Despite only offering ten styles of hot pot, the varieties were unique enough that one wouldn't tire of the flavours if sharing between a large party. Spicy Beef, Malaysia Laksa, and Spicy Fermented Tofu were capable of providing different levels of fiery punches to those who craved a kick, while Original Veggie was made available for vegetarians or those simply looking for a lighter option. The most amusing of the choices would undeniably be the Korean-style hot pot, which consisted of instant noodles, cheese, rice cakes, and a vibrant red spicy soup - all very Mo'Ramyun-esque.
Lighting-wise, the bulbs cast several patches of unwanted glare of the shiny black tabletops below. Should we have been seated near the front, however, natural lighting would have been in abundance.
The appearance of the Fermented Tofu hotpot was accompanied with the heavy stench of stinky tofu, resulting in either largely excited or outwardly negative reactions from the neighbouring guests. Chunks of firm tofu, tomato slices, blanched cabbage, tofu puffs, pickled veggies, intestines floated atop a pile of clear noodles; there was even a double-layered beef ball. None of these elements emitted an overly intense aroma, which I found to be rather pleasant. The intestines, in particular, were seasoned well and extremely tasty. The aspect that I enjoyed most, though, was that the pot left me feeling satisfied, but completely guilt-free due to the high vegetable content.