Must-try hot pot feasts: three exquisite seafood and meat options to enjoy in the cold

By MOOK Travel Chen Wenlin | Compiled Report
 
As the seasons turn to winter and the weather grows colder, there's nothing better than warming up with a steaming hot pot to soothe the chill and nourish the body and soul. It’s truly one of life’s great pleasures. Caesar Park Taipei’s Checkers Buffet and Dynasty Restaurant are now offering premium seafood and meat hot pot options, featuring specially crafted chef’s broths and carefully selected high-quality ingredients. These are expected to win over food lovers and become the most comforting winter indulgence.

Checkers Restaurant’s top recommendation is the “Imperial Pickled Cabbage Pork Hot Pot.” The chef has specially prepared traditional pickled cabbage using an age-old secret recipe with a unique lactic acid formula, naturally fermented to achieve a smooth texture that even those who don’t usually enjoy pickled cabbage pork hot pot will find addictive. For fans of this classic dish, it’s an absolute must-try. The broth is made with a pork bone stock infused with seasonal crab, white shrimp, and fresh oysters, slow-simmered for six hours to deliver a rich aroma and sweet, refreshing taste. In addition to premium sliced pork belly, the lunch menu features a luxurious seafood platter with pearl clams and shrimp, while the dinner menu adds premium ingredients like fresh oysters and king crab legs, transforming the humble pickled cabbage pork hot pot into a lavish feast—offering an unprecedented level of value and flavor.

Chef Chen Junxian from Caesar Park Taipei’s Dynasty Restaurant, known for his expertise in Cantonese cuisine, presents a distinctive take on Hong Kong-style hot pot. With a deep understanding of ingredient characteristics and a focus on broth craftsmanship, these hot pots are perfect for nourishing the body during the cooler autumn and winter months. The “Premium Fish Head Soup Hot Pot” combines elements of Cantonese stewing with Taiwanese hot pot styles, using key ingredients such as free-range chicken and pork bones simmered for hours to extract a milky-white, richly flavored premium broth. No added seasonings are needed to enjoy its naturally deep umami. Just a few sips will leave you noticing a delicate viscous sensation on your lips. A whole five-jin (2.5 kg) Taiwanese bighead carp fish head is coated in batter, deep-fried, then added to the pot—its crispy skin and tender, delicate flesh pair perfectly with homemade spicy pork meatballs, premium Shandong cabbage, clam meat, and fresh shrimp, offering a wide variety of seafood and meat flavors in one pot.

The two-in-one “Savory Lamb Clay Pot” warms the body and nourishes the spirit. Adapted from the traditional post-Lidong lamb belly pot commonly eaten in Guangdong, it uses premium Australian lamb stir-fried with the chef’s secret sauce. Upon serving, its fragrant and savory aroma is irresistible. The lamb is well-seasoned and satisfyingly salty. It is then further simmered with lamb bones and fresh vegetables in a gently brewed mellow broth, resulting in meltingly tender and smooth lamb that separates effortlessly from the bone. With two different ways to enjoy it, this pot delivers double the pleasure—its delightful flavors are not to be missed.

Starting now, diners who make a reservation by phone two days in advance for Dynasty’s hot pot can enjoy a 20% discount off the regular price. As winter gets colder, food lovers who enjoy hot pot should come in for a steaming, nourishing meal.