimp paste—made by fermenting high-quality silver shrimp under the sun and sea breeze, then stirring and turning the mixture by hand in stone mills and earthenware vats—was officially recognised as intangible cultural heritage for its meticulous, labour-intensive process. The result is a deeply layered, salty-savoury umami that defines the flavour of old Hong Kong.
Now, that traditional taste is being reimagined for the hotpot table. Each of the three partnering brands has created a distinct limited-edition offering, available for a short time only.
Three Broths, One Heritage
Beef Shabu Shabu and Hao Jia Taiwanese Hotpot are serving the [満腹.ᐟ漁鮮] All-You-Can-Eat Hotpot Menu, featuring a broth made with Victory shrimp paste and a silver shrimp XO sauce crafted from dried silver shrimp and conpoy. The soup carries a clean, aromatic shrimp flavour that intensifies as it simmers. The recommended pairing: Victory salt-exploded fish maw, which soaks up the broth delightfully.
Meanwhile, Good Pot Day presents the [實在回味！漁村飄香] Individual Hotpot Menu, starring a satay-thickened soup enriched with Victory shrimp膏 (paste concentrate). This version delivers a dense, briny richness that lingers on the palate. When seasonal vegetables are added, the broth transforms into a naturally sweet, savoury finish.
Both menus are available until April 15, 2026, giving hotpot lovers a narrow window to taste this heritage innovation.
From the Hotpot to the Vat: A Hands-On Workshop
For those who want to go beyond the bowl, there is an exclusive opportunity. KABU PASS members who purchase any of the collaboration menus and scan their membership QR code at checkout can enter a draw to visit Tai O for a DIY shrimp膏 workshop on Sunday, April 26, 2026.
The workshop takes place at the factory itself, located at 10 Shek Tsai Po Street, Tai O. Participants will explore the history and craft of Victory Shrimp Paste, observe the sun-drying process, and use traditional stone mills and vats to hand-press their own shrimp膏 before bottling it. Each attendee takes home two handmade shrimp膏 discs and one jar of Victory shrimp paste.
Two sessions are available: 12:00–1:30 PM and 2:30–4:00 PM. Each registered unit can include up to two adults and one child aged five or older, though children must be accompanied by an adult member throughout.
Why This Collaboration Matters
This partnership is more than a marketing gimmick. It shines a light on a fading culinary tradition and the artisans who keep it alive. As Hong Kong’s food scene rapidly evolves, linking intangible heritage with contemporary dining formats—like hotpot—offers a sustainable way to preserve these flavours. For diners, it is a chance to taste history while supporting local manufacturing and small-scale craftsmanship.
For those who miss the workshop, the limited-edition hotpot menus remain the easiest way to savour Tai O’s legacy. But for true food enthusiasts willing to travel, the factory experience promises a deeper understanding of what makes shrimp paste so distinctly Hong Kong.
Takeaway tip: If you are a KABU PASS holder, remember to scan your membership at checkout before April 15. And if you’re heading to Tai O for the workshop, pair your visit with a stroll through the stilt houses and a seafood lunch—it’s the perfect day out.
Related reading: Explore other Hong Kong intangible heritage foods, such as handmade fish balls from Cheung Chau or traditional soy sauce brewing in Yuen Long.