Michelin-starred chef brings upscale Hong Kong hotpot to Taipei

米其林星級主廚將香港高端火鍋引進台北

TAIPEI (Taiwan News) — Michelin-starred chef Lam Ming Kin (林明健) is bringing a refined approach to traditional hotpot with The Tide Fish Maw Chicken Soup and Seafood Hotpot, which will officially open Oct. 6 following a soft opening.

Lam combines French culinary techniques with memories of his native Hong Kong to offer an upscale dining experience.

Everything from the signature broths and dipping sauces to the handmade meatballs, wontons, and desserts is prepared in-house.

At the center of the menu is a signature Hong Kong-style chicken soup. Lam combines free-range hens, pork leg, Jinhua ham, and dried scallops with red dates, goji berries, and Chinese yam.

The ingredients are brought to a rolling boil and then simmered for six hours without artificial additives, producing a rich, golden broth.

Each pot features 75-head deep-sea fish maw, which absorbs the broth and develops a tender texture. Diners can upgrade to 16-head thick-cut fish maw sheets. The soup is served in Le Creuset cast-iron pots to retain heat throughout the meal.

The restaurant also highlights fresh, wild-caught seafood. Penghu leopard coral grouper is served in thick chunks rather than thin slices, helping it maintain a firm, springy texture when cooked.

Lam created four dipping sauces, from which diners can select two. The options are a signature fish sauce, Taiwanese five-flavor sauce, Hong Kong satay sauce, and Japanese ponzu.

Handmade hotpot additions include beef meatballs with aged tangerine peel, pork wontons with century egg and cilantro, and peeled chili chicken wontons flavored with parmesan cheese and coriander seeds.

Staff manage the cooking times and sequence for meats, fish, and live seafood at the table.

To finish the meal, the chef prepares Typhoon Shelter Rice Crisp Soup directly in the remaining broth, topping it with fried garlic, shallots, and ginger.

Desserts include ginger milk curd brulee, which combines a traditional warm ginger milk base with a torched sugar crust.