Boiling Point

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Overall: 8

Ambience: 6

Food: 8

Value: 9

Cleanliness: 7.5

Service: 7

Taiwanese hotpot restaurant which prides themselves in their stinky tofu, and their sauces. We weren’t brave enough to taste the stinky tofu pot, but we saw our neighbouring table order this. Thankfully it was not that fragrant. Although I was told by some stinky tofu fanatics that usually the stinkier the tofu, the tastier it is. So I wonder if it’s a good thing that the stinky aura did not float to my table. The restaurant was relatively clean and the soup bases for the hot pots were quite nice. The restaurant also allowed extra side orders of many vegetable and meat items. The portions were quite large. We were both stuffed when we left the restaurant. There wasn’t a whole lot to order from the menu. If you dislike hotpot, this really isn’t the place for you. I wonder if their stereo was broken, or if they usually run the restaurant without music. The lack of asian pop music running in the background in a Taiwanese restaurant was quite surprising. The tables were quite close together. I would be able to touch my neighbour without trying really hard…granted that would be awkward and so I didn’t try. Suffice it to say, this wouldn’t be the place to go if you needed an intimate conversation.

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Macha Slush, Hokkaido Milk Tea

The macha slush was a little less sweet than the ones typically found in bubble tea restaurants. I tend to like the sweeter drinks, so it’s not quite to my taste, but it would probably be liked by someone who prefers a stronger macha taste. We couldn’t figure out what was “Hokkaido” about the milk tea. He found this one on the sweeter side. the taste was comparable to an average milk-tea found at  bubble-tea restaurants.

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Seafood & Tofu Hot Soup – Vermicelli, Pork Sliced, Enoki Mushroom, Iced Tofu, Calamari, Clam, Cuttlefish Ring, Fish Fillet, Foochow Fishball

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Beef Hot Soup – Nappa, Vermicelli, Beef Sliced, Enoki Mushroom, Tomato, Firm Tofu, Tempura, Corn, Meatball, Kamaboko, Fried Tofu Skin, Imitation Crabstick

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The sauces were quite nice, although we did not use them to dip our food because the soup bases were quite nice already, we tried them out for curiosity’s sake. From left to right: Spicy Sauce, Thick Broad-Bean Sauce (Doubanjiang), Garlic Sweet Sauce. The spicy sauce was pretty spicy, so try a little bit before loading up the sauce. The broad-bean and garlic sauces were quite sweet and fragrant.

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One response to “Boiling Point

  1. Hi ,

    Your first posts just appeared on Urbanspoon! Check it out:
    http://www.urbanspoon.com/r/14/1556812/restaurant/Vancouver/Richmond-Central/Boiling-Point-Richmond
    http://www.urbanspoon.com/r/14/181937/restaurant/Fairview/West-Restaurant-Bar-Vancouver

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