5/F Lucky Centre, 165-171 Wan Chai Road, Wan Chai Tel: 2866 8305 Open: noon-3pm, 6pm-11.30pm Cuisine: Hotpot. Price: About HK$250 per person without drinks and before adding the service charge. Ambience: It's an upmarket hotpot restaurant with comfortable seats and spacious tables. Pros: The menu has some unusual and creative offerings, and quality - for the most part - is high. The mix-your-own dipping sauce is fun: to the soy sauce base you add your selection of 10 other ingredients, which include three kinds of chilli sauces (including XO), sesame seeds, sesame paste, minced chillies, toasted garlic flakes and chopped spring onions. Cons: As usual at hotpot restaurants, it's hard to get the right balance between being too stuffy and steamy from the simmering vats of broth and too cold from the air conditioning. One guest, who's visited Megan's Kitchen several times before, says she usually has to ask for things twice because the waiter forgets, and there was evidence of that on this visit. The hand-beaten chicken paste (HK$78) was unmemorable. Recommended dishes: From the list of 16 soup bases, we picked the unusual tom yum kung cappuccino (left, HK$108; it can also be ordered as a split pot) which tasted like the Thai part of its namesake and looked like the Italian part, complete with white foam. The soup had prawns, galangal, lime leaf, chillies and other tom yum ingredients that made it a nice balance of tangy and spicy. As one of our guests is allergic to shellfish, we also ordered a half pot (HK$38) of coriander and preserved duck egg soup - a light, clear broth that made it a good contrast to the richness of the other soup. The extensive list of ingredients has many dishes with a symbol indicating they are 'chef's recommendations' and we picked several of them, which was a wise strategy. Our favourites were the gau choi (Chinese flowering chives) and pork dumplings (H$48), a half-and-half order of spring onion cuttlefish balls and pak choi and beef balls (HK$58), fu chow fish balls (HK$48), which had a spicy, juicy filling hidden inside and iced tofu (HK$28), which had a beautiful pattern and spongy texture from being frozen. There's a good selection of sliced beef, including several types of expensive Japanese varieties. Local snowflake beef tongue (HK$88) was tender, although a scant portion. Local snowflake beef (HK$168) had very little fatty marbling but it had a deep, meaty taste. What else? There are several private rooms with minimum charges for larger parties.