Eat & Drink

New & Special

Andy's Hot Pot

Andy’s Hot Pot is a newly opened restaurant that specialises in Chongqing hotpot and offers its own secret “12 flavour” spicy ingredients for its hotpot soup base. The restaurant is decked out in a panda theme in recognition of its Sichuan origins, and the aprons offered as protection from spillage are designed to mimic the royal attire of a king or queen. A digestive tea is served first to prepare the body for the food to come. For the soup base, most customers choose the signature Chongqing Numbing Spicy Pot with Beef Tallow, balanced by the Pig Boned Soup Pot ($128). The beef butter together with the chili and pepper ingredients emanate a most inviting aroma.

We chose a combination of meats and fresh seafood including Beef Tripes ($118), Omasum ($48), Beef Slices ($268 large and $188 small), and Ox Tongue Slices ($88). The meats all cook quickly in the hotpot and are best eaten piping hot. From the sea we chose: Shrimp ($78), U.S. Oysters ($128) and Crisp Grass Carp Slices ($68), which were all very fresh and also easily cooked. For vegetable sides we opted for Fried Beancurd Sticks Roll ($38), Chinese Lettuce ($28), Frozen Beancurd ($28), and Oyster Mushroom ($32), all of which soak up the flavour of the soup and the meat ingredients.Cold beer is a must to soothe the burning palate, and the sour plum sauce has a similar role. For the ultimate Chongqing experience on a winter’s day, Andy’s Hot Pot will not disappoint.

UG/F-G/F, Rex Building, 399-401 Queen's Road West, Western District; 5498 4845

(Edited on 22 Feb 2017)