Haidilao Hot Pot Piccadilly Branch
Menu with Prices in the UK

Authentic Sichuan numbing and fiery broth infused with dried Erjingtiao chillies, green and red Sichuan peppercorns, star anise, and aromatic rapeseed oil.

Rich, sweet-tangy tomato broth slow-simmered with sun-ripened vine tomatoes and savoury aromatics; ideal for sipping before dipping meats.

Twin Yin-Yang divided pot pairing Haidilao's fiery Sichuan Mala broth on one side with comforting sweet vine tomato soup on the other.

Earthy, deeply aromatic golden broth brewed from porcini, shiitake, tea tree, and chanterelle mushrooms.

Milky-white comforting Sanxian broth simmered with chicken, pork bones, goji berries, red dates, and sliced shiitake.

Zesty, sour-spicy Suancai broth brimming with fermented mustard greens, pickled chillies, and delicate white fish stock.

Finely shaved, richly marbled Australian M5 Wagyu ribeye designed for a quick 8-second swish in simmering broth.

Snowflake-marbled Japanese A5 Wagyu striploin slices delivering an extraordinary melt-in-the-mouth richness.

Hand-cut prime beef tenderised with Haidilao's secret velvet marinade for maximum juiciness and silky bite.

Half-portion of Haidilao's signature marinated tender beef slices, perfect for solo hot pot or multi-dish tasting.

Paper-thin ribbons of marbled US short plate beef rolled neatly for swift cooking in Mala or Tomato broth.

Fresh tender beef slices coated generously in crushed Sichuan dry chilli flakes and cumin seasoning.

Thick-trimmed succulent lamb leg slices cut by hand to hold a tender, springy bite without breaking apart.

Delicate thinly shaved lamb shoulder rolls balancing lean meat and sweet marbled fat.

Spanish acorn-fed Iberico pork collar cut thinly for rich, nutty flavour in mushroom or Mala soup.

Half-portion of layered Berkshire Kurobuta pork belly strips offering rich, savoury melt.

Boneless chicken thigh fillets marinated with ginger, Shaoxing rice wine, and sesame oil.

Chilled black beef leaf tripe served over crushed ice; '7 up, 8 down' for 15 seconds in boiling Mala broth for supreme crunch.

Shredded white beef omasum strips engineered to trap spicy Sichuan chilli oil and sesame paste in every fold.

Silky, custard-soft spiced duck blood cubes simmered gently for 5 minutes until pillowy and rich in iron.

Scored pork aorta ribbons prized in Chongqing hot pot for their snappy, crisp bite.

Tender braised-ready duck tongues steeped in soy and mild peppercorn seasoning.

93% pure chopped tiger prawn meat dotted with popping tobiko roe, spooned tableside by staff into bouncy prawn dumplings.

Springy hand-beaten cuttlefish mousse studded with crunchy squid chunks.

Boneless butterfly-cut fresh sea bass fillets that poach in 60 seconds into flaky, delicate ribbons.

Sweet whole peeled king prawns marinated lightly with white pepper, ready for simmering.

Half-and-half platter of shelled boiled quail eggs and juicy Japanese-style crabsticks that absorb tomato broth.

Paper-thin golden fried tofu skin rolls—dip for just 3 seconds in hot soup for a melt-in-the-mouth sponge of broth.

Crisp white lotus root medallions offering refreshing crunch after cooking in spicy Mala broth.

Generous basket of enoki, king oyster, shiitake, oyster, and white beech mushrooms.

Honeycomb-textured frozen firm tofu that soaks up rich tomato or mushroom soup like a savoury sponge.

Fragrant Asian chrysanthemum greens that wilt quickly and add herbal brightness to rich hot pots.

Crisp sweet Napa cabbage leaves paired with tender baby pak choi florets.

Crunchy young bamboo shoots paired with thinly sliced waxy potatoes for stewing in spicy oil.

Per-person unlimited access to 25+ condiments (sesame paste, chilli oil, coriander, garlic, minced beef), cold dishes, fresh fruit, and sweet soup.

One ribbon of fresh wheat noodle spun and stretched tableside by Haidilao's noodle artist with music before boiling.

Ready-to-eat golden deep-fried spiced pork strips dusted with Sichuan peppercorn salt; enjoy crispy or dip briefly into hot broth.

Warm crispy-outside, chewy-inside fried mochi rice sticks coated in roasted soybean flour and dark brown sugar syrup.

Fragrant jasmine rice stir-fried with free-range egg, sweetcorn, and spring onion.

Fluffy steamed long-grain white rice ideal for soaking up fiery Mala juices.

Thick, delightfully chewy translucent sweet potato noodles that soak up spicy Sichuan flavours.

Iconic chilled sweet herbal infusion brewed with chrysanthemum and honeysuckle to cool the palate during spicy hot pot.

Chilled smoky-sweet smoked plum, hawthorn, and osmanthus sharing pitcher crafted to cut through rich hot pot oils.

Creamy roasted Assam black milk tea layered with warm caramelised brown sugar tapioca pearls.

Crisp, refreshing Chinese pilsner lager brewed with spring water—the classic companion to spicy Mala broth.

Chilled crystal-clear herbal jelly topped with crushed peanuts, hawthorn flakes, raisins, fermented rice, and rose brown sugar syrup.

Chilled Alphonso mango purée swirled with coconut milk, chewy sago pearls, fresh mango cubes, and ruby pomelo sacs.

Curated sharing bundle with Dual-Grid Mala & Tomato Pot, Marinated Beef, Lamb Rolls, Shrimp Paste, Wild Mushrooms, Ring Rolls, Kung Fu Noodles, and 2 Sauce Bars.

Mild tomato soup dipper with tender beef slices, quail eggs, sweetcorn, fish balls, steamed rice, and a complimentary toy gift.