Chicken coup

Ji Gong Bao, also known as Chicken Hotpot, a popular mainland franchise with 130 outlets (mostly around Shanghai), has made its way to Hong Kong. The first one opened late last year in Wan Chai and the second appeared last month in Sheung Shui. Canadian-Chinese restaurateur Leo Chan launched the original shop in 2002 near Nanjing Road in Shanghai, serving one of his favourite dishes - chicken hotpot. His idea was to create a local Chinese restaurant serving good food at reasonable prices. Due to overwhelming demand, this quick-service concept restaurant was able to expand, sell franchises and build a small chain.

The menu is written in Chinese and English. Ordering is simple: choose from three hotpot sizes: small (serving one or two; HK$58), medium (for two to four; HK$78) and family size (for four to six; HK$98); and three levels of spiciness.

The chicken is served on the bone in broth (above) and additional vegetables and meats, which cost extra, can be added throughout your meal. The recommended sliced lamb and fatty beef are HK$20 a plate. Ji Gong Bao also offers two other kinds of hotpot: beef and a spicy shrimp version.

Soft drinks, beer and wine are available but for something stronger there's Chinese rice wine at HK$25 for a 100ml to 125ml serving.

Chicken Hot Pot is at shop A, 4 Saint Francis Street, Wan Chai, tel: 2528 1060, and shop 3A, Sunningdale Garden, 8 Chi Cheong Road, Sheung Shui, New Territories, tel: 2668 9336.