Otluk Hot Pot
Which hot pot broth should I choose?
Pick by heat tolerance and by what you are cooking. All six Otluk bases are simmered in house from whole spices before service, no powder, and a divided pot lets you run two at once. Here is the honest guide:
The six bases
- Cumin Mala: the signature, and the most Uyghur thing on the menu. Warm, earthy cumin first, chili after. Order it with lamb.
- Mala Chili Oil (spicy): the classic numbing-hot mala for chili loyalists. Best with fatty beef that can stand up to it.
- Spicy Beef Tallow: deep, rich, chili-dark, built on halal beef tallow. The one for people who order mala everywhere and want more body.
- Mushroom: gentle, savoury, completely comfortable. The right call for kids, spice-averse guests, and anyone cooking seafood.
- Three Treasure: a rounded, nourishing house base that plays well with everything on the bar.
- Tomato: bright and tangy, the crowd-pleaser that makes noodles taste like a second dinner.
The move regulars make: cumin mala on one side, mushroom or tomato on the other. Heat and relief in the same pot.
Does the broth cost extra?
Your base comes with the meal, and the $34.99 all you can eat includes the full self-serve bar to cook in it. Sauces are their own decision: see the sauce bar guide. All six bases are halal, like everything else in the kitchen.
Frequently asked questions
What is the best hot pot broth for beginners?
Mushroom or tomato. Both are mild, savoury and forgiving. A divided pot with one mild and one mala base is the classic first order.
What is cumin mala broth?
Otluk’s signature base and its most Uyghur flavour: warm, earthy cumin layered under mala chili heat. It pairs best with lamb.
Are the broths made in house?
Yes. All six soup bases are simmered from whole spices in the Otluk kitchen before service, and all are halal.
