Causeway Bay Hotpot: New Chaozhou Beef Spot Offers Fresh Cuts from $68
AM730 · 1 SOURCESabout 1 hour ago2 MIN
Summary
A new Chaozhou beef hotpot destination has launched in Causeway Bay, offering premium hand-cut beef imported daily from Chaoshan region at accessible prices starting from $68. The 8,000-square-foot restaurant at V Point on Jaffa Street, formerly housing a branch of the upmarket Taiwanese hotpot chain Wu Lao Guo, has been reimagined by owner Bryan, whose ancestral home lies in Shantou. In addition to more than ten varieties of fresh beef cuts, the menu features handmade 100% pure beef meatballs prepared daily without preservatives.
Key Points
- Wangfu Chaozhou Beef Hotpot is located at 5/F, V Point, 18 Tanglung Street, Causeway Bay
- Prices start at $68 for hand-cut beef cuts sourced fresh daily from Chaoshan
- The restaurant offers over ten different beef cuts including snowflake, premium tenderloin, five-flower tendon, toe tendon, and chest fat
- Signature beef bone soup base simmers for 8 hours using beef bones, beef belly, beef fat, and southern ginger
- Lunch sets featuring Chaozhou-style noodles with beef or pork start from $42, served without service charge
- Operating hours run from 11:30 to 23:00, with lunch service until 4:30 pm
Why It Matters
This new restaurant entry signals a strategic pivot by operators responding to shifting consumer spending patterns in post-pandemic Hong Kong, where budget-conscious diners increasingly seek quality dining experiences at moderate price points. The focus on authentic Chaoshan beef traditions at accessible prices may intensify competition in the hotpot segment and offer local consumers a compelling reason to dine locally rather than travel north for similar cuisine.
This new restaurant entry signals a strategic pivot by operators responding to shifting consumer spending patterns in post-pandemic Hong Kong, where budget-conscious diners increasingly seek quality dining experiences at moderate price points. The focus on authentic Chaoshan beef traditions at accessible prices may intensify competition in the hotpot segment and offer local consumers a compelling reason to dine locally rather than travel north for similar cuisine.