Mokie, the renowned specialist in nourishing wild mushroom hotpot from the Mainland, has officially opened its first Hong Kong branch, bringing its unique Yunnan-style fungus cuisine to the New Territories market. Located at New Town Plaza Phase 3 in Sha Tin, the new establishment offers local diners an authentic taste of high-quality, rare mushrooms and signature stone pot chicken broth, bypassing the need for cross-border travel. This expansion signals a robust trend of regional specialty dining concepts entering Hong Kong’s competitive culinary landscape.
Mokie, known across Shenzhen and Shanghai under the name “Mokie Wild Mushroom Stone Pot Chicken” (蘑界．野生菌石鍋土雞), has built its reputation on the restorative properties and intense natural flavors of its ingredients. The primary draw is the Signature Wild Mushroom Stone Pot Chicken Broth ($129), a deeply flavorful base crafted by simmering premium wild mushrooms with specially selected 300-day-old free-range chicken for approximately three hours in a traditional stone pot vessel. The depth and concentration of the broth deliver a highly coveted, natural freshness prized by health-conscious consumers.
Sourcing Rare Ingredients for an Elevated Experience
The restaurant’s commitment to authenticity is underscored by its dedicated sourcing strategy. Mokie imports a selection of valuable and rare fungi directly from Yunnan province, often referred to as China’s mushroom kingdom. Guests can indulge in exotic varieties that include highly sought-after species such as Morels (羊肚菌), Chicken Pine Mushroom (雞樅菌), Black Tiger Palm Mushroom (黑虎掌菌), and Yellow Boletus (黃牛肝菌).
A particularly noteworthy inclusion is the delicate and rare “Seeing-Hand Green” mushroom (見手青), named for its distinctive characteristic of turning blue-green when cut and exposed to air. Diners are advised that, due to potential toxicity if undercooked, all these precious wild fungi must be thoroughly cooked before consumption to ensure a safe and enjoyable dining experience.
A Menu Extending Beyond Hotpot
While the mushroom hotpot remains the centerpiece, Mokie offers an extensive menu of premium hotpot accompaniments and regional Chinese side dishes designed to complement the rich broth. The selection of dipping ingredients features high-quality proteins such as Australian Angus Beef M5+ ($78), Australian Beef Short Rib M3+ ($118), and specialized items like Tender Chili Shrimp Paste ($68), Crunchy Guiu Mao Du (tripe) ($78), and Sea Cucumber ($98).
For those seeking non-hotpot options, Mokie presents other classic Chinese dishes. These include the savory Ham and Wild Mushroom Fried Rice ($66), Braised Squab ($78), and various marinated appetisers. The elegant and comfortable dining environment makes the venue ideal for large family gatherings or intimate friendly occasions.
Sha Tin Location Enhances Accessibility
The choice of Sha Tin’s New Town Plaza Phase 3 positions Mokie strategically within a major residential and commercial hub, improving accessibility for customers in the New Territories and Kowloon. This move reflects a broader trend among cross-border brands to establish their first foothold in popular suburban shopping destinations rather than solely focusing on traditional core tourist districts.
Mokie’s arrival strengthens Hong Kong’s diverse food scene by introducing a specialized, health-focused hotpot segment previously underserved by large-scale chain operations. The restaurant operates daily from 11:00 AM to 9:30 PM.
Mokie Wild Mushroom Stone Pot Chicken (蘑界．野生菌石鍋土雞)
- Address: Shop A123, 1/F, New Town Plaza Phase 3, 2-8 Sha Tin Centre Street, Sha Tin
- Hours: Monday to Sunday, 11:00 AM – 9:30 PM
- Contact: 5703 1753