Hot pot is not a dish. It is a method, and an evening.
A pot of seasoned broth is set into the middle of your table over a burner and brought to a simmer. Around it go plates of raw ingredients: thin-sliced meats, seafood, meatballs, tofu, mushrooms, leaf vegetables, root vegetables, noodles and dumplings. You cook what you want, when you want, at the pace you want, dipping each piece into a sauce you have mixed yourself.
It is the most social way to eat in China, and it is still rare in Nepal — which is why we run a full hot pot service rather than a token version of one.
Choosing your broth
We offer four bases. Chicken Hotpot comes in two sizes, Rs. 1,060 for the small and Rs. 1,400 for the big — a clean, savoury chicken broth that suits people eating hot pot for the first time. Chilly Sauce Hotpot at Rs. 999 is the Sichuan-leaning option, built on fermented bean paste and dried chilli, with real málà character. Beer Duck Hotpot at Rs. 2,250 is the showpiece: duck simmered with beer until the broth turns rich and slightly malty, best for a table of four or more.
Building the table
Then you choose from 27 add-ins. The sliced meats cook in seconds and are where most people start: chicken slice at Rs. 620, pork slice at Rs. 630, buff slice at Rs. 650, mutton slice at Rs. 870. Meatballs — chicken at Rs. 599, pork at Rs. 650 — hold their shape and are good for a slower table.
From the water, prawn at Rs. 1,430, squid at Rs. 840 and fish slice at Rs. 760.
The vegetables matter more than people expect, because they take on the broth as the evening goes. Chinese cabbage, green cabbage, cauliflower, lotus root and kelp are all Rs. 315. Black mushroom is Rs. 550, black fungus Rs. 580. Tofu is Rs. 210.
Finish with noodles at Rs. 260 or dumplings at Rs. 399, cooked in the broth at the end when it has picked up everything else.
Sauces are per person: garlic at Rs. 170, peanut at Rs. 115.
The order to cook in
Start with the things that need time and improve the broth — root vegetables, mushrooms, meatballs. Add sliced meats as you go; they need seconds, not minutes, and overcooking them is the one real mistake. Leafy vegetables go near the end. Noodles or dumplings last of all, when the broth is at its most concentrated.
For a table of four, budget roughly one hot pot base plus eight to ten add-ins. Everything is priced individually so you can build up as you go.
The full hot pot menu, with Chinese names for every item, is on our menu page.