Restaurant Review: Lamb Hot Pot

By Sherman Chan,
Special to The Post



We ordered the Half and Half Broth with one side being spicy. Chock full of lamb bones, the broth paid homage to the restaurant's name. The lamb broth was aromatic, well-seasoned and balanced. They refilled the evaporated broth with more broth rather than hot water. The spicy side was impactful and aromatic. The best part was the ample lamb spine and bones where the meat was tender and flavourful. We loved sucking the marrow with the straws!

We had both the sliced Beef (likely eye of round) and Supreme Beef (which was more tender and fattier). Despite being a good portion, the sliced beef was very lean and ate quite heavy. It was slightly chewy, even though it was barely through. On the other hand, the fattier supreme beef was super buttery and tender. It was on point texturally. We also got an order of Lamb. It was fatty and tender. We loved that it wasn't super gamy, but still retained the essence of lamb. Dumplings had fillings that were juicy, but the skin was a tad thick.

In terms of seafood, we had Basa Fish Filets and Black Tiger Shrimp. Both of these were reasonably-priced. The fish was standard. It was tender and soft even when sitting in the broth for a while. Meaty and full of shrimp flavour, the tiger shrimp were large and had a nice snap. We also loved the fresh noodles cooked al dente. They soaked up some of the great flavourful broth. In fact, the whole meal was centered around that outstanding broth (and the bones too). It made everything tasty and satisfying.


Lamb Hot Pot

8391 Alexandra Road, Richmond, BC


The Good:

• Outstanding broth

• Loved those bones!

• Decent service


The Bad:

• A little pricey


Sherman Chan is the #1 ranked food blogger on the Vancouver portal of Read more of his reviews at


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