Once boiling, he advises, it’s time for the meats. And many of the things that take longer - like the corn cobs - we cook partially ourselves so it won’t take forever in the customer’s pot.”
“Mainly everything takes 2-3 minutes to cook. “So many more people know hot pot now, but it’s a learning curve, and we always have the servers ask if it’s their first time.” Most customers at the outset were Asian, Ou says, but over time, the customer base has diversified. When it came time to do their own thing, Ou explains, it was family members’ love of hot pot and Korean barbecue - which they enjoyed a lot while traveling to New York and elsewhere - that Volcano founder Jason Shi thought would bring guests the best of both worlds. I started working in them when I was about 11.” Sushi restaurants, Chinese restaurants, takeout only, even buffet restaurants. He was born in New York, but the family relocated to Central Florida when he was a boy. “My parents were immigrants from China,” Ou explains. In fact, it was the first-gen American layer of the clan that added this genre into the larger resume. Ou’s family enjoyed hot pot restaurants long before running them. Test it out in a small bowl and build confidence before dousing the whole pot. The same sauce you create for dipping (I’m always heavy on the fresh garlic!) can be used in your soup. If you enjoy flavors like peanut or sesame in your ramen, for example, these can be employed here, giving the broth extra silkiness, weight and interest.
Though its primary purpose is crafting condiments in which to dip your meats, there are gems here that can be combined to balance and/or enhance your broth, as well - things like oyster or hoisin sauce, sriracha or chili oil, fresh herbs, more.
HOT POT RESTAURANT FIGHT PRO
Even spice fans should be wary, tempering leafy bites with starchy complements such as noodles (udon, ramen and rice are among the options) to tamp down the fire.Īnother way of doing that lies in what a hot-pot pro pal of mine turned me on to: the sauce bar. Watercress adds color and a peppery bite, and also serves as a magnet for that chili oil. Also fish roe balls and a few fresh filets.
And I headed off to procure for my pot.Ĭlams, head-on shrimp, mussels and crawfish were mandatory. If you don’t like something, you don’t have to worry and if you’re really hungry you don’t have to order and wait for the food to come back.”Īs if to illustrate this very point, my friend was back in less than a minute with his steak, which he threw on the grill with festive fervor. “Lots of them have similar ingredients and soups but often you have to order a plate and they have to bring it to you…. “I think that’s one of the things that sets us apart from some of the other hot pot restaurants,” says general manager Ricky Ou, part of the Volcano family since its first venue opened in Kissimmee in 2019. Being a meat-forward sort of guy, he was enthused by the impressive slabs on the buffet and cracking to get started. We’ve done hot pot before, he and I, but this was the first time we’d thrown Korean-style BBQ into the mix. Orlando hot pot spots simmer up something special - connection
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