Sichuan Hot Pot & Asian Cuisine
Chinese restaurant · Tusculum ·
Tableside hot pot with broths from herbal to fiery and DIY sauce bar
Tableside hot pot with broths from herbal to fiery and DIY sauce bar
"For a long time, this was the only place for hot pot in Nashville. A few more have opened, but this is still our preferred option for bubbling broth. They have a ton of different interest options for soup bases—Mandarin duck, green clam, and winter melon—but the spicy is one we keep coming back to, especially in winter months when we’re looking to clear out our sinuses. There are also plenty of other great dishes like mapo tofu, garlic eggplant, and more." - anas saba
"For a long time, this was the only place for hot pot in Nashville. A few more have opened, but this is still our preferred option for bubbling broth. They have a ton of different interest options for soup bases—Mandarin duck, green clam, and winter melon—but the spicy is the one we keep coming back to, especially in winter months when we’re looking to clear out our sinuses. There are also plenty of other great dishes like mapo tofu, garlic eggplant, and more." - Anas Saba
"As the restaurant’s name promises, hot pot is its spotlight. Burners on the tables keep pots of herb, tomato, lamb, winter melon, or other broths roiling as you toss in an extensive assortment of ingredients such as beef, shrimp, and chicken, as well as fresh mushrooms and other vegetables. If that doesn’t fill you up, you can also order dozens of other dishes like chow rice cakes, chow mei fun, and Hainanese chicken. The spot is located right of Nolensville Pike." - Ellen Fort
"Gather around a steaming hot pot to celebrate the Lunar New Year at Nolensville Pike’s Sichuan Hot Pot. Choose from various broths ranging from herbal to spicy, and tomato-based or curry, each served with generous portions of add-ins. If you’re a hot pot first-timer, the attentive staff is excellent at helping you navigate the menu." - Kellie Walton
"At the front end of the year we took Kwei Fei on the road, doing pop-ups in Nashville and Birmingham as part of the restaurant’s early-year activity." - Erin Perkins