I really enjoy Swiss fondue as well as their Asian cousins Japanese Shabu-shabu and Chinese Hot Pot. From having enjoyed the best of the Japanese Shabu-shabu, at Seryna in the Roppongi section of Tokyo, to years of enjoying Schezuan hot pots in Beijing and Chengdu, it was a pleasant discovery to visit Tien Wong Hot Pot in Chandler this last Friday night.
Tien Wong is the creation of Phoenix restaurateur Johnny Chu who likes to use a very creative approach with his restaurants. We were not disappointed. The place was excellent. We were surprised that it was not so busy on a Friday night. If he opened locations in Ahwatukee, downtown Phoenix, and Scottsdale, they would simply be packed.
The menu is similar to a sushi restaurant in that you pencil on the order the dishes you wish and the quantity, as well as which broth for the pot. This was a fairly extensive menu. We did the Yin-Yang for the broth which divides the pot into two sides, with one side an herbal broth and the other side a very good spicy broth. We ordered a number of dishes, so to sample as much as possible of the extensive menu offering. All the meats are sliced very thin and rolled, which is simply the way they should be. For meats we had Shabu-shabu, rib eye, and chicken. We also had shrimp without heads and an incredible platter of five different types of mushrooms along with spinach. Two different dipping sauces were supplied including soy based and a peanut based sauce.
This is a BYOB restaurant which we like, although the $7 charge for opening the bottle was perhaps a bit steep. The cost of the dishes, however, is very reasonable. Our feast for two was $50 before corking charge and gratuity. The service and the quality of the food were excellent.
Will we be back? Yes, frequently! This place is a winner.
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