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Popular with the after-work crowd, Megan’s is upstairs in a nondescript Wan Chai building and is fairly no-frills, as is the norm for hot pot. The restaurant has no windows and is a bit claustrophobic, but the spacious booths at Megan’s offer some measure of comfort, as well as some soundproofing that makes it a fairly subdued experience. As is common with many hot-pot restaurants, it is absolutely frigid inside. Once your soup gets boiling, though, you’ll quickly emerge from your cryogenic state and shed your winter jacket as your body temperature gets back up to normal. Aside from the private rooms in the main restaurant, if you require even more seclusion, there’s an entirely private sixth-floor area that seats 15 people.
Megan’s offers an ultra-creative selection of soup bases – and you’re in luck, because you can choose three of them in one pot. One of the standouts is the tomato and crab soup with soufflé finish; the soufflé atop the broth is intended to be eaten separately and is delightfully infused with the flavours of the crustacean. The Chiu Chow sea clam soup is much more subtle in taste, but well suited to a variety of items that end up in the pot. Most striking of the bases, however, has to be the fantastic tom yum koong cappuccino – the spicy base is topped with cappuccino powder, which just sounds wrong but is oh-so-right on the palate.
With a wide range of premium meats from around the world, you’ll be spoilt for choice when deciding what to put in the pot. The moderately priced Canada deluxe fatty beef has a nice fat-to-lean ratio that works well in all three broths, as does the lovely Japan Miyazaki chicken thigh and the sliced eel. To fill up, there’s a broad selection of handmade dumplings; we particularly enjoyed the cheesy beef tongue dumplings.
One of Megan’s most beloved (and Instagrammable) dishes is the rainbow cuttlefish balls. Spanning the full spectrum of the rainbow, these seven colourful balls are made with various vegetables – the bell pepper renditions particularly shine through, though most of the other flavours (such as pumpkin, spinach and purple sweet potato) are extremely subtle. Aside from great hot pot, the sautéed spare ribs with strawberries is a classic sweet-and-sour pork dish that’s also a winner for dinner.
Like most hot-pot spots, the beverage focus is on juice, tea and standard mass-market beer. That said, Megan’s does have a limited selection of moderately priced wine and sake, primarily by the full bottle.
Staff are knowledgeable, respectful and fairly attentive, though it can occasionally be difficult to flag a waiter down. Water, sake and tea cups remain filled throughout the meal.
Though it’s higher-priced than the average hot-pot meal (at about HK$1,500 with generous portions for two including alcoholic drinks), Megan’s delivers unique dishes and a nice experience that can justify the premium.