Out of the cold(2)

Besides the seafood hotpot buffet, East 33 also offers hot dishes, Cantonese dim sum, cakes and desserts.

If you prefer the smokiness of meat grilled on an open fire, a good place to go is Kanda Yakiniku Restaurant. The chef is a Chinese who has returned after 10 years training and working in Japan.

That experience is immediately apparent in the arrangement of the sliced beef and pork on the plates. The meat platters not only look good, but also the quality of meat is another source of pride for the chef.

Wagyu beef is imported from Australia, while "snow flake" beef, a beautifully marbled but more reasonably priced option, is the best of its kind from Northeast China.

Diners in a group will probably want to opt for the beef, seafood and sashimi platters. The restaurant offers mushrooms, or potatoes with butter and caviar in foil bowls, which can be heated directly on charcoal stoves.

If you have the expertise, you may try grilling the meat yourself. Otherwise, the experienced waitresses are ready to help you.