Escape to Macau: Sharing the Cost-Effective and Unique Hotpot at Broadway Macau’s Authentic Hotpot Street
Throughout the year, Su Su’s passion for hotpot never wanes, because Macau offers so many varieties of hotpot that it never gets boring. Especially on Broadway Macau’s Food Street, you can find everything—spicy, nourishing, clear broth, chicken pot, lamb brisket pot, Chinese-style, Sichuan-style, and many more. That’s why friends often bump into Su Su here dining with different groups.
Broadway Food Street has two parking lots, which is very convenient for drivers. But some friends say it would be troublesome without a car.
Actually, it’s not troublesome at all. There’s an indoor walkway from Galaxy Macau. If you go from the JW Marriott Hotel Macau toward
Walking on the indoor skybridge, you can already see Broadway Food Street through the floor-to-ceiling glass windows.
After crossing the skybridge, you’ll see the food collection information wall. Then turn right and follow the signs to find Broadway Food Street.
Broadway Food Street has many restaurant options. On weekdays, the crowd is manageable, but on Fridays, Saturdays, Sundays, and public holidays, it’s bustling. For popular restaurants, it’s best to call ahead and reserve a table to avoid long waits that might spoil your mood.
On this cold day, Su Su dined with several friends at Huishifang (Food Fusion), enjoying my favorite hotpot.
You might be unfamiliar with Huishifang—is it a new restaurant?
I wonder if you’ve had this experience? Su Su has had it many times... (covering face)
For example, when I really wanted to try Li Jia Cai’s lamb brisket pot and nourishing chicken pot, but Li Jia Cai was fully booked, so I went to neighboring Zi Ji, Niu Niu, or Cheng Ji. Although previously these restaurants allowed ordering dishes from each other, once you sat down, you’d feel awkward not ordering the pot from that particular restaurant... But now that’s no longer a problem. Broadway Food Street made a small change and created the joint dining area Huishifang. Once seated, you can order any pot you want without hesitation.
Our group of 10 ordered 5 different pots. Having more people means we can try more varieties—that’s the best part.
The restaurant provides the usual condiments.
Recently, due to the cold weather, everyone has been craving hotpot, especially the highly flavorful Qiaodi Gu Fa Charcoal Lamb Brisket Pot (MOP $268). Charcoal stoves! They’re hard to find in Macau now, and Li Jia Cai is one of the few places that still uses charcoal for hotpot.
The lamb brisket uses Chinese black goat, paired with kudzu root, bean curd sticks, water chestnuts, and a secret sauce, slow-cooked over a traditional charcoal stove. The intense heat and charcoal aroma are truly mouthwatering. However, for safety reasons, the charcoal stove can only be used at outdoor tables; if you sit indoors, they provide a gas stove. So if you want the authentic experience, sit outside!
Tainan Medicinal Fish Head Pot (MOP $288)
This pot is specially made by a chef from Taiwan’s Du Xiao Yue and is very popular in Tainan. Fresh big fish head is cooked with herbs such as Astragalus, Codonopsis, Gastrodia, Ligusticum, Chinese yam, red dates, and angelica slices. The rich herbal aroma is invigorating. First, drink a bowl of the flavorful broth—the Gastrodia taste is especially refreshing, said to help with headaches, nourish blood, and boost energy. Friends who often suffer from headaches should give it a try.
The fish head meat is tender and smooth. Su Su had piece after piece. After drinking the soup, you can ask the staff to add more broth and then cook other hotpot ingredients.
Beef Offal and Radish Pot (MOP $188)
Zi Ji Beef Offal has been famous since the 1940s at Camp Street in Macau. It’s widely loved because they use fresh beef offal, paired with a clear broth made from a secret recipe that has been passed down for over 70 years, along with white radish. You can’t stop eating. Also, try their homemade chili oil!
Pork Offal Congee Hotpot (MOP $168)
A pot of congee can be transformed in countless ways—sweet or savory, thick or thin. It can even be used as a hotpot base. The wisdom of Chinese cuisine is truly remarkable.
Fresh pork offal is cooked quickly in the congee until just done. The texture is crunchy with a hint of rice fragrance, pure and delicious. Paired with fried dough sticks, the oily aroma adds to the flavor—it’s like homemade Jidi Congee. Delicious! And if you miss the hand-made pork balls, that would be a real shame.
Additionally, there’s a super fragrant Fresh Coconut Chicken Pot (MOP $238) from Jiadong that really won Su Su’s heart.
This tempting pot is made with coconut meat and the water from a whole fresh young coconut. The coconut aroma is intoxicating, and the broth is sweet and delicious. Coconut has nourishing properties, and chicken is also good for health. It’s an excellent hotpot base. The chicken pieces are tender and smooth, truly tasty. If you get a chance, you must try it!
Also, how can you have hotpot without beef and seafood? We ordered an extra Specialty Beef Platter and Seafood Platter, each at a special price of MOP $288. The Seafood Platter includes two large Scottish razor clams, two large scallops, four large prawns, four large clams, and a portion of fresh fish fillet.
The Beef Platter includes U.S. Black Angus ribeye, Australian Wagyu cheek, Australian beef belly, Canadian beef tongue, and Brazilian beef shank.
Other options include Macau’s famous Pork Bone Pot, Beauty Collagen Thick Soup Chicken Pot, Special Sour Cabbage Fish Pot, Chongqing Spicy Chicken Pot, Seafood Hotpot Meal, and many more—there’s something for every budget and taste.
