Netizen slams hot pot's low value, sparking debate: 'Too expensive for two at NT$2,000'

A recent online post has ignited a discussion about the value for money offered by hot pot restaurants in Taiwan, a cuisine widely considered a must-try.

The original poster on the Dcard forum expressed frustration, labeling hot pot as the meal with the lowest cost-performance ratio among various dining options. They highlighted that thin slices of meat can cost hundreds of dollars, often leading to a bill exceeding NT$2,000 for two people. The poster provided examples, comparing market prices for pork and beef to those charged in hot pot establishments, and noted that a seafood platter with a few shrimp, fish, and clams could cost NT$280, with two vegetable platters pushing the total over NT$1,000, and even closer to NT$2,000 in restaurants with luxurious decor.

Many netizens agreed with the original poster's sentiment. Comments included "Hot pot requires no cooking skills, just prepare the soup base and ingredients, no chef needed" and "CP value is extremely low, you can buy the ingredients yourself for fresher and cheaper meals." Another commenter stated, "Cooking hot pot at home is the best."

However, a counter-argument emerged, with some users criticizing the poster's calculation method. One comment read, "If you calculate every meal this way, no restaurant has CP value." Another user suggested, "Are you talking about luxury hot pot restaurants? Small hot pots with vegetables, meat, and clams are only around NT$200+." A user even humorously invited the original poster to open their own hot pot restaurant.