All fired up
I wanted to stay warm during the cold weather around Lunar New Year so went with some friends to my favourite place for hotpot, Lin Kee. This bright, crowded, steamy restaurant has standard broths such as clear soup with thousand-year-old egg or winter melon, but the speciality is Taiwanese spicy chilli hotpot, with a broth enriched with chunks of duck blood (you can always tell your more squeamish companions the blood is a special type of 'red beancurd'). You can order the broth (about $50) in different degrees of spiciness.
One reason Lin Kee is so popular is its prices - for $88 plus 10 per cent you can eat as much as you want in 90 minutes, with a long list of ingredients to choose from (special items such as United States fatty beef and pork and mushroom balls cost extra). The 'regular' list has a wide variety of innards, dumplings, meats, vegetables, seafood and noodles.
Lin Kee is popular so booking is advised. There are branches at 3-4/F Pohon Building, 24 Percival Street, Causeway Bay (tel: 2834 0998), and 3/F Tern Plaza, 5 Cameron Road, Tsim Sha Tsui
(tel: 2721 8171).