Mala Hot Pot Is Bringing Real Chongqing Heat to Midtown Manhattan
Kevin’s hot pot shop is introducing NYC to the authentic Chong Qing cusine.
Imported duck blood, rich tallow broth, and hand-shaped shrimp balls, Mala Hot Pot is serving up the real Chongqing experience in the middle of Midtown.
From Chinatown Roots to Midtown Boldness
Kevin didn’t start out planning to own a hot pot spot. After graduating college, he spent five years managing one of Chinatown’s earliest upscale hot pot restaurants. When it closed after COVID, Kevin knew he wasn’t done with the industry. What he noticed next changed everything: Midtown had barely any real Chongqing hot pot.
That’s when he teamed up with his original chef—Chongqing-born and raised—to launch Mala Hot Pot in March 2024. “We did the research,” Kevin said. “Other spots didn’t taste authentic. Our chef wanted to bring that exact flavor here.”
Duck Blood, Deluxe Platters & Egg Yolk Surprises
Mala Hot Pot is known for its tender duck blood, which is imported directly from China and nearly impossible to find elsewhere. “Other places use substitutes,” Kevin said. “We ship the real thing by air.” Their broth is just as legit: beef tallow, Chinese chilies, and Sichuan peppercorns. It’s bold, spicy, and meant for dipping (not drinking).
Other favorites? The Salted Egg Yolk Shrimp Balls, handmade daily with a creamy, savory center that bursts when you bite in. And if it’s your first time, Kevin recommends the Deluxe Platter: A two-person spread with A5 wagyu, tiger prawns, and pork shoulder. All premium cuts that show off the kitchen’s range.
Most ingredients are sourced locally, except for a few hard-to-find essentials. “We only import what we can’t make fresh here,” Kevin said.
How to Enjoy Hot Pot 101
When Mala Hot Pot first opened, 90% of the customers were Chinese. Today, about a third are local or international diners, and many trying hot pot for the first time. That’s where the team steps in.
“We have a totally different menu flow for Western customers,” Kevin explained. “First we guide them to pick a broth. Then we walk them through what’s safe to try—and what not to drink,” he laughed. “The spicy broth? That’s for cooking, not sipping.”
The staff take pride in making hot pot feel approachable without watering it down. “We want people to see this as more than just spice. It’s part of Chinese food culture.”
Running a Shop That Hits Home
Being an owner is nothing like managing, Kevin shared. From sourcing ingredients to checking kitchen quality and handling operations, every detail matters. “The hardest part is making sure every dish tastes right, every time,” he said. But what keeps him going are the compliments: “When someone says, ‘This tastes just like home,’ I feel like we’re doing it right.”
For Kevin, it’s not about shortcuts or hype. It’s about consistency, care, and making sure every guest leaves satisfied.