Hong Kong is rarely short of hotpot, but it is short of this kind. Xinjingxi (新京熹), the Beijing copper-pot specialist that built a cult following at its original Central location, has opened a second Hong Kong outpost in Tsim Sha Tsui — bringing thin-cut lamb, clear broth and a gleaming charcoal-warmed copper pot to the heart of Kowloon.
What is Xinjingxi?
Xinjingxi is a Beijing copper-pot hotpot brand with roots in the city's Sanlitun district. After winning over Hong Kong diners at its original location on Hong Kong Island in Central, the brand has crossed the harbour with a second branch in Tsim Sha Tsui, per Tatler Asia's June 2026 round-up of new openings.
The new spot sits inside H Zentre, the wellness-and-dining tower on Middle Road, a short walk from the waterfront. It lands at a moment when Hong Kong's appetite for regional Chinese cooking keeps widening — the same curiosity feeding the city's steady run of new restaurant openings and its deep bench of Cantonese restaurants.
What makes old-Beijing copper-pot hotpot different?
It's a study in restraint. Where Sichuan-style hotpot leans on chilli, numbing peppercorn and a rolling boil, the northern Beijing tradition — known as shuan yang rou, or instant-boiled mutton — keeps things clear and clean. The broth is light and aromatic rather than fiery, so the quality of the meat has nowhere to hide.
The pots are part of the theatre. Xinjingxi cooks over handmade cloisonné enamel "warm pots" — charcoal-heated copper vessels whose decoration is inspired by the Kangxi era, a nod to the dish's Qing-dynasty pedigree. You swish each thin slice of lamb through the simmering broth for seconds, dip it in sesame sauce, and repeat. For more of Hong Kong's heritage food traditions, our guides to cha chaan teng and the city's dai pai dong are a good place to start.
What should you order at Xinjingxi?
Start with the lamb — it's the whole point. Hand-sliced and served fanned out, the thin-cut mutton is built for the quick-swish technique. Round it out with the clear signature broth, leafy greens, hand-pulled noodles and the house sesame dipping sauce, which is where much of the flavour lives in a northern hotpot.
It's communal, unhurried food — best shared, ideally over a long evening. Here's a quick orientation for first-timers.
Xinjingxi — at a glance
| What | The detail |
|---|---|
| Style | Old-Beijing copper-pot hotpot (instant-boiled lamb) |
| Signature | Thin-cut lamb quick-swished in a clear, aromatic broth |
| The pots | Handmade cloisonné enamel "warm pots", Kangxi-era inspired |
| Origin | Beijing brand, Sanlitun roots; second Hong Kong branch |
| Best for | Group dinners, regional-Chinese fans, a change from Sichuan |
Details per Tatler Asia, June 2026. Menu and prices subject to change; a service charge may apply.
Where is Xinjingxi and how do you get there?
You'll find it at Shop 01-02, G/F, H Zentre, 15 Middle Road (中間道), Tsim Sha Tsui. That's an easy one-minute walk from East Tsim Sha Tsui MTR (Exit K), or about two minutes from Exit L1 — handy for anyone crossing over from Hung Hom or the Tsim Sha Tsui promenade. Hotpot is a sit-down affair, so booking ahead for a group is wise.
Xinjingxi (新京熹) — Visitor Info
Address and concept per Tatler Asia (June 2026) and the H Zentre directory. The Tsim Sha Tsui branch had not formally published its full menu, prices or opening hours at the time of writing — check before you go.
Pair it with a stroll along the nearby harbourfront, then settle in for the long, swish-and-dip ritual that makes northern hotpot such a pleasure. It's a welcome new option among the city's most-decorated tables — see how it stacks up against our pick of Hong Kong's Michelin-starred restaurants.
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