Hot Pot One – Hot pot


Restaurant: Hot Pot One

Cuisine: Hot pot/Chinese/All you can eat
Last visited: November 6, 09
Area: Richmond, BC
Unit 3600 – 4151 Hazelbridge Way (Inside Aberdeen Centre/Mall)
Price Range: $20-301: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4.5
Service: 4.5
Ambiance: 4.5
Overall: 4.5
Additional comments:

  • Upscale hot pot
  • All-you-can-eat Adult: $22.22 Child 4-9 years: $17.22
  • $7.50 soup base, $8.50 for combo soup base
  • Free Plum juice, Chrysanthemum Tea & sauce (included in price)
  • Create your own sauce – all sauces are free
  • Automatic hot pot stoves
  • Smaller menu, but better quality
  • Benefit of rounds tables and a lazy susan
  • Fresh food
  • Clean
  • Great service
  • A few cooked items available
**Recommendation:My preference for soup base is satay and parsley & preserved egg soupI’m going to write this review differently than my others because it’s hard to get detailed/specific with all-you-can-eat hot pot.

I had gone to Claypot Hot Pot Restaurant on Friday and went to Hot Pot One on Sunday. Going for almost back to back all-you-can-eat hot pot dinners gave me the chance to really compare them. The difference was evident and obvious. Although Hot One One is considered one of the upscale hot pot places, the price is well worth it. You really are paying the extra for quality of food and service. You get bigger chicken wings instead of dinky ones they serve at cheaper places, fresher and bigger oysters and seafood, and just overall better food and quality you can taste. Also they refill your hot pot water with chicken broth and not just water! (It is diluted, but most places won’t care and just refill your hot pot with water).

I hate how hot pot places charge you extra for everything: $1 for drinks, $.50 for pop, $7 for soup base, $.50 for sauces etc., in the end it all adds up and you have a steep bill. I find it more convenient to pay 1 price and have everything included, and that’s why I like Hot Pot One. The price includes unlimited sauces and drinks.

The variety of sauces make hot pot more enjoyable because it adds more flavour to your dipping sauce…you also have the option of several dipping sauces. At Hot Pot One they have a specific person assigned to solely mix sauces for the night. You just tell him what combination of sauces you want and he mixes it for you. Most hot pot places will include your standard satay sauce and sesame sauce for free, but all the other sauces will be an extra $.50.


Hot Pot One sauces include:

  • Slivered Ginger
  • Minced Garlic
  • Minced Chives
  • Cilantro
  • Green onion
  • Jalapeno
  • Hot Chili sauce
  • Soy sauce
  • Sesame sauce
  • Satay Sauce

Hot Pot One items that are not on every hot pot menu : Lotus root, potato, beef brisket, deep-fried pig’s skin, marinated beef slices

I wish they had: Enoki mushrooms, Konnyaku (clear noodles in knots), Taro thread (noodle), Garland Chrysanthemum, more cooked food like stick rice etc, more snacks, egg

On the table:

  • Satay Soup (left) & Parsley and preserved egg soup (right)
  • Combo soup base &8.50
  • Satay Soup ($7.50)
    • This soup base is a standard and my favourite hot pot soup base.
  • Parsley and preserved egg soup ($7.50)
    • Fro me, this is the perfect combination of soup bases when you got for hot pot. You have the satay the spicier/bolder/richer soup, and then your lighter soup which is this one.
    • There was maybe only half a preserved egg in there cut up into thirds though. Could have given us more than than.
  • Shrimps and fish fillets
    • The shrimps were bigger than other hot pot places and very fresh.
  • Oysters
    • Oysters were huge, really fat and plump.
    • Limit 2 per person.
  • Deep Fried Fish Skin
    • These are a traditional Chinese snack that people munch on while the food cooks.
    • They’re offered at almost every hot pot place.
  • Fatty Beef Slices
    • The present all their meats like this. It’s quite nice but in order to do this you need to slice your meats frozen, store them frozen, and serve them frozen. I mean after it cooks in the soup and you dip it in your sauce, you can’t really tell between frozen/fresh so it didn’t bother me.
  • Corn, pork blood, tofu puffs, Chinese mushrooms(and some other organs I’m unsure of)
    • The dark red rectangular blocks is pork blood…I’m not a fan.
    • I love those tofu puffs, especially for hot pot. They just absorb all the flavours of the soup and get super juicy. They hold so much liquid and act like a sponge for flavour.

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Hot Pot One on Urbanspoon

5 Comments

  • KimHo says:

    What? You don't do pork blood??? Please don't tell me you don't do offal either? If you don't, I am really ashamed… 😛

  • Mijune says:

    LOL, well I won't go as far to order it…but if it's sliced up in a hot and sour soup I'll still eat it….yes I know how NOT Asian of me to not indulge in this…to top it off I don't eat shark's fin either…but that is for ethical reasons…but that's a whole other topic…feel free to e-mail me and I can explain 🙂

  • Anonymous says:

    You should also try Top Gun Hotpot if you're ever in the area. They're at Crystal Mall in Burnaby. But reservations are a must during the weekends.

  • Daniel S. says:

    The pork blood is interesting and I would think it was just fall apart into a mess when placed in the hot soup? BTW I saw LOTS of pork blood at the markets in Hong Kong.

    How spicy is the satay soup? The tofu and all the shellfish look tasty.

    Overall this place looks good =)

  • Mijune says:

    Thanks for the suggestion!

    Yeah it's interesting how the pork blood is solidified and doesn't melt. It's almost like a gelatin.

    The satay soup wasn't that spicy, more flavourful. It looks spicy, but it's actually not. It's great! My top choice for soup base anytime I go hot pot!

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