Boiling Point almost makes me wish it were Winter again. Almost. Grey skies and cold weather are perfect for eating a bowl of raging hot soup but I'm going to guess that Boiling Point does good business any season of the year because their hot pots are pretty delicious.
We arrived early on a Friday night, just before the dinner time crush and snagged a four-top for the three of us. Unfortunately, the two-tops are quite cramped and very near adjoining tables so I'm not looking forward to returning with a smaller part. Unlike other shabu shabu or huo guo restaurants, the food here is individually portioned. Each pot of soup comes on a steady, square wooden base with a sterno to keep the soup boiling.
I gravitated towards the House Special because I wanted the stinky tofu. There were four generous triangles of the stinky tofu as well as slices of beef, enoki mushrooms, napa cabbage, blood cake, pork intestine, veggie stems, tomato slice, fish balls, and a quail egg floating in a shacha base. I selected the medium spice level and it was perfect for me - just enough to make my nose run and body temperature rise. I love the ingrediants in the House Special Pot, especially the quail egg, pork intestine, which was so soft and tender, and the the tofu. I could have done without the blood cake but other than that there was a very good balance of protein and vegetables. The soup base is not for everyone - especially if you don't like shacha. The taste is very powerful, both spicy and salty but it goes well with everything else.
The others both ordered Seafood and Tofu, wanting one of the lighter options. The contrast between their pots and mine was very clear. It was a much purer and lighter brother without the strong taste of the shacha. There was an abundance of seafood - squid rings, a baby octopus, shrimps, napa cabbage, vermicelli, tofu, clams. They had to do more work though to peel shrimp and dig around for the seafood but I think they enjoyed them as well.
Do yourself a favor and keep your dipping sauce containers filled with the house-made sauces at the bar. My favorite was the garlic infused chili paste, sweet, garlicky, and spicy for the stinky tofu. A little bit of the garlic soy sauce loosened the mixture and added even more garlic. Some of the blander items from the pot, like the intestine and seafood were incredibly addictive with the sauces.
Although I expected each of us to take home leftovers, the pots are the right size for one person. We all cleaned off our pots right to the end. You could keep the food going a bit longer if you ask the waitstaff to pour in more broth, but they were too busy on the night.
Halfway through our meal, a waitress gave us a little cup of basil seeds in a citrus juice/soda for dessert. It was actually pretty necessary, a cooling and sweet component to cool you down, which explains the other half of Boiling Point's menu. There is a huge selection of sweet drinks like boba and slushies and shaved iced desserts. It was obvious why those would be popular to drink alongside a hot pot of food and afterwards to cool you down.
The wait was pretty enormous by the time we finished our meal. I can see why - I'm stil thinking about the stinky tofu and pork intestine and those delicious sauces. read more