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Broadway Macau Hot Pot Festival

from now until February 28, 2025

It’s the time of year to gather for hot pot and share good food and stories over a bubbling broth. This year, Broadway Macau is turning up the heat with weekend live performances and a new hot pot selection with more exciting flavors.

The Broadway Food Street has always been the destination for foodies, with Cantonese, Sichuanese, Taiwanese, Thai, Vietnamese, Singaporean, Japanese, Korean and more Asian cuisines for your exploration. This year’s Hot Pot Festival showcases over 50 hot pots, with highlights including local favorites such as Braised Lamb Brisket Casserole over a charcoal flame, and Pork Offal Congee Hot Pot. For something more exotic, try the Vietnamese special, served in a hat-shaped hot pot; or the North-eastern Thai mini pot packed with spices. The Korean favorite, Pork Rib and Potato Casserole, delivers ultimate comfort in satisfying mouthfuls.

Throw in all of your favorite ingredients—as well as your stories—to the mix, and turn your dinner into a celebration of togetherness at Broadway Macau!

Promotion Period: from now until February 28, 2025

Braised Lamb Brisket Casserole at Wui Sik Fong – Lei Ka Choi

This classic dish is perfect for the cooler months. Prepared over a charcoal flame, the casserole has a deep, smoky aroma that goes remarkably well with tender chunks of lamb, crunchy water chestnuts and carrot.

Quality grass-fed Chinese black lamb is known for its flavor and tenderness. Using a traditional clay pot over a charcoal flame ensures slow, even cooking—resulting in exceptionally tender meat.

Pork Offal Congee Hot Pot at Wui Sik Fong - San Ma Lo Seng Kei Congee

With its delicate flavor and smooth texture, congee makes a wonderful base for hot pot. Every ingredient you put into the pot—be it our Handmade Pork Meatballs, Grass Carp Belly or Fresh Pork Offal—contributes to the sweet flavor of the base, so make sure you scoop a flavorful, velvety bowl of congee before you turn off the stove! Following traditional Cantonese recipe, our congee is carefully made to the perfect consistency—not too thick and not too thin—just enough to coat the delicious ingredients.

Vietnamese Hat-shaped Hot Pot at Cafe Hanoi

The Vietnamese Hat-shaped Hot Pot is named after its distinctive pot, which resembles a large hat, and brings together rich seafood and unique ingredients from around the world. These ingredients are added to the broth in a specific order. The rich umami of the broth, combined with fresh ingredients, elevates their natural flavors. The restaurant offers three types of broths: Vietnamese Beef Bone Broth, Huế Spicy Beef Soup, and Tomato Soup with Crabs, accompanied by cooling Vietnamese beverages for a complete experience.

North-eastern Thai Mini Pot at Pratunam 1982

A must-try in Thai street food, the North-eastern Thai Mini Pot at Pratunam 1982 is crafted with natural ingredients such as herbs, lime, chili, and alpinia galanga. This refreshing and unique broth is paired with a variety of meats, seafood and vegetables, making it even more savory and layered with complex flavors, creating a culinary experience that is not to be missed.

Pork Rib and Potato Casserole at Apgujeong by Kim's Korean Cuisine

This hearty casserole is a popular cure for hangovers in Korea. Chili sauce and vegetables are added to a stew of pork back ribs and potatoes until the bone marrow blends with the soup and the meat becomes fork-tender. The soft, powdery potatoes are particularly tasty, having soaked up the gravy. The addition of fluffy steamed rice to the stew contributes to a truly satisfying experience.