The simple decor at this new steamboat place is pinnacled by an oriental painting and nothing else, which means the real allure is in its food. Introducing the concept of huddling over Cantonese-style hotpot while sipping on sake to its diners, The Hotpot makes a great dinner idea for your next group gathering. Of the five broths available (all boiled for a minimum of six hours for optimum flavour), the delicious but not overpowering Premium Cantonese Pork Bone Soup (RM25) is the clear winner. If you prefer variety, get a double soup base with something spicy on the other side — Seasonal Curry or the Spicy Szechuan Ma Lat Soup. Freshness is a key quality in the ingredients here, and Tastemaker Alyssia recommends ordering the handmade Fresh Prawn Paste (RM20) to attest to it. Also look to the Premium Beancurd Roll (RM15) that soaks up all the soupy goodness. Part of what we love about The Hotpot is also their stunning sauce tray — individual ramekins of sauce that come together to create a chef-curated blend of shacha sauce, chilli sauce, nam yue and bird's eye chilli. When here, don't forget to ask for a sake pairing (from RM38 for 200ml) to go with your choice of broth.
Avg price per person: RM50