Haidilao Hot Pot Scarborough - 海底捞火锅

Spicy Sichuan Broth

A tallow-based Sichuan broth loaded with dried chilies and numbing peppercorns — the backbone of the meal, building heat gradually without overwhelming the ingredients cooking in it

Premium Sliced Beef

Fatty, well-marbled ribbons fanned across the plate — cook for seconds in the broth and they melt into something close to silky

Handmade Shrimp Paste

Press fresh shrimp paste through your fist tableside to form balls that drop straight into the broth — sweet, bouncy, and the most interactive thing on the menu

DIY Sauce Bar

Dozens of condiments — sesame paste, garlic, chili oil, oyster sauce, cilantro, and more — to build a fully personalized dipping sauce; assembling it is part of the Haidilao ritual

Sliced Lamb

Thin, delicate cuts with a clean grassy sweetness that pairs exceptionally well with the spicy broth — cook briefly, dip immediately

Handmade Meatballs

Dense, springy balls — beef or pork — made in-house that absorb broth flavor over a longer cook and offer satisfying chew against the softer ingredients

Tomato Broth

Mild, naturally sweet, and umami-rich — the best non-spicy option in the split pot and particularly good with tofu and seafood

Bean Curd Skin (Tofu Skin)

Silky sheets that unfurl in the broth, drinking up flavor and providing a delicate textural contrast to the meats — a hot pot staple done well here

Glass Noodles

Translucent vermicelli that absorbs the spicy broth beautifully — best added toward the end of the meal as a filling, slippery finish

Frozen Tofu

Sponge-textured tofu that soaks up enormous amounts of broth — underrated and worth including for textural variety against the meats