Seapot Hot Pot & Bar Menu

Curry pot is a mellow sweet-spicy paste blend based on turmeric and curry powder pounded together with coriander, cumin, lemongrass, galangal, mix with bone soup, taste – light curry and little spicy

Chinese herb boiled with broth that is made of chicken bones which have been boiled down until they dissolve into a cloudy white broth.

Made from high quality red chili peppers, spices and Sichuan peppercorns. Taste of Sichuan style, you can also add level of spicy.

White creamy milk and corn taste, flavorful taste after all cooked

Tom yum is characterized by its distinct hot and sour flavors, with Thai fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, and crushed chili peppers

We took a classic miso soup recipe and gave it a twist of our own. Our miso soup is packed with the same great umami flavor, but with even more nutrition of Chicken Bone Broth.

Refreshing carbonated beverage with zero calories, featuring the classic taste of Pepsi.

Effervescent Orange Soda: A Sweet, Citrus-Infused Beverage

Refreshing, crisp ginger-flavored carbonated soft drink.

Smooth, classic root beer with a rich, frothy head. Perfectly sweet and endlessly refreshing.

A refreshing carbonated drink with a unique blend of 23 flavors.

Effervescent, chilled sparkling beverage.

Refreshing, Sparkling Beverage with a Zesty Ginger Kick

Classic citrus refreshment.

Freshly squeezed apple nectar, packed with the tart and sweet essence of ripe apples.

Tropical refreshment with a sweet tang, freshly squeezed.

Pure mango juice, typically made from fresh mangoes.

Brewed tea infused with sweet winter melon, offering a unique and refreshing taste.

Sour plum juice typically includes a blend of sour plum puree, sweetened with natural sugars, creating a tart and refreshing drink.

Herb tea, known as 加多宝 (Jiā Duō Bǎo), is a traditional Chinese herbal tea, often enjoyed for its soothing properties and blend of herbal ingredients.

Honey pomelo juice blends sweet honey with the subtly tart and refreshing taste of pomelo, creating a revitalizing citrus drink.

Boneless lamb thinly sliced cut. grass fed.

Thinly sliced nice balance of alternating red meat and fat.

Thinly sliced free range chicken breast.

All-natural angus beef from morgan family ranch.with extra combination amount of butter fat.

Seapot Angus beef is prepared with premium Angus beef, typically seasoned and cooked to highlight its natural flavors and tenderness.

Thinly sliced kurobuta. leaner but tender natural no hormone no antibiotic.

Sea snail, typically prepared and served with a blend of spices and herbs, garnished with scallions and ginger for enhanced flavor.

Japanese scallops, typically prepared with a focus on enhancing their natural sweetness and texture, often paired with simple, delicate flavors to complement the scallop's quality.

Plump, fresh oysters with a smooth, tender texture and a briny, oceanic flavor.

Tender blue mussels garnished with fresh green onions, served in a light, flavorful broth.

Tender octopus with a mild, oceanic flavor, paired with crisp lettuce and fresh parsley.

Squid slices, typically prepared with a blend of spices, showcasing the unique "blossoming" cut that enhances texture and flavor.

Crispy mantis shrimp with a delicate, golden-brown crust, offering a tender and succulent seafood experience.

Succulent head-on shrimp arranged around a garnish of carrot slices and parsley, highlighting the natural flavors of fresh seafood.

Mussels, typically prepared with a variety of sauces or broths, often accompanied by herbs and vegetables to enhance flavor.

Tender clams garnished with fresh herbs, served with a wedge of lemon.

Fried fish fillet, typically includes a crispy coating with a tender and flaky inside, served without sides.

Blue crab, typically steamed or boiled, often served with a seasoning blend.

Tender bok choy with vibrant green leaves, offering a crisp texture and mild, slightly sweet flavor.

Fresh, crisp spinach leaves with a vibrant green hue, offering a nutritious and versatile addition to any meal.

Crisp, fresh cabbage leaves with a tender texture and mild flavor, perfect for adding a healthy touch to any meal.

Watercress typically prepared in a style that complements its crisp texture, often sautéed or lightly dressed, maintaining its distinct peppery flavor.

Tender pea sprouts with crisp leaves and delicate stems.

Fresh corn, simply prepared to highlight its natural sweetness.

Winter melon, prepared in a method suited to highlight its natural sweetness and texture, typically includes a light, savory broth.

Thinly sliced pumpkin, often served as a simple, lightly seasoned dish to highlight the natural sweetness and texture of the vegetable.

Tender broccoli florets, lightly seasoned to enhance their natural flavor.

Deep fried taro features crisp taro root, typically accompanied by a blend of spices to enhance its natural sweetness and texture.

Tender seaweed knots, delicately tied and served as a nourishing and flavorful addition to your meal.

Crisp and tender slices of fresh lotus root, offering a mild, earthy flavor and a satisfying crunch.

Shiitake mushrooms, known as 大冬菇, are typically prepared with a focus on enhancing their natural umami flavor, often sautéed or simmered in a light sauce.

Tender black fungus mushrooms served on a bed of crisp lettuce, garnished with fresh flowers.

Braised Jiutuigu mushrooms, typically includes a savory sauce with herbs and spices to enhance the earthy flavors of the mushrooms.

Beech mushrooms, also known as 白玉菇, are typically sautéed with a blend of light seasonings to highlight their delicate texture and flavor.

Tea plant mushrooms, freshly prepared, typically include a savory blend of light seasonings to enhance their natural flavor.

Yam, also known as 淮山, is typically prepared with mushrooms, offering a harmonious blend of textures and earthy flavors.

Beef tendons, slowly cooked to achieve a tender texture, often served with a savory sauce that complements its unique chewiness.

Pork stomach, known as Buche, is typically prepared by slow cooking to achieve a tender texture, often accompanied by a blend of aromatic spices and herbs.

Spam, a canned cooked pork product, typically includes a blend of pork shoulder and ham.

Sliced and typically pan-fried or steamed, this sausage is known for its rich and aromatic blend of spices and seasonings, offering a unique taste.

Beef tripe typically prepared with ginger, green onion, and possibly red chili, reflecting common methods of steaming or braising.

Battered and fried seafood and vegetable pieces, typically served with a sweet and tangy sauce.

Fuzhou fishball typically includes a minced fish and pork filling encased in a fish paste, served in a light, savory broth.

Ground fish meat shaped into balls, often found in various seafood dishes, providing a tender and smooth texture.

Fish roe ball, also known as 鱼卵丸, is a dish made with fish eggs formed into balls, typically including a blend of seasonings and possibly minced fish for added texture.

Lobster ball, or 龙虾丸, typically includes minced lobster meat, shaped into balls and cooked, often served in a light broth or sauce.

Beef tendon and fish paste formed into balls, typically includes a mix of spices and seasonings for enhanced taste.

Shrimp balls, or 包心虾丸, consist of finely minced shrimp shaped into balls, often seasoned and cooked to enhance their natural flavors.

Frozen tofu is typically prepared by freezing and then thawing to create a unique texture, often used in various seafood dishes to absorb flavors.

Bean curd skin, also known as tofu skin, is delicately prepared, offering a unique texture and subtle flavors, often accompanied by a light, savory sauce.

Soft tofu gently infused with a light, savory broth, creating a delicate and smooth texture.

Fish tofu typically includes a blend of fish paste and tofu, offering a smooth and soft texture, often served in a variety of dishes.

Fish chikuwa is a Japanese dish featuring fish paste molded around a bamboo stick, typically grilled or steamed, offering a light, spongy texture.

Konjac silk, also known as 魔芋丝, is thinly sliced konjac typically served with a savory sauce, often including seafood elements to complement its delicate texture.

Spinach noodles, also known as 菠菜面, are typically made by incorporating fresh spinach into the noodle dough, offering a unique color and subtle flavor, often served with a variety of vegetables.

Japanese ramen typically consists of a savory broth with wheat noodles, often accompanied by slices of pork, seaweed, bamboo shoots, and a soft-boiled egg.

Instant noodles, often prepared quickly, typically include a mix of seafood and vegetables, served atop quick-cook wheat noodles in a savory broth.

Thin rice noodles, often served with a blend of light sauces and a mix of vegetables, reflecting a simple yet traditional preparation.

宽心面, or "Broad Heart Noodles," typically includes flat, wide noodles served with a variety of seafood, immersed in a savory broth, garnished with fresh herbs and vegetables.

Pork and vegetable dumplings, traditionally steamed then pan-seared for a crisp exterior.

Sesame sauce, or 芝麻酱, is a smooth blend of sesame seeds, typically including oil, and possibly a hint of garlic or soy for depth.

Shacha BBQ sauce, a savory blend of dried seafood, garlic, shallots, chilis, and oil, creating a unique, umami-rich dipping experience.

A harmonious blend of flavors tailored for enhancing seafood dishes, typically combining elements like garlic, herbs, and citrus to complement the ocean's bounty.

Yellow bean paste, a savory and slightly salty sauce made from fermented yellow soybeans, commonly used in various seafood dishes for an umami-rich flavor.

Bean curd paste, also known as 豆腐乳, is a fermented condiment made from soybeans, typically including a blend of salt, rice wine, and seasonings to achieve its unique taste.

A savory sauce made with minced garlic, typically blended with oil to create a smooth, rich dipping companion for seafood dishes.

A dipping sauce primarily featuring finely chopped green onions, often accompanied by a blend of soy sauce and possibly a hint of sesame oil for added depth.

Soy-based dipping sauce, typically includes fresh cilantro, offering a unique blend of flavors.

A blend of sesame seeds and oil, creating a rich and aromatic dipping sauce ideal for enhancing seafood dishes.

A spicy dipping sauce featuring finely chopped jalapeños, typically includes a blend of herbs and spices to enhance its fiery flavor.

A spicy dipping sauce made with red chili peppers, often including garlic and vinegar, providing a bold kick.

A savory blend of fresh ginger slices, typically used to enhance the flavors of seafood dishes.

Soy sauce, a fundamental condiment in Asian cuisine, typically includes fermented soybeans and wheat, offering a salty and umami-rich flavor profile.

Ponzu sauce is a citrus-based soy sauce, typically including a blend of soy sauce, lemon juice, mirin, and a hint of bonito flakes for umami.

A traditional Zhenjiang black vinegar, offering a complex, slightly sweet and tangy profile, typically used to enhance the flavors of dumplings and seafood dishes.

Four pieces.

Deep-fried, elongated dough sticks, typically served without sugar, offering a crispy texture.

12 pieces.

Marinated seaweed typically includes sesame oil and seeds, served as a light appetizer.

Kimchi made with a sweet and sour profile, typically includes fermented vegetables like cabbage and radishes, seasoned with chili peppers.

Steamed young soybean pods lightly seasoned with salt, following a traditional Japanese preparation.

Steamed dumplings filled with sweet red bean paste, a common delight in seafood appetizers.

Served with on house seaweed salad, fried spring roll or sesame ball/赠送海带沙拉一份，素春卷或芝麻球一份.