Hot May Pot Pot
When you’ve just experienced one of the most delicious Chinese meals that you can remember having, it’s difficult to rave too much about the surroundings.
So intensely flavoursome are the dishes that your attention becomes focused on the dining table and rarely strays.
Hot May Pot Pot, on Beauchamp Place in Knightsbridge, is a new northern Chinese Hot Pot restaurant brought to us by an entrepreneurial Chinese food fanatic named Joseph Nie.
Joseph is one of a small number of exiting young Chinese entrepreneurs who are reinvigorating the Asian restaurant scene in the capital.
In this instance the cuisine is something relatively new to the UK but with origins in China that date back more than 2000 years.
“I always wanted to create a unique and contemporary Chinese Hot Pot experience, my focus being on sourcing the finest raw ingredients possible, creating the best broths and enjoying it all in a seriously stunning situation.
“It’s the ultimate interactive social eating experience… sharing, discussing and enjoying this ancient and historically interesting way of eating” says Joseph.
The concept behind Hot May Pot Pot is based upon traditional Chinese Hot Pot dining.
You start with a boiling broth, a stock of either clear chicken, vegetable or oxtail, and then cook, here in a specific order, a variety of top quality meats, followed by fish and then vegetables by immersing them in the broth.
As the meal goes on the flavour of the broth intensifies to provide new taste sensations.
These are enjoyed alongside a variety of dipping sauces.
Hot May is housed in an elegant three-story town house and each floor differs in its design.
Common to all is the comfortable, leather upholstered furniture and the white table tops for diners.
Each floor has a modern Asian theme, depicted in delightful patterned wall papers and wall panels that help to create character and ambiance.
Fixed screens in green glass provide partially private booth seating to the rear of the property, which are ideal for small groups or families.
This is a unique, elegant and fresh design style with great attention to detail.
Contemporary, colourful and stylish.
Dining at Hot May is not always cheap, but you are paying for some amazing ingredients including finely marbled Wagyu beef, prime abalone, Scottish langoustine and fresh Pacific clams and scallops.
Add to this personal service at each table, an extensive and well-sourced wine list and premium champagnes.
It’s easy to get carried away with the opulence of the place although for those on a tight budget, there is still plenty on the menu to choose from and a guarantee of a delicious meal.