Let it cook off for about ten minutes, stir well, and dig in. The massive pot – definitely a sharer – will be brought out and whacked on top of a portable gas stove in a spectacle that often turns heads. You can find in their menu, if you know what you’re looking for, a portion of Korean army stew that fits the hotpot bill like a glove. Most of the diners there will be putting away plates of Korean classics like kimchi pancakes, bibimbaps, and plates of sticky-sweet fried chicken. Kangnam PochaĪ post shared by LONDON NARU isn’t a hotpot restaurant by any stretch of the imagination. In the fancier restaurants around London they refer to this as nose-to-tail dining. It’s fine to just stick to the regular cuts – Zhang’s cooking will still delight – but if you want the real deal you’ll have to be dunking the offcuts into Tian Fu’s violently red broth. You’ll find all sorts of intestines, tripe, and other questionable ingredients on the menu here. Headed up by Zhang XiaoZhong, the man once in charge of the kitchens at Soho’s excellent Sichuan restaurant Barshu, and coming from a prestigious career in Beijing and Shanghai, the food here is authentic to the bones.Īctually authenticity in Sichuanese usually means more than just bones. If you’re looking for something a cut above Haidilao, Tian Fu is your go. You’ll have chances to dip into the fancier realms of dining with things like oysters topped with caviar, but really you’re here for good old meat in a pot. Leo must be keeping some of the best stuff for himself though because Charco Charco sells itself on having the freshest of high-quality ingredients. In fact, he now supplies 90% of London’s Chinese restaurants. He came to the UK in the 90’s with just a few quid in his pocket and has gone on to be the UK’s largest importer of Asian foods. This marriage of hot pot and yakiniku in Covent Garden is the project of one heck of a success story. ![]() This isn’t the best hot pot in London, but it is a classic. ![]() ![]() Some of them are blow-your-brains-out hot, and others like the clear chicken and mushroom broths are more about comfort than heat. Once you’re in, you’ll find yourself a party to a feast of Sichuan flavours in various levels of spice. Expect to take a number and see that you’re behind about a hundred other hungry tables of Chinese exchange students. You can get free manicures, play board games, nibble on fresh fruit and snacks while you wait for a table to come free. ![]() On the streets of China, Haidilao is about as ubiquitous as McDonald’s or Starbucks.Įven with all those restaurants they can’t quench demand enough to abate queuing time and so cleverly added some free pastimes you can engage in while you wait for a table. Here are nine to try.A post shared by Haidilao Hotpot UK couldn’t write a guide about hotpot and not add in this old timer. While Chongqing-style hot pot becomes easier to find around here, Sichuan also remains a predominant style, but the Boston area dabbles in other regions of China, too, when it comes to the popular cooking method.įrom all-you-can-eat buffet-style hot pot joints to the trendiest and most traditional hot pot establishments hailing from Chengdu and Chongqing, a number of Greater Boston restaurants are offering a wide range of excellent options. Due to fierce competition, the city’s own style of hot pot has spun into different sub-genres, some of which are making their way into Boston’s ever-expanding food scene. Southwestern Chinese city Chongqing, home to probably the spiciest and most popular style of hot pot, has an incredibly densely packed hot pot restaurant scene there were nearly 27,000 as of 2019. This self-serve style of cooking is similar to fondue and raclette, but it varies from region to region. The phrase “hot pot” is a translation of huo guo, alluding to the Chinese cooking method where a large, metal pot filled with broth sits over the fire.
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