Taiwanese hotpot in historical setting

The liquid nitrogen cloud effect adds a touch of theatricality to the meats and food balls array of dishes in this picture.

DESPITE its unobtrusive, dark grey exterior, the first Chun Ciou Hot Pot in Malaysia in Jalan Kelang Lama boasts a very nice ambience, and more importantly, an interesting array of meats and dumplings on its menu.

The name of this Taiwanese restaurant chain in Mandarin is Chun Ciou Zhan Wo or Spring Autumn Warring Pot – with chun ciou referring to the historical Spring-Autumn period (770-476BC) in China, and zhan wo (warring pot) being a play on zhan quo or the Warring States period (475-221BC) that followed it.