"I have tried broths using chickens aged under 105 days and over 115 days, and the taste is distinctively different compared to those that are just one or two days older or younger," he says.

The chicken found in Having Luck Hotpot's special broth is boiled till it is 80 percent cooked before being dunked into cold water, resulting in a chewy texture and a slippery, spongy skin. The broth, on the other hand, contains a combination of fish maw, chicken feet, beef bones, duck, pumpkin, and is cooked for no less than eight hours before it is served.

If you go
Having Luck Hotpot: Monday to Friday: 11 am to midnight
No 16, Sanyuanli Street, Chaoyang district. 010-6416-0590