There is a particular kind of restaurant that only exists in old Hong Kong neighbourhoods: three shopfronts knocked together, metal stools packed tight, a haze of steam rising from every table, and a broth so thick it coats your chopsticks. That restaurant is Fong Wing Kee (方榮記沙嗲牛肉專家), the undisputed pioneer of satay hotpot in Hong Kong. Located on Hau Wong Road in Kowloon City, this family-run institution has been serving its legendary peanut-based satay broth for over 70 years, and it remains one of the most talked-about hotpot experiences in the city.
Why Fong Wing Kee Matters
Satay hotpot is everywhere in Hong Kong now. Dozens of restaurants offer some version of the peanut-laced broth. But Fong Wing Kee is where it all started. In the 1950s, the original owner pushed a wooden cart through the streets near the Kowloon Walled City, selling Chiu Chow cold cuts and beef tripe noodle soup. In the 1980s, during Hong Kong’s economic boom, the family made the decision that would define the restaurant’s legacy: they developed a thick, peanut-and-herb-based satay broth and began serving it as a hotpot base.
That innovation was unprecedented at the time. Nobody in Hong Kong was doing satay hotpot. The combination of Southeast Asian satay flavours with Cantonese hotpot tradition was entirely new, and it caught on immediately. As Kai Tak Airport brought waves of visitors through Kowloon City, Fong Wing Kee’s reputation grew alongside the neighbourhood. When the Walled City was demolished in the 1990s and the airport relocated, the restaurant had already built a loyal following that kept people coming back.
The Satay Broth: What Makes It Different
The signature satay broth at Fong Wing Kee is unlike anything you will find at a typical hotpot restaurant. It is extraordinarily thick, closer to a stew than a soup, made from a proprietary blend of ground peanuts, dried shrimp, lemongrass, galangal, and over a dozen spices that the family has refined across three generations. The broth arrives at your table already bubbling, a deep amber colour with visible peanut sediment that needs continuous stirring to prevent it from settling at the bottom.
The flavour is intensely savoury with a pronounced peanut sweetness and a gentle heat that builds over the course of the meal. As you cook ingredients in the broth, it concentrates and becomes even richer. By the time you add noodles at the end of the meal, the broth has absorbed the flavours of everything you have cooked in it, creating a final course that many regulars consider the highlight of the entire experience.
What to Order
The menu at Fong Wing Kee runs over 100 items, but a few standouts deserve your attention.
Star-Grade Beef (星級牛肉, HK$298): The house signature. Each slice is beautifully marbled with an even fat-to-lean ratio. Swish it in the satay broth for a few seconds and the beef stays remarkably tender, even if you accidentally overcook it. This is the single most popular item on the menu for good reason.
Hand-Cut Fatty Beef (手切肥牛肉, HK$238 small / HK$288 large): A leaner cut that is best cooked quickly, roughly 15 seconds in the bubbling broth. It does not have the same melt-in-your-mouth quality as the star-grade beef, but it offers a cleaner, meatier flavour.
Deep-Fried Fish Skin (炸魚皮): A crispy, addictive snack that transforms when dipped into the satay broth. The skin softens just enough to absorb the peanut flavour while retaining a satisfying crunch.
Lotus Root Slices (蓮藕): Thinly sliced and cooked briefly, these provide a refreshing crunch that cuts through the richness of the broth.
Fresh Shrimp (鮮蝦, HK$78): Six generously sized prawns per plate. They cook quickly in the satay broth and come out plump and sweet.
Razor Clams (竹蛏, HK$70 each): Cook for 5 to 7 minutes until the meat curls. The texture is bouncy and the flavour is delicate and fresh.
Oysters (蠔): Another popular choice. The briny, creamy oysters pair surprisingly well with the rich satay broth.
The Noodle Finish: Do Not Skip This
The most important item on your order might be the cheapest: instant noodles (大光面, HK$15). This is not an afterthought. At Fong Wing Kee, adding noodles to the satay broth at the end of the meal is practically a ritual. By that point, the broth has been enriched by everything you have cooked in it, and the noodles soak up all that concentrated flavour. Each strand comes out coated in thick, fragrant satay sauce. No additional seasoning is needed.
We recommend ordering the noodles when you are about halfway through your ingredients, so they have time to cook while you finish the rest. The result is one of the most satisfying bites in all of Hong Kong hotpot dining.
The Lunch Noodle Menu
If you are not ready for a full hotpot session, Fong Wing Kee also serves noodle dishes during the day until 5:00 PM. The Satay Beef Noodle Soup (沙嗲牛肉麵, approximately HK$70) is a meal in itself: a bowl of springy noodles in a lighter version of the famous satay broth, topped with slices of tender beef. It is a fraction of the cost of a full hotpot meal and gives you a taste of what the restaurant is famous for.
The Fresh-Cut Beef Rice Noodle (新鮮切牛肉粉, approximately HK$160) is another option for those who want something more substantial without committing to the full hotpot experience.
The Dual Pot Option
Fong Wing Kee offers a dual pot setup for tables that want variety. One side holds the signature satay broth while the other can be filled with a tomato-based broth, which is lighter and tangier. This is a good choice if you are dining with someone who finds the satay broth too rich on its own, or if you want to compare how the same ingredients taste in two very different broths.
A Restaurant With Star Power
Fong Wing Kee has an outsized cultural footprint for a neighbourhood hotpot shop. Laurinda Ho (何超蓮), daughter of the late casino magnate Stanley Ho, has publicly declared her love for the restaurant, which helped introduce it to a younger generation of diners. The restaurant also appeared as a filming location in Johnnie To’s acclaimed police drama PTU, cementing its place in Hong Kong’s pop culture landscape.
The walls inside are lined with photos of celebrity visitors, and on any given evening you might spot local TV personalities sharing a table alongside construction workers and families. That mix of clientele is part of what makes Fong Wing Kee feel authentically Hong Kong.
What You Should Know Before You Go
Fong Wing Kee is a polarising restaurant. The online reviews are split between passionate fans and vocal critics, and both sides have valid points. Here is what we think you should know.
The prices are high for hotpot. A meal for two with the star-grade beef, a few sides, and noodles will typically run HK$400 to 600. Larger groups ordering premium items can easily reach HK$900 or more. The premium beef platter tops out at HK$2,500 for a single plate. This is not a budget meal.
The broth is intensely flavoured. The satay is thick, rich, and leans sweet in the Cantonese style. If you prefer light, clear broths, this will be a lot. Ordering the dual pot with a tomato base on one side can help balance things out.
Service is fast-paced and no-nonsense. The staff keep things moving efficiently, which some diners interpret as brusque. This is standard for busy Hong Kong eateries, not a personal slight.
The seating is communal and tight. You will sit on metal stools at round tables packed close together. This is a neighbourhood hotpot joint, not a polished dining room. The lack of pretension is part of the appeal.
Payment: Cash and credit cards accepted. A 10% service charge applies.
How to Get There
Fong Wing Kee is located at 85-87 Hau Wong Road, Kowloon City. The nearest MTR station is Sung Wong Toi Station (宋皇臺站), Exit B3, which puts you about a 5 to 7 minute walk from the restaurant. The Tuen Ma Line extension has made Kowloon City much more accessible than it used to be.
If you are visiting Kai Tak Sports Park for a concert or event, Fong Wing Kee is a natural pre-show or post-show dinner option. The walk from the restaurant to the sports park takes about 15 minutes.
| Name | 方榮記沙嗲牛肉專家 Fong Wing Kee Hot Pot Restaurant |
| Address | G/F, 85-87 Hau Wong Road, Kowloon City, Hong Kong |
| MTR | Sung Wong Toi Station, Exit B3 (5-minute walk) |
| Hours | 11:30 AM – 12:30 AM daily |
| Phone | 2382 1788 |
| Budget | ~HK$200–400 per person (hotpot); ~HK$70–160 (noodles) |
| Payment | Cash, Credit Cards (10% service charge) |
| Established | 1950s |
