Making diners’ tastebuds happy – or afire – is San Xi Lou, which moved from its Central location to Causeway Bay's Times Square. The restaurant is best known for its numbingly spicy hotpot and authentic Sichuan dishes. The head chef insists on using the freshest of ingredients and broths made from a secret recipe. Try the stalwart chilli and pepper chicken, mapo tofu with lobster and stewed Mandarin fish with green chillies and Sichuan peppercorn. The Sichuan hotpot is also a huge draw here and there are two-section yin yang hotpots available for anyone who wants to get in on the action with a milder broth.