This owner was once responsible for some of the nation’s most acclaimed banquets and now his protégés run this tiny gem with only six tables. It prides itself on the four special cuts of Mongolian sheep, to be blanched in a copper steamboat heated by red-hot charcoal. Hand-sliced lamb is tender and flavourful, while those averse to mutton may order such rare cuts of beef as the aorta. In addition to hotpot, the menu also flaunts other worthy options.