upon entering, the first thing we noticed was the strong smell of gas. it lingered in the air,…read moresharp and a little unsettling. the restaurant also felt unusually cold, with little ventilation, which made the first few minutes uncomfortable. once the boiling cauldrons started, though, the room slowly warmed up and the chill faded, though a few in our group mentioned mild headaches early on.
the space itself was bright and lively, filled with neon light and movement. reflections bounced off the tables and walls, giving the room an almost electric energy. servers moved constantly, weaving between tables, and the place filled up quickly with conversation and steam.
menus were large, simple to read, and easy to follow. dinner included a drink, milk tea, yakult tea, or green tea and a dessert choice, either a fudgesicle or a revello style ice cream bar.
the sauce station wasn't as extensive, but did have fresh minced garlic, sesame oil, soy sauce, vinegar, chili oil, cilantro, green onions, sesame paste, rows of fresh ingredients and condiments let diners mix their own combinations. the sauces were flavourful, versatile, and worked beautifully for dipping or for stirring into the soup.
each broth came with a generous set of ingredients: chicken ball, fish tofu, fish ball, corn, enoki mushroom, fried bean curd skin, lotus root slice, tomato, napa cabbage, quail egg, and a prawn. the bowls provided were small, so we learned to transfer ingredients from the large serving bowl into the pot, and later use that larger bowl for the soup itself.
parking was free but limited, tucked under cover next to cm chicken in the newmark building.
overall, despite the initial gas smell and cold temperature, i enjoyed the meal and the interactive experience. once the pots started bubbling and the table filled with colour and steam, it became warm, lively, and satisfying, the kind of place where flavour makes up for the flaws.