
Based on 159 reviews
Sichuan-style numbing heat with visible dried chilies and peppercorns — the defining reason to choose this restaurant over its neighbors
Delicate ribbons that cook in under 10 seconds in the mala broth, staying silky rather than going tough — a textbook hot pot cut
Mild gaminess that plays especially well against the numbing spice of the mala base, with a richness beef doesn't quite match
Shrimp and fish fillets that arrive visibly fresh — a meaningful step above the frozen seafood at lesser spots in the same price range