The art before the boil

[The content of this article has been produced by our advertising partner.] A lobster rises from a bank of ice, its long antennae reaching towards a golden deer. Cranes spread their wings behind it, while neat towers of shaved ice hold portions of seafood waiting for the pot. For a few minutes, at least, dinner looks almost too carefully arranged to disturb. This is postured hot pot, Chef Ye Hui’s speciality at Enchanté, MGM Macau’s Chinese private-dining restaurant. Ingredients that might...