Musical Hot Pots: The latest opening in Causeway Bay, J POT is a creative spin on the traditional hot pot restaurant.

Look & Feel: Guests ascend a little staircase, come up to a bright, light landing and turn right into J POT. At first glance, the space isn’t huge, but it’s well planned, simple and homey with the main attraction being a feature wall rendered in shades of red and orange, and a glassed-in locker for the fresh pasta that’s served up (yes, really). Bleach timber floors are paired with black and white leather banquettes. Jay Chau, the Taiwanese king of pop, is a friend of one of the investors and lends his touch to the space. You’ll find little musical notes throughout the restaurant, including chopsticks made to look like drumsticks, hotspots protected in drum-like casing, and sauce spoons made to look like electric guitars.

On the Menu: Hot pot is, of course, the main event. But this ain’t your momma’s version. J POT aims to turn the hot pot experience on its head with the creative offering of a tasting menu. You’ll start with a little amuse bouche and snack platter — ours had crispy fish skin and wagyu beef spring rolls — before getting down to business. For the hot pot, you’ll have a pick of interesting soup bases — we can highly recommend the sea urchin miso soup — and an array of fillings from veggies and dumplings to fresh prawns and oysters. Of course the best part is the beef. Wagyu is the house special, and you’ll be able to try exclusive versions like Hiyama Kuroge. For a western twist, J POT also offers pasta dishes — ours was a cold preparation topped with a finely-sliced bit of beef that reminded us of a Japanese soba. It’s good, if you can wrap your head around the fact that you’re eating an Italian staple in a hot spot joint. Drinks wise, there’s a good twist on a cheese foam bubble tea.

Jeng: J POT is relaxed, fun, and offers a different hot pot experience — and we’re all for being non-traditional.

Not so Jeng: The musical touches felt a bit random, as did the inclusion of pasta on the menu.

Meet the Chef: Chef Ken Kwok has over 15 years’ experience working with Japanese, Italian and French cuisine and brings all these experiences to bear in his creative approach to J POT.

Great For: Fun group dinners.

FYI: J POT is part of Gosango, which is a three-restaurant concept sharing one space — the other two restaurants are yet to open.

Check out Hong Kong’s newest restaurants and bars here.