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cityweekend

The deal with hotpot is: We serve delicious food, but you have to cook it yourself. Hotpot is hot and organic hotpot is even hotter. Unlike the usually oily, spicy, sweaty, tongue-burning, stomach-attacking Sichuan hotpot, the Hong Kong alternative is light, stylish and healthy–fresh seafood combined with organic veggies, cooked just the way you want it … by you. Opting to go down south for your hot pot might be a wiser choice as Beijing heats up for the summer months.

Long Island’s spacious first floor is decorated in black and silver which does a good job absorbing the heat generated by the pots (or was that the kongtiao?) while maintaining a cool and classic feel. Also featured downstairs is a mini-market full of organic veggies, mushrooms and eggs in cute bamboo baskets.

The second floor has an assortment of private rooms separated by pearl beaded curtains—a perfect complement to the sleek black walls. Choose between five broths for your hot pot—curry, satay, half-curry/half-satay, chicken soup, pork soup (all RMB48) or shark fin soup (RMB168)—as you settle into the plush leather seats. Every broth has a specially tailored dipping sauce. Seafood is the specialty here, ordered fresh from the tank (prices depend on the season. RMB68-228 per kilo). We like the fish and shrimp meat balls (RMB48), they’ve already been boned and shelled, leaving only the tender meat for customers. To finish off your meal, order veggies and an organic tomato juice (RMB38) to wash down the food. Opened by the owner of Long Island Fitness and Spa, Long Island guarantees low-calorie, organic dip-and-slurp satisfaction.