Hot Pot O’Clock:
Hong Kong Style Congee-based Hot Pot

Cold weather calls for hot pot with friends and family! Hong Kongers love congee, so why not combine these two Hong Kong crowd favourites into one scrumptious dish? Create your own Hong Kong-style congee-based hot pot in the comfort of your home with city’super’s selection of premium hot pot ingredients including seafood, beef and more!

Soup Base Recommendations:
Macau brand Wong Chi Kei uses two types of rice to make instant porridge bases, which are used in their stores to create traditional and authentic flavours.

Wong Chi Kei Congee with Dried Scallop and Chicken
Rice is soaked and then added to hormone-free old chicken broth together with conpoy and marinated shredded chicken pieces. A rich and flavourful chicken congee by just adding a little bit sea salt to taste.

Wong Chi Kei Congee with Peanuts, Chinese Needlefish and Pork
The congee comes with a separate vacuum-sealed pack of homemade salted crispy peanuts. Sprinkle the peanuts over the reheated congee and savour this dish as if you’re enjoying it at the restaurant.

For Your Ingredient Shopping List:
Seafood Hot Pot Set C
Includes Oasis Local Indoor Farmed Giant Grouper Fish Slices, Canadian White Sea Cucumber, Canadian Red Sea Cucumber, Japanese Aomori Red Flying Squid, Japanese Hokkaido Cooked Scallops (U15) and Thai Emperor Shrimp, all of which are very fresh and flavourful.

Oasis Local Indoor Farmed Giant Grouper Fish Slice
Giant grouper fish is listed as a green-rated, eco-friendly seafood by the Hong Kong branch of the WWF since 2013. The brand’s Lau Fau Shan indoor aquaculture farm uses a “Recirculating Aquaculture System (RAS)” with multiple disinfection filters and is unaffected by weather, red tides or pollutants. The “iki-jime” humane slaughtering method is used for animal welfare and to ensure the best-quality product.

Australian 100% Black Angus Chuck Flap/Hanger Steak for Shabu Shabu [Previously Frozen]
Carefully select 100% Black Angus cattle from Australia that has been grain-fed for more than 150 days then expertly cut by a professional butcher team to bring you high-quality beef for hot pot. The chuck flap is a cut between the neck and shoulder blade, which is an active part of the cow and has an even fat distribution, rich flavour and a good bite. Hanger steak is a rare cut since there is only one per cow (weighing around 1-2kg). This cut has an exceptionally intense flavour with a touch less marbling.

Winter Staple:
Japanese-style Miso Hot Pot with Hiroshima Oysters

Japanese-style hot pot is a delicious and healthy way to enjoy various fresh ingredients, and we particularly love the rich flavour of miso that enhances the taste of ingredients. city’super is delighted to recommend oir own-brand Hiroshima oysters, a delicious seabass and miso soup base, as well as a grill and pot set that can truly take your hot pot experience to the next level!

Japanese Hiroshima Oyster Dote Nabe

Soup Base Recommendation:
Siseidodesign TM Mild Hot Pot Seabass and Miso
A concentrated hot pot broth created under the supervision of renowned Japanese soup expert Ms Machiko Tojo. Made using the high-quality “nodoguro” fish (aka akamutsu or blackthroat seaperch) to give the soup an added sweet umami together with the enticing miso flavour.

For Your Ingredient Shopping List:
city 'super Japan Hiroshima Frozen Giant Oyster
Hiroshima oysters have the highest production volume in Japan. The frozen oysters exclusively sold by city’super have been harvested from January to May each year; the latest 3D freezing technology is then used to flash freeze the oysters at -45℃ to maintain the oysters’ firm texture and freshness while reducing shrinkage.

Hakataya Grilled Tofu
Hakataya, city'super's own-brand tofu house. Made with the high-quality Canadian soybeans and produced every day in Hong Kong by the skilful craftsmanship of Japanese craftsman. Slightly grilled during the production process, creating the beautiful pattern on top of this Hakataya Grilled Tofu’s white surface. It has the rich flavour and aroma of soybean, moderate texture, with the soft and smooth taste. It is perfect to enjoy in the Japanese hot pot dishes.

Must-have Hot Pot Tool:
Pearlmetal Pottery Grill and Pot Set
This traditional Japanese-style ceramic ware set includes a stove and a wooden frame, allowing you to effortlessly recreate an authentic Japanese dining experience at home.

Soul-restoring Winter Warmer:
Korean-style Beef Short Rib Hot Pot

Traditional Galbitang, or beef short rib soup, is a comforting dish made from simmering beef short ribs with various vegetables and seasonings, and is often served alongside rice and kimchi. This winter, why not use this beef short rib soup as the soup base for a delicious hot pot meal? Simply add premium seafood, sliced beef and your favourite veggies from city’super and you’re set!

Soup Base Recommendation:
Raymond Kim Beef Short Rib Soup
Raymond Kim is a well-known celebrity chef in Korea. He often appears on cooking variety shows and has served as the executive chef in many high-end restaurants. Selected premium tender beef short ribs are boiled for over 12 hours to remove any impurities and oil. This is a delicious, healthy and rich broth crafted with professional techniques by chef Raymond.

For Your Ingredient Shopping List:
Seafood Hot Pot Set A
Includes Canadian White Sea Cucumber, Canadian Red Sea Cucumber, Japanese Aomori Red Flying Squid, Japanese Hokkaido Cooked Scallops (U15), Hiroshima Oysters (for cooking), Thai Emperor Shrimp and New Zealand Half-shell Mussels.

USA Prime Beef Short Rib Boneless for Shabu Shabu (Set)
Particularly tender with a rich flavour, the US boneless beef short rib is very thinly sliced for hot pot.