Mix2 Grill & Hot Pot

Mala Spicy Soup Base

A properly mouth-numbing Sichuan-style broth with visible chili oil slick and Sichuan peppercorn tingle that builds over the meal

Combo Grill + Hot Pot Setup

The restaurant's defining format — one half of the table cooks over a grill, the other simmers in broth, letting groups mix techniques and proteins freely

Marinated Beef Short Rib

Thinly sliced rib marinated in a sweet-savory Korean-style sauce that caramelizes quickly on the grill

Pork Belly

Fatty slabs that crisp up nicely on the grill — best wrapped with the provided condiments and garlic

Fresh Seafood Platter (hot pot)

Shrimp, squid, and shellfish that cook in about 90 seconds in the hot broth — best in the mala base

Original Mild Broth

Clean, lightly savory stock — a good half-and-half pairing with the mala for tables with mixed spice tolerance

Lamb Slices

Thin-cut lamb for the hot pot — gamier than beef and best in the spicy broth where the mala masks any off-notes