Xiangyan Fusion Hot Pot
工体北门西侧, 国安楼二层
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This posh hot pot joint gets away from the chaos of Guijie and elevates the typical Chinese meal by combining Southeast Asian and Taiwanese flavors and using quality ingredients. The Chinese-raised "Kobe beef" is a must-order.
Fusion Forward
Xiangyan Fusion Hot Pot elevates the traditional Chinese meal by combining Southeast Asian and Taiwanese flavors, using quality ingredients and paying meticulous attention to detail. The restaurant’s posh interior strays from the typical chaos found on Guijie. There are 12 private rooms for guests, as well as a hot pot bar for individual diners.
The soups are based on the five traditional Chinese elements—metal, wood, fire, water and earth. The mushroom pot with matsutake slices and cabbage (¥58) has a subtle natural flavor. The “tomato bovine bone pot with pumpkin and corn cuts” (¥58) delicately combines sour and sweet flavors. The “Kobe beef,” which is raised in Mainland China, is a must. Both the deluxe sirloin (¥388) and rib eye roll (¥228) are very high quality. The meatballs are homemade and prepared with precision, but lacking in flavor.
There are a variety of noodles on offer, including Taiwanese rice noodles (¥5) and Japanese udon (¥5), which are served with domestic hot sauce that starts sweet and ends with a pungent kick of spice. Unlike the make-your-own sauce bar at T6, each meal is served with three traditional sauces: an over-lemony seafood sauce, the traditional ma jiang peanut sauce and the southern Chinese sa cha paste.
The daily desserts are all made by Tasty Taste and range from tiramisu to whipped cream with granola (¥30).
Sarah Ting Ting Hou
