"We’re big fans of this hot pot spot on the border of Chinatown and Pilsen. For one thing, this restaurant in the 88 Marketplace building has lots of tables, which is nice. And the menu has suggested cooking times, which is not only helpful, but can help avoid potential arguments about how long you should leave the fish balls in the spicy broth (five minutes, by the way). They have a robust condiment station, where you can mix your own hot pot sauce with ingredients like chili oil, garlic, vinegar, sesame paste, and more. Plus, you can order pots with either one, two, or three-way broth dividers, and they’re all delicious. Come here on a date or with a small group, and plan to try everything." - adrian kane, john ringor
Kim Kovacik
