Mr. Yang’s mission on earth is to remind people that a hotpot is not a Wi-Fi connection. As the hot spot for Sichuanese hotpot in Brussels, this smart eatery decorated with dozens of wicker lanterns promptly earns extra points for the staff who show you how to work it (an understanding of Chinese or English is preferable). The instructions: fill the golden vessel that’s heating up on the table with one of the broth bases (spicy, mushroom or tomato), before dunking your choice of meat in the hot liquid, like raw or spicy beef, pork meatballs, tripe, Cantonese sausage, marinated tofu, cuttlefish, or for something a little more hardcore, boneless chicken feet, duck intestines or (shudders) chunks of pig blood curd; vegetables (enoki mushrooms, sliced yam, chrysanthemum, corn on the cob, okra, sea lettuce – plenty for concocting a vegetarian version) and very hot sauces. Before all that, there are a few starters (crispy pork and prawn dumplings). And if you’ve still got room, creamy mango pudding with funny little tapioca pearls, for a little respite. // Jean Gourmand
FEELING THIRSTY? The house specialty bubble tea, in orange, coconut and lemon or pear flavors (€5.50 to €7), or a Qingtao beer (€4.50 for 330 ml).
PRICE: Starters €6.50 to €10, hotpot broth base €10-16, extras €4-13, desserts €6-12.
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