Gourmet Food

Dinghua Private Kitchen Mala Hot Pot is located in Zuoying, Kaohsiung, helmed by a former five-star hotel sous chef with thirty years of experience, bringing hotel-level culinary techniques to hot pot. The house-made kombucha served upon seating showcases their attention to detail. They also offer chef's special appetizers, which are exclusive dishes available as add-ons to set menus. Examples include French crab cakes that use anchovy paste to enhance the sweetness of blue crab, or sea bass with a sweet and savory cured sausage sauce. We opted for two set menus this time: Australian Wagyu and Taiwanese Pork, paired with hand-fried mala hot pot and aged pickled cabbage hot pot, respectively. The mala hot pot is made by stir-frying 26 ingredients including spices, medicinal herbs, dried chilies, and seasonings. The broth, without beef tallow, has a delicate spicy aroma and a mild heat. The pickled cabbage hot pot is naturally fermented and aged for thirty days, offering a refreshing and mellow taste. The meat selection includes a four-piece platter of Australian Gold Medal Wagyu, featuring cuts like ribeye and prime rib, as well as seared pork jowl with a smoky aroma. Served with truffle mushroom rice and a dessert of 'miancha' Basque cake, it's a very satisfying meal. Address: No. 116, Minghua 1st Road, Zuoying District, Kaohsiung City Business Hours: Monday to Sunday 11:30-15:00, 17:30-21:30 / Closed on Tuesdays Phone: 07-5507886 10% service charge applies