![]() ![]() With 100 items to choose from (which changes seasonally), you’ll want to pick carefully as your final price is based on overall the weight. Then, choose your favourite ingredients to fill your bowl. Especially the Ma La Tang soup with Sichuan pepper, which gives the broth an alluring aroma of spicy flavor that will make you addicted to it! Big Way Hot PotĪ post shared by Noms Magazine | Vancouver Food Way Hot Pot offers a fast, casual, and individual hot pot experience, where you can select from over 100 items!įirst, choose your soup base, and we recommend you try the Signature Ma La Tang, Sichuan Green Pepper Soup, or Tom Yum Soup out of their 8 choices of soups. What to order: Wagyu Cubes, Flounder fillet, Shrimp Paste, Wagyu Pancake, Exquisite Silver Soup, soft-serve ice cream Tip: Don’t forget to ask for their soft-serve ice cream at the end of your meal! It is absolutely delicious. Our soup of choice is the Exquisite Silver Soup, which just hits that sweet spot between being herbal and heartwarming. We overall recommend trying their Wagyu Cubes, the Wagyu Pancakes, Shrimp Ball Paste. In general – any of their meat platters are great options. Meaning you get to choose the soup base you want and not have to compromise with your family or friends if they can’t handle the spice! One thing that we love about Dolar Shop is that you get your individual hot pot. ![]() They are a global brand showcasing the Macau hot pot culture, that serves up the freshest ingredients, is touted for its impeccable service, and definitely knows how to give guests a good time. And if you feel like splashing out, the Japanese Kagoshima wagyu is priced at $129.90 for 150g.For a delicious boujie hot pot meal, The Dolar Shop is one of the top spots in Burnaby. ![]() All of the beef on the menu is wagyu: the premium selected wagyu platter contains boneless chicken, beef tongue and wagyu cubes that cook in seconds. It's one of the few hot pot restaurants in the city that offers live seafood, including king crab, brown crab, Tasmanian red lobster and blacklip abalone. You can also get a combination of two soups, with the hot pot divided in two. Originating from Macau, the city of casinos and high rollers a short ferry ride from Hong Kong, this hot pot specialist also screams excess with its ingredients and service.ĭiners each get their own hot pot (great news for non-sharers), and there are seven broth options available, the most popular being black truffle mushroom broth (a chicken-based soup with hints of truffle) and "exquisite silver soup" (blending chicken stock with pork tripe and white pepper). If luxury hot pot is your scene, The Dolar Shop in Chinatown provides a premium experience for diners. The plush surrounds at Dolar Shop in Haymarket. Shop 607, 1 Anderson Street, Chatswood, and Level 5, The Exchange Darling Square, 1 Little Pier Street, Haymarket, /haidilaohotpot_aus ![]() And staff are on hand to suggest their preferred combinations. Once you've selected your broths, dip your chopsticks into all kinds of proteins but don't go past the speciality "meat pastes", including fish balls filled with roe and the signature shrimp paste, which are carefully spooned into the bubbling soup.Ĭondiments are not to be passed up either – Haidilao's self-service sauce station provides all manner of textures and flavours, including crushed garlic, peanuts, sesame oil and sesame paste. Its "quad flavour" hot pots are divided into four sections, allowing for four different soup bases – choose from spicy vegetable, tom yum, tomato, chicken and (for the more adventurous) pork stomach and pepper. In addition to the (welcome) over-the-top service, Haidilao is ideal for groups. Other hot pots on the menu include goat, seafood and salted fish.Ĭomplimentary manicures, toothbrushes and other toiletries in the bathrooms, twirling noodle makers, soft toy mascots and robots: this is China's largest hot pot chain, Haidilao, which now has two branches in Sydney. Vietnamese customers also like to dip the cooked fish in a fish sauce, which brings out the flavour of the silver perch, Nguyen says. The hot pot soup "gives you that kick", predominantly from the sharpness of tamarind but also the sweetness that's found in the Thai tom yum soup. "Everyone likes to eat differently, but I like to put in the fish and harder vegetables first, as they take longer to cook," he says. Two whole fish are served alongside bean sprouts and herbs that surround the boiling sweet-and-sour broth in the centre of the cooking vessel. Nguyen recommends the silver perch steamboat. But in winter, when the mercury drops, the popularity of its steamboat (another term for hot pot) rises. The Vietnamese restaurant in south-west Sydney is well known for its charcoal-grilled meats. "Vietnamese people like to enjoy hot pot both at home and out ," says restaurant owner Ben Nguyen. ![]()
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