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Little Pepper Hot Pot in Flushing

hoi lai Jun 28, 2012 03:23 PM

The little Pepper Hot Pot is open at the previous location on Roosevelt Ave Noon to Midnight 7 days a week. It is operated by the same owners. They have Hot Pots and several small dishes like Dan Dan Mian, Ma La Liang Mian etc.

  1. i
    italianices Dec 21, 2012 05:56 AM

    Couple of questions for those who've been to Little Pepper Hot Pot:

    1) I'm assuming this restaurant doesn't serve alcohol. But is it ok for patrons to bring our own liquor (BYO)?

    2) Are the non-hot pot dishes strictly limited to the appetizers listed on the menu in kathryn's photo from 9/29/2012 (http://campl.us/dLzovHxLuz6)? Or are there other offerings, including large entrees such as cumin lamb, whole fish, and so forth?

    3 Replies
    1. re: italianices
      birdsandtogs Dec 21, 2012 09:15 AM

      1. They offer beer, but I don't think they'll object to bringing spirits. Not sure if they offer wine.

      2. Non hot pot items are limited to what you see on the menu. They don't offer other non hot pot items.

      1. re: birdsandtogs
        mookleknuck Dec 21, 2012 10:38 AM

        I think I remember seeing two bottles of wine there. Their alcohol offerings are displayed on the back wall behind their cashier station. You should be able to call and ask if they're BYO.

        1. re: birdsandtogs
          italianices Dec 21, 2012 03:30 PM

          Thanks for the feedback, guys.

      2. prunefeet Oct 16, 2012 02:34 PM

        How does the pricing work? Based on the menu, I'm thinking $24.95 for the soup base which includes fatty beef and vegs plus any ala carte ingredients you want to add? Or is any of this per person?

        31 Replies
        1. re: prunefeet
          kathryn Oct 16, 2012 05:06 PM

          That's right, it's not per person. And the veggie platter was pretty big.

          1. re: kathryn
            prunefeet Oct 17, 2012 01:10 PM

            Can't wait to do this. Thanks.

            1. re: kathryn
              Miss Needle Oct 22, 2012 07:37 AM

              Kathryn, what vegetables are included in the base price?

              1. re: Miss Needle
                Peter Cuce Oct 22, 2012 08:41 AM

                Here's a pic of the veggies: http://www.flickr.com/photos/536/8084...

                1. re: Peter Cuce
                  Miss Needle Oct 22, 2012 03:20 PM

                  Thanks! Those veggies wouldn't necessarily be my first choice. Too bad their standard veggies didn't include dou miao, bamboo shoots and king oyster mushroom (though they may have to increase prices).

                  1. re: Peter Cuce
                    AubWah Oct 22, 2012 03:31 PM

                    Yea that looks like a ton of cheap ass bean sprouts and cilantro I'll pass

                    1. re: AubWah
                      Peter Cuce Oct 22, 2012 03:42 PM

                      That's just the base free stuff. There's also some meat included. The hot pot is quite good. Add ons are cheap. Pass if you wish however. There are a handful of Little Pepper dishes on the menu, including their cold noodle, one of my favorites from the College Point branch.

                      1. re: Peter Cuce
                        AubWah Oct 22, 2012 03:46 PM

                        I understand, I would like to try it sometime. Just kind of an alarmingly copious amount of bean sprouts (which i prefer not to eat) and cilantro.

                        1. re: AubWah
                          Miss Needle Oct 22, 2012 03:49 PM

                          From what I can see, the pic looks like there are bean sprouts, watercress, corn and cloud ear mushrooms.

                          1. re: AubWah
                            kathryn Oct 22, 2012 06:31 PM

                            Cilantro?! That's watercress, my friend! I've NEVER been served cilantro as a hot pot vegetable. Never here, or in Taiwan, or in California.

                            There is also a big pile of napa cabbage underneath. I actually love bean sprouts in Sichuan hot pot, so I had no problems. Bean sprouts, watercress, napa cabbage, corn on the cob, and wood ear mushrooms is what I remember that big platter having. It was too many veggies for 2 people given that we also added on tofu, a few types of meat, shiitake mushrooms, and some other stuff. I did try to order snow pea leaves as an add on, and they said they were out. We had an awesome and not expensive meal anyway.

                            1. re: kathryn
                              Lau Oct 22, 2012 07:40 PM

                              cilantro isn't really popular in chinese cooking outside of taiwan, its kind of weird they use it alot of taiwan, but its pretty rare in other chinese cuisines

                              although i love that they use it in taiwan, its delicious

                              1. re: Lau
                                scoopG Oct 23, 2012 05:04 AM

                                Lau, cilantro is popular in Manchurian cuisine: the refreshing Tiger Salad - with recipe below ex NY Times. On an early visit to Golden Palace they served us a bit of what the staff were eating - spicy cilantro roots. Fu Run also serves a delicious version of this simple treat.


                                1. re: scoopG
                                  Lau Oct 23, 2012 05:48 AM

                                  yah that is true, ive had that tiger salad before

                          2. re: Peter Cuce
                            Miss Needle Oct 22, 2012 03:51 PM

                            Peter, is the fatty beef what's pictured on the top of this pic?


                            1. re: Miss Needle
                              Peter Cuce Oct 22, 2012 06:10 PM

                              Actually I don't remember. I'll ask someone I went with and see what they say.

                              1. re: Miss Needle
                                Miss Needle Oct 25, 2012 07:04 AM

                                I'll answer my own question. Was in the area and popped by to get some take-out of dan dan noodles and wontons in chili sauce. It seems that fatty beef was the one that was pictured in Peter's pic as other tables had it as well.

                                Dan dan noodles were good but the wontons were awful. They came with about 2 cups of hot water! I first thought they made a mistake and gave me wonton soup. But there was no flavor to the broth other than the diluted chili oil. I think the chef was lazy to drain the wontons and the cooking water ended up in the dish. It kind of pissed me off as I've been craving wontons in hot oil for two days now. The previous night I stopped by Szechuan Gourmet and Lan Sheng only to find out that both had already closed by the time I arrived.

                                1. re: Miss Needle
                                  AubWah Oct 25, 2012 03:10 PM

                                  2 cups of hot water? I would have said something that's not ok

                                  1. re: Miss Needle
                                    kathryn Oct 25, 2012 04:11 PM

                                    The SG wontons, when I tried them, were wrapped in dumpling wrappers--too thick, BTW.

                                    1. re: Miss Needle
                                      diprey11 Oct 25, 2012 04:11 PM

                                      Have you tried spicy oil wontons at the Sichuan stall (Cheng Du Tian Fu) @ The Golden Mall? Their hot and spicy wontons are exemplary.

                                      1. re: diprey11
                                        AubWah Oct 25, 2012 04:25 PM

                                        Yea that chef is a legend. Very convivial guy

                                      2. re: Miss Needle
                                        Miss Needle Oct 25, 2012 06:24 PM

                                        AubWah -- As I got takeout I didn't realize they did that until I got home (1.5 hr subway ride home).

                                        Kathryn -- Yikes! I did think that the dough was too thick but I attributed that to it it expanding in the hot water. Sounds like I probably won't enjoy their wontons even if they prepared it without the excess water.

                                        diprey11 -- No, I haven't tried the wontons there. But as that's one of my favorite dishes I'll be sure to place an order next time I'm in the area!

                                        1. re: Miss Needle
                                          AubWah Oct 26, 2012 05:32 AM

                                          Wow 90 minute subway ride home? Makes me really appreciate my proximity to Flushing

                                          1. re: Miss Needle
                                            Peter Cuce Nov 8, 2012 10:29 AM

                                            In pre-Sandy times, it would take me a solid hour from Park Slope to Flushing by train but rarely 1.5 hours. I usually drive, however, or at least I did, when you could buy gas in NYC.

                                            1. re: Peter Cuce
                                              Miss Needle Nov 13, 2012 06:50 PM

                                              You must have better subway luck than I do. I take the F to the 7 with switch in Jackson Heights. Best time I've made it is in 1 hour and 15 minutes but that was when I get really lucky with catching my trains.

                                              Driving from Brooklyn to Flushing is definitely a lot easier. We've thought about getting a car. But we've had one twice already and got rid of it both times because it just didn't work for us. We just rent when we need to at this point -- find that it's more economical and less of a hassle. Hope the gas thing eases up for you guys soon.

                                              1. re: Miss Needle
                                                AubWah Nov 13, 2012 07:43 PM

                                                Living near the 61st street express stop, Flushing is practically in my back yard

                                                1. re: Miss Needle
                                                  Peter Cuce Nov 13, 2012 08:18 PM

                                                  Oh I do the R/Q/7 at Queensboro Plaza. Usually quite fast, but maybe I live closer to the R than you do.

                                                  1. re: Miss Needle
                                                    diprey11 Nov 14, 2012 05:13 PM

                                                    Depends where in Brooklyn you are. There is a Chinese shuttle bus running between Flushing and the Brooklyn Chinatown. Fast and comfortable ride (they even have WiFi)

                                                    1. re: diprey11
                                                      Miss Needle Nov 15, 2012 10:39 AM

                                                      Diprey -- unfortunately by the time I get to Sunset Park I'm halfway to Flushing via subway. But it's certainly a great option for those who live near the area. At least I get a lot of reading accomplished on the train.

                                                      Peter -- Oh yes the lovely express Q train. I do live closer to the F but am within walking distance to the R. Maybe I'll try your route and see what happens.

                                                      Aubwah, lucky you! You've got lots of great food options surrounding you. And it's a relatively quick subway ride into the city.

                                        2. re: AubWah
                                          E Eto Oct 22, 2012 05:09 PM

                                          That isn't cilantro. Maybe you need a Vegetables 101 refresher before you make a rash decision.

                                          1. re: E Eto
                                            AubWah Oct 22, 2012 05:19 PM

                                            Whatever it is, it costs Little Pepper pennies on my dollar

                                            1. re: E Eto
                                              Peter Cuce Oct 22, 2012 06:06 PM

                                              I wish there was a Like or +1 button on Chowhound, Eric.

                                  2. l
                                    Lau Oct 9, 2012 03:32 PM

                                    ahh very interesting, must try now that its getting cold

                                    2 Replies
                                    1. re: Lau
                                      Pan Oct 12, 2012 11:23 PM

                                      I went there several months ago. It's really good!

                                      1. re: Pan
                                        Lau Oct 13, 2012 05:40 AM

                                        awesome its winter now, so its hot pot time

                                    2. k
                                      kathryn Sep 29, 2012 07:04 PM

                                      Had an awesome dinner tonight. Half spicy half regular hot pot. Excellent fatty beef, fatty lamb, spicy beef, bean sprouts, mushrooms, cabbage, seaweed, tofu. Very friendly service. Left absolutely stuffed.


                                      7 Replies
                                      1. re: kathryn
                                        mookleknuck Oct 1, 2012 12:58 PM

                                        Awesome. That's next on my hot pot list!

                                        1. re: mookleknuck
                                          kathryn Oct 2, 2012 05:57 PM

                                          Excellent. Please report back!

                                          1. re: kathryn
                                            mookleknuck Dec 18, 2012 02:39 PM

                                            Went on Saturday night after 8P in a group of 6. Restaurant was only three-quarters full. Ordered the combination pot (half spicy, half mild) that came with a plate of fatty beef and mixed veggie platter (watercress, soybean sprouts, wood ear mushrooms, napa cabbage, and corn). Menu and prices remain the same as the menu and picture of veggies were last posted.

                                            Also ordered: fatty lamb, spicy beef, sliced pork (which was prepared EXACTLY THE SAME as the spicy beef, but unmentioned by either the English, Chinese, or servers, in thick cross-hatched slices marinated in spice with a spicy coating and best cooked in the spicy broth), sliced pork belly, pork kidney (3"x4" rounds), bovine heart top (great crunchy strips), shrimp ball, bamboo shoots (young and green, skinny and fresh), frozen sponge tofu, sliced taro root, king oyster mushroom (very disappointing preparation as it was sliced lengthwise in smaller than half-inch widths and not a good value as it looked to only be about 1.5 small mushrooms' worth), and bean crud stick (which were actually softened bean curd sheet squares about 2"x2").

                                            Spicy side had decent depth, but wasn't anywhere as close to as spicy as the broth at Hou Yi on Eldridge. I had not requested da la here, however, as there was only one other who had decent heat tolerance. The mild broth was white and creamy but could have used some Chinese herbal flavor (ginger, ginseng, goji berries). Service was very friendly and accommodating. Sauces available were: sacha sauce (Chinese barbecue made with brill), sesame paste, some green pesto (can't remember what it was made from and didn't have my camera to take a picture), soy sauce, chinjiang and white vinegars (you have to ask for the latter), spicy bean curd (furu), sesame oil, minced garlic, cilantro, and green onions. Hoisin or oyster sauces might also have been available as well as egg, but I didn't ask for the latter.

                                            Next time, I would order again: fatty beef, fatty lamb, sliced pork belly, bovine heart top, frozen sponge tofu, taro, extra wood ear mushrooms, and bean crud stick. I'd also order the duck intestine, stomach, and tongue; fish fillet, dumplings, and balls; pig intestine; unlabeled jigongdan; cuttlefish ball; snowpea leaves; fried firm tofu; shiitake and beech mushrooms; and winter melon. Anyone game?

                                            1. re: mookleknuck
                                              Steve R Dec 18, 2012 06:36 PM

                                              Sure. I know that erica's out of town but maybe ScoopG, Dave Cook and/or some of the others around here that I've gone to places in Flushing with might join in as well? Any specific dates in mind? I can be reached thru the e-mail listed on my CH page if you want to arrange something (it's frowned upon to do so on the board by the guardians of the realm). Let me know.

                                              1. re: Steve R
                                                mookleknuck Dec 19, 2012 07:40 AM

                                                Thanks, Steve R. Will email you there later with possible dates!

                                              2. re: mookleknuck
                                                Pan Dec 18, 2012 06:47 PM

                                                What is da la? Very spicy, I guess (as "da" means "big" in Mandarin)?

                                                1. re: Pan
                                                  mookleknuck Dec 19, 2012 07:37 AM

                                                  Yeah! Didn't mean to be elliptical. Da as in big in Mandarin, so da la would be spiciest. Some restaurants will use a couple of other superlatives indicating something spicier, but that's specific to those restaurants. If I use da la, most places know what I want.

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