When it comes to hotpot in Causeway Bay, most people's first impression might be chain restaurants inside shopping malls or high-end private kitchen hotpot establishments. The thought that comes to mind is, "This place probably isn't cheap to eat at." However, Causeway Bay is not only a shopping paradise but also a gathering place for older residential estates and communities. In the back alleys and small streets, there are many heartfelt, budget-friendly hotpot shops waiting for those willing to discover them.
The affordable hotpot culture in Causeway Bay is actually closely related to its geographical environment. There are many old Tong Lau (traditional Chinese shophouses) here, with small shops that serve neighborhood customers. As you know, those chain restaurants are not only expensive but also provide cookie-cutter service. However, the owners of small shops will remember what soup base you prefer, and which beef cuts need to be reserved early from the freezer—these are the true "community flavors."
In recent years, the high rents in Causeway Bay have actually forced out a wave of upscale restaurants, leaving behind mostly small shops that are run with genuine care. I've noticed that the nearby Tin Hau and Fortress Hill areas have similar affordable food circles, echoing each other and forming a warm network for locals. Many of the customers are OLs (office ladies) after work or night shift workers, dining alone—convenient with no need to wait for a table.
01 | Fang Lai Ji Hotpot
Location: Golden Star Building, 501-517 Jaffe Road, Causeway Bay
What makes this place special is its "single-person hotpot" setup—it's a blessing for friends who want to eat hotpot alone. The owner shared that they discovered many people wanted to eat hotpot but found it difficult to gather four people, so they created this single-pot option, allowing everyone to eat at their own pace. The soup base is called "Signature Spicy Mapo," but the "numbing" sensation leans more toward herbal aroma rather than overwhelming spice that you can't handle—even the regular spice level is acceptable for women. The meat slices are cut to order, with the chef's cutting technique just right, maintaining texture after cooking.
What deserves the most praise price-wise is their à la carte policy—you order what you want, with beef, pork, seafood, and vegetables freely combinable, no need to be stuck with a set menu. A regular plate of fatty beef costs HK$48, vegetable platter is HK$28. Overall, spending HK$$120-150 per person can be quite satisfying. They open from 5:30 PM until 2 AM, and weekends can get busier—it's recommended to go earlier or avoid the peak hours around 7-8 PM.
02 | Ming Kee Charcoal Chicken Pot
Location: Shop J, G/F, 10A Canal Road West, Causeway Bay
Ming Kee is probably one of the most neighborhood-favorite chicken pot shops in the Causeway Bay area. Their charcoal stove method is becoming increasingly rare—the traditional slow cooking over charcoal fires retains a warmth that electric stoves simply cannot match. Their signature "Free-Range Chicken Pot" uses locally farmed fresh chicken, chopped with the skin intact and added to the pot—the collagen from the chicken skin melts into the soup, making the flavor richer.
The selection of ingredients is also quite varied. The most popular are conch slices and fried fish skin—the former is crispy, the latter absorbs all the essence of the soup. The small shop only has about ten tables, so during dinner peak hours you might need to wait 15-20 minutes. However, the owneress says regular customers know "the wait is worth it." Average spending is HK$$100-130 per person, and with drinks it's only around HK$150.
03 | Chaoshan Beef Hotpot
Location: G/F, 87 Percival Street, Causeway Bay
Although their sign says they specialize in beef hotpot, their soup base also has something special—it's a clear broth simmered with beef bones for over eight hours daily, without using a lot of seasonings to mask the flavor. As for the beef, the hand-cut beef here is a must-try—the chef's knife skills ensure each slice has the perfect thickness, and after cooking, it still retains a slight "beefy" taste rather than turning into mushy meat paste.
Another feature of this place is the "self-service toppings"—the sauce area offers a wide variety of options, from traditional satay sauce and bean paste sauce to homemade chili sauce and garlic sauce. Those who like to mix their own sauces will be satisfied here. Average spending is approximately HK$140-180, depending on how much beef you order. Dinner service starts at 6 PM, and queues usually start forming after 8 PM. Those who want to eat are advised to go early or call ahead to check availability.
04 | Old Beijing Lamb Hotpot
Location: G/F, Hardwick House, 12 Matheson Street, Causeway Bay
This place is truly a "hidden gem." They use the traditional Old Beijing copper pot hotpot, with a charcoal fire in the center for heating—the visual effect is completely different from other gas stoves. The quality of the lamb slices is excellent—all lamb is directly sourced from Inner Mongolia, with evenly distributed fat marbling. After cooking, the texture is tender and smooth with no gamey smell.
The ingredients also bring surprises—sour cabbage, cabbage, bean vermicelli, and tofu are all standard accompaniments for Beijing hotpot. Additionally, the owner also makes pickled sugar garlic and air-dried beef as accompaniments to the lamb—simply excellent. This place is relatively higher priced, with an average of HK$180-220 per person. However, for authentic Old Beijing hotpot, this price is absolutely worth it.
05 | Ah Po Hotpot
Location: G/F, 7 Lan Fong Yuen, Causeway Bay
Lane Fong Yuen itself is full of old Hong Kong charm, and Ah Po Hotpot is even more beloved by locals. Its biggest feature is the "no fixed menu"—the owneress arranges the combination based on the fresh ingredients of the day, sometimes seafood, sometimes meat, sometimes vegetable platters—entirely depending on what's available on that particular day.
If you ask, "What good stuff do you have today?" the owneress will enthusiastically recommend—"The clams today are great," "The beef that came in yesterday is beautiful"—this kind of warmth is exactly what chain restaurants cannot replicate. The prices are very affordable, averaging HK$80-120 per person—perfect for those seeking good value. However, due to its popularity, dinner service is usually fully booked around 7 PM. Those wanting to eat should book in advance or go early.
Practical Information
The common feature of these affordable hotpot spots in Causeway Bay is that they are "hidden"—the addresses are all on side streets or ground floors of buildings, but usually there are simple signs at the street corners to guide you, so they're not too difficult to find.
Regarding transportation, the MTR is definitely the most convenient. Exit E from Causeway Bay Station is the closest to Percival Street and Matheson Street. Fang Lai Ji and Ming Kee are on Jaffe Road and Canal Road West, about a three-minute walk from Times Square. All shops accept Octopus payments, and most accept credit cards.
Regarding business hours, small shops in Causeway Bay generally close for lunch, typically opening after 3-5 PM and staying open until 2 AM. If you want to avoid crowds, the best times are between 5:30-7 PM on weekdays, or Wednesday-Thursday dinner—these times usually have the smallest crowds.
Travel Tips
When eating affordable hotpot in Causeway Bay, there are a few points to remind everyone: First, these small shops usually don't accept reservations—you need to queue on-site or walk-in. It's recommended to call ahead to check availability before heading out. Second, the more famous shops have the highest acceptance of cash and Octopus. For Visa/Master, it's best to ask in advance if they accept it. Third, the best season is definitely winter—the atmosphere of a group gathered around the stove for warmth is wonderful. However, even in summer, eating with the air conditioning on is equally enjoyable.
Finally, I want to say that finding good food sometimes doesn't need to be so complicated. The affordable hotpot culture in Causeway Bay is a small everyday happiness—you don't need to book in advance, don't need to dress formally, and when you enter you can just say, "Boss, let's start." Then you can chat, catch up, and eat hotpot. This is the true taste of Hong Kong.
