|Hot pot with half chicken and pork bone broth and half spicy broth at |
Red Chilli Hot Pot Restaurant, Glebe Point Road, Glebe
The air in the restaurant is warm with steam and seemingly chilli too, as my ticklish nose would attest to. A menu displays images of non-hot pot items while the hot pot ordering sheet looks more like a spreadsheet than a menu.
|Tsing Tao beers|
On the spicy options, there are four chilli levels to choose from (one in the know guided us towards the lowest level, ‘little’) and also four numbing levels. Having never experienced the infamous numbing characteristics of Sicuan cuisine, we ramped this up to a medium level. I could already see that this was going to be fun.
|Sliced lamb for the hot pot|
It wasn’t long before two halved steaming pots of stock arrived, one half creamy white and the other scarily red with dried chillies and Sichuan peppercorns floating about. As they hit the boil, dishes of raw food - which were conveniently stored nearby on little tiered wooden stands - got the dunk.
|Frozen dumplings and cuttlefish balls (bottom)|
|Fish roe-filled fish balls – frozen|
|Fish roe-filled fish balls – cooked centre|
Warning: possibly disturbing images below.
Some crazy eaters, luckily down the other end of the table and unable to contaminate my hot pot, had ordered ‘pork brain’ as well as pig’s blood jelly.
Both were gruesome in their raw states and not much better cooked, according to one sampler (the brain apparently was very mushy after cooking from its frozen state).
|Pork brain - frozen and uncooked|
|Pork brain - cooked|
|Steamed sweet corn bread|
|Sweet potato noodles – uncooked|
The pain was not nearly so bad as I’d expected (though I’m glad we didn’t go for ‘mild’ chilli) and we were still ably standing to go for drinks, darts and a few games of table tennis at new, nearby Bar 99 to finish the night off – just for a little.
|Table tennis table upstairs at Bar 99, 99 Glebe Point Road, Glebe|