Shoo Loong Kan Hot Pot 小龍坎火鍋 — Restaurant in Hong Kong

A Mixed Experience at Shoo Loong Kan Hotpot As a fan of Shoo Loong Kan Hotpot from my frequent visits in Singapore, I was excited to try the Hong Kong location during the soft opening recently. While the food was generally enjoyable and the staff were friendly, a few aspects fell short of the memorable experience I expected. The spicy beef tallow soup base, typically a highlight of Sichuan mala hotpot, was disappointing, lacking the vibrant aromas and depth. It missed the bold, layered flavors I had anticipated (不夠香，不夠麻，不夠辣). Additionally, there were no options to choose a spicier level, which would have been a great way to customize the experience. I was also surprised to find no sweet soup available in the condiment cabinet—a delightful feature at the Singapore outlets that I missed here. The staff were warm and welcoming, though their attentiveness could use some improvement. I had to call them twice to refill the soup, as they didn’t notice the pot running low. As it’s still the soft opening phase, I’m optimistic these are early challenges that can be addressed before the full opening. Overall, the meal was pleasant thanks to the good food and friendly vibe, but the soup base and condiment options need some refinement. With some enhancements to the soup’s flavor, and a bit more attentiveness from the staff, the restaurant could truly shine. I’m hopeful for the progress and look forward...

Went to Xiaolongkan with friends over the weekend, and that hotpot meal was absolutely satisfying!

Walking in, I was immediately hit by the rich aroma of the butter broth—bubbling away with chili and Sichuan peppercorns, its fragrance alone made my mouth water. We ordered their classic tripe, which, after a quick 7-second dip, was so crisp it crunched delightfully. Tossed in garlic sesame oil sauce, it was pure perfection. The duck intestines were fresh too; a 10-second blanch had them curling up, with a refreshing crunch and zero fishiness.

The standout, though, was the tender beef—marinated beforehand, it practically melted in my mouth after cooking, with a subtle numbing spice that kept me coming back for more. And the small gizzard skewers? Chewy, flavorful, and paired with an ice-cold beer, they made for a match made in heaven.

Service was attentive too—refilling broth and changing plates promptly, and the staff even reminded us how long to cook each dish for the best taste. The only tiny downside? It gets a bit noisy during peak hours, but that lively buzz somehow adds to the hotpot vibe.

All in all, Xiaolongkan delivers on both freshness and authentic flavor. No complaints here—I’ll definitely be back for the...

Xiao Long Kan Hotpot is hands down the most authentic Sichuan hotpot I’ve had in Hong Kong recently! The restaurant’s decor is full of Sichuan vibes, creating a cozy and inviting atmosphere. The soup bases are incredibly flavorful, especially the spicy one—it’s aromatic, perfectly balanced, and gives just the right amount of kick without being overwhelming. I couldn’t stop going back for more!

The ingredients are super fresh, with the hand-cut beef and beef tripe being absolute must-tries. On top of that, the staff are warm and attentive, patiently introducing the menu and recommending dishes, making the whole dining experience feel so welcoming.

If you’re a hotpot lover, especially Sichuan-style, this place is a must-visit. Highly...