Premium Seafood Hot Pot

A premium mixed seafood hot pot with your choice of light chicken stock or rich fish/seafood stock

Serves: 3–4 people
Cooking time: 55–65 minutes

Seafood (Premium Set)

• Black tiger prawns: 1 kg
• Fish (grouper or turbot): 2 kg
• Squid: 1 kg
• Razor clams: 1 kg
• Lobster: 1 whole lobster (700–1kg)

Stock Options (Customer Choice)

Option 1 – Light Chicken Stock (Recommended)

• Clean, light, and well-balanced
• Highlights the natural sweetness of seafood
• Suitable for most customers

Option 2 – Fish / Seafood Stock

• Made from fish bones and seafood shells
• Richer seafood flavour
• Ideal for customers who prefer a stronger, more intense taste

Both stock options use the same premium seafood set. Choose based on your flavour preference.

Stock Base (for both options)

• Stock: 3 litres
• Lemongrass: 3 stalks, bruised
• Ginger: 35–40g, sliced
• Onion: 1 large, sliced
• Tomatoes: 4 medium, wedges
• Pineapple: 300g, chunks
• Fish sauce: 4 tbsp
• Sugar: 2 tbsp
• Sea salt: ¾ tsp
• White pepper: ¾ tsp

Vegetables & Sides

• Mushrooms (enoki / oyster / straw): 450–500g
• Leafy vegetables (morning glory, Chinese cabbage, watercress): 900g–1kg
• Tofu (optional): 350–400g
• Rice vermicelli noodles: 600–700g cooked
  (~300–350g dry)

Cooking Notes

• Use a concentrated broth to keep flavours rich, not diluted.
• Cook seafood in this order: lobster → razor clams → fish → squid → prawns.
• More stock can be added if preferred.

Customers may choose any mushrooms or vegetables they prefer; the menu selection is flexible