This place is pretty easy to find, right on the corner of Tang Lung. Its walls are lined with tanks of delicious-looking sea creatures, ready for the boiling broth. Inside, the décor is contemporary Chinese. You can choose from a wide variety of 18 different soup stocks, including drunken chicken, Cantonese apple, Japanese sake and flower crab, Chiuchow pepper and pig’s stomach, Malaysian satay, and of course spicy Sichuan-style. The list of ingredients is just as eclectic: prawns marinated in sweet rice wine, fried soybean skins and shrimp balls stuffed with cheese (of course, this is all in addition to the usual assortment of seafood, meats and veg). If you want to cool down, you can order sashimi dishes like Canadian sea urchin and geoduck.