Boiling Point offers individual Taiwanese hot pot sets, with each pot arriving at the table still bubbling. Everyone chooses their own soup and spice level, with rice or vermicelli on the side.
We visited their Main Street location for the Beef Hot Soup, House Special soup and Umami Beef Udon Combo.
The Beef Hot Soup includes sliced beef, napa cabbage, vermicelli, corn, mushrooms, tomato and firm tofu. Fish cake, a pork meatball, fried tofu skin and imitation crab stick fill out the pot. I liked having the beef, vegetables and hot pot ingredients together in one serving. There was plenty of variety, and we had rice on the side to eat with the broth.
The House Special had a rich, comforting broth with fermented tofu, sliced pork, napa cabbage, mushrooms, fish cake, a pork meatball, clam and quail egg. The pot includes pork blood and pork intestine, with preserved vegetables, garlic chives and cilantro. The fermented tofu gives this soup a stronger aroma and flavour. It is their signature stinky tofu pot, so it is worth knowing that before ordering. We chose vermicelli on the side for this one.
We enjoyed the Umami Beef Udon Combo, which came with steamed vegetables. The beef and thick udon noodles made a good addition to our meal, and I liked having a different noodle dish alongside the bubbling soups.
On the side, we also ordered the street-style Stinky Tofu which was reasonable, though not the stinkiest I’ve had locally.
For drinks, we had Wintermelon Juice and Amber Oolong Tea. Wintermelon juice is a sweet drink commonly served at Taiwanese restaurants. The oolong gave us a tea option, and we ordered it without sugar with boba added.
Boiling Point
4148 Main Street
Vancouver, BC
