Haidilao Hot Pot London
Menu with Prices in the UK

Authentic Sichuan broth made with dried facing-heaven chillies, tongue-numbing peppercorns, fermented broad beans, and beef tallow.

Vine-ripened tomatoes slow-simmered into a thick, sweet-and-savory broth, beloved for drinking as soup before dipping.

Assorted forest mushrooms, goji berries, and Chinese angelica brewed into a clear, nourishing, and deeply savory broth.

Rich milky-white collagen broth simmered for twelve hours with pork marrow bones, ginger, and jujube dates.

Delicate, refreshing herbal broth with winter melon slices and wolfberries, ideal as a light dipping base.

Unlimited access to 30+ condiments (sesame paste, crushed garlic, chilli oil, black vinegar, fresh scallions, coriander, peanuts), plus fresh fruit and sweet dessert soup.

Handmade fresh wheat noodles stretched, spun, and danced tableside to energetic music before being cooked in your soup base.

95% pure minced king prawns seasoned and piped tableside into the simmering broth with house sweet seafood soy dip.

Tender beef slices coated in spicy Sichuan chilli paste that remain extraordinarily succulent even after simmering.

Crispy pork strips seasoned with whole roasted Sichuan peppercorns, served ready-to-eat with dry chilli powder dip.

Finely marbled prime Angus ribeye sliced paper-thin; cooks to velvet perfection in eight seconds.

Tender ribbons of well-marbled Angus beef short plate that absorb broth flavour beautifully.

Ultra-premium Japanese Black Wagyu with intricate snowy marbling that literally melts on the tongue.

Thin rolls of tender Australian lamb shoulder, imparting authentic northern Chinese hot pot aromatics.

Delicately shaved Kurobuta pork belly strips with alternating layers of sweet fat and tender pork.

Tender chicken thigh slices marinated with ginger and rice wine for a light, clean hot pot protein.

Traditional honeycomb tripe; dip in boiling spicy broth for exactly fifteen seconds for crunchy texture.

Thick-cut savory pork luncheon meat slices that soften into melting richness in the soup.

Silky, gelatinous duck blood curd cubes that absorb spicy broth like a custard sponge.

Head-on jumbo king prawns that turn vivid red and sweet when poached in boiling broth.

Delicate boneless seabass fillets that cook tender and flake effortlessly within two minutes.

Plump ocean scallops served on shell with vermicelli glass noodles and garlic.

Tender baby squid prepared for quick flash-cooking into sweet, crunchy morsels.

Springy white fish balls filled with crunchy, savory flying fish roe that pops in the mouth.

Pounded hand-beaten beef meatballs with bouncy, resilient texture and deep beef broth inside.

Peeled hard-boiled quail eggs ready to soak up tomato or spicy soup flavours.

Golden crispy Malaysian soybean rolls; dip for three seconds for an unforgettable juicy, broth-soaked bite.

Silky fresh soybean curd slices that soak up soup aromatics without breaking.

Porous, aerated bean curd cubes engineered specifically to soak up maximum broth like a sponge.

Traditional chewy rolled bean curd skin strips with rich soybean depth.

Crisp golden needle enoki mushrooms that cook crunchy and juicy in spicy or tomato broth.

Thick slices of meaty king oyster mushrooms with satisfying steak-like bite.

Plump whole shiitake mushroom caps scored with star incisions for broth absorption.

Generous garden platter of baby pak choi, Chinese cabbage, sweet corn, lotus root, and pea shoots.

Tender sweet Chinese green pak choi leaves that cook in 45 seconds.

Sweet, vibrant young snow pea tips with delicate vegetal crunch.

Distinctive patterned fresh lotus root rounds providing delightful nutty crunch in broth.

Juicy sweet yellow corn wheel sections that infuse natural sweetness into your soup.

Naturally sweet golden potato slices that simmer into tender, velvety bites.

Wide, translucent Korean/Chinese sweet potato noodles with incredibly slippery, chewy texture.

Plump, bouncy wheat udon noodles that absorb rich tomato or pork bone broth.

Fragrant steamed premium jasmine rice, perfect for dousing with spicy broth.

Crisp golden mantou buns with pillowy steamed centers, served with thick sweet condensed milk dip.

Crisp-fried glutinous rice cakes drenched in warm brown sugar syrup and toasted soybean kinako powder.

Traditional smoked sour plum herbal drink with rock sugar, the classic antidote to fiery Sichuan mala spices.

Clean, crisp, light-bodied Chinese lager brewed with spring water and rice (4.7% ABV).

Sweet soothing Chinese herbal tea can, renowned across hot pot dining for clearing body heat.