"You might be used to seeing hotpots divided into two or three sections, each with their own broth. And you can do that at Mala Hotpot in Midtown, with options like pork broth with jujubes and goji berry, or a chicken broth that’s simmered for 12 hours. Or, you can get their spicy beef tallow broth with Chinese spices and herbs divided into a nine-zone grid, with different temperatures in each little box for optimal meat and seafood cooking." - will hartman
