Michelin-recommended, authentic Hong Kong-style hot pot at HowToTrip’s Dong Lai Ju at Regent Taipei

▲ Authentic Hong Kong-style hot pot is now available in Taiwan at HowToTrip’s Dong Lai Ju. (Photo / Provided by Regent)

Travel Center / Comprehensive Report

Want to try the delicious flavors loved by superstars like Aaron Kwok and Leon Lai? From January 11th to 14th, you can enjoy them at San Fan Ben Jia in Regent Taipei. Dong Lai Ju, the world's only restaurant to be consecutively recommended by the Michelin Guide for three years and a winner of CNN’s Best Hot Pot in Hong Kong, has been invited by Regent Taipei to host a special food event in Taiwan. The chef will present four signature hot pot broths — Flaming Shrimp Soup, Coriander Century Egg, Sichuan Spicy, and Chaoshan Satay — as well as multiple exclusive hot pot ingredients such as the signature Three-Colored Meatballs and Three-Second Tofu Skin. Broths are priced from NT$400 each, and individual ingredients start at NT$250 each.


▲ Hot pot ingredient — hand-sliced chilled American beef short rib.


▲ Three-Second Tofu Skin. (Photo / Provided by Regent)

The signature dish at Dong Lai Ju is authentic Cantonese-style hot pot. In Guangdong, hot pot is called “da bian lu” (打边炉), which refers to the side-to-side motion of skewering food in the pot — resembling using chopsticks to “hit the edge of the stove.” In addition to the four broths, Dong Lai Ju has also brought several popular signature ingredients. The chef highly recommends the Three-Second Tofu Skin, which is said to be the first and only hot pot ingredient of its kind in Hong Kong. It was originally created as an easy-to-eat option for children, suggested by the chef to make fried tofu skin rolls about the size of an index finger. Because they only need to be cooked for three seconds, they were named "Three-Second Tofu Skin." These absorb the rich flavors of the broth, offering a soft outside and crispy inside, and have become a favorite among diners, selling hundreds of rolls per day.