Tseng Kwan O residents are celebrating the arrival of Pacific Hotpot, a massive new dining concept that has landed in The Parkside, promising an ambitious, time-defying hotpot experience centered around ultra-fresh, “catch-of-the-day” seafood. Spanning a generous 4,500 square feet, the venue officially launched a series of unprecedented “marathon” dining packages, notably offering a four-hour lunch buffet starting from just HK$248, allowing patrons to feast from noon until 4 PM.
The new establishment distinguishes itself through two key features: an extensive live-seafood selection and extraordinarily long dining windows, including an evening session that permits up to six hours of continuous indulgence until the early morning. This unique approach aims to maximize value and appeal to different segments of the local community.
Freshness Guarantee: The Live Seafood Experience
Pacific Hotpot elevates the hotpot experience by integrating a central live fish tank, designed to give diners a “wet market-style” selection process. Guests can choose from a rotating daily supply of fresh catches, ensuring optimal flavour and texture that is often lost in frozen alternatives.
The opening menu features premium, live aquatic life that can be immediately prepared and cooked at the table. Highlights include:
- Vibrant Head Prawns (大頭蝦): Known for their distinct sweetness and firm, springy texture.
- Live Abalone and Clams: Sourced for immediate consumption, guaranteeing superior fresh taste.
- Yellow Eel: A delicacy popular among hotpot aficionados.
For those looking beyond the catch-of-the-day, the restaurant’s signature broth is the Five-Finger Fig and Coconut Soup, a light, aromatic base perfect for enhancing the natural sweetness of seafood, offering a subtle medicinal aroma balanced by tropical notes. Diners can also upgrade to premium options like richer Pork Tripe Chicken or Snow Fungus Coconut Chicken soup for an additional HK$50.
Value-Packed Staples: Unlimited Crab and Grilled Durian
What truly sets Pacific Hotpot’s all-you-can-eat offering apart is the inclusion of several high-value, unlimited-refill items that act as crucial “return-on-investment” features.
Even outside the traditional harvest season, the restaurant provides unlimited Steamed Hairy Crabs (大閘蟹). Staff meticulously select and prepare the crabs, ensuring creamy, rich roe and sweet, succulent meat are consistently available.
For dessert, the buffet line features Unlimited Grilled Durian. Using quality fruit, the high-heat roasting process caramelizes the edges and intensifies the fruit’s characteristic aroma, resulting in a rich, smooth, “hot-ice-cream-like” consistency that is immensely popular with local enthusiasts.
The expansive self-service area also includes other prepared foods and snacks, such as freshly grilled garlic oysters, spicy crawfish, Taiwanese hot dog sausages, and a wide array of fresh fruits like coconut, watermelon, and honeydew to cleanse the palate.
Challenging Hong Kong’s Dining Conventions
Pacific Hotpot challenges the territory’s typical restrictive hotpot timings by introducing innovative time slots that maximize dining pleasure and value. These “marathon sessions” significantly reduce the perceived cost per hour:
| Time Slot | Duration | Adult Price (Promotional) | Value Proposition |
| :— | :— | :— | :— |
| Lunch Marathon | 4 Hours (12:00 PM – 4:00 PM) | HK$248 | Ideal for leisurely gatherings, averaging HK$62 per hour. |
| Late Night Feast | Up to 6 Hours (9:00 PM – 3:00 AM) | HK$268 | Perfect for late-night socializing, sporting events, or long talks. |
The most competitive offer is the four-hour lunch, providing an extended social window rarely seen in Hong Kong’s competitive lunch market. Similarly, the six-hour late-night slot gives groups plenty of time without the pressure of a quick turnaround. The venue’s 4,500 sq ft space is designed with comfortable booth seating, offering guests a relaxed, non-cramped atmosphere.
In addition to the extended general admission timings, the restaurant offers prime-time evening slots from 6:00 PM, starting at HK$258 for two hours, with an optional VIP upgrade to a three-hour session (HK$398) that includes premium cuts of Australian Angus beef.
Pacific Hotpot is located at Shop G07, The Parkside, 18 Tong Chun Street, Tseung Kwan O, and can be contacted at 6945 4234. Prices are subject to a standard 10% service charge. This new addition significantly boosts TKO’s casual dining scene, offering both exceptional value and a high-quality fresh seafood experience.