As winter finally draws to a close, seize your last chance to warm up around a hotpot. Check out our editor's top five places to take a dip in the communal cauldron.

Dong Lai Shun

Dong Lai Shun first shot to fame in Beijing thanks to its Mongolian hotpot and it has lead the way in hotpot innovation ever since. A gourmet hotpot experience, Head Chef Kenny Chan has created a specialty hotpot menu this winter, which includes several more experimental soup bases, including a zesty tomato and bean curd soup. Dipping meats include Australian lamb, Japanese Wagyu beef and wide range of premium seafood. Don’t miss the decadent lobster and goose liver dumplings.

Eighteen Brook

An excellent and great value hotpot experience, Eighteen Brook is perfect for groups with conflicting soup favourites as everyone is served their own individual pot, burner and choice of soup base. There is a huge range of soups and the hotpot set menu is excellent value for money and includes a seafood platter, all-you-can-eat meat, dumplings and vegetables and a choice of desserts, all for less than $300.

Megan’s Kitchen

Anyone wary of eating hot pot in grim surroundings should head to Megan’s Kitchen. Padded seats, thick tablecloths and modern decor make for a relaxing ambience.  The hotpot menu is huge and the specialist soup bases draw on international influences, including delicious fresh lobster borsch ($108), a zesty Korean kimchee tofu soup and English-style oxtail soup. There is a strong emphasis on seafood with premium quality ingredients such as crab, scallop, abalone or leather-jacket fish, which can be added to the steaming pot. 

Address: 5/F, Lucky Centre, 165 Wan Chai Road, Wan Chai Tel: +852 2529 0160. G/F, Cyber Plaza, 237 Temple Street, Jordan. Tel: +852 3188 5223 

Gum Hoi Gok Seafood Hotpot

Gum Hoi Gok is typical of a growing number of restaurants using creative bases and innovative ingredients to elevate the basic hotpot into a gourmet feast.  Hidden on a dark Causeway Bay backstreet, busy door staff organise the queue.  Diners can choose two soups in a split pot ranging from basic chicken broth to drunken chicken with Hua Tiao.  Main ingredients include delicious sashimi, the more unusual South African crocodile meat ($65) or Canadian sea cucumber.  More traditional additions to the pot are also available, including every conceivable part of a pig, and the delicious signature homemade pork and leek dumplings.

Address: 31-35 Tang Lung Street, Causeway Bay Tel: +852 2573 0552

Little Sheep

Famed in Hong Kong for its delicious soup base, Little Sheep has almost become the Mcdonalds of the hotpot world, with branches all over the territory as well as in US and Canada. This side of the globe, it’s a no-frills, classic Hong Kong hotpot experience with functional furniture, bright lights and a busy atmosphere. The soup is cooked with chicken, pork shoulder, apple, corn, cabbage and a few secret ingredients and there is a good selection of meat including the specialty lamb skewers, which are air freighted in fresh every morning.

Address:2/F Causeway Bay Plaza Phase 2, 463 Lockhart Road, Wan Chai Tel: +852 2893 8318.

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