It’s the time of year to gather for hot pot and share good food and stories over a bubbling broth. This year, Broadway Macau is turning up the heat with weekend live performances and a new hot pot selection with more exciting flavors.
The Broadway Food Street has always been the destination for foodies, with Cantonese, Sichuanese, Taiwanese, Thai, Vietnamese, Singaporean, Japanese, Korean and more Asian cuisines for your exploration. This year’s Hot Pot Festival showcases over 50 hot pots, with highlights including local favorites such as Braised Lamb Brisket Casserole over a charcoal flame, and Pork Offal Congee Hot Pot. For something more exotic, try the Vietnamese special, served in a hat-shaped hot pot; or the North-eastern Thai mini pot packed with spices. The Korean favorite, Pork Rib and Potato Casserole, delivers ultimate comfort in satisfying mouthfuls.
Throw in all of your favorite ingredients—as well as your stories—to the mix, and turn your dinner into a celebration of togetherness at Broadway Macau!
Promotion Period: from now until February 28, 2025
Braised Lamb Brisket Casserole at Wui Sik Fong – Lei Ka Choi
This classic dish is perfect for the cooler months. Prepared over a charcoal flame, the casserole has a deep, smoky aroma that goes remarkably well with tender chunks of lamb, crunchy water chestnuts and carrot.
Quality grass-fed Chinese black lamb is known for its flavor and tenderness. Using a traditional clay pot over a charcoal flame ensures slow, even cooking—resulting in exceptionally tender meat.
Pork Offal Congee Hot Pot at Wui Sik Fong – San Ma Lo Seng Kei Congee
With its delicate flavor and smooth texture, congee makes a wonderful base for hot pot. Every ingredient you put into the pot—be it our Handmade Pork Meatballs, Grass Carp Belly or Fresh Pork Offal—contributes to the sweet flavor of the base, so make sure you scoop a flavorful, velvety bowl of congee before you turn off the stove! Following traditional Cantonese recipe, our congee is carefully made to the perfect consistency—not too thick and not too thin—just enough to coat the delicious ingredients.
Vietnamese Hat-shaped Hot Pot at Cafe Hanoi
The shape of the pot—an upside-down hat—contributes to the unique presentation, with the ingredients beautifully displayed around the pot. This ring can also keep the food warm once it is cooked.
Select from three soup bases: Vietnamese beef bone soup, Hue spicy beef soup and Vietnamese coconut chicken soup. Start by adding vegetables and taste the sweet broth, then enrich the flavor with our premium meat such as US Angus beef short ribs, Iberian pork, followed by fresh seafood. A selection of Vietnamese cocktails and beer adds to the experience.
North-eastern Thai Mini Pot at Pratunam 1982
Small but packed with flavor, this mini pot from Pratunam 1982 is only available at Broadway Macau. A must-try street food of Thailand, it is bubbling with the aromas of fresh herbs, lime, chili and ginger, creating the perfect soup base for cooking everything from meat, seafood, offal, to mushrooms and vegetables. We recommend putting all of the ingredients into the pot, and then add some meat slices coated with a beaten egg to further enhance the flavor.
Pork Rib and Potato Casserole at Apgujeong by Kim’s Korean Cuisine
This hearty casserole is a popular cure for hangovers in Korea. Chili sauce and vegetables are added to a stew of pork back ribs and potatoes until the bone marrow blends with the soup and the meat becomes fork-tender. The soft, powdery potatoes are particularly tasty, having soaked up the gravy. The addition of fluffy steamed rice to the stew contributes to a truly satisfying experience.
