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New hot pot restaurant chicago1/18/2024 ![]() ![]() Following the lead of a neighboring table, we asked for bowls and spoons and added knife-cut noodles ($3.25) and the leftover add-ins to the chicken broth. We weren’t informed about the elaborate self-serve sauce bar, but it has instructions for saucing seafood and meats. (The aorta has that lovely springiness that Chinese people call “Q.”) Also great: the fresh beef meatballs ($6.95), which come on a tiny wooden staircase, and the baby bok choy ($3.25). Both soak up the glory of the spicy broth. Do not miss the spicy beef skewers ($6.95) and the thin white slips of beef aorta ($6.95). Next choose add-ins to cook in the broth. There are four, but get the Chongqing spicy, which is oily, brick red, and electric with Sichuan peppercorn, and the far gentler herbal chicken, flavored with açai and jujube. Premium ingredients, like Snake River Farms wagyu ($17.95), and striking presentations make it stand out, but the menu offers dozens of items and myriad pathways through. If your previous hot pot experiences have been underwhelming, this outpost of a Chongqing restaurant group, sumptuously decorated like a courtyard manor, is where you will do it right. Hot pot is an evening’s entertainment and meal in one.Īt Qiao Lin Hotpot, things are less spa-like, but there’s plenty to keep you entertained. When you move to a table, each ingredient comes out looking more TikToktastic than the last. ![]() There, at new-style purveyors of huo guo, you begin by sipping cocktails in a lounge while the staff treats you to manicures and neck massages. We may have had a proliferation of hot pot restaurants in Chicago in recent years, but they are nothing like those springing up in China. Call 31 for details.Perfect order Half and half broth, beef skewers, aorta, meatballs, knife-cut noodles Parking in a nearby lot can be validated at rate of $2 for three hours. "The most important thing is to focus on the food quality," Huang said. With hot pot, a chef focuses on the broth and lets diners do the rest. The key to the new restaurant's success, said Liu and partner Chao Huang, will be consistency.ĭifferent Chinese restaurants have chefs specializing in regional cuisines. The average tab without drinks is about $30 per person. Plates of thinly sliced raw meats, plates of seafood or vegetables soon follow, and diners drop the raw food into the bubbling broth to cook for a bit.Īlso on the menu are house specials, including the cold "wheat jelly" noodles and northwestern China pork meat pies, as well as Mongolian barbecue specialties like grilled chicken wings and the restaurant's showcase dish, a $30 rack of lamb ribs carved tableside by a server. Diners pick their broth base - chicken and beef, lamb, herbal, tomato and super-spicy Mal La are among the choices - and add a variety of meats, seafood, tofu, vegetables of mushrooms.Ī small cauldron of broth will soon be placed atop the tables built-in induction stove, where it will begin boiling and steaming. An upstairs karaoke lounge will open sometime next month.ĭespite the large menu featuring hundreds of options, ordering at Little Lamb is relatively easy. ![]() The sleek interior dining room has seating for 110. The Chinatown location is the first in the Midwest. It's part of an international chain rooted in China but with several outposts in America. Located just under the iconic red Chinatown gate, the restaurant opened in mid-December. "When you eat hot pot, it keeps you warm." We focus on herbal broths and Mongolian cuisine," said Kecheng Liu, co-owner of Little Lamb, 2201 S. "Some hot pots are spicy or some focus on seafood. CHINATOWN - Just in time for the long winter, a new Chinese "hot pot" restaurant has opened at a prime corner in the neighborhood's bustling business district. ![]()
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