"Mongolia-based chain Little Sheep Hot Pot arrives in London with four soup bases: “milky” bone marrow broth; spicy bone marrow broth; pickled cabbage broth; and tomato broth. Opt for either half and half or split three-ways. The usual hot pot suspects make an appearance like a wide selection of choi, noodles and thinly slices of beef, pork and tripe, but the fresh lamb loin is cooked on a hot slab of slate that’s tilted at an angle, so all the meaty cooking juices flow right into the stock getting more delicious as time goes on. Plenty of options for the non-meat eaters, too. Fish tofu, fish with tobiko, an impressive seafood platter served on a bed of ice, homemade potato noodles and taro vermicelli noodle bundles." - Angela Hui
