Anyone seeking an authentic hot-pot experience need look no farther than Ko Lau Wan. Locals flock here for the tender beef and seafood that you cook at your table in a piping-hot pot of broth. The soup selection is quite extensive, but the satay broth and the fish stock with crab are particularly tasty. The owner comes from a fishing village in the New Territories, so there’s no wonder the cuttlefish, shrimp balls, sea urchin, amberjack, and abalone are all so tantalizingly
fresh. The adventurous should try the geoduck, a giant clam popular among Hong Kongers, which can be eaten raw with soy sauce and wasabi or slightly cooked in soup.
1st fl., 21–23 Hillwood Rd., Hong Kong, Hong Kong–China