As Toronto’s restaurant scene continues to evolve, hot pot dining has emerged as one of the city’s most vibrant culinary trends. What was once a niche experience has transformed into a mainstream phenomenon, with new establishments opening across the GTA almost monthly.
I spent the past three weeks visiting some of Toronto’s most talked-about hot pot restaurants to understand why this interactive dining style has captured the city’s imagination. The answer, it seems, lies in both the food and the experience.
“Hot pot is fundamentally social,” explains Jessica Liu, owner of Flame Garden on Spadina Avenue. “In a time when people are craving connection, there’s something special about gathering around a communal pot of simmering broth.”
The concept is straightforward yet infinitely customizable. Diners select from various broths, then cook their chosen ingredients – thinly sliced meats, seafood, vegetables, noodles, and tofu – right at the table. The result is a personalized, engaging meal that changes with each bite.
At Liuyishou Hot Pot in Scarborough, manager David Chen has noticed a shift in his customer base. “Five years ago, our clientele was predominantly Chinese. Today, it’s incredibly diverse – we see people from all backgrounds discovering hot pot for the first time.”
According to data from the Toronto Restaurant Association, hot pot establishments have increased by 38% since 2019, making it one of the fastest-growing restaurant categories in the city.
What makes Toronto’s hot pot scene particularly interesting is how it reflects our multicultural identity. While the tradition has Chinese origins, the city now boasts regional variations including Mongolian, Taiwanese, Japanese, and even fusion concepts.
Happy Lamb Hot Pot on Yonge Street specializes in Mongolian-style hot pot, known for its focus on lamb and stronger spices. “Our signature soup base includes thirteen different herbs and spices,” says chef Michael Wong. “It’s labor-intensive but creates a depth of flavor you can’t find elsewhere.”
For newcomers, the experience can be intimidating. Little Sheep Hot Pot in Richmond Hill has addressed this by creating detailed guides for first-timers. “We noticed people sometimes feel overwhelmed by the options,” explains owner Sarah Zhang. “Our visual menus and server recommendations help ease people into the experience.”
Price points vary widely, from all-you-can-eat options starting around $30 per person to premium experiences exceeding $100. Most restaurants offer both AYCE and à la carte options to accommodate different preferences and budgets.
The pandemic initially threatened the hot pot industry, which relies heavily on dine-in experiences. However, many restaurants pivoted successfully. “We created take-home kits with portable heating elements,” says Chen. “Surprisingly, it introduced hot pot to people who might never have tried it in a restaurant setting.”
Toronto food critic Amrita Singh believes hot pot’s popularity reflects broader dining trends. “People want interactive, customizable experiences. Hot pot hits that sweet spot between casual and special occasion dining.”
Beyond the food itself, these restaurants have become cultural hubs. At Morals Village in Markham, I observed multiple birthday celebrations, business meetings, and family gatherings all unfolding simultaneously.
The City of Toronto’s economic development office has noticed the trend as well. “Food tourism is significant for Toronto, and specialized dining experiences like hot pot create memorable visits for tourists,” notes Daniel Robertson from Tourism Toronto.
As winter approaches, hot pot’s warming, communal nature makes it particularly appealing. Reservations at popular spots like Dolar Shop in Scarborough are already booking weeks in advance for weekend slots.
For those new to hot pot, Liu offers simple advice: “Come hungry, be adventurous with your ingredient choices, and don’t rush. Hot pot is meant to be savored over conversation.”
Whether you’re a seasoned enthusiast or curious first-timer, Toronto’s hot pot scene offers something for everyone. As the trend continues to grow, it’s becoming not just a meal but a cornerstone of the city’s evolving food identity – bringing people together, one bubbling pot at a time.
