And love hotpot you must, as this restaurant specialises in the winter warmer that is cooking up stuff in boiling soup. The novelty is not only in the individual pots, but also the individual burners built into the table forming a giant induction cooktop surface. Hotpot ingredients are ordered à la carte, arrive reassuringly fresh and prove to be good value unless you splash out on the wagyu. Soup bases are charged per pot, and dipping sauces are charged per head but you can help yourself to as much as you like from a self-serve area at the front of the store. Various meatballs and dumplings aside, it’s the cuttlefish “noodles” which are lots of fun – essentially cuttlefish paste in a piping bag which you get to squeeze into your pot of soup for instant, springy strands of cuttlefish!
The induction cooktop does a great job of heating up quickly, with surrounding areas staying touch cool, but has the unusual quality of continually heating up and cooling down assumedly to maintain the heat setting selected. Nonetheless, this means very little time is spent waiting for your soup to reboil and the hotpot experience is a continuous one to warm the cockles of your heart.
So, just a short post for now, posts about Europe (and, err, Hong Kong) will resume soon. Have a great weekend!
Shop 4, 4-10 Goulburn St (cnr Dixon St), Sydney NSW
Tel: (02) 8355 3188
Opening Hours: 7 days 11:30am-3pm (lunch)