Big Way Hot Pot (Markham)

Mala Spicy Broth Base

Sichuan-style numbing heat with visible dried chilies and peppercorns — the defining reason to choose this restaurant over its neighbors

Thinly Sliced Beef

Delicate ribbons that cook in under 10 seconds in the mala broth, staying silky rather than going tough — a textbook hot pot cut

Lamb Slices

Mild gaminess that plays especially well against the numbing spice of the mala base, with a richness beef doesn't quite match

Fresh Seafood Add-ons

Shrimp and fish fillets that arrive visibly fresh — a meaningful step above the frozen seafood at lesser spots in the same price range

Dipping Sauce Station

Build-your-own spread of sesame paste, scallions, chili oil, minced garlic, and fermented tofu — customize once and stay committed

Tofu Skin Rolls

Delicate soy skin that soaks up broth and collapses gently on the bite — the best vegetarian anchor for a meat-heavy table

Mushroom Assortment

King oyster, enoki, and shiitake that add earthy depth to the broth as they cook down — doubles as a palate reset between richer proteins