Authentic New Master of Nostalgic Peking Dining Sun Moon Place Unveils Exceptional Mongolian Fire Pot Menu for Winter Starring Famed Ningxia Lamb

(25 November 2024, Hong Kong) – Sun Moon Place, whose dynamic Peking classics ignite nostalgia for Hong Kong’s dining heyday, brings comfort and joy this winter with sensational hotpot in the ancient Mongolian fire pot tradition starring treasured Ningxia lamb meat, as well as roe-rich hairy crab and other new heartwarming seasonal a la carte creations.

Having wowed lovers of authentic, top-quality Beijing cuisine since opening in Ship Street, Wan Chai, in September 2024, the restaurant’s new offerings deliver further hearty tastes of the north to those seeking affordable Chinese comfort food. These additions to a superb menu of Peking favourites underscores its place as the perfect venue for vibrant gatherings and celebrations as the clock ticks down to year’s end.

Ningxia Tan Sheep Hotpot: A Sumptuous Set Spreading Winter Warmth

Sun Moon Place looks to the country’s centuries-old cultural heritage and the Imperial court for this luscious lamb ritual to bring families and friends together during the cooler winter months. The winter Sun Moon Place Hot Pot Set Menu (HK $1,988 for four people) spotlights the tender, flavoursome meat of Ningxia Tan sheep, one of the “five treasures” of the autonomous region in north-central China, which boasts abundant nutrient-rich grassland to fatten this premium breed ­– often served at national banquets for visiting dignitaries.

A Beijing cuisine classic, instant-boiled mutton hotpot can be traced back more than 1,000 years to the quick-fire dining habit of nomadic tribes rearing sheep on the Mongolian steppe. Dubbed Mongolian fire pot, it was adopted by the Manchu emperor and served in the royal household in Beijing. The hearty lamb hotpot first sparked the imagination of the ruling class who could afford to eat sumptuous meat-based dishes, then gradually spread south during the Qing dynasty. The fresh, delicate taste of the ingredients is untarnished, and the strong mutton aroma tamed, by using a “fire pot” of copper rather than iron.

The Sun Moon Place chefs pay homage to this storied culinary tradition, presenting hotpot fit for an emperor, replete with succulent meat from Ningxia; two types of broth – Fresh Coconut Chicken Soup enlivened by chestnut and chilli, or the fiery favourite of Spicy Mala Soup made with chilli, ginger, chilli bean sauce, soy bean sauce, Sichuan peppercorn, scallion, Baijiu, beer, butter, salt and more; and served with dipping sauce together with an exciting lineup of 12 condiments including sesame sauce, peanut sauce, green onion and fermented red bean curd.

The set begins with a tempting array of 4 appetisers, headlined by Roasted Lamb Skewers (Ningxia Tan Sheep) – a taster for the pleasures to come. Chicken with Wine Sauce will also thrill carnivores, while the bean curd delight of Mock Goose (Bean Curd) and the chewy treat of Sea Jellyfish with Spring Onion Oil bring a lighter touch.

As the broth bubbles invitingly and its tantalising aromas stimulate the senses, diners can plunge cuts of fresh lamb and a host of other raw ingredients expertly sliced, presented and ready to cook into the mix. In a parade of the world’s best lamb cuts, prized Mongolian Lamb Rolls from Ningxia, which might include shoulder, neck, breast or leg, are supplemented by New Zealand Lamb Shoulder Rolls and Australian Wagyu Ribeye Slices.

Joining the lamb in the delicious soup, Homemade Shrimp Paste, Homemade Cuttlefish Paste, Sea Prawns and Assorted Vegetables offer fresh tastes of the sea and the fields, while Beef Yellow Throat will please hotpot connoisseurs. Painstakingly prepared inhouse by a culinary team armed with years of experience in famed Peking kitchens in Hong Kong, helpings of Vegetable & Pork Dumplings, Vegetarian Dumplings and Vegetable & Pork Wontons round off the savoury feast. Conjuring cherished memories of family and warming the soul, this instant-boiled mutton hotpot indulgence ends on the sweetest of notes – Sweet Soup.

Diners can also enhance their hotpot experience with top picks from a supplementary a la carte list, which include a variety of meat cuts from Ningxia Tan Sheep (HK$128-HK$188), Local Hand-cut Beef (HK$330), Black Beef Tripe (HK$128), White Radish (HK$80), Fresh Shiitake Mushrooms (HK$80), Dried Beancurd Roll (HK$80) and more.

Final Call for Radiant Roe: Harnessing the Seasonal Succulence of Hairy Crab

As winter draws in, gourmands hurry to enjoy their last tastes of precious umami hairy crab until next year. Sun Moon Place sources its premium Chinese mitten crab from Yangcheng Lake in Jiangsu – the spiritual home of the hairy crustacean prized for its creamy orange roe and soft, sweet, flaky flesh – as well as neighbouring Taihu Lake and the Jiangnan region. The chefs expertly deshell the crab for easy access to the delicate brown meat, white meat and glistening roe.

The Hairy Crab Menu features must-try delights such as Crab Roe Pea Shoots (HK$198), teaming the crunchy goodness of a seasonal vegetable in optimum condition with egg yolk for richer flavour. Another dish showcasing the exacting talents of the culinary team is steamed Steamed Crab Roe and Pork Dumplings (HK$28 per piece, 2-piece minimum) – plump and juicy Shanghai-style dumplings stuffed with minced pork and crab roe in a ratio of 6:4 alongside broth jelly, each carefully encased by homemade wrapper that has been folded 18-20 times.

River prawns from Jiangsu imbue Crab Roe with Prawns (HK$238) with their exceptional freshness and crunchiness, while Vietnamese shrimps bring sweetness to crispy Crab Roe Shrimp Toast (HK$188) with its luminous roe topping. The flavourful and fragrant dish of Crab Roe Tofu (HK$188) is elevated by splashes of Huadiao wine as the soft tofu absorbs the richness of the roe.

New Warming Winter Delights: Led by Lamb Spine and Cherished Seasonal Vegetables

Sun Moon Place enhances its a la carte menu with new winter recipes designed to lift the spirits as the temperatures drop. With an expert eye for freshness and sustainability, the chefs creatively transform vegetables that are at their seasonal peak into dishes that will complement the kitchen’s many meaty delights. In Chicken Oil Pea Shoots (HK$138), for instance, the rich chicken oil imparts lashings of flavour and warmth to the popular greens for a satisfying meld of contrasting textures.

The meat of Ningxia’s superior Tan sheep also graces Traditional Lamb Backbone Soup (Lamb Spine) (HK$268), another new dish imparting maximum winter warming. Utilising the most nutritious part of the animal, spine pot is a seasonal standout in northern China and showcases the region’s traditional slow-cooking and stewing techniques that preserve the original flavours of the ingredients for an authentic taste of Beijing. Lamb spine is simmered in a pot of water with ginger, scallion, rice wine, soy sauce and broad bean paste to make a delicious broth, in which the meat is stewed for 80-90 minutes to further enrich the enticing lamb flavours and aromas.

Inspired by cherished memories of the vibrant 1980s dining scene, Sun Moon Place’s nostalgic menu of some 200 classic dishes is designed to reflect the vibe of Hong Kong’s heyday, evoking collective memories and prompting an emotional journey back in time. The majority are presented in three sizes to correspond to the type of gathering: small, medium and, for the liveliest of parties, large.

Spanning 3,500 sq. ft, the restaurant seats 110 diners, with 4 private rooms that can be connected for larger gatherings. Outside, diners are welcomed by a striking retro-styled neon sign highlighting the art of Chinese calligraphy, while inside the space is bathed in golden light, with imperial yellow as the vibrant primary hue. Charming vintage floral wallpaper and classic Chinese paintings in Victorian-style frames contribute to an artful aesthetic that remains true to the warm, sociable environment synonymous with Peking cuisine.

Sun Moon Place is located at Shop 1, G/F & 1/F, Pao Yip Building, 1-7 Ship Street, Wan Chai, Hong Kong, and opens daily from 11 a.m. to 10 p.m. For reservations or enquiries, please call (852) 2893-9686, WhatsApp (852) 6491-6792 or email info@sunmoonplace.hk.

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