Shell Cove

The “one-person meals” at this chic eatery, which came onto the scene in 2011, make hot pot (huo guo) less of a chore. Unlike most restaurants specializing in the DIY feast—groups gather over a giant pot of bubbling broth to cook raw meats and produce together—each diner gets their own bowl. As Chinese pop music pumps through the room—outfitted with sleek wood panels and satin banquettes—polo-wearing staff roll up to tables with overstuffed bowls of ingredients. A surf-and-turf combo arrives with a generous amount of sliced fatty beef and seafood—including head-on shrimp, fillets of whitefish and squid—as well as vegetables and vermicelli. Save the noodles for last: After you’re done cooking, use the glassy strands to sop up the remaining broth—it’s especially good with the Szechuan-style soup.