Review

Liang Tang Chai Shabu at Nihonmura Mall brings an elevated interpretation of traditional Chinese hot pot to Thonglor. Led by chef Tsai Shih Wei, this premium shabu restaurant centres on one guiding philosophy — “one pot of good soup.” Each pot arrives served in a stone vessel, allowing guests to enjoy both ritual and flavour at their own pace. Eight broths anchor the menu. Fish maw, dried scallop, and chicken soup is rich in collagen yet delicately balanced. Lobster soup, inspired by Marseille’s fish stew, blends French finesse with tangerine peel and Guangdong white pepper for a subtle complexity. Pepper pork stomach chicken soup, a classic Hakka recipe, offers comforting spice and depth. Premium ingredients — from A5 wagyu and Hokkaido scallops to abalone and Gillardeau oysters — underline a focus on freshness and technique. Seafood platters arrive beautifully composed with precise cooking guidance. Beyond shabu, an elegant selection of side dishes celebrates chef Tsai’s Taiwanese heritage and the spirit of Liang Tang dining. Traditionally served during banquets or celebrations, each serving carries symbolism of abundance and gratitude. Highlights include tender barbecued pork, chewy cuttlefish sausage with tobiko, golden kimchi with salmon roe, and Sichuan-style cold beef. Luxurious black walls, gold accents and softly lit corners shape an intimate atmosphere, completed by gracious service and a curated wine, whisky, and sake list.