"An unassuming Hunanese restaurant serving hot pot alongside a signature “Chairman Mao’s” red braised pork and fried pork intestine with chilli. Order the whole fresh seabass that’s deboned and spatchcocked, splayed out and ready to be dunked whole head and all. There’s also the special blowout Chongqing-style crayfish hot pot simmered in star anise, numbing Sichuan peppercorn and bay leaves, which is the Chinese answer to a Louisiana crawfish boil. Be warned: it is messy, so don’t wear white. Dry wok hot pot variations available for delivery too." - Angela Hui
