![]() ![]() Hot pot is traditionally a winter dish, shared by families and friends during Taiwan’s cold, rainy months, but thanks to high-powered air conditioning, it has become popular year-round.Ī lamb hong xiao (red broth) hot pot at More Joy LambĪs a kid growing up in New Jersey, I hated hot pot. Think fondue, except instead of chocolate, cheese, or oil, you simmer your meal in soup. When the food is ready, it’s fished out with a ladle or chopsticks and dipped in a sauce of the diner’s own concoction. Despite the dizzying variety of Taipei’s hot pot options, what they all offer are intimacy, fun, and bubbling vats overflowing with food.Īt its most basic, hot pot - huo guo (火鍋) in Mandarin - is a simple dish in which a pot of heated broth is placed in the center of a communal table for diners to toss in various uncooked meat, seafood, and vegetables. The city is dotted with hundreds of hot pot restaurants, some featuring all-you-can-eat deals, others catering to single diners, and those that specialize in a certain, high-quality ingredient like beef imported from America or Australia. Mala Hot Pot was my introduction to the space hot pot dining occupies in modern Taipei life. And after a long soak with friends at a hot springs hotel, there was little debate over where to end our evening.Ĭlams, scallops, and mussels at Mala Hot Pot When one of my friends wanted a birthday dinner for 12, I knew where to make a reservation. When my sister came to visit me last summer, I insisted the best way for her to meet all my friends would be to go to Mala Hot Pot. Today, the chain is still my favorite for a big get-together. This was my first experience with Mala Hot Pot (馬辣頂級麻辣鴛鴦火鍋). ![]() After about an hour and a half, bellies full from multiple return trips to the fridges, we went to the dessert coolers and served ourselves from a selection of 12 flavors of Häagen-Dazs ice cream, in addition to fruit and other sweets. Everything was delicious: The spicy broth was tingly with Sichuan peppercorns and chiles, flavored with stinky tofu and duck’s blood at my friend’s request the clear pork broth was the perfect contrast for when I wanted something more delicate. “Get whatever you want.”Īs we returned to our table and began sliding cabbage and slices of uncooked beef into the steaming yuan yang pot (a hot pot split in two for different broths), I wondered what magical wardrobe world I had stepped into. Find this hidden gem above Chinatown and order a personalised mix.My friend looked at me like there was something wrong with me. For introverts, WeLive for Hotpot has timber separators and single serve hotpots. Shabu shabu bases include soy, konbu, tonkotsu and more sukiyaki might be rooted in soy or tomato and there are wildcards like black truffle. ![]() Momo Sukiyaki & Shabu Shabu is the city’s only dedicated Japanese hotpot restaurant. There are two main types of Japanese nabemono (hotpot): sukiyaki and shabu shabu. Finish it off with old-school Mama instant noodles and a healthy sprinkling of chilli! Japanese hotpot (shabu shabu and sukiyaki) Served bubbling on a portable burner, you can dip juicy sliced beef, fish cakes, lush leafy greens, bean curd, enoki mushrooms and more into their signature beef broth. And at $45 per couple, the hotpot is a no-brainer. Russell Street newcomer Cambodia's Kitchen boasts the title of being the only Cambodian diner in the CBD. Try Sofia Levin's top hotpot picks and take a foodie tour around the world without leaving town. Melbourne is having a hotpot moment, but it extends far beyond what you might know from China. ![]()
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