CAN­TON POT

T.Dining by Hong Kong Tatler - - Cantonese -

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

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