Clem the Cookie Jar

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Why we’re sharing this

One of my favourite things to do when we come home to Hong Kong is eat hot pot! In fact, I love it so much we make it at home in the winter too. It’s a fun, crowd-pleasing meal—and surprisingly easy to adapt for vegans and babies (blog on hosting hot pot at home incoming!)

TL;DR

• Soup Base: Mushroom, tomato, or spicy broths are your safest vegan options. Always double-check with the restaurant.
• Sauces: Go wild at the sauce station – spring onions, garlic, chilli, and sesame paste are all vegan-friendly.
• Food: Load up on veggies, mushrooms, tofu, and carbs. Don’t miss herng ling (fried bean curd skin) – a must-try!
• Seating a Baby: High chairs aren’t always guaranteed. Be prepared to get creative with seating arrangements.
• Salt & Sodium: Rinse salty foods for baby and keep water handy to balance it out.
• Keeping Baby Happy: Hot pot takes time – teamwork & finger foods, or hope for naps!
• Feeding Baby: Spoon-feed soft foods like silken tofu and let them self-feed crunchy veggies like lotus root.

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If you’re travelling to Hong Kong, I highly recommend trying hot pot. It might feel a bit daunting at first—what to order, what to do—but don’t worry! Most places on Hong Kong Island will likely speak English and help you out. Actually, I’ll even go on the hunt for one to recommend.

If you’re new to hot pot, here’s a quick overview. Bear in mind, hot pot isn’t just a dish—it’s a whole experience.

• A big pot (or two) of soup and lots of raw ingredients to cook in it. Popular flavours include tomato, mushroom, and spicy broths. Think Chinese fondue.
• It’s all about sharing—this isn’t a “one plate per person” kind of meal.
• Beer is almost mandatory.
• You mix your own dipping sauce, so you can tailor it to your taste.

The Vegan Part

The “problem” with eating at a hot pot restaurant as a vegan is that it’s usually super meat heavy, with thin sliced beef being a favourite for many. Not only that, but the soup bases are often bone broths. Alas! As with a lot of Hong Kong food, it’s quite easy to veganify.

Step 1 – Soup base

You might think you’re safe with ‘clear soup’ (清湯)—but you’re probably wrong. Most of the time, clear soup is actually a bone broth. To make things trickier, this can vary between restaurants, so it’s always worth double-checking.

Safe bets: Mushroom, tomato, or spicy broths. Just confirm with the waiter to be sure. Some soups also come with extra bits already in them, like mushrooms or turnips, so check whether those are plant-based too.

Pro tip: Make sure to specify no egg, as some soups come with preserved egg 🥚.

Eating with meat-eaters tip! Order a yin-yang pot – a split pot with two broths – so you can have a veggie side and they can have a meaty one. Though I recommend this setup even for vegans, just to try out different flavours.

Step 2 – Sauce

The other fun thing is making your sauce. There’s usually either a station to do this or a tray brought round. Typical options include:

• Spring onions
• Coriander
• Raw garlic
• Deep-fried garlic
• Fresh chilli
• Chilli sauce
• Sesame paste
• Sesame seeds
• Soy sauce

Most of these are vegan, so go nuts! I like a lot of garlic, some spring onion and coriander, and just one or two bits of chilli. Cookie goes gung ho on everything 🌶

Step 3 – Food

This part is simple—just avoid the meat! Most restaurants have plenty of plant-based options to keep things interesting. Some favourites include:

• Vegetables: Lettuce, pumpkin, lotus root, and turnip.
• Mushrooms: Shiitake, enoki, and king oyster mushrooms.
• Tofu Options: Silken tofu, fried tofu puffs, and bean curd skin (herng ling 響鈴).
• Carbs: Glass noodles, rice noodles, and taro-based knots (wu si 芋絲). Avoid egg noodles.

Must-try: Herng ling (響鈴) – deep-fried rolled bean curd. It’s crispy when dry but turns soft and with a little crunch after a few seconds in the broth. Dip it in your sauce, and trust me, it’s game-changing.

The Baby Part

Taking a baby to hot pot? We knew it wasn’t going to be simple—boiling soup, sharp tools, and a long meal don’t exactly scream “baby-friendly.” But we weren’t about to let Oogs miss out on the fun (or the food). Here’s how we made it work—mess, naps, and all.

Managing Space: Fitting Baby at the Hot Pot Table

Hot pot tables can be pretty cramped, so seating arrangements take a little flexibility.

High chair available? Great! Push it back slightly from the table for safety and feed her one thing at a time.

No high chair? Oogs sits on our laps—challenging, but teamwork makes the dream work 💪

Clearing space: When there’s enough table room, we clear a section for her food and let her explore. A mat like this guy is super helpful

Managing Sodium Levels

Hot pot can be salty, but because everything’s boiled, it’s easier to control. Our strategies:

• Avoid dipping her food in soy sauce.
• Rinse food in boiling water (then cool it) if it feels too salty.
• Offer lots of water throughout the meal—especially in Hong Kong’s hotter, saltier food climate.

We’ve been extra careful after noticing a cracked lip one day—lesson learned!

Keeping Her Happy

Hot pot isn’t a quick meal—it can easily last 90 minutes or more. So, keeping Oogs happy is key:

Best-case scenario? She naps while we start the meal and wakes up about halfway through.

Fussy or tired? We take turns entertaining her, cooling her food, and passing her bites and making sure she has something to hold and eat.

After eating: Once she’s finished, my dad—who loves showing her off—often takes her for a walk around the restaurant. If only we could always have a helper like that! 😍

Feeding Baby at Hot Pot: What Worked for Us

My girl looooooves food, so feeding her is usually the easiest part. Our approach:

Spoon-feed: Soft foods like silken tofu or rice.

Self-feeding: Crunchier options like lotus root or taro slices she can hold.

Plenty of water: To balance out any saltiness.

Order recommendations

• Herng Ling (響鈴): Deep-fried bean curd—softens quickly in soup and is a must-try.
• Silken Tofu: Soft, smooth, and perfect for spoon-feeding babies.
• Lotus Root: Crunchy and easy for babies to hold and nibble.
• Wu Si (芋絲): Taro-based noodles tied into knots—fun and chewy.
• Mushroom Basket: A mix of mushrooms for variety without ordering too many types.
• Vegetable Basket: Assorted veggies to bulk up the meal.
• Beer (Optional but highly recommended!): Non alcoholic / Shandy for breastfeeding mamas who still want to join in 😈

Final thoughts

Hot pot in Hong Kong isn’t just a meal – it’s an experience. And as it turns out, it’s absolutely doable (and even fun) with a vegan and a baby in tow! Whether you’re tackling tricky broths, balancing salt levels, or tag-teaming entertainment, it’s all part of the adventure. If you’re ever in Hong Kong, don’t miss out on trying it for yourself!

Have you tried hot pot with a baby or dietary restrictions? Or have a restaurant recommendation? Share your tips (or disasters) in the comments below or tag us at @clemthecookiejar on instagram !

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