How to create a hot pot menu for Lunar New Year celebrations

Learning how to create a hot pot menu for Lunar New Year celebrations starts with treating the meal as a shared sequence rather than a crowded buffet. Choose two or three broths, a short list of premium ingredients, and familiar sides so guests can build their own bowls while the host controls the pace.

In Australia, these gatherings often fall in February, when evenings are warm and a backyard dinner feels natural. Guests are usually told to “come round,” allowing the host to prepare dinner while the family socialises outside. Chilled drinks, watermelon, and fresh cucumber balance the steaming pots without competing with their aromas.

Plan quantities before choosing products. Woolworths and Coles are reliable places to find noodles, leafy greens, mushrooms, and basic sauces, while a local Asian specialty grocer may have Taiwanese stock bases, turnip cakes, and less common seasonings. For a larger party, prepare roughly fifteen per cent more food than the expected serving size.

Choose the format and quantities

For six diners, a useful starting point is 600 grams of thinly sliced meat, 12 large prawns, 500 grams of vegetables, four individual portions of noodles, and several dipping sauces. Increase the seafood or meat allowance for guests who eat enthusiastically, and keep one mild protein available for children and anyone who prefers a lighter bowl.

A table-side setup suits a relaxed dinner because the host controls the cooking order. A buffet works better for a busy gathering: place raw ingredients on small platters, replenish them as needed, and keep the central pots accessible without turning the meal into a crowded queue. Provide extra serving bowls and utensils so guests can transfer cooked food safely.

Build a balanced broth lineup

The broth profiles featured by Huh Pot offer a helpful model for a festive menu. A clear clam broth can provide a delicate base, while a chilli-rich or mala broth adds intensity. If using both, designate one mild pot for shared vegetables and noodles and keep the bolder broth for meat and seafood.

MoneyCome Mart’s frozen soup bases and clam broths are prepared for cold-chain delivery across Taiwan, helping preserve their restaurant-style flavour. Hosts in Australia should choose a grocer that stores frozen bases at around minus 18 degrees Celsius and transfers them without prolonged thawing. Refrigerate them overnight before use, then bring the sealed base gently to the simmer; add clams later so they remain tender.

Select proteins with seasonal flair

Australian fish markets and supermarkets make prawns a practical centerpiece, while a local butcher can slice beef or lamb thinly enough to cook in seconds. Shell-on prawns add a celebratory element, but remove any damaged pieces and provide a separate bowl for shells. Firm tofu, sliced fish, and thinly cut chicken broaden the menu without making preparation too complicated.

Seasoning inspiration can come from traditions beyond Cantonese hot pot. The layered masala ideas in a Goan-style fish fry can inspire a coastal variation using firm white fish, coriander, and a mild chilli seasoning. Add the fish only after the broth returns to a steady simmer, then cook it just until opaque to preserve its delicate texture.

Prepare noodles, vegetables, and dipping sauces

Organise vegetables according to cooking time. Mushrooms and leafy greens can go in early, followed by tofu, corn, and winter melon. Add frozen turnip cake slices directly from the freezer or pan-fry them first for a crisp exterior. Cook noodles in separate batches if possible, since noodles left sitting in broth absorb flavour and soften quickly.

Set out a dipping station with soy sauce, sesame oil, rice vinegar, chilli crisp, and a garlic mixture. These give guests control over salt and heat while keeping the broth undiluted. Use pasteurised egg if offering a traditional egg-based dip, and label ingredients containing soy, sesame, shellfish, or gluten. Small individual bowls reduce mess and suit the communal style of an Australian home gathering.

Organise delivery and service

For regular cooks in Taiwan, Huh Pot’s membership plan guide explains how to match delivery frequency with household consumption. Australian hosts can apply the same budgeting approach with their preferred specialty grocer, ordering frozen items only when there is freezer space and planning menus around seasonal sales.

Collect every ingredient before guests arrive, including chopsticks, serving spoons, napkins, and a bowl for discarded shells. Start the mild broth first so it can develop flavour while everyone settles in. Add the second broth once conversation and serving are underway, then replenish vegetables in small rounds rather than overwhelming the table.

Finish with a short, steady sequence: broth, vegetables, proteins, noodles, and sauces. When the final ingredients have been cooked and the table has been cleared of empty plates, the celebration feels generous, calm, and entirely complete.