打邊爐 — 'da bin lo' — literally 'striking the rim of the pot'. That's what Cantonese people call hotpot: the whole table dips, lifts, and eats together.
The owner is a native Hongkonger cooking it the home way: clear but deep broth, hand-pounded beef balls, house-mixed dipping sauces.
The shop sits deep in the Tran Dinh Xu alley — quiet by day, and by night the sign glows like a beacon for hotpot lovers.
The polaroid wall is the shop's diary: hundreds of photos guests leave after every hotpot night. When you're done, you can pin one too.
