New York's newest "hot pot" hot spot located in a converted auto shop in Sunset Park. It's called Good Harvest and folks are lining up to get in. Inside, the place is modern with curved wooden beams lining the ceilings. Tables are well spaced to accommodate large groups. There's also a private dining room pushed off to the side.
Two types of hot pots are offered; one with soup and another without. While the broth at some hot pot places tends to be washed out, the broth at Good Harvest, at least the one made from pork bones, offers plenty of depth. It arrives in what I would describe as a deep pan rather than a pot filled with slices of cucumber, tomato, dried tofu and Chinese spices. It ranges from mild to fiery.
Aside from a few appetizers (Sautéed squid with glass noodles is excellent.) and Chinese pizza called Charpati, the menu is actually one long check-off list of hot pot add-ons. Extra large shrimp, bright pink stand atop a bed of ice ready for the plunge. Seafood reigns supreme. There are several types of fish; flounder, barrumundi, and fish belly served several different ways, along with live scallops, lobster, king crab and coral shrimp. Caution: Each item is sold separately and some have hefty price tags that can quickly add up.
We chose a mix of seafood, meats and veggies, including pork belly and two types steak, ribeye and Haoyue, each sliced paper thin. Also on hand were soft tofu, Enoki and Wood Ear mushrooms, naa cabbage leaves and watercress. Our server, in broken English , describing how in parts of China this is how families eat and come together. She was very helpful and friendly.
So we dunked our shrimps and meats into this bubbling cauldron of goodness, adding some handmade noodle along the way along with hot sauce, fresh cilantro and garlic from a nearby condiments bar, while slurping this broth from our small bowls. We talked. We laughed and in the end had a very memorable meal.
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