Due to the new government guidelines, unfortunately we will be closing for all business from Thursday 31st December.

The restaurant will be opened again once the government deems it to be safe enough.

Once again, we would like to say thank you for all your support and understanding. We very much appreciate everyone who has supported us during this challenging time. 

Until the day that we can see you again, we hope everyone stays safe and well. 

We all look forward to reopening and seeing you soon. 

Team Chungking Hotpot❤️❤️❤️

Chungking (Chongqing), China

Chungking also known as Chongqing, is a major city in southwest China. It is the largest city proper in the world and is the only such municipality located so far away from the coast. The official abbreviation of the city is 'Yú'. Chongqing has a significant history and culture. Being one of China's National Central Cities, it serves as the economic centre of the upstream Yangtze basin. 

Chungking Hotpot

Chungking Hotpot, the real taste of China's most loved social gathering.Indulge in our spicy or mild broths while bubbling away your fresh & locally sourced ingredients, we aim to connect neighbourhoods and different cultures with a dining experience like no other, our purpose is to connect customers with the real China like the way ingredients are connected to food. 


A traditional hotpot is created in a simmering pot of soup which diners eat and enjoy using various complementing ingredients such as thinly sliced meat and various raw vegetables. Hotpot is a dish favoured by 1.6 billion people in China, we believe that there is none that is as tasteful or fragrant like Chongqing Hotpot which has a special place in the Sichuan community.

Hotpot  History....

Dating back more than a thousand years, Chinese Hotpot has been a traditional dish in which diners cook a selection of raw ingredients table side and consume the cooked goodness with customised dipping sauce. Local procedure and culinary culture differentiate the signature Hotpot styles widely across the country, from the spicy numbing heat of Sichuan to the fragrant chrysanthemum tastes of Jiangsu. 


The dish really began to get exposure in the early 19th century and the first glimpse of what we would today recognise as Sichuan hotpot dates back to this iconic era. Its evolution was credited to the Yangtze River Fisherman, who boiled their meats in a communal spicy broth to keep warm and utilise their limited budget. 


one day the local entrepreneurs spotted a great opportunity and began using the giant communal pots of broth with dividers, which many people still use today to keep their ingredients separate from other diners meals. one of the very first restaurants to have served this fiery inferno was first established around the 1930's in none other than Chongqing.