Thanks for this review, we are on their mailing considered attending but in the end, the date didn’t work for us. Happy to hear it was good, will def keep an eye out for future events.
Best,
I think sweet dark soy probably lent the sweetness. I cant think where the fruitiness (and reddish color) would have come from other than tamarind.
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Epic feast at Chong Qing Wharf Hot Pot on Fort Hamilton Parkway, and well worth the arduous journey I endured to get there (one bus, three trains). There’s a long sauce bar, coolers full of soft drinks (I had a “rare soy” beverage before switching to water), and a variety of fresh fruit on offer with the $60pp AYCE (plus one “special dish” of geoduck sashimi). We were a party of six, so the single divided hotpot in the center of our table was a little hard to negotiate and filled up fast. We chose the “emerald pepper” broth and the “medicinal bone” broth, and ordered with wild abandon. This is but a fraction, because I kept forgetting to take pictures.
Our server called this crayfish; I would say langoustines. Either way, they were free in exchange for me posting a picture of them on Instagram
Stone crab, abalone, razor clam, shrimp, clams.
Scallops (a weak point as they were sandy) and snow crab.
Geoduck, which no one liked but me, so I got to eat almost all of it. 
Some of the carnage.
Not pictured: about 85 more plates of various meats, even more seafood (some of it marinated), vegetables, noodles, tofu, dumplings, and fish pastes. Whew! I’m lucky to have survived.
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Looks amazing.
So. Much. Crab.
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looks amazing, why not the N train to fort hamilton parkway?
That looks so amazing! Is there a catch–like is all the shellfish thawed? Or something? What a place for a group meal!! Doesn’t matter but just curious.is this from a certain region of China?/
The name of the restaurant & the meal (hot pot) would suggest Sichuan.
That was my ultimate train. Preceded by the R, the F and the M22. Sundays, amirite?
It was quite spectacular. I also had durian (in its non-popsicle form) for the first time. It is not for me.
Sichuan, yes.
I don’t think there’s a catch unless
a) you have a small appetite and can’t justify $60 since AYCE just isn’t all that much, or
b) you eat slowly - there’s a two hour time limit, or
c) you aren’t willing to wait for a table - no reservations, but we got lucky and were seated right away (you can also waitlist yourself online)
probably repeating myself but I always wanted to open an ayce restaurant where customers pays by the minute, no silverware , bar seating above the fray a la the colisseum.
for some reason i thought you lived near union square. or maybe the N doesn’t run on sundays in manhattan?
anyhow, it’s kinda a straight shot from here if you want another shot at putting them out of business.
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I can see the attraction, but the Joey Chestnut strategy doesn’t really work for me. I do like to taste my food, and I’m willing to pay a little more for the privilege.
LES. MTA.info gave me that route, but on the way back I took the N to Canal and then the J to Essex, shaving one train off my trip!
I thought you were anti-hotpot?
someone, i think @JenKalb pointed out that I shouldn’t order the spicy broth. On the face of it, seems to make sense, willing to give it a try !
On the durian front: years ago I stepped off a 22-hour flight to Singapore, taxied to the hotel, showered, changed, and headed straight to my client’s wife’s birthday party, where everyone was atwitter about the enormous durian birthday cake, which I gathered is quite the extravagance. Over the course of the first hour I went from hating it, to loving it, to hating it again. May have had something to do with fluctuating alcohol and tiredness levels, but it was a genuinely odd experience.
anyhow, I mostly haven’t liked it since.
Many non-spicy options! And very willing to hit this place again.
do they have dry pot?
No, but they have a lot of appetizers / side dishes / that sort of thing.
just as an aside, my niece, who lived in china for 2-3 years, was in town this past weekend and declared mala project the only dry pot she’s tried in the US that’s close to what she had in china.
It is solid.
Mala Project was the first dry pot I tried in nyc, and it’s very good, but has she tried any / many others in the city?
Looks like more seafood options than Hometown (though no bbq combo and no individual broths).
Which dipping broths did your group choose?
