If you haven’t yet enjoyed a delightful hot pot meal with friends, you have something exciting to look forward to — unless you’re feeling a bit lost. But don’t worry, we’re here to help. Sharing a hot pot meal with a group of friends is always more enjoyable, so gather your pals and get ready for laughter, fun, and tasty surprises around a bubbling pot of broth. The process may seem daunting if you’re new to it, but the staff will be happy to assist you. If you want to learn more about the process and etiquette before diving in, we’ve gathered insights from hot pot enthusiasts across the country for a crash course. So, what exactly is hot pot? It’s quite simple really, as the name suggests. You’re provided with a pot of simmering broth, and you get to cook your food right at the table. Chef Kenneth Wan, owner of Denver’s MAKfam restaurant, likened it to a Chinese version of fondue, a popular dining experience in various Asian countries with unique regional flavors and styles. Chef Justin Lee from New Jersey’s Fat Choy restaurant agreed, describing it as a lively and interactive dining experience. He called it a “party in a pot.” Wan emphasized the social aspect of hot pot dining, stating that it’s loved by all for its fun and delicious nature. The history of hot pot dates back over 2,000 years, starting during the Shang and Zhou dynasties, according to food columnist Tony Kwan. Jay Li, executive vice president of KPOT Korean Barbeque and Hot Pot, also highlighted the deep roots of hot pot in Asian culinary traditions. The communal dining experience is cherished, where people gather around a simmering pot to cook and share various ingredients. As for how it works, Wan explained that you’ll have an individual or shared induction burner with a pot of broth in front of you. You select your broth base and order meat and seafood, while a buffet of vegetables, noodles, and other ingredients are available for you to cook at your table. The appeal lies in the customization, variety, and sense of togetherness. Joanne Liu, founder of Denver’s Mile High Asian Food Week, loves the diverse ingredients and social aspect of hot pot, making it a truly enjoyable experience.
Hot pot is a delightful dining experience where a variety of ingredients are available to choose from, such as thinly sliced meats, seafood, vegetables, noodles, and dumplings. Each person can customize their own dipping sauces, leading to unique and enjoyable flavor combinations. The interactive nature of hot pot allows guests to cook their food right at the table, creating a communal meal that brings people together.
Kenneth Wan, the owner of Denver’s MAKfam restaurant, shared his personal hot pot romance story, highlighting how this shared meal can be seen as the ultimate romantic setting. According to Wan, the diverse broth bases available cater to different spice preferences and add depth of flavor to the meal. The variety of ingredients and sauces offer a more dynamic dining experience compared to traditional settings.
To enhance your hot pot experience, experts provide some helpful guidelines and pro tips. It is recommended to order only what you can eat to avoid wastage, keep the sauce area tidy, and use communal tongs instead of dipping chopsticks directly into the broth for hygiene and consideration. Additionally, exercising patience by not overcrowding the pot with ingredients allows for a better cooking process and overall enjoyment of the meal.
The broth should be heated to the correct temperature before adding your ingredients to cook for safety. “Be careful how you place hot pot items into the boiling water,” Liu advised. “There have been instances when my kids just dropped in fish or beef balls, causing splatters everywhere. Use hot pot utensils to gently place them in the broth.”
Those who tend to hog the pot should be cautious, as Li emphasized, “Make sure to retrieve all of your ingredients from the pot. If you put a dumpling in to cook for a few minutes, ensure you go back for it when it’s ready and don’t leave it floating around the pot.”
When it comes to enjoying hot pot, there’s a particular order that Liu follows. “I will eat veggies, seafood, and meats first, leaving any noodles for the end of my meal. I do this for two reasons: the noodles will soak up all the broth at the meal’s end, and I can indulge in all the other delicious foods without getting full from the noodles.” Another reason for this “noodles last” approach, as noted by Salem, is to “eat everything else before you start cooking your noodles to ensure they won’t get stuck on the bottom and burn the pot.”
