Winter in Hong Kong means hotpot and spicy food – chefs at Rosewood Hong Kong’s Chaat, The Royal Garden’s Dong Lai Shun, and Brut explain the spices that’ll warm you right up

Sze Chiu-kwan uses up to 15 spices in his Sichuan cuisine and Manav Tuli favours fenugreek leaves in his contemporary Indian butter chicken, while Gavin Chin’s fusion laksa doughnut is all about herbs