As spring awakens, flavors grow lighter yet more layered.
In Cantonese culinary philosophy, the essence of hot pot lies not in intensity,
but in clarity, balance, and gentle nourishment.
Through slow simmering and careful temperature control,
each broth reveals the natural depth of its ingredients,
allowing the soup itself to become the centerpiece of the table.
Spring Renewal Chicken Broth with Dried Scallop & Mushrooms
A slow-simmered old hen broth enriched with dried scallop,
layered with seasonal vegetables and mushrooms.
Clear yet flavorful,
gently nourishing and elegantly balanced—
like the first light of spring unfolding across the palate.
Pork Tripe & Chicken Broth with Makauy Pepper
Inspired by the classic Cantonese pepper pork tripe and chicken soup,
this broth is gently simmered to achieve depth and harmony.
Makauy pepper replaces traditional white pepper,
introducing refined citrus-spiced warmth.
Comforting yet poised,
it reflects the calm rhythm of spring.
Hong Kong–Style Lobster Essence Broth
Tomatoes and seasonal vegetables are lightly caramelized
before lobster shells are slow-simmered for six hours.
Infused with thyme and bay leaf,
the broth reveals an amber clarity—rich yet refined.
A marine depth shaped by patience and balance,
echoing the freshness of spring sea air.
📍 Cai Yue Hot Pot
📞 Reservations: (04) 2324 6317
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