Searching for more Chinese spots? Visit the best Chinese restaurants or takeout spots.If you’re looking for more of the best Toronto restaurants to visit, you might enjoy these posts: Without further ado, here are some of the best hot pot restaurants to eat at in Toronto!Īnd if you’re looking for more great Asian restaurants, check out the best Chinese, Japanese, Korean, Thai, Vietnamese, Filipino, Indian, or Afghan restaurants!īe sure to also follow me on Instagram and TikTok – I share a lot more content on those platforms that don’t make it to the blog!
Markham, Richmond Hill, and Scarborough are definitely where you’ll find a larger concentration of hotpot spots, but there are some great ones in Toronto as well! It’s also a great dish to eat during the colder months, especially if you’re having a spicy broth. Like at Korean BBQ restaurants, it’s a lot of fun to cook your own food!
Hotpot is a super popular family-style way of eating where everyone at the table cooks raw ingredients in a shared boiling hot pot. “This kind of etiquette is part of the communal experience of eating hot pot.If you love hotpot, you’ve definitely gotta visit the best hot pot restaurants in Toronto. If you see the short ribs hit the perfect temp or the taro about to reach its crumbling point, scoop it up and drop it off at a dining companion’s bowl. “There is absolute accountability and responsibility at the hot pot table,” Sze explains. Some hot pot enthusiasts might disagree with this approach, proposing that you start with meat, then veg, then starches, but Sze believes that “the whole point of hot pot is to experience different flavors and textures throughout your meal, and to have strict rules defeats the purpose.” Instead, he pays close attention to each item added in order to ensure perfect cooking. You’ve got all the intel on how long everything should hang out in the broth, so cook whatever you want at whatever pace. A word to the wise: Be prepared when adding flavor sponges (tofu, Napa cabbage) to spicy broths because they absorb heat and can become overwhelming to eat. Start by adding whatever takes the longest to cook (hardy veg, mushrooms) or will impart more flavor (like meats, which will make a meat broth even meatier).Then take it down to a simmer and you’re ready to dunk. By the end of it, you won’t be lukewarm-you’ll be a hot pot obsessive. Taking our lead from Sze, we’re sharing broths that’ll be the foundation of your meal, the perfect variety (and prep) of fixings to dip into those broths, gear that guarantees the smoothest hot pot experience, and our very chill rules to turning all these elements into the dynamic, delicious feast we love. And if you haven’t? Well, you’ve come to the right place. That’s the beauty of hot pot: It’s choose-your-own adventure once you’ve learned the basics. “Every time, I pick up new ingredients, like I’m going to try adding taro, or beef top blade instead of just short rib,” Sze explains. If you’ve made hot pot once, he explains, it becomes something you know and from there you can riff. Immediately, he was hooked and started ordering hot pot at restaurants wherever he traveled and perfecting his own game at home. A homesick student, he decided to make it himself for his then-girlfriend (now wife) with whatever meats he could find in the nearest grocery store’s freezer section along with Napa cabbage, lettuce, enoki mushrooms, and vermicelli. But he was stunned to find virtually none in his college town of Ithaca, New York. When he was growing up in Taiwan, Sze was surrounded by many different types of hot pot restaurants. “Everyone is part of the journey with you,” says Eric Sze, the chef-owner of 886 and wenwen in New York City. It demands that you be hospitable as beef slices reach peak medium-rare or thin rounds of potatoes soften to the perfect snappy texture-a signal for you to swiftly ferry them over to your fellow diners’ bowls. It’s a communal dining experience that calls for your attention and participation, as you throw handfuls of chrysanthemum greens or blocks of fish tofu into the broth. Commonly found in East and Southeast Asian cooking, hot pot is centered around a vessel of roiling broth, into which diners plunk meats, seafood, vegetables, and starches. You cannot feel lukewarm about hot pot because hot pot does not feel lukewarm about you.
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