An all-season Japanese hotpot in which you can use whatever seafood and vegetables you like. Photography: Jonathan Wong. Styling: Nellie Ming Lee

A Japanese hot pot you can enjoy all year round

A light broth transforms Hong Kong’s favourite winter dish into a tempting option that is perfect for both hot and cold days

Topic |   Susan Jung's recipes

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An all-season Japanese hotpot in which you can use whatever seafood and vegetables you like. Photography: Jonathan Wong. Styling: Nellie Ming Lee
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