Hotpot – the Teo’s way

Teo Hotpot brings traditional Chaoshan beef hotpot to London, offering diners a fresh and refined way to experience one of southern China’s most distinctive regional food cultures

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For many Londoners, hotpot is often associated with bold, rich and heavy broths. Chaoshan beef hotpot tells a different story.

Originating from the Chaoshan region of Guangdong, this style of hotpot is known for its focus on freshness, craftsmanship and the natural flavour of beef. Rather than relying on heavy seasoning, the experience is built around clean broths, carefully selected cuts and precise cooking times, allowing the ingredients to speak for themselves.

At Teo Hotpot, the aim is not only to serve traditional Chaoshan beef hotpot, but also to bring a wider sense of Chaoshan culture to London audiences. The restaurant can be seen as a small expression of Chaoshan in London, from the food on the table to the atmosphere of the space. Its interior takes inspiration from traditional Chaoshan architecture, creating a setting that feels warm, detailed and rooted in place. For diners unfamiliar with the region, it offers an accessible first encounter with a culture where food, tea and hospitality are deeply connected.