Other Fish In The Sea: This new Tsim Sha Tsui hot pot resto combines a century-old Sichuan soup base recipe with a host of delicious fish, from grouper and monk fish to Chiu Chow fish balls.

Look & Feel: Typical hot pot joints might be hectic and no-frills, but New Spicy Way is chic and contemporary, with wooden furniture and fish illustrations and fish scale designs on the walls.

On the Menu: There’s the signature Sichuan soup, of course, which was created from a salt merchant family recipe and involves six-months pickled vegetables among its secret ingredients. Other broths include fresh chilli soup, roasted garlic soup, oxtail tomato broth, and plenty more. The restaurant selects local fish to create its fish blocks, rolls, dumplings and skins. Not a fan of fish? Not to worry — there’s pork, vegetables and noodles to choose amongst, too.

Meet the Chef: Having grown up in Malaysian fishing village Pangkor Island, executive chef Dylan Tan has prepared seafood since he was young. He’s whipped up dishes at fine dining restaurants and five-star hotels alike.

Great For: Seafood lovers and warming up.

FYI: The restaurant also comprises Chinese cocktail bar JIUBAR on the ground floor, which serves up drinks created with the Chinese spirit kaoliang at the forefront alongside your regular beer and wine.

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

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.