Megan’s Kitchen excels in creative hot pot ingredients, including a wide range of homemade meatballs and dumplings. From the new menu, guests can indulge in stuffed pork meatballs with chestnuts, and stuffed cuttlefish balls with escargot. The former cleverly fuses Chinese and French cuisine, where the chefs have added cream to chestnut puree to create a rich, molten filling for the meatballs. The escargot-filled cuttlefish meatballs are prepared with a touch of garlic and herbs, inspired by the traditional French escargots à la Bourguignon.

Other new offerings include updates on dumplings: the fresh crab meat and crab roe dumplings feature translucent wrappers filled with fresh crabmeat, shrimp and crab roe while the richer foie gras and duck meat dumplings are packed with duck meat and onions, together with a touch of foie gras to create a smooth, silky texture.

Hot pot would not complete without a generous helping of meat, and the establishment’s newly curated New Zealand venison shoulder and ostrich fillet, are both good sources of protein and lightly gamier than beef. Those who fancy beef, however, can sample the Australian grass-fed rib-eye.

The new collection of French-inspired hot pot ingredients are available at Megan’s Kitchen throughout autumn and winter.

Megan’s Kitchen, 5/F Lucky Centre, 165-171 Wan Chai Road, Wan Chai, Hong Kong; +852 2866 8305