A seafood hotpot at The Drunken Pot in either Tsim Sha Tsui or Causeway Bay, with its mixture of modern, hip yet trendy interior decor.

Traditional Chinese, Sichuan, Taiwanese or classic Hong Kong style – what is your choice of hotpot soup base?

The humble hotpot has evolved into a complex, inventive meal, with chefs dishing up everything from unconventional flavours to trendy twists

Topic |   Where to eat in Hong Kong

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A seafood hotpot at The Drunken Pot in either Tsim Sha Tsui or Causeway Bay, with its mixture of modern, hip yet trendy interior decor.
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Tracey Furniss

Tracey Furniss

Tracey Furniss is Deputy Editor, Specialist Publications at the SCMP. Her beat also includes editor of Good Eating magazine and 100 Top Tables - A CEO's Dining Guide, which takes her to some of the city’s great eateries. Before joining the SCMP, she was a television journalist, digital editor and travel writer for a host of well-known publications in the United States.