This two-storey flagship of the hot pot chain may look quaint on the outside, but the roomy interior sports a modern Sichuanese vibe. The classic spicy beef fat soup base is undoubtedly the star of the show – aromatic, spicy, numbing and rich at the same time. Baby goose intestines need just 15 seconds in the boiling broth to acquire a crisp texture. Round off with old-school sweet, iced jelly soup, the perfect antidote to cool tingling tastebuds.