Growing up with Chinese parents, I’ve long been a fan of hot pot – a Chinese cooking method, prepared with a big pot of simmering soup stock, usually made up of beef or chicken broth, served at the dining table filled with a variety of Asian ingredients, such as meat, fish, vegetables and noodles.
My favourite time and place to have hotpot is usually in the comfort of my parent’s home, back in Scotland, during the cold winter months. It’s not just the food that makes the meal, it’s the being together, preparing the ingredients and sitting round the table for hours, chatting and cooking.
Hot May Pot Pot, a modern and international yet traditional Northern Chinese Hot Pot Restaurant gave me that exact feeling, just in a more luxurious setting.
You’ll find Hot May located in a stunning three-story Knightsbridge townhouse on Beauchamp Place, just a short walk from Harrods.
Set over three floors, this high-end Chinese restaurant is perfect for those spending the afternoon browsing the shops at Harrods or Harvey Nichols.
The nearest tube stations being Knightsbridge or Sloane Square, the restaurant is also nearby London’s museum district, with the Science Museum, V&A and Natural History Museum only a 5-minute taxi ride or a 10 minute walk away.
The Food & Drink
Ok, let’s get to the good stuff. The food.
For those, that have never experienced Hot Pot, the tasting menu is highly recommended at £55 per person. Under the supervision of your own chef, you’ll get to cook a variety of Hot May’s best items on the menu, in a bottomless chicken broth, which is made using only natural ingredients, simmered overnight for six hours and filled with nutrients.
For meat, there are two types of Wagyu Beef, highly marbled for the finest tenderness and flavour. We started with the Select A4, then moved onto the Striploin M4 – the highest grade of Wagyu that Hot May has on offer.
For seafood, diners can choose from a selection of the best daily fresh fish; seabass, kingfish, scallops, crab balls, squid balls and prawn cakes – all of which are freshly prepared in the kitchen and ready to cook in your own personal burning pot.
Your waiter will also guide you on how long each ingredient should be cooked for and the order in which to eat, with meat coming first – as the beef helps to further flavour the broth – seafood is next and then we move onto the “garden” section, made up of a variety of mushrooms, tofu, homemade rainbow noodles, and other fresh raw vegetables.
If you don’t fancy the tasting menu and prefer to order from the a la carte, you can choose from a selection of the finest Sashimi to start, including, lobster, mixed salmon, tuna, rock, and Kumamoto oysters.
Elsewhere the a la carte features the highest quality of Wagyu from Scottish highland full blood beef, ribeye M9 or Striploin M8. For seafood, there’s homemade fish meatballs, prime abalone, Scottish langoustine, pacific clam, and sea cucumber.
Then there’s the dipping sauce, a key element to flavouring each ingredient, once it has been poached to perfection. Choose from Hot May Master Sauce, Beef Sauce or Seafood Sauce or just get a selection of all three.
Lastly, you won’t want to miss out on Hot May’s Wagyu Beef Pancakes; soft freshly made
Chinese pancakes filled with a center of minced Wagyu Beef, cabbage and red onion – perfection.
I don’t tend to drink alcohol and I am always on the search for a fantastic mocktail, Hot May has non-alcoholic drinks covered. From freshly made fruit Virgin Mojitos to Virgin Coladas and fresh mango puree and lychee juice concoctions, they’re all delicious.
For those, after something a little more intoxicating, Hot May’s boasts a full list of signature cocktails, shooter cocktails, champagne cocktails, and classic cocktails. There’s also a top-notch wine list.
About Hot May
Hot May is the brainchild of entrepreneur and regional Chinese food fanatic Joseph Nie, who hails from a new generation of exciting young Chinese entrepreneurs currently modernising and reinvigorating the often-tired London Asian restaurant industry.
Joseph has single-handedly brought together every component of Hot May, directing all aspects of the business with a ferocious attention to detail.
Joseph and wife YuQian are also behind the restaurant’s stunning interiors, made up of bespoke printed wallpaper, illuminated green glass panels, sumptuous leather booths, and statement brass lamps, all creating a highly stylish and elegant space comprising the ground floor restaurant and bar, first-floor restaurant and top floor dedicated masterclass room.
By Crystal KeiKei