Wagyu More is a Japanese style hot pot restaurant offering various various kinds of beef alongside a wide range of meats and produce.
They have two mascots, Red More and Blue More, both inspired by oni, a Japanese traditional monster. These two characters provide the extensive back story for the brand:
THE SEED OF DREAM In a village of Beppu, Japan, Red More and Blue More were good friends. Since young, they aspired to travel around the world to try out the world’s finest delicacies. The seed of the dream had been sowed in their hearts for a very long time. Every day, they looked forward to the day they could venture beyond their village.
SETTING SAIL FOR AN ADVENTURE In the summer of 2000, Red More and Blue More set sail for their dream gastronomic adventure. Their first destination is Japan, a country remarkably fastidious about culinary art. They explored every nook and cranny of Hokkaidō, Tōkyō, Sapporo, Aomori, Mount Fuji, Nagoya, Takayama, Kyōto, Ōsaka, etc. Premium juicy beef like Saga Wagyu, fresh and succulent Hokkaidō seafood, appetizing and gratifying sushi are some of their favourite Japanese cuisines. As they explored these scenic spots and delicious delicacies, Red More and Blue More met many people and made new friends.
TOGETHER ON A DREAM JOURNEY After exploring Japan, Red More and Blue More decided to explore America, Europe, the Middle East and Southeast Asia. They met like-minded friends—the learned Professor, Dr. Pig, the petite Wakadori chicken, Hiyoko, and the spotty, stocky Cow Cow. Together, they continued their tour around the world.
A DREAM TAKES ROOT After 5 years of extensive travelling, Red More and Blue More decided to dish out the delicacies they tried and loved—in Hong Kong, the renowned Gourmet Metropolis, so that the best delicacies of the world could be savoured under one roof. Featuring Japanese Shabu-shabu served with air-flown premium Saga Wagyu beef, tender Australian Wagyu beef and succulent Spanish Iberico Pork as well as various delicacies and desserts around the world, the first Wagyu More restaurant was born in Sha Tin, Hong Kong in 2014.
On weekdays, they run a 90 minute all-you-can-eat for lunch. They include a number of broths, with three available for a small premium:
- Hakata Tonkotsu Broth
- Hong Kong Style Tomato & Potato Broth
- Hong Kong Style Satay Broth
- Japanese Dashi Broth
- Kantō Style Sukiyaki Broth
- Dried Cordyceps Flower Chicken Broth
- Nagano Apple Broth (+10 HKD for thin, + 18 HKD for big)
We visited for their US IBP Top Blade Set (169 HKD/33.8 AUD for adults, 139 HKD/27.8 AUD for children or elderly), which included the following:
- US IBP Top Blade
- US Beef Chuck Roll
- Beef Tongue
- Lamb Slices
- Pork
- Chicken
- Duck Blood Jelly
- Onsen Tamago
- Wagyu More Rice with Onsen Tamago
- Wagyu More Rice
- Half-shell Mussels
- Squid
- Scallop
- 4 kinds of snacks + edamame
- 2 kinds of fried food + fried chicken nuggets
Broths
I opted for the Nagano Apple Broth, which had a dashi base and two 5 mm slices of apples sourced from Nagano Prefecture, Japan. The inclusion of these apples infused the broth with a lively, fresh apple essence, introducing a subtle sweetness that harmonized effectively with the savory undertones of the dashi. Importantly, the broth maintained its identity as a savory dish and did not resemble a dessert broth.
D selected the Kantō Style Sukiyaki Broth, a delightful fusion of shōyu, sugar, and mirin that imparted its distinctive sweet and savory essence to every component of the dish.
Meats
To enjoy our set’s assortment of meats, we placed orders directly from our table using a QR code. The US IBP top blade, beef tongue, lamb, and pork cuts were particularly noteworthy. However, the seafood, which appeared to be defrosted from frozen, were unremarkable. As the meal progressed and we placed several orders, it became apparent that the staff’s efficiency in preparing made-to-order dishes was dwindling. Some orders were either misplaced or required follow-up.
US IBP Top Blade
US beef chuck roll
Beef tongue
Lamb slices
Pork
Chicken
Half-shell mussels, squid and scallops.
Snacks
An array of snacks was available, and among them, the deep-fried gyōza stood out. Their audible crunch revealed a juicy pork and chive filling. Additionally, we relished the steamed mini sweet potatoes, a well-received item in Hong Kong’s Japanese restaurants. These bite-sized delights offered a pleasing combination of sweetness and softness.
Deep-fried gyōza.
Steamed mini sweet potato.
Sides
On one side of the bench, were a vibrant array of fresh vegetables, assorted noodles, an assortment of meatballs and fishballs, and tofu in various preparations. On the opposite side, a salad bar, dried noodles, potato chips, steamed rice, and a sauce station allowed customers to make their own sauce. The diverse offerings provided a delightful variety.
Vegetables and meatballs
Sauce bar
Salad bar
Potato chips, soup, steamed rice.
Desserts
The dessert offerings were disappointingly uninspired, with lime jelly, mango pudding, brownies, and (stale) choux creams. A machine dispensed vanilla soft-serve, complemented by a toppings station.
Drinks
Dispensers provided Hong Kong milk tea and soft drinks from concentrate. We sampled the Hong Kong milk tea, which was heavy on the dairy and somewhat harsh; the calamansi, which was decent, though sweet; the grape, which was overly watery, as if the syrup had been forgotten in the dispenser. Bottled teas and beer were also available for an extra charge.
Hong Kong milk tea.
In summary, we appreciated the individualized hotpot experience provided by Wagyu More, allowing each diner to customize their broth. While the price was very affordable and the meats and sides were fresh and enjoyable, they experience stand out enough to make us eager to return. We might prefer shabu-shabu restaurants with à la carte options for a more enjoyable dining experience.
Wagyu More is located at 1/F, MOSTown (Phase 5), 628 Sai Sha Rd, Ma On Shan, Hong Kong.