Mokie, the renowned specialty hotpot chain focusing on premium Yunnan wild fungi, has officially entered the Hong Kong market, establishing its inaugural branch in the New Town Plaza in Sha Tin. This expansion brings the distinctive, health-focused mushroom hotpot concept, already popular across the mainland in cities like Shenzhen and Shanghai, directly to New Territories diners. The new restaurant, Mokie Wild Mushroom Stone Pot Chicken (蘑界．野生菌石鍋土雞), offers a unique blend of luxurious imported ingredients and comforting, slow-cooked broths, providing a sought-after alternative to traditional hotpot experiences.
The Signature Southern Chinese Delicacy Arrives
The core of Mokie’s offering revolves around its deeply flavourful and therapeutic Wild Mushroom Stone Pot Chicken Broth (priced at approximately HK$129). This signature soup base is meticulously simmered for three hours daily in a traditional stone pot, combining an assortment of hand-selected wild mushrooms with free-range chicken, typically sourced from birds matured for 300 days. The resulting broth is celebrated for its natural sweetness, depth of flavour, and purported nourishing health benefits, appealing strongly to Hong Kong’s growing interest in wellness-oriented dining.
Crucially, Mokie eliminates the need for Hong Kong residents to travel north across the border to indulge in this authentic Yunnan specialty. The restaurant’s strategic location in Phase 3 of Sha Tin’s New Town Plaza positions it as an accessible destination for families and social gatherings seeking a comfortable and elegant dining environment, operating daily from 11:00 AM to 9:30 PM.
A Treasure Trove of Exotic Fungi
What truly distinguishes Mokie is its commitment to importing rare and expensive fungi directly from Yunnan, a region famed for its biodiversity. Diners can expect to encounter an exceptional range of gourmet mushrooms that elevate the hotpot experience far beyond common varieties. Among the luxurious selections available are:
- Morels (羊肚菌)
- Chicken Pine Mushroom (雞樅菌)
- Black Tiger Paw Mushroom (黑虎掌菌)
- Yellow Bolete (黃牛肝菌)
The menu also features the unique, highly-prized Jian Shou Qing (見手青), a specific bolete variety known for its intriguing characteristic of turning bluish-green when cut and exposed to air. Its texture is described as smooth and succulent, although staff emphasize the critical need for it to be thoroughly cooked before consumption due to its specific culinary requirements.
Complementary Ingredients and Side Dishes
Beyond the fungal superstars, Mokie offers an array of high-quality accompaniments to complement the nourishing broth. The premium hotpot ingredients cater to diverse tastes, featuring superior cuts of meat and fresh seafood. Noteworthy options include:
- Australian Angus Beef Chuck Roll M5+ (approx. HK$78)
- Australian Beef Short Rib M3+ (approx. HK$118)
- Tender Chili Prawn Paste (嫩辣椒蝦滑) (approx. HK$68)
- Sea Cucumber (海參) (approx. HK$98)
For those seeking dishes outside the hotpot, the restaurant menu includes satisfying a la carte options such as pan-fried rice with wild mushrooms and cured ham (HK$66) and braised pigeon (HK$78), rounding out the sophisticated dining experience.
The launch of Mokie in Sha Tin underscores an ongoing trend in Hong Kong’s aggressive importation of viral mainland F&B concepts. By bringing an authentic, high-quality interpretation of Yunnan’s wild mushroom cuisine to a prominent suburban shopping hub, Mokie is poised to capture a significant market share among local food connoisseurs eager for distinctive culinary imports without the inconvenience of cross-border travel. This new establishment not only expands Hong Kong’s hotpot landscape but also provides a fresh, healthy dining alternative for the region.