A spicy broth with noodles and fresh vegetables.

Spicy Noodle Soup

Various sauces to enhance your hot pot experience.

Dipping Sauces

A mix of fresh seafood with a spicy broth.

Spicy Seafood

Tender slices of beef cooked in our special broth.

Classic Beef

Green Tea

Beef Brisket

Order

Noodles

Rice

Chicken

Beef

Tender chicken pieces simmered in a savory broth.

Chicken Hot Pot

Dumplings

Stir-fried noodles with a medley of vegetables.

Vegetable Noodles

Thai Iced Tea

Mango Sticky Rice

A variety of fresh vegetables in a savory broth.

Vegetable Hot Pot

Beef Hot Pot

Spring Rolls

A mix of fresh ingredients cooked in a delicious broth.

Hot Pot

A selection of fresh ingredients for a delightful hot pot experience.

Hot Pot Family Set

Bubble Tea

Soda

In a large pot, combine the chicken or vegetable broth, soy sauce, Sriracha sauce, grated ginger, minced garlic, lime juice, salt, and black pepper. Stir well to mix all the ingredients.

Combine Ingredients

Place the pot over medium heat and bring the mixture to a simmer. Allow it to simmer for about 10 minutes to let the flavors meld.

Bring to a Simmer

While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.

Prepare Noodles

After the broth has simmered, add the julienned carrot, sliced bell pepper, chopped green onions, and spinach (or bok choy) to the pot. Cook for an additional 5 minutes, until the vegetables are tender.

Add Vegetables

In serving bowls, place a portion of the cooked rice noodles. Ladle the hot broth and vegetables over the noodles. Top with fresh cilantro and serve with lime wedges and chili flakes on the side.

Combine and Serve

Chicken or vegetable broth

Soy sauce

Sriracha sauce

Ginger, grated

Garlic, minced

Lime juice

Salt

Black pepper

Rice noodles

Carrot, julienned

Bell pepper, sliced

Green onions, chopped

Spinach or bok choy

Fresh cilantro, chopped

Lime wedges

Chili flakes

In a mixing bowl, combine soy sauce, minced garlic, sesame oil, chopped green onions, and sugar.

Use a whisk or fork to mix all ingredients until well combined.

Whisk Together

Transfer the sauce to a serving bowl and set aside for your hot pot.

Serve

In a small bowl, mix together chili paste, soy sauce, rice vinegar, garlic powder, and honey.

Mix Ingredients

Stir the mixture until it reaches a smooth consistency.

Stir Well

Pour the spicy chili sauce into a serving dish and prepare for dipping.

In a medium bowl, add creamy peanut butter, coconut milk, soy sauce, lime juice, and chili flakes.

Use a whisk to thoroughly mix all the ingredients until smooth and creamy.

Mix Thoroughly

Transfer the peanut sauce to a small bowl and serve alongside your hot pot.

Minced garlic

Sesame oil

Chopped green onions

Sugar

Chili paste

Rice vinegar

Garlic powder

Honey

Creamy peanut butter

Coconut milk

In a bowl, combine shrimp, mussels, calamari, and fish fillets. Set aside.

Prepare the Seafood

In a large pot, heat the olive oil over medium heat. Add the minced garlic and ginger, sauté for about 2 minutes until fragrant.

Sauté Aromatics

Stir in the red chili flakes and cook for another minute.

Add Spices

Add the canned diced tomatoes, coconut milk, and fish stock to the pot. Bring to a simmer.

Combine Tomatoes and Liquids

Add lime juice, salt, and black pepper to taste. Let it simmer for about 10 minutes.

Season the Broth

Add the prepared seafood mixture to the simmering broth. Cook for about 5-7 minutes, or until the shrimp are pink and the mussels have opened.

Add Seafood

Stir in the chopped cilantro just before serving for added freshness.

Finish with Cilantro

Ladle the spicy seafood into bowls and serve hot, optionally with lime wedges on the side.

Serve Hot

Shrimp, peeled and deveined

Mussels, cleaned

Calamari, sliced into rings

Fish fillets (e.g., cod or tilapia), cut into chunks

Olive oil

Fresh ginger, minced

Red chili flakes

Canned diced tomatoes

Fish stock or broth

Slice the beef sirloin or rib-eye into thin strips, approximately 1/4 inch thick.

Prepare the Beef

Peel and chop the onion, garlic cloves, carrots, and celery into small pieces.

Chop Vegetables

In a large pot, add a splash of oil and heat over medium heat. Add chopped onions and garlic, sautéing until translucent.

Sauté Vegetables

Stir in the chopped carrots and celery, cooking for about 5 minutes until they soften slightly.

Add Carrots and Celery

Pour in the beef broth, then add the sliced beef, bay leaves, and black peppercorns. Bring to a boil.

Add Broth and Beef

Reduce heat to low and let the mixture simmer for about 30-40 minutes, allowing the flavors to meld. Season with salt to taste.

Simmer

Remove the bay leaves and ladle the beef and broth into bowls.

Plate the Dish

Sprinkle with fresh parsley and serve with lemon wedges on the side.

Garnish

Beef sirloin or rib-eye

Beef broth

Onion

Garlic cloves

Carrots

Celery stalks

Bay leaves

Black peppercorns

Fresh parsley

Lemon wedges

In a small pot, bring 1 cup of water to a boil over high heat.

Boil Water

Once the water reaches a rolling boil, remove it from heat and add 2 teaspoons of green tea leaves.

Add Green Tea Leaves

Cover the pot and let the tea steep for 2-3 minutes. Steeping for too long can result in a bitter taste.

Steep the Tea

After steeping, use a fine strainer to pour the tea into a cup, separating the leaves from the liquid.

Strain the Tea

If desired, add 1 teaspoon of honey and/or 1 teaspoon of lemon juice to enhance flavor.

Add Optional Ingredients

Stir gently and serve the green tea hot. Enjoy!

Green tea leaves

Water

Lemon juice

In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.

Prepare the Dry Rub

Pat the beef brisket dry with paper towels. Generously apply the dry rub all over the brisket, ensuring it is evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Season the Brisket

Preheat the Oven

In a bowl, combine the beef broth, Worcestershire sauce, and apple cider vinegar. Mix well.

Prepare the Cooking Liquid

Place the seasoned brisket in a roasting pan, fat side up. Pour the cooking liquid around the brisket (do not pour it directly on top). Cover the pan tightly with aluminum foil.

Cook the Brisket

Place the roasting pan in the preheated oven and cook for about 4 to 5 hours, or until the brisket is fork-tender.

Slow Roast

Once cooked, remove the brisket from the oven and let it rest, covered loosely with foil, for about 20 minutes before slicing against the grain.

Rest and Slice

Beef brisket

Brown sugar

Paprika

Onion powder

Cayenne pepper

Worcestershire sauce

Apple cider vinegar

Preheat the oven to 400°F (200°C). In a bowl, mix the olive oil, minced garlic, salt, black pepper, and lemon juice to create a marinade.

Prepare the Chicken

Place the chicken breast in the marinade, coating it thoroughly. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for best flavor.

Marinate the Chicken

While the chicken is marinating, prepare the vegetables. Trim the asparagus ends, halve the cherry tomatoes, and slice the red onion into wedges. Set aside.

Prepare the Vegetables

Place the marinated chicken breast on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

Roast the Chicken

In the same baking sheet, add the asparagus, cherry tomatoes, and red onion around the chicken. Drizzle with a little olive oil and season with salt and pepper. Roast for the last 15 minutes of the chicken's cooking time.

Roast the Vegetables

Once cooked, remove the chicken and vegetables from the oven. Let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables, garnished with fresh basil.

Chicken Breast

Olive Oil

Garlic Cloves

Black Pepper

Lemon Juice

Asparagus

Cherry Tomatoes

Red Onion

Fresh Basil

In a medium-sized pot, bring 4 cups of water to a rolling boil.

Boil the Water

Once the water is boiling, add 4 tsp of loose leaf black tea or 4 tea bags. Reduce the heat to low and let it steep for 3-5 minutes, depending on how strong you like your tea.

If you used loose leaf tea, strain the tea into a teapot or individual cups to remove the leaves. If you used tea bags, simply remove the bags.

Stir in 2 tablespoons of sugar, or add honey to taste, according to your preference.

Add Sweeteners

Pour in 0.5 cups of milk or cream to the tea and stir well.

Add Milk or Cream

Add a slice of lemon to each cup for a refreshing touch.

Garnish with Lemon

Loose leaf black tea or tea bags

Milk or Cream

Lemon slices

Bring a large pot of water to a boil. Add salt and the noodles. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.