Mabu Generation

Taiwanese-style Hot Pot

The house centerpiece — choose your broth (spicy mala, original, or house specialty), then build your table around quality sliced meats, fresh seafood, and handmade items that cook tableside

House Dipping Sauce Bar

The condiment spread elevates every dip — sesame paste, scallion oil, and a rotating selection of aromatics that regulars customize into personal blends

Braised Pork Rice (Lu Rou Fan)

Classic Taiwanese comfort — fatty pork belly braised in soy and five-spice, spooned over white rice with a soft-boiled egg; a litmus test the kitchen passes here

Cold Appetizer Plates

Rotating cold starters — marinated tofu, cucumber in garlic sauce, and chilled braised items that signal a kitchen thinking beyond the hot pot

Taiwanese Tofu Pudding (Douhua)

Silky, barely-set bean curd served warm or cold with sweet ginger syrup — the dessert menu here is genuine, not an afterthought

Shaved Ice Desserts

Taiwanese-style baobing with toppings like grass jelly, red bean, and fresh fruit — the dessert category earns its own dedicated following

Taiwanese Beer & House Drinks

The bar component is a genuine differentiator on this strip — cold Taiwan Beer pairs naturally with hot pot and the menu supports a full drinking evening