Teochew fresh-beef hotpot starts with fresh beef every morning: sliced thin right at the counter, broth simmered from beef bones for hours for a clean sweetness. And no meal is complete without the Teochew satay dip — spicy, fragrant, rich.
The Ho Tung Mau branch opened in December 2025 as branch No.2, after 69 Pham Ngoc Thach. The room is brand new: more than thirty red lanterns on the ceiling, gleaming stainless hotpot tables, white walls charting each beef cut in hanzi — 吊龙伴, 雪花肉, 胸口油.
The ritual here is pure Teochew: beef dipped for exactly 10 seconds, dunked in satay, alongside springy hand-pounded beef balls. Chinese chefs run the kitchen — step inside and it's all Mandarin, like eating hotpot in Shantou itself.
Beef sliced fresh every day — a 10-second dip, a Teochew satay dunk.
