Can you eat it in summer too? A refreshing all-lamb hot pot buffet cooked with Chinese herbs and vegetables

Text & Photos /Shadow

All-you-can-eat hot pot is common in the food industry, but an all-lamb hot pot buffet is quite rare in Kaohsiung. The owner, who loves eating lamb, tried lamb dishes from all over before deciding to open an all-lamb hot pot restaurant focused on health. The original store was located in Daliao, but due to limited space and parking inconvenience, it moved to the vicinity of Fongshan Wenshan Special District at the end of July. The restaurant is a two-story building — the first floor is a parking lot, and the second floor is the dining area. The scale is quite large and very appealing.

It has only been open for a short time, and everything looks brand new. Walking up the stairs, you’ll find a spacious dining area, with four-person tables in the middle, an ingredient supply area near the kitchen, and rows of private rooms along three sides.

The window-side area features semi-open private rooms decorated with transparent glass and black curtains, offering just enough privacy without feeling awkward.

The corner private rooms have round tables, slightly smaller than ten-person tables, probably accommodating only about seven to eight people.

Larger private rooms can fit over ten people, making them perfect for small group gatherings.

The owner isn’t from a culinary background but developed a passion for lamb dishes and dove headfirst into studying lamb cuisine. The lamb used in the restaurant comes from wild Australian sheep, known for its firmer texture. The owner aims to break the misconception that lamb can only be eaten in winter, believing it’s also suitable in summer without causing excessive internal heat. By leveraging the properties of Chinese herbs and simmering the broth with vegetables for 48 hours, they’ve created a refreshing lamb soup perfect for the summer season.

Shortly after opening, the owner took us into the kitchen, where we saw rows of large pots all cooking lamb or brewing lamb broth. The herbal packets scooped from the pots contained over ten different herbs, including ligusticum, angelica, cinnamon, and red dates.

Another pot uses sugarcane, yams, carrots, onions, and other vegetables instead of seasonings to brew a natural and healthy broth.

After boiling, the lamb is dried and then preserved using freezing technology to lock in the flavor.

Small signs on the tables inform diners about the ingredients used in the broth.

Lamb cuts are sorted and placed in large containers for customers to serve themselves.

Familiar cuts like lamb ribs, shoulder slices, large marrow bones, and skin-on lamb are available. Bone spines are good for making broth, and the restaurant suggests adding two to three pieces per pot. Less common cuts like neck meat, dragon belly slices, and knee bones offer a unique experience — and all the lamb is pre-cooked, so it just needs reheating in the pot.

Aside from the full lamb menu, a variety of wild vegetables are also offered, handpicked by the owner from local farmers in the early morning — many of which are rarely seen. Regular hot pot ingredients are also available, though lamb remains the highlight.

A unique fish ball made from a mix of chewy lamb meat and milkfish, flavored with sesame oil and alcohol to reduce fishiness, showcases a creative preparation method. It’s the first time trying fish balls with such a combination, and the flavor is truly special.

Beverages include homemade winter melon tea and plum juice. They recommend serving them in beer mugs with ice for the best experience.

The rich and sweet plum juice is often a great palate cleanser during hot pot meals, and the winter melon tea is also delicious — remember, serving drinks in beer mugs is the most hearty way to enjoy them.

We also discovered a unique lamb zongzi (sticky rice dumpling) and lamb bowl — following a traditional preparation method, the zongzi are first steamed and then soaked in broth without additional heavy seasoning.

All carbonated drinks by the counter are unlimited refills!

Desserts come from two brands: Xiaomei (mostly popsicles) and President (ice cream), with cones available for serving ice cream.

Fruits mainly include seasonal melons such as muskmelon, watermelon, and papaya, as well as mangoes and oranges.

Behind the sauce station, you’ll also find instant noodles, science noodles, wide rice noodles, and even plain rice — thoughtfulness at its finest.

The sauce station offers a variety of spices and condiments, such as fermented tofu, broad bean paste, scallions, garlic, and salt — likely provided for those who find the broth not salty enough.

The dining style is self-service: pick what you want, and the staff will bring the base broth. Just add your ingredients and cook them in the pot to enjoy.

Don’t forget to add bone spines for the broth — the taste is light with a hint of Chinese herbs, not overly rich, making it ideal for summer.

We especially liked the lamb ribs and shoulder slices because the meat is more tender and easier to chew.

The lamb has no gamy smell, and the shoulder slices are soft and tender — a big hit with Shadow.

The meat from lamb with tendons is relatively tough and requires longer stewing to become tender and easier to eat.

Whether you dine at noon or in the evening, each guest will receive one free skewer of grilled lamb. The texture is somewhat like jerky—drier, chewier, and with a subtle cumin flavor.

There’s a store gift available for the opening celebration—it’s a multifunctional seasoning jar.

There’s also a check-in gift; judging by the outer packaging, it seems to be an electric hairbrush or similar product.

The cost is 359 NT per person. Until August 15, 2015 (during the opening period), service charges are waived for dine-in guests. Children between 90 cm and 140 cm are charged 179 NT, and those under 90 cm are charged 50 NT.

The reason it’s named “Xiao Ming” (Little Ming) is because it’s taken from the boss’s name. You can spot the signboard from far away—it’s quite recognizable.

This is the second restaurant in Kaohsiung to operate under an all-you-can-eat whole lamb hot pot model. Who says lamb is only suitable for winter tonic? In summer, you can enjoy it without getting overheated—that’s the boss’s firm belief. The ingredients provided are not careless or filler-quality. For friends who love all-you-can-eat meals, here’s another great option. Whole lamb hot pot is different from regular hot pot, and those who enjoy trying new things should give it a try—we recommend it to everyone.

Related Information
Restaurant Name:Xiao Ming Whole Lamb Wellness Hot Pot
Address: No. 15, Wen’an Street, Fongshan District, Kaohsiung City
Phone: 07-7803222
Business Hours: 11:00–23:00

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