Winter finally is making itself as the year draws to a close. If you want to warm up with a spicy hot pot but are fed up with the mediocrity of all-you-can-eat joints, Yuan Yang Boulevard is a perfect spot for top quality food, attentive service and a tasteful environment.
A finicky gourmet, proprietor Chang Tse-yun (張則昀) discovered a homely joint run by a master chief from the legendary spicy hot pot joint Ning Chi (寧記) and transplanted the hidden gem to the restaurant war zone in the East District this summer.
The owner's mastery of Chinese culinary arts can be sampled with the hot red broth and white light soup in the half-and-half pot. Both require over 10 hours of preparation time; the spicy side of the pot won unanimous compliments from this reporter and her friends while the mild side brought out the sweetness and luscious flavors of the fresh vegetables and seafood.
Tripe, beef and pork intestines are the staple delicacies for the spicy hot stock. Simmered with in a secret sauce before being presented on the table, the palatable stews make the hot pot dip a needless frill.
Another must-try is the wide selection of hand-made meat and seafood balls that makes all the difference to taste and quality. Crispy and juicy, the balls put their machine-made counterparts to shame.
To stay atop of the culinary business, Chang and his girlfriend find time in their busy schedule to visit other restaurants at least once a month for inspiration. The restaurant's menu is constantly altered and expanded.
The menu's current highlight is thick boneless beef slices (NT$390), the inspiration for which came from a trip to Pingtung County. Three times thicker than average slices available at most hot pot restaurants, the beef is tender and a mouthful of heaven in the eyes of meat lovers.
Other notable options include hand-made pork balls (NT$180) and beef tongue slices (NT$280) that go extremely well in either side of the pot. Customers are also encouraged to do without the dip as the savory broths alone abundantly flavor the boiled food.
For people who like dinning in big groups, the joint's forecourt can easily accommodate 20 patrons and offer a cozy space for festive gatherings. The outdoor area is not just for humans. Poodle-owner Chang welcomes dog lovers to bring along their canine companions.
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