Eating hotpot during the Lunar New Year is a deeply embedded tradition for many Chinese people.
It is more than just a dinner, but a hotpot is full of symbolism - unity, family bonds and blessings being shared.
Hotpot is a communal dining experience where diners cook and share food together from a steaming, boiling round pot - which represents completeness and mirroring aspirations for a prosperous year.
The recent rain and dip in temperatures this summer in Auckland also makes it a perfect time to have hot pot without needing to have the Lunar New Year as an excuse.
With so many unique options, it’s easy to get overwhelmed. As an experienced foodie from Chengdu, it’s time to share my detailed exploration notes.
The Old Fashion Hotpot (宽板凳老灶火锅)
This is a hotpot spot I’ve been frequenting since it first opened. Now, they have locations in both Albany and Epsom.
The essence of a good hotpot lies in its tallow (beef fat) broth base. Their spicy broth is rich and aromatic, without being overly greasy. Even after cooking for a long time, it doesn’t turn bitter or overly salty.
Highly recommended: Toss in their braised chicken feet as soon as the broth starts boiling. By the latter half of your meal, these chicken feet—soaked in the broth’s fragrant spices and red oil—become tender and flavouful, offering a whole new sensory experience.
They’ve recently introduced a golden soup base. Cooking bamboo fungus in it allows the broth’s tangy and spicy flavours to seep into the fungus, creating a refreshing and appetizing bite.
Pair it with the spicy broth for a balanced flavour, and complement it with freshly squeezed, warm, sweet corn juice or crispy-on-the-outside, soft-on-the-inside brown sugar rice cakes. Can there be a more blissful evening?
During the summer season they’ve also rolled out various flavoured snowflake ice desserts. The ice here is incredibly light, with each bite infused with fruity notes. Pair it with fruit-flavoured ice cream, and you’ve got the perfect summer treat!
Address: North Shore - 94 Rosedale Road, Rosedale, Auckland 0632 Central Auckland - 380 Manukau Road, Epsom, Auckland 1023
The Citywell Hotpot (来一顿老火锅)
This is a newcomer to Epsom’s hotpot scene and a must-visit for fans of Sichuan and Chongqing-style hotpot because they serve Vitamin E soy milk. No matter how spicy the broth, with this soy milk, you can eat so much more.
The menu here is diverse, offering some items not found at The Old Fashion Hotpot, such as taro and baby fish—classic Chengdu-style hotpot ingredients. They also provide a wider range of spice levels for the broth, so those who can’t handle heat should choose carefully.
Like The Old Fashion Hotpot, they also offer snowflake ice and refreshing drinks, but let’s be honest—the Vitamin E soy milk alone already makes this place a winner!
Address: 152 Great South Road, Epsom, Auckland 1051
NAN Hot Pot (楠火锅)
When I discovered that they use Lao Ying Cha (Eagle Tea) as their hotpot broth base, my expectations for this meal skyrocketed. Using Eagle Tea as a hotpot base is a traditional practice in old Chengdu, known for its ability to cool down the body and balance the heat from spicy food.
Unfortunately, their broth didn’t quite live up to the promise of Eagle Tea. It lacked the depth needed to complement the tea’s potential. However, their menu makes up for it with a wide variety of ingredients, especially vegetables, making it a good option for those who prefer a yin-yang (dual-flavour) pot.
That said, I’d rather call this place a dessert shop than a hotpot restaurant. The sour and spicy bayberry snowflake ice is perfect for cutting through the richness of a hotpot meal, while the Magnum-inspired snowflake ice is great for those with a sweet tooth. They also offer unique drinks like mango pomelo sago and durian smoothies, which are quite special.
Address: North Shore - 7-8/8 Oracle Drive, Albany, Auckland 0632 Central Auckland - 223B Green Lane West, Epsom, Auckland
For True Hotpot Lovers
For Chengdu hotpot enthusiasts like myself, the real focus isn’t on the ingredients or desserts but the spicy oil broth itself. A good broth should not only bring the heat but also carry the rich aromas of chili and spices. It should remain flavourful and balanced even after long simmering, without becoming bitter or overly salty. This is the heart of any hotpot restaurant. The second most important factor is the quality and freshness of the ingredients. As for desserts and drinks, those are just the cherry on top. I hope hotpot restaurants and diners alike can keep their focus on the broth and savour the culinary journey that chili has to offer.
