In Vancouver, young people wait patiently for a table at one of the Canadian city’s most popular hotpot spots.
They can add ingredients from beef and shrimp to frog legs, crayfish to fish balls and smoked duck. Once they have added what they want, the pot is weighed and priced before being taken to the kitchen, where the preferred soup base is added. Then it is delivered to the customer at the table.
Big Way Hot Pot restaurants cater to a wide range of budgets, and some are open as late as 4am at weekends – perfect for those with food cravings after a night out.
People like me like customisation
On social media some diners make a game out of guessing how much they will have to pay for their meal before weighing their pot, and try to spend less than C$10 (US$7.20) by avoiding heavy ingredients such as tofu, crab and corn.
