Must-order hot pot for cold days – Three premium seafood and meat feasts in exquisite pots

By MOOK Scenic Spots Chen Wenlin, compiled and reported
 
As the seasons turn to winter and the weather gets colder, there’s nothing better than a steaming hot pot to warm your body and soothe your stomach — truly one of life’s great pleasures. Checkers Buffet at Taipei Caesar Park Hotel and Dynasty Restaurant are launching premium seafood and meat hot pot selections, featuring chef-secret broths and carefully selected safe ingredients. These are expected to be loved by foodies and become the most comforting winter treats.

Checkers Restaurant’s star offering is the “Imperial Pickled Cabbage Pork Hot Pot.” The chef specially uses an old-fashioned secret recipe for pickled cabbage, with a unique lactic acid formula and natural fermentation process that creates a mild and smooth taste — even those who usually don’t like pickled cabbage pork hot pot will become addicted after one bite. For die-hard fans, this is an absolute must-try. The broth is made from pork bone stock enhanced with seasonal crab, white shrimp, and fresh oysters, slow-simmered for six hours to deliver a rich aroma and sweet, refreshing flavor. In addition to carefully selected pork belly slices, the lunch menu features a luxurious seafood platter with pearl clams and shrimp, while the dinner menu adds premium ingredients such as fresh oysters and king crab legs, transforming the humble pickled cabbage pork hot pot into an extravagant feast — an unprecedented value-packed gourmet experience.

Chef Chen Junxian of Taipei Caesar Dynasty Restaurant, known for Cantonese cuisine, presents a different style of Hong Kong-style hot pot, carefully balancing ingredient characteristics and emphasizing broth preparation — perfect for nourishing the body in autumn and winter. The “Superior Soup Silver Carp Hot Pot” combines Cantonese stewing techniques with Taiwanese hot pot style. It selects key ingredients such as old hens and pork bones, which are simmered for hours to extract a rich, slightly milky-toned superior soup — no additional seasonings are needed to enjoy its pure, umami-packed aroma. After just a few sips, you’ll notice a slight velvety sensation on your lips. A five-jin (approximately 3 kg) Taiwanese bighead carp head is coated, deep-fried, and added to the pot — crispy-skinned with delicate and tender flesh. Paired with homemade spicy Sichuan meatballs, rigorously selected Shandong cabbage, clam meat, and fresh shrimp, the rich combination lets you savor the umami of both seafood and meat in one pot.

The two-in-one “Sweet Pot Lamb Casserole” not only warms the body but also nourishes it. A twist on the traditional post-Lidong lamb belly casserole popular in Guangdong, it uses premium Australian lamb, stir-fried with the chef’s secret sauce. The dish arrives fragrant and richly savory. Then, a mellow broth slowly simmered with lamb bones and fresh vegetables makes the lamb tender and smooth — the meat falls effortlessly off the bone. Two ways to enjoy, double the pleasure — this captivating flavor is not to be missed.

Starting now, customers who make a phone reservation for the Dynasty hot pot two days in advance can enjoy a 20% discount. As winter gets chillier, food lovers who enjoy hot pot should come treat themselves to a warm, nourishing meal.
 

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