![]() There are some tweaks to the traditional format, like a som-tum broth with cubes of pineapple and shellfish, and a creamy pork-bone soup that’s worth ordering. Amid all of this is the hot pot that delivers. The room itself has a modern look, with foggy glass panels snaking around booths exposed ventilation and hanging lights and vintage posters of early 20th-century China. You may find your head bobbing to this spot’s thumping electronica soundtrack, while you dip your sliced pork belly. Those seeking a place for their hot-pot party are well-advised to keep the Flushing location of Little Lamb in mind: It seats 136 people and has private rooms, so no one will see you splashing broth on your shirt.ĥ306 Eighth Ave., nr. Meats like beef rib eye and lamb are uniformly vibrant when they arrive at the table, while a vegetable platter offers a bouquet of flora, including several different greens. These range from the usual suspects (spongy tofu) to unexpected offal (duck flippers, beef aortas). The sauce area is one of the most varied - there’s red and white fermented bean-curd sauce, satay sauce, crushed peanuts, etc. Little Lamb, a chain out of Inner Mongolia, offers five kinds of broth, including one enhanced by tomatoes and a Mongolian herbal broth with nuts and jujubes bobbing around. Roosevelt Ave., Flushing 71ĥ216 Eighth Ave., nr. And, as at other top hot-pot spots, the greens here are notably fresh, and take so well to the broth, you’re liable to favor them over the (also-excellent) thin-sliced lamb.Ĥ0-24 College Point Blvd., nr. Meat options are plentiful, and you can spend a whole meal dunking different proteins: lamb shoulder, garlic beef, juicy beef meatballs, and various offal opportunities. ![]() Broths include the mild, flavored with the East Asian fruit jujube the sour pickled-cabbage version and the spicy broth, which perfumes your table with the scent of Sichuan peppercorn. Little Sheep - a chain in China - offers hot pot as nightlife, catering to a younger crowd with a brightly lit dining room and a soundtrack that mixes sugary EDM with Pitchfork-approved producers like Kaytranada. And it’s essential to order some hand-pulled noodles, with which you can turn the broth into a proper soup.ġ36-59 37th Ave., nr. (Just don’t let them cook for too long.) Sides like puckery old vinegar peanuts and flaky fried clay-oven rolls will help you make a complete meal. There are even delicate egg-crêpe dumplings, a celebratory dish in China. The meat is first-rate, as are the other ingredients: Chrysanthemum greens are peppery and vivid baby bamboo retains a satisfying crunch. Sichuan peppercorn lends its famed tingling property, and the broth itself comes with an ample serving of tender lamb. The broth here can be had mild or spicy, but what you’ll always get is a robust lamb soup that’s gamy, rich, and even a little sweet. The Chinese import Lao Cheng Yi Guo (or Beijing First Lamb Shabu, Inc.) isn’t like the other hot-pot spots in New York.
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