Bashuge is all steamy and atmospheric, with red vinyl booths and friends chop-sticking into communal hotpots. The regular menu features Sichuan classics, but ask instead for the hotpot form. Tick off the ingredients you fancy and a large soup pot, bisected yin-yang style, will be placed on your table stove. As the duo of broths (perhaps chilli and chicken) start to roil, simply douse your morsels - enoki mushrooms, beancurd skin, prawns, dumplings, shrimp dough that cooks into spongy little mouthfuls - into the broth, dip them in a sesame garlic sauce, then eat. It's tasty, bonding and great fun.