Stepping into the restaurant feels a bit like being transported into a Wong Kar Wai film, albeit more modern and sleek. Think vivid red, lows light, glowing neon signs and graphic wallpaper across a dining room split in two parts.
On one side you can get there’s all-you-can-eat, DIY hotpot where you can go crazy with toppings. A paper menu lists down the different broth bases (including spicy Sichuan and mild tomato soups) as well as ingredients to cook in it. Options include seafood, meat, poultry and vegetables. It’s all unlimited, and you can stay as long as you like.
The menu for the venue’s other half has a number of a la carte dishes, including steamed and braised meats, live seafood from the tank and fruity desserts. There’s also a Hawkers Lane section, with cheaper street-food options such as dumplings and shallot pancakes.
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