CANTON POT

Hotpot restaurants in Hong Kong are a dime a dozen, but few offer an experience that is a cut above the norm. This Kowloon enclave is discreet and hidden given its side street location, but it’s worth making the effort to seek it out. The private rooms offer comfort, with round tables that make easy work of communal dining; the comfotable upholstered chairs are also not the typical furniture associated with hotpot restaurants. Equally, the food is pitched at a higher level with ingredients such as morel mushrooms and Kurobuta pork making their way into juicy, generously proportioned dumplings, while the Korean Hanwoo beef is a must for meat lovers. If you can’t decide between the various soup bases, the menu helpfully curates a selection of themed sets: a Japanese version comes with a sukiyaki soup base, with accoutrements such as Japanese tofu, Inaniwa udon and enoki mushrooms. If you can, book the largest room for a group party as the space also comes with its own karaoke system.

Forum remains a popular spot for classic cooking