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Richmond – Pacific East Mall - Coriya Hot Pot City

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Ok, part 2 of my little trip to Pacific East Mall … getting tips for the restaurants I plan to visit.

I checked Coriya out yesterday and didn’t know they might have a upstairs ... where a few years ago Beijing Hot Pot was served ... which is different than the all-you-can-eat Taiwanese hot pot downstairs. Do they still have Beijing Hot Pot upstairs?

Here’s a report on Chowhound which says …
http://www.chowhound.com/topics/31161

“We order the shuang yang rou (thinly sliced lamb), fish balls, fried tofu, noodles, spinich and some other vegetable I can't recall. Our waiter said that their sauce came from Dong Lai Shun'r, a well known Beijing Hot Pot chain in China (I think they have a branch in Fremont?). We both enjoyed the hot pot and agreed it was similar to hot pot we'd had in China. Not quite as much as a bargain as the all-you-can-eat on the ground floor, but we enjoyed the Beijing hot pot”

So is it still available? Is it available all the time or only during dinner?

As to the downstairs, this link about the SF Coriya seemed to describe Coriya when I walked around the Richmond restaurant yesterday …
http://www.chowhound.com/topics/27349...

“I ate there last night(actually i eat there about once a week) and it is the same as always.
the key is the sauce. you must make sure you have enough sauce. they have a house sauce as well, but you should experiment with makeing your own.

Standard items for the pot and the grill:
marinated pork chops; marinated chicken; marinated kalbi; marinated thin sliced beef, lamb and pork; regular thin sliced beef, lamb and pork; bacon; hot dogs; chicken wings.
fish: all prefrozen : shrimp, mussels, imitation crab, frozen white fish chunks, and some other things i never eat so i can't remember.
Innards: lots of innards and organ meat. tripe, liver, etc... can't identify some of them cause i never eat it.
Vegetables: tofu, kim chee, tomatoes, jalapeno's zucchini (some times) peppers, shitake's (re-constituted), corn on the cob (sometimes), Napa cabbage, some type of bok choy (but leafier and smaller), spinach, pea sprouts, lettuce
Noodles: mungbean, yellow, rice, and fat rice or fat yellow.
Desert: oranges, tapioca, shaved ice, variety of sweet beans, jello, etc....
extras: eggs, sushi, sometimes fresh made dumplings (only on weekends though) sometimes eggrolls (again, only on weekends)”

Looks like it didn’t change since that report in 2004.

Lunch during the week is $9.95. There were only three tables occupied. The sushi looked good.

The tables had hot pots in the center. I’ve never tried this before so could I get tips on how this works. Also there are lots of meats/fish/veggies etc. Which are the best to choose? What are good combos? What should I avoid … the fake crab looked pretty skipable to me.

I might go Saturday night with someone who is equally clueless.

So, do they put the broth in pot and you just go up and select what looks good and throw it in the pot?

Also, is some meat for the grill and other for the pot? My understanding is the marinated meat goes on the grill and not the pot. Will the staff answer questions if someone is new to this?

So you put things in the pot and then pull them out and dip in sauce … which you mix yourself.

Do they really have unlimited milk tea with tapioca too?

And the ultimate duh … that shave ice bar … how’s that work … like make your own sundaes … put ice in a dish and cover with toppings?

I'm thinking of doing a test run before going with my friend. Does this work for a single person ... the server was going to seat me and didn't seem to bat an eye that I was alone.

And yes … I know … smoke gets in your clothes … don’t wear your best.

There are probably more posts on the board, but those were the only two I could find that weren’t buried in other topics.

Coriya Hot Pot City

3288 Pierce Street
Richmond, CA 94804
(510) 524-8081

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  1. Here's a thread on the General board about hot pot.
    http://www.chowhound.com/topics/39702...

    I'd suggest that you choose ingredients that are harmonious. You're layering flavors with each item that you dunk in the pot, and if you plan well, the resulting stock at the end can be the most delicious part of the meal and your own creation.

    1 Reply
    1. re: Melanie Wong

      Are there any hot pot places in the Albany area?

    2. Whatever you do, DON'T put mussels in the stock pot.

      1. I have been there twice in the last month. First was for a weekday lunch with my Brother and a friend. There was maybe three stations being used. We told our greeter that we had no knowledge of the their restaurant and could use some guidance. They were very helpful in showing us the stations of the foods, buttering up the grill, and mixing up our first dipping sauce. It's pretty much get a little bit of everything and give it a try, you'll know what to go back for. We were an a schedule, and felt we could have used more time, but ....

        Second time was a few weeks ago when I met up with some old friends I had not seen in a while. Armed with a little more knowledge and about two hours on a Sunday afternoon, it was a much more enjoyable experience. We also asked for a split pot so we had the option of using both the standard broth and the spicy one, the spicy one is spicy. There were maybe 6-7 stations working, but nowhere near being crowded. Everyone was able to find something they liked. I enjoyed the marinated beef and pork grilled. I thought a few on the sushi items were not half bad. There's a regular soda fountain, but they also have the tapioca milk tea drinks there, all of it inclusive. One of us would only eat seafood and veggies, and she was happy with what was offered. We all thought it was a great value, and a fun way to catch up.

        4 Replies
        1. re: RCK

          Thanks, RCK !!! I wouldn't have known about the split stock.

          Why not mussels? As usual, I got into the subject and in Melanie's link there seem to be seafood versions.

          I feel a hot pot crawl coming on exploring the different types in the Bay Area.

          1. re: rworange

            Probably because mussels have such a strong taste that not everyone likes. Remember that whatever you put into the pot, everyone else has to taste too. This is a collective endeavor, which is why I mentioned going with people you know and can get along with over a steaming cauldron. You're safe just dipping mussels in the stock to warm them up. It becomes more of a problem if you lose it in the broth and it turns into a hockey puck. I always put some seafood --- shrimp, scallops, crab, lobster, fish --- in the pot, as it adds a nice sweetness.

            Here's the thread where david kaplan and I took a gang of hounds to Zone 88 for a hot pot tutorial.
            http://www.chowhound.com/topics/35569...

            1. re: rworange

              I love mussels. So I put one in the stock pot. Stock pot was ruined for the rest of the night. I had left in in there for a while, and so everything else that was put in there came out tasting like mussel. In a bad way. I really want to go back and try it again, and not screw up the stock this time.

            2. re: RCK

              RCK brings up a good point - make sure you give yourself enough time to enjoy the meal. For example, it's probably not something I'll do at lunch with my co-workers (unless the boss is out of the office, LOL).