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Home > Restaurants > Tang Hotpot

Tang Hotpot

135 Bowery, New York, NY 10002 40.718668 -73.994341
nr. Grand St.  See Map | Subway Directions Hopstop Popup
917-421-9330 Send to Phone

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  • Cuisine: Chinese
  • Price Range: $$

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Official Website

tanghotpotnyc.com

Hours

Tue-Sun, 5pm-midnight; Mon, closed

Nearby Subway Stops

F, J, M, Z at Delancey St.-Essex St.; 6 at Spring St.

Prices

$5-$32

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Good for Groups
  • Private Dining/Party Space
  • Design Standout
  • Teen Appeal
  • Reservations Not Required
  • Online Reservation

Alcohol

  • No Alcohol

Reservations

Recommended

Profile

Hot-pot restaurants dot New York’s Chinatowns from Flushing to Sunset Park but they tend to be all-you-can-eat or budget-minded. This is good for the wallet, but it can also mean underwhelming broths and less-than-ideal experiences. In China, on the other hand, hot pot is big business. It’s the country’s most popular way to eat out, according to one report, and there are options for a range of budgets. (One chain, Haidilao, even offers massages and manicures for waiting customers.) For Yu Li, one of the owners of East Village noodle shop the Tang, New York’s hot-pot scene was missing a more genuine taste of Chengdu, which is why he opened his own place, Tang Hotpot. He doesn't mind throwing down the gauntlet: I don’t see any good, authentic hot pot in New York right now," he says. To help upgrade his ingredients and broth, Li has hired chef Yan Zhang, who previously worked at the 150-year-old Beijing roast-duck chain Quanjude Duck and Canadian hot-pot chain Morals Village. He’s created five different soups to choose from. The version Li is most excited about is the Sichuan Spicy Broth, made with a heavy dose of beef tallow. There will be dipping sauces like housemade sesame paste and shacha sauce, and four different combo platters to choose from. Meats will include lamb-shoulder roll, goat leg, Wagyu strip loin, and plenty of offal (chicken gizzard and pork brain are both accounted for). Lots of fish will be up for grabs, too, including tiger prawns and lobster, as well as the usual assortment of vegetables (celtuce, watercress) and starches (sweet-pumpkin rice cakes, tofu skin). To cool down after dipping meats into bubbling broth, scoops from Chinatown Ice Cream Factory and matcha-and-black-sesame shaved snow will be served. And in a few weeks, there will be a small selection of appetizers, like shredded bamboo shoots in chile oil and five-spice braised beef. Like his other restaurant, Li describes Tang Hotpot as a mix of modern Chinese with high-end New York restaurants. The space was designed by the same firm that built out Hao Noodle and Tea, and it’s dimly lit with white brick walls, marble tables, and contemporary Chinese art, including one painting depicting a group of women enjoying a hot-pot meal.

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