About Hot May Pot Pot
Found inside an elegant three-storey town house in Knightsbridge, Hot May is a northern Chinese hot-pot restaurant. The concept is the brainchild of young entrepreneur Joseph Nie, while the interiors have been overseen by his wife YuQian.
Hot May is split across all three floors, with the restaurant and bar on the ground floor, another dining room on the second floor and a dedicated masterclass room on the top floor. As a whole, the space speaks to the Asian eating houses of old, featuring printed wallpaper, leather booths and illuminated green glass panels, though standout features include the bar’s shimmering mosaic base and large windows on the first floor.
On the menu, you can expect to find classic hot pot fare. The offering begins with a concise selection of sashimi, featuring geoduck (the world’s largest Canadian west coast clam) which is brought to the table live and is joined on the menu by lobster, salmon, tuna and oysters.
The next section of the menu is made up of a range of vibrant salads, such as the Hot May cabbage which is drizzled with fiery chilli oil. When it comes to the hot pot, each guest gets a dedicated burner which keeps everything at the optimum temperature. To start building your hot pot, you can choose from clear chicken, vegetable or oxtail broths, which are poured tableside from a metal teapot into your broth burner.
Next, thin slices of Wagyu beef are added, before you get the choice to add an array of seafood, including seabass, langoustine, scallops and a raw seafood fishcake which combines crab with squid and prawns. You can request to top up your broth as you go, while there is also a selection of vegetables and tofu to add to the mix. Your meal is rounded off with a portion of brightly coloured noodles and it’s also recommended to slurp up the broth at this stage, once it’s had time to soak in all the different flavours.
Drinks wise, you can pair your hot pot with cocktails or house wines, while those looking to celebrate can pop a bottle of Champagne.