2/F, Top View Mansion 10 Canal Road West, Causeway Bay Tel: 2302 1999 Open: noon-3pm, 6pm-1am Cuisine: seafood and hotpot Price: about HK$250 before the drinks and service charge. Ambience: the main dining room has a relaxed and warm feel with exposed wood tables fitted with induction plates for hotpot. The semi-enclosed booths on facing sides of the wall are spacious for four and comfortable for six. On a Sunday night, the place was filled with families of all sizes. Pros: the open and well-ventilated dining room with different hotpot aromas wafting from each table put us in the mood for a fun meal. The waiting staff are friendly and eager to recommend from the fresh seafood menu, which includes geoduck sashimi, razor clams done in different styles and a signature crab dish; pricing is moderate to expensive on some of these items, so be sure to find out the market price before going wild. Cons: after a round of appetisers, there was an inexplicable lull in service at our table; we were staring at our bubbling pot of stock for a good 15 minutes before the first of our hotpot ingredients arrived. The order was also bungled on a couple of items. The selection of Taiwanese fruit drinks was interesting, though the plum and aloe juices (HK$28 each) we sampled were too sweet, with not enough natural plum flavour. Recommended dishes: the razor clams in black bean sauce (HK$38 each) made for a tasty start to the evening. The clam meat - sliced and dry-sauteed before being put back into the shell - was tender and sweet, flavourful and moist without being overwhelmed by black bean paste. The signature huadiao (Shaoxing glutinous rice wine) chicken stew (HK$208 for the mildly spicy version) simmered with green peppers, green onion and dried chilli on the hot plate while we ate, so the flavour and the heat from the dried chilli became more intense with each morsel. Our waiter added thick, glutinous Taiwan-style noodles and stock into the leftover sauce to create a fragrant and spicy soup which retained just a hint of the huadiao taste. We finished with hotpot, choosing a preserved egg and coriander soup base (HK$48) and ingredients such as mixed mushrooms (HK$48), chive dumplings (HK$48), sliced mutton (HK$98) and watercress (HK$38). The mutton was sliced a little too thick and was a tad chewy. The ingredients get top marks for freshness; the dumplings were bulging with filling, and the skin had a delicate elasticity. What else? The eatery has four private rooms for eight-12 people, or two can be combined to seat more than 20.