Hot pot is perfect for autumn and winter seasons. From now until end of March 2021, Wan Chai’s Megan’s Kitchen is launching the cure for blues throughout the cooler seasons. The Cantonese restaurant offers a new Sichuan style hot and sour soup as hot pot base broth. The warming broth, richly flavoured with tree fungus, bamboo shoots, and a selection of mushrooms, is perfectly accompanied by assorted mala-flavoured skewers of pork shoulders, beef, chicken, and vegetarian sausages. The restaurant will launch a new selection of homemade meatballs and hot pot dumplings in the upcoming months. The new hot pot delicacies are available for dine-in and takeaway. Online reservations are recommended.