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Chinese hot pot, customarily stewed with thinly sliced meats, vegetables and stock, gets a brothless showcase with this East Village eatery from owner Ning Amelie Kang and chef Qilong Zhao. Named after the Chinese phenomenon of ma la (literally “numbing and spicy”), the restaurant’s starring dish is a variation on Chongqing-hailing dry pot, a stir-fry-like spread built with a choice of 52 add-ins: Meats extend from beef tenderloin to pig artery; fish fillets and squid balls can be paired with frog; and vegetables include more obscure produce like chayote and konjac noodles. Beyond the pot, diners can pull up to a 15-seat communal table or a marble-topped counter for snacks like steamed egg custard.
122 First Ave
|Cross street:||between St. Marks Pl and 7th St|
|Transport:||Subway: N, R to 8th St/NYU; 6 to Astor Pl; F to 2nd Ave|
|Price:||Average main course: $25|
|Opening hours:||Sun-Weds 12pm-11pm; Thurs-Sat 12pm-12am|
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