💨 💨
🍲🌶🌶🌶🌶
Mala Red Oil
Beef tallow · Erjingtao chilies · 18 spices · Sichuan peppercorn
Pairs withWagyu · Tripe · Quail eggs · Hand-pulled noodles
See on the menu →Numbing · Spicy · Late Night
One pot per table, eighteen spices in the broth, and a room that keeps roaring till the #26 bus runs. This is hotpot the way it should be — loud, magnetic, dripping with chili oil.
At The Table
Every table gets a pot captain. They will tell you exactly how many seconds to hold the meat in the broth — because three seconds is the difference between a great bite and a wasted one. Here is the cheat sheet.
Three swishes in the red oil. Any longer and it dissolves.
🌶🌶Drop it in, count slow. The curl tells you it is done.
🌶🌶🌶The classic crispy bite. Eight seconds, not one more.
🌶🌶🌶🌶Let it soften. The crunch is the fire break you need.
🌶Soaks up the broth like a sponge. Squeeze-on-tongue.
🌶The last bite. Stretch, drop, ninety seconds. Wipe the pot clean.
🌶🌶Pick Your Base
Tap a broth. See what it carries, how hot it runs, and what to dip in it. When in doubt, order the split pot — half-and-half.
Beef tallow · Erjingtao chilies · 18 spices · Sichuan peppercorn
Porcini · shiitake · enoki · jujube · goji berry
Slow-simmered bone stock · vine tomato · rock sugar
For The Table
Two to ten guests. Soundproofed doors. A dedicated pot captain so you only have to mind the conversation. Scroll across.
Seats 4 · pot captain included
Reserve this room →Seats 6 · pot captain included
Reserve this room →Seats 2 · pot captain included
Reserve this room →Seats 4 · pot captain included
Reserve this room →Seats 6 · pot captain included
Reserve this room →Seats 3 · pot captain included
Reserve this room →Reservations
Walk-ins welcome after 10pm. Before that, the rooms go fast — especially for parties of four or more. Tell us when you are coming and how many burners you need.