Hot Pot dining can be a fun and inter-active way to enjoy an evening with friends and loved ones. To enhance your “Shabu-Shabu” experience, here are a few pointers to get you started:

1. The Sauce – A good dipping sauce can be a good complement to your food when the food comes out of the pot.  The Sesame and Ponzu sauces are traditional for Japanese-Style pot while the Chinese prefers the more savory Satay sauce.  Condiments, such as Scallion, Garlic, Radish, etc. are recommended.  Leek-Chive, Beancurd etc. are also available.
House Suggestion (mix):  1-part Satay Sauce, 1-part Soy Sauce, Scallions, Garlic, Ginger, Cilantro, Chili Pepper (optional).

2. Build the Soup – We recommend building the soup by placing the hard-to-cook items first.  These items may be cabbage, root vegetables (daikon, lotus roots etc.), tofu and alike.  These items, which may be ready in 10-15 minutes after boiling, will enhance the soup for the next crucial step.

3. Execute a “Shabu-Shabu” – Now that the soup is boiling and ready, here comes the fun part: The “Swish-Swish”.  Most Specialty and Favorite items will cooked in about 5 minutes or so after boiling, but certain meats (beef) can cook in a matter of seconds, while seafood (shrimp) in a minute or two. Allow longer time for larger pieces, but try not to over cook.

Place desired food in provided strainer.

Submerge the strainer in soup and swirl it around lightly.

Remove when cooked, cool slightly, and eat. Dip in sauce for additional flavor.