If you’re a small group of two or three, I’d say come try this HK-style hotpot spot and order their signature Hong Kong chicken pot.
Funny thing, though — I’m a Hongkonger recommending Hong Kong chicken pot in Taiwan 😅. Truth is, I never even had this dish back home! It only got popular after I’d already moved to Taiwan for university and work. Judging by the flavor, I’d say the style probably came from Mainland China and later took on a “Hong Kong” name somewhere along the way.
My wife’s really into seafood — especially anything with shells, like whelks 🐚 or crab 🦀. So this time, I booked in advance and went all in with two dishes: the spicy drunken whelk chicken pot (辣酒煮花螺雞煲) and the Typhoon Shelter–style fried crab (避風塘炒蟹).
Spicy Drunken Whelk Chicken Pot — rich, fiery, and fragrant. The kind of heat that wakes you up from the inside out.
Typhoon Shelter–style Fried Crab — a storm of garlic, chili, and crunch. The kind of chaos every seafood lover secretly craves.
The whelk chicken pot was full of depth — spicy, aromatic, and soaked in that slightly boozy broth that clings to every bite of chicken and shell. It’s the kind of dish that makes conversation fade as everyone starts digging in.
And here’s a tip: after finishing the whelks, add some noodles to the remaining sauce. Let it simmer for a minute or two — the noodles soak up all that spicy, garlicky, wine-infused flavor, and it’s honestly the best part of the meal.
As for the fried crab, it’s not quite the same as what I’d get in Hong Kong — the seasoning here is milder, but the crab itself is incredibly fresh. That sweetness from the meat shines through, and honestly, I kind of prefer it that way.
One important note: both the crab and whelks need to be reserved in advance, so make sure to call ahead if you want the full experience.
The combo turned out perfect — one bubbling hotpot, one mountain of crispy crab — both carrying flavors that feel nostalgic yet new.
Sometimes, food tells funny stories about where we come from — and where we end up. For me, this “Hong Kong” meal in Taiwan was a reminder that identity, like flavor, evolves with every journey — one hot, spicy, unforgettable pot at a time.
Open Box (2)