Led by Chef Wu Hsi-Ching and his culinary team — the same masters behind Ming Juan Lou’s MICHELIN Guide 2025 selection — Cai Yue Hot Pot unveils a refined winter experience inspired by the Cantonese philosophy of balance and wellness. Three signature broths, each crafted through hours of slow-simmering, embody the Cantonese art of clarity, harmony, and depth.
🍲 Three Broths — One Winter Ritual
• Herbal Health Broth: A delicate vegetable base infused with ginseng, red dates, goji berries, and deer’s horn mushrooms for gentle balance.
• Spiced Nourishing Broth: A chicken-bone stock enriched with handcrafted Hong Kong-style chili paste, cinnamon, and star anise — fragrant and comforting without heat.
• Canton Beauty Broth: Simmered eight hours with chicken, sugarcane, yam, and goji berries — a broth that nourishes from within, soft yet profound.
🐚 From Sea to Land — A Symphony of Cantonese Flavors
Each hot pot set presents a luxurious combination of ocean and mountain treasures:
Penghu fresh fish fillet, Hokkaido scallops, baby abalone, Hiroshima oysters, and Taitung prawns,
paired with premium U.S. short rib and Spanish Iberico pork.
A dining experience that brings the warmth of Cantonese broth to life through seasonal abundance.
“Through the gentle rhythm of Cantonese broths, Cai Yue Hot Pot captures the warmth of winter.”
Three signature broths and a feast of premium ingredients —
a symphony of wellness, crafted by Chef Wu’s MICHELIN-awarded team.
📅 Available: Dec 1, 2025 – Feb 28, 2026
💴 TWD 3,880 +10% for Two
📍 Cai Yue Hot Pot | 2F InterContinental Taichung
📞 Reservations: (04) 2324 6317
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