Sai Ying Pun Hotpot Shop Unveils Watermelon Soup Base and Soup-Flavored Cocktails
AM730 · 1 SOURCESabout 1 hour ago2 MIN
Summary
Fire Well Hotpot, located at Shop G/F, 419 Queen's Road West in Sai Ying Pun, is redefining summer hotpot dining with a series of groundbreaking innovations. From now until September 30, the popular restaurant is offering Hong Kong's first-ever Watermelon Jazz Soup broth, priced at $268 per serving, alongside a revamped Winter Melon Soup base at the same price point. The Watermelon Jazz Soup draws inspiration from a legendary 1980s health soup created by the personal chef of Sir Huo Ma (Deng Zhao-jian), replacing honeydew melon with watermelon in a secret broth enriched with dried conch, fish maw, and Jinhua ham. The restaurant has collaborated with local bartender Paul Chan and fragrance brand Flowerhood to extend the dining experience beyond taste, creating cocktail and mocktail creations as well as scented sprays that capture the aromatic profiles of these summer soup bases. An all-inclusive bundle priced at $538 offers one summer soup base, two specialty drinks, and one multi-purpose fragrance spray, providing guests with a complete multisensory experience.
Key Points
- The Watermelon Jazz Soup broth ($268) uses watermelon instead of honeydew melon, combined with dried conch, fish maw, and Jinhua ham in a secret broth
- The Winter Melon Soup base ($268) features a giant winter melon filled with winter mushrooms, ham, and shrimp, topped with night-fragrant flowers
- The tipsy Watermelon Jazz cocktail ($138) blends fresh watermelon, Kowloon Gin, lime juice, kumquat honey, and Yau Fung plum powder
- Fire Well Hotpot collaborated with bartender Paul Chan and fragrance brand Flowerhood to create two scented sprays ($88 each) that capture the soup aromas
- The restaurant is open daily from 6:00 PM to 1:00 AM at G/F, 419 Queen's Road West, Sai Ying Pun
Why It Matters
This cross-industry collaboration exemplifies how Hong Kong's F&B sector is innovating beyond traditional dining to create lifestyle brands. The transformation of soup flavors into wearable fragrances represents a new frontier for local restaurants seeking to extend their brand presence into consumers' daily lives. The timing of these summer offerings coincides with peak hotpot season, potentially driving significant traffic to the Sai Ying Pun establishment while setting a new standard for creative culinary experiences in the city.
This cross-industry collaboration exemplifies how Hong Kong's F&B sector is innovating beyond traditional dining to create lifestyle brands. The transformation of soup flavors into wearable fragrances represents a new frontier for local restaurants seeking to extend their brand presence into consumers' daily lives. The timing of these summer offerings coincides with peak hotpot season, potentially driving significant traffic to the Sai Ying Pun establishment while setting a new standard for creative culinary experiences in the city.