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A starter hotpot set designed for 1-2 people. It likely includes a selection of meats, vegetables, and soup base. Comes with complimentary dipping sauces, side dishes, and ice.

A rich and spicy Mala soup base made with beef tallow (cow oil). Offers a deep, savory aroma with the numbing sensation of Sichuan peppercorns.

A vegetarian-friendly Mala soup base using vegetable oil instead of animal fat. Spicy and numbing, suitable for those avoiding meat products.

A Thai-style Mala soup modified to be lean, containing no added fat or sugar. Provides the spicy kick with a lighter profile.

A distinctive Mala soup base made with goat oil. Known for its unique, robust aroma and intense flavor profile.

A Japanese-style black sukiyaki soup. Sweet and savory, made from soy sauce, mirin, and sugar.

A rich, creamy white broth made by simmering chicken bones for hours until collagen is released. Mild and nourishing.

A tangy and slightly sweet soup base made from tomatoes. Refreshing and pairs well with vegetables and meats.

Fresh seabass (snapper) sliced thinly for quick cooking in the hot pot. Delicate texture and mild flavor.

Braised chicken tendons. Has a chewy, gelatinous texture that becomes soft when heated.

Chinese-style luncheon meat or ham. Salty and savory, a popular addition to hot pots.

Beef marinated with Mala spices and chili oil to ensure tenderness and infuse flavor before cooking.

Crispy pickled squid. Has a unique crunchy texture and savory taste.

Fresh white shrimp. Sweet and tender when cooked in the broth.

Abalone, a prized shellfish known for its rich flavor and firm, chewy texture.

Jumbo river prawn. Large, meaty, and flavorful, often served with the shell on.

Jumbo tiger prawn. Known for its distinct stripes and firm, sweet meat.

Duck intestines. Cleaned and prepared for hot pot. Best cooked quickly (dipped for a few seconds) for a crunchy texture.

Duck blood curd. Soft and silky texture similar to firm tofu, absorbs soup flavors well.

Pork slices marinated with sesame oil and sesame seeds for tenderness and fragrance.

Seasoned minced pork wrapped in seaweed. Savory and aromatic.

Duck feet. A delicacy with skin and tendon, requires longer cooking to soften.

Boneless duck feet. Crunchy and gelatinous, easy to eat without bones.

Homemade shrimp wontons. Dumplings filled with seasoned minced shrimp wrapped in dough.

Fish dumplings from Yaowarat (Chinatown). The wrapper is made from fish meat, giving it a chewy texture.

Pork meatballs. Springy and savory balls made from minced pork.

Beef meatballs. Firm and flavorful balls made from ground beef.

Cheese tofu meatballs. Fish or tofu based balls filled with melted cheese.

White radish (Daikon). Sweetens the soup when boiled for a long time.

Vegetable stems (likely Gongcai or similar). Crunchy green stems that retain texture even after cooking.

Dried lily buds (Golden needles). They have a unique earthy flavor and slightly crunchy texture.

Fresh Shiitake mushrooms. Aromatic and meaty.

Eryngii (King Oyster) mushrooms. Thick, meaty texture similar to abalone.

Fresh tomatoes. Adds acidity and sweetness to the broth.

Lotus root slices. Crunchy and slightly sweet.

Pumpkin slices. Becomes soft and sweet when cooked.

Cabbage. Sweet and leafy, a staple vegetable for hot pot.

Baby corn. Crunchy and sweet.

Hong Kong Kale stalks. Crisp and green with a mild flavor.

Spinach. Tender green leaves that cook very quickly.

Potato slices. Soft and starchy when boiled.

Carrot slices. Adds sweetness and color.

Watercress. Leafy green with a peppery taste.

Enoki mushrooms (Golden Needle mushrooms). Clusters of thin white mushrooms with a crisp texture.

A mixed set of various mushrooms. Offers a variety of textures and flavors.

Wood ear mushrooms. Black fungus with a crunchy, jelly-like texture.

Taro. Starchy root vegetable with a nutty vanilla-like flavor.

White Mugwort (Jing Ju Chai). Aromatic herb often used in soups.

Leek or garlic stalks. Mild onion flavor.

Napa cabbage (White cabbage). Sweet and tender.

Water spinach (Morning glory). Hollow stems absorb broth well.

Mixed vegetable set. A combination of seasonal greens.

Tofu skin (Yuba) strips. Chewy texture that absorbs soup.

Rolled tofu skin served in a box.

Mixed tofu set featuring different types of bean curd.

Fresh tofu skin. Soft and delicate.

Bean curd sheets. Thin sheets of tofu skin.

Quail eggs. Small boiled eggs.

Chicken egg. Can be cracked into the soup or used for dipping.

Deep-fried bean curd puffs, likely stuffed with fish paste.

Fried tofu pieces. Spongy texture that soaks up broth.

Small sweet potato noodles. Chewy and translucent.

Egg noodles. Yellow wheat noodles.

Wide sweet potato noodles. Very chewy and slippery.

Steamed white rice.

White Konjac noodles. Low calorie and crunchy texture.

Large sweet potato noodles.

Glass noodles (Vermicelli) made from mung beans.