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Jun 28, 2012 03:23 PM

Little Pepper Hot Pot in Flushing

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.

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  1. 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

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

        1. re: kathryn

          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

            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

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

            2. re: mookleknuck

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

              1. re: Pan

                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.

      1. ahh very interesting, must try now that its getting cold

        2 Replies
        1. re: Lau

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

          1. re: Pan

            awesome its winter now, so its hot pot time

        2. 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

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

              1. re: kathryn

                Kathryn, what vegetables are included in the base price?

                  1. re: Peter Cuce

                    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

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

                      1. re: AubWah

                        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

                          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

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

                            1. re: AubWah

                              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

                                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

                                  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

                                    yah that is true, ive had that tiger salad before

                            2. re: Peter Cuce

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


                              1. re: Miss Needle

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

                                1. re: Miss Needle

                                  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

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

                                    1. re: Miss Needle

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

                                      1. re: Miss Needle

                                        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

                                          Yea that chef is a legend. Very convivial guy

                                        2. re: Miss Needle

                                          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

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

                                            1. re: Miss Needle

                                              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

                                                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

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

                                                  1. re: Miss Needle

                                                    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

                                                      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

                                                        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

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

                                            1. re: E Eto

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

                                              1. re: E Eto

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

                                    2. 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 ( Or are there other offerings, including large entrees such as cumin lamb, whole fish, and so forth?

                                      3 Replies
                                      1. re: italianices

                                        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

                                          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.