Big Way Hot Pot (North York)

Mala Spicy Broth

A numbing, fiery Sichuan-style base with visible chili and Sichuan peppercorn oil that delivers genuine tingly heat rather than just generic spice

Thinly Sliced Beef Platter

Prime cuts sliced paper-thin so they cook in under 30 seconds and stay tender rather than chewy — the baseline test for any hot pot kitchen

Sliced Lamb

Marbled lamb shoulder cut thin enough to absorb the broth quickly without turning gamey — pairs especially well with the mala base

Beef Tripe

Honeycomb tripe with a satisfying chew and the ability to hold sauce in every fold — a textural anchor for the protein lineup

Fish Balls and Seafood Paste Items

Hand-formed fish and shrimp paste balls that puff and absorb broth flavor better than the pre-packaged frozen variety

Mushroom Combo Platter

A rotating mix of enoki, king oyster, and shiitake that softens into the broth and adds an umami layer without overpowering lighter proteins

DIY Sauce Bar

Self-serve station with sesame paste, raw garlic, chili oil, cilantro, and scallion — the quality and variety here noticeably elevates the dipping experience

Tofu Skin (Yuba) Rolls

Delicate sheets of dried tofu skin rolled loosely so they unfurl in the pot and soak up broth in every layer