Quan Alley HK
Time Out says
This Taiwanese hotpot restaurant is probably best known for its numbing spicy soup broth that took seven days to ferment. Plating is also a huge feature here at Quan Alley. Ingredients are intricately served on ice atop of beautiful porcelain crockery and are plated to look akin to floral art. Try ordering the chicken cartilage, which is made to look like nougat, or the Taiwanese-style fish paste served like a popsicle stick.