"This international chain — with outposts in the International District and Bellevue — takes a slightly different tack than similar places by not really encouraging DIY meat and vegetable sauce dipping. But the restaurant adds so many different herbs to its soup bases, creating a fragrant, rich, and aromatic broth, that it really doesn’t matter. Servings of lamb, a Mongolian hot pot staple, rounds out the experience." - Ryan Lee
Jay Friedman for Eater
