By Sherman Chan,
Special to The Post

We had a giant and grandiose Hot Pot with lamb bones including ribs, neck, knee and tail bones. One side was regular broth and the other was spicy. I really enjoyed the bones as they were tender, yet gelatinous and had chewy pieces of lamb meat. Some of the meat could've been more tender. The spicy broth was pretty potent as it definitely had an initial kick that lingered. We could customize from a selection of sauces that included soy, chili oil, vinegar, peanut sauce, sesame oil among others.

We went for Beef, Tofu, Enoki Mushroom, Tiger Prawns, Fish, Napa Cabbage and Sliced Potato. The well-marbled beef was nicely thin and cooked quickly. It was buttery and tender where it was even better dunked into the spicy broth. The tiger prawns were large and had a meaty snap.  The fish fillets were soft and flaky.

One of the more surprising items was the Baked Meat Pastries. The flaky exterior was light and buttery exhibiting an aromatic brown hue. Inside, the meat was succulent and moist while aggressively seasoned, yet not salty. We were also served the radish pastries that had shredded daikon inside. I liked the meat ones more.  We also had Cold Appies that included Cucumber, Pig's Ear and Marinated Bean Curd Skin. The cucumber was vibrant and crunchy while the pig's ear was tender with a nice rebound texture.

For me, the lamb neck meat was on point with tender, yet nicely seasoned with a balance of savoury and sweet notes. This place is a lamb-lover's paradise.

Lamb Hot Pot

3379 Sexsmith Road, Richmond, BC

The Good:

• If you like lamb, this is your place

• The spicy broth was flavourful with just the right heat level

• Quality ingredients

The Bad:

• Well, if you don't like lamb...

• A little pricey

Sherman Chan is the #1 ranked food blogger on the Vancouver portal of Urbanspoon.com. Read more of his reviews at www.shermansfoodadventures.com.