Taipei’s Aromatic Pepper Hot Pot: Try Sheep-Pig and Boston Lobster

Text & Photos /Nihao

With the weather getting cooler lately, it’s officially hot pot season. The area around Taipei’s East District and Civic Boulevard has long been a hotspot for hot pot restaurants, where establishments compete not only on ingredients and broths but also with unique décor. Today, I’m introducing you to Teng Ji Shabu Shabu, a new shop that opened just last month. In addition to a variety of premium meats—such as the rarely seen sheep-pig and ultra-black ribeye—its most distinctive offering is its pepper hot pot. The unique aroma of pepper wafts through the air, instantly whetting your appetite. The seafood is also impressive, making it one of my newest favorite spots.

▲ Teng Ji Shabu Shabu is located next to Taipei’s Breeze Center on Section 4, Civic Boulevard 87, with an underground parking lot nearby for added convenience.

▲ The interior features light-toned wooden decor, creating a relaxing and cozy dining atmosphere. In addition to four-person square tables perfect for gatherings with friends and family, there’s also a full wall of bar seating—ideal for solo diners.

▲ Once seated, it’s time to order. At Teng Ji, all meat-based hot pot options come with a minimum of 10 ounces—perfect for meat lovers like me. If you’re still hungry, you can opt for 20 ounces. Prices start at just NT$320. I especially recommend the Hungarian sheep-pig, as well as the American ultra-black ribeye and premium boneless short ribs. There are also seafood-based hot pots and shared meat-seafood combos, along with a variety of handmade and house-made condiments available à la carte.

▲ Aside from the usual kelp broth found in many hot pot restaurants, Teng Ji also offers premium pepper broth and Korean kimchi broth as upgrades. I found the pepper broth particularly unique, so I went for it. As soon as it arrived, the rich aroma of pepper hit my nose, instantly boosting my appetite. Beyond the fragrance, the broth also has a mild spicy kick that feels especially refreshing on cooler days.

▲ Every main hot pot order comes with a side of vegetables and a staple—more generous than your average shabu-shabu spot. The meat portions at Teng Ji are already larger than most, and with the added staple, even I, a big guy, left feeling completely stuffed.

▲ First to arrive was the limited-edition Hungarian national treasure: sheep-pig. To be honest, I’d tried it before and had been longing for it ever since. It’s not often available in Taiwan, with only a few restaurants serving it, so I was glad Teng Ji let me indulge. At first glance, the marbling on this sheep-pig doesn’t look like pork at all—it resembles high-quality beef with even fat distribution. After just a few seconds in the pot, the meat is firm, springy, and incredibly juicy and sweet—truly unforgettable.

▲ For sauces, you can choose between soy sauce and orange vinegar. I found the orange vinegar’s sweet-and-sour flavor pairs wonderfully with the meat, adding a refreshing note that prevents any heaviness even after multiple bites.

▲ Besides indulging in premium meats, one of my friends ordered the live Boston lobster and clam hot pot. The staff even brought it out for us to confirm the lobsters were alive before taking them away to prepare—super thoughtful.

▲ Next up was the American PRIME ultra-black ribeye, my favorite cut when it comes to steak thanks to its rich marbling. Naturally, I had to go for the ribeye again with the beef options.

▲ These ultra-black ribeyes were served in huge, thick slices—just picking one up felt impressive. The thickness was perfectly balanced, holding together well without falling apart. Just three to five seconds in the pot was all it took to bring out the best flavor.

▲ Sinking your teeth into a giant slice of ribeye is pure satisfaction. The tender, pink-hued ultra-black ribeye melts in your mouth, especially when soaked in the rich pepper broth, which enhances its natural sweetness. With its generous marbling, the flavor is incredibly enticing—but I’d recommend a dip in orange vinegar to balance the richness and avoid any heaviness.

For beef lovers, the American PRIME boneless short rib needs no introduction. PRIME-grade meat isn’t cheap, especially short ribs, which are a favorite for both grilling and hot pot. At Teng Ji, you get a full 10 ounces—no skimping here.

Compared to the ribeye, the short rib has less visible marbling, but it’s distributed more evenly, ensuring every bite is tender and sweet. I found medium-rare to be the ideal doneness—juicy and tender while preserving the beef’s natural flavor, leaving me wanting more.

While enjoying the premium beef and sheep-pig, our prepped lobster finally arrived. The tail, head, and claws were all ready to go, making it easy to cook piece by piece. Even the prized lobster roe was served separately in a small bowl—don’t miss out if you love that rich, savory taste.

I have to say, Teng Ji doesn’t just excel with meat—the seafood is outstanding too. Check out the size of these Boston lobster claws—they’re almost as big as my palm, and the meat is incredibly succulent.

The Boston lobster and clam hot pot features not just the star lobster, but also surprisingly large clams—easily bigger than a 10-dollar coin. I recommend tossing the clams into the broth to boost its umami richness.

The live Boston lobster lives up to its freshness—super chewy with a burst of sweetness. No seasoning needed. Just don’t overcook it, or you’ll lose that perfect texture.

Don’t worry about leaving hungry with the live Boston lobster hot pot—each order comes with a side of snowflake beef or pork belly. My friend and I opted for the richer snowflake beef. While it’s not as luxurious as the short ribs or ribeye, the marbling gives it plenty of aromatic depth.

For sides, I highly recommend their homemade meatballs and pork ribs—they’re made in-house using Taiwanese black pork. The meatballs are especially satisfying: firm, juicy, and bouncy.

And now, just check in to get a free abalone. The best part? It’s live, ensuring top freshness. After a quick blanch, you can enjoy its springy, fresh texture—a truly luxurious freebie.

Teng Ji Shabu Shabu
Address: No. 87, Section 4, Civic Boulevard, Songshan District, Taipei City
Business Hours: 17:30–03:00 (Sun–00:00)
Phone: 02-2711-1131

About Nihao

Passionate about both food and travel, I’ve been running a blog for the past three years to document my journeys. My travels have taken me all over Taiwan, where I uncover the beauty of the island, and I also seize every opportunity to explore abroad. My goal is to travel the world and share its beauty with my readers through my camera lens.
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