Shabu Shabu/Hot Pot
Any good hot pots in the city or the burbs?
Lee How Fook, in Chinatown, is apparently known for their hot pots. I don't eat it that regualrly so I cna't offer much more perspective (other places, how it compares, which ones are best, authenticity, etc.) but I do love that resto, it's very Chowish, and worth looking into. HTH.
Lee How Fook Tea House
219 N 11th St, Philadelphia, PA 19107
Lee How Fook's menu is misleading. They serve claypots, not hot pots. Claypots come already cooked, ingredients all in one pot; hot pots you do the cooking yourself, dipping the raw ingredients into the pot.
Shabu shabu is the Japanese equivalent of hot pot (afaict) so I think FoolForFood is looking for the type of food pictured at the second link. I don't know of any shabu shabu places, but Chungking Garden and Four Rivers both do Sichuan hot pots. CKG's hot pot is a separate menu, just ask. Four Rivers only does hot pot one day a week or something like that.
Dib is exactly correct on this. I have had claypots at places in Philly but never true Shabu Shabu. There are Japanese, Chinese Korean, and even Vietnamese versions of this "swish swish" (the literal meaning) dish but I think you'll have to venture to NYC for this (where there are numerous places to go). But I could be wrong, please let me know if anyone knows where to get real Shabu Shabu in Philly!
I've had the braised oyster claypot at LHF (knowing that it was a true hot pot). It was absolutely tasteless.
I don't find LHF that chowish at all. Full of non-Asian customers the one and only time I've eaten there. Tables were scattered with hot and sour sauces and hot and sour soup.
Yeah, Philly is not a great place for (real) hot pots.
Here are two places that MAY serve a shabu shabu style hot pot (I think that I saw hot pots on the menus, but I'm not sure):
Hanchon Restaurant (on 5th Street in NE Philly)
Beawon Restaurant (Cherry Hill, NJ)
Cooking.Papa (not a typo)
400 W. Cheltenham Ave
serves a traditional Shabu Shabu.
I've never been, but the shabu shabu was written about favorably in an article about Koreatown by Rick Nichols in the "Image" section of last Sunday's Inquirer.
There is a hot pot restaurant which just opened. I had planned on eating at Tim Wong's for Xmas (yes, Jews + Xmas = chinese). I believe it is 9th Street. It was closed but across the street with a orange sign is a hot pot restaurant, next to the grocer. Choice of mild or spicy broth or a split bowl of both then a buffet of meats, fish, and veggies to chose from to cook. I had both. The spicy grows on you. The mild was well mild. The broth are not pho or really distinguishable, butI enjoyed.. The price was $12.00. I think I was the only Jew in the restaurant :)
re: ken from conshy
I am really interested in a true shabu-shabu restaurant. I just went to one in Boston, and it knocked my socks off. I would love to find one in Philly. Where is Tim Wong's? 9th and what? Even if you don't know the restaurant you went to, give me an idea of where you were so I can find it myself.
Dear Ms chick :)
did not mean to confuse -Tim Wong is open, but closed for xmas.Wong's is a duck soup place. It is on 9th. I believe below Race. But walk 9th toward Market. Wong is on the right. The hot pot is on left (it still had an orange grand oppening sign last time I was in C'town). It is next to a grocer. I believe you have to walk up a couple of steps to get to the restaurant.. let me know what you think. ken
ugh i go to school in LA and have become obsessed with shabu shabu (its all over little tokyo there, the best one is called Shabu Shabu House if anyone ever ventures out there) and when i come home for breaks i CRAVE shabu shabu but no one has it here!
i saw that it was an option on Fugi Mountain's menu, in bryn mawr, but the shabu shabu places i'm used to serve Shabu Shabu and ONLY Shabu Shabu, so its all they do and you know it's good! im so upset, but apparently its pretty easy to make at home, all you need is the right cuts of thinly sliced beef, a boiling pot, the various vegetables (bok choi, carrots, scalions) you need thick noodles and steamed rice, lots of minced garlic, soy sauce, and the two dipping sauces for which recipes can be found online. i think i'm going to try it, ill let you know how it goes!
there are two types of shabu shabu- korean and japanese
ive had both and WAYYYYY prefer the Japanese
the differences ive noticed
korean- cooked in broth, no rice served
japanese- muchhhh more delicious, cooked in water, rice served