Toronto, HiPot Hot Pot Restaurant, What is Hot Pot?

What is Hot Pot?

It is the same as Shabu Shabu. I’m sure that clears it all up for all you folks. Basically, a smorgasbord of food is cooked in either spicy or flavored broth. You are the cook!  The pro is that it is fun!  The con is you are in charge of not to overcooking your dinner.  Great cool meal option, especially in the winter time and especially after skiing or snowboarding...we enjoyed hotpot after a day on the slops and it was the best!

Toronto, HiPot Hot Pot Restaurant, Value

Value Rating:  4 / 5 stars:  Considering the $20 weekday and $22 weekend all-you-can-eat-price includes half a lobster, a huge oyster, mussels and other seafood, meats, wontons, and veggies (mushrooms, wintermelon, greens, etc.)  this all you can eat meal is great value. It isn’t cheap, but where else can you order lobster, seafood, and all you can eat everything else for a twenty?

Toronto, HiPot Hot Pot Restaurant, Atmosphere, Service

Atmosphere Rating:  3.5 / 5:  Clean, modern, pleasant, but notably cold.  I think they don't heat the place....they let the heat from the hot pots do it (and we were the first ones there, urrgh).  We literally had to move to another table away from the window drafts.

Service Rating:  3.5 - 5 / 5 stars depending on whether the “owner/manager” is serving you.  Our waiter was sufficient (we had to ask for Satay twice and Duck egg broth 3 times and still never got it) but he made up for it by giving us extra dessert (egg custard and mango pudding).  An older waiter, (whom I assume was either the owner/manager, and if he wasn’t he will be one day I am certain!) was excellent:  he explained each course/food item and was pleasant, helpful and knowledgeable to boot!

Toronto, HiPot Hot Pot Restaurant

HiPot Hot Pot Restaurant, 350 Highway 7 E, U 105, Richmond Hill, ON, L4B3N2, Phone: (905) 709-1188

Overall Food Rating: 4.5 / 5 stars:  The lobster was so fresh, I think the food prep people chopped it in half while we were there…. the lobster was still moving when we put it in the broth!  I know this is really gross for most North Americans/Canadians because we are so far removed from a connection with where food comes from (And perhaps a preference food that doesn't move during mealtime).  But for most Asians, and I think many European, Middle Eastern, and African cultures, as well as anyone who has worked on a farm, in fishing, or been on “Survivor”, nothing beats freshness especially when it comes to seafood.