From its name, "Red Robe
Hot & Spicy," you can pretty much know
what you're in for at this hot pot restaurant.
The owner, wanting to maintain the authenticity
of Szechwan-style (Sichuanese) hot pot, sent
his chef for training in Szechwan, and imports
ingredients from there.
The special red soup used
as the base holds all the essence of Szechwan
flavor. Szechwan red robe peppers also
bring another level of sophistication
to the pot. The red peppers look like
miniature red lanterns floating in a rich
red sea. The site itself is quite dramatic,
matching the strong flavor of the hot
Made from a combination
of different Szechwan ingredients, the
soup's spiciness unfolds in several layers.
It gently awakes your tongue when you
take the first sip. The flavors slowly
spreads, creating a buzz of numbness which
gradually fills your mouth.
Customers can choose from a wide variety
of fresh raw ingredients to cook in their pots.
The owner especially recommends the tender beef;
the spiciness of the red soup enhances the natural
flavor of the meat. The sticky rice cake seems
to be a favorite among female customers.
A good dipping sauce is
key, and Red Robe offers two special dips.
Taichi is a dry dip consisting of spicy
powder and peanut powder. Hot and Spicy
is a sauce dip, a mixture of sesame oil
and garlic. The recommended way to eat
their hot pot is to first boil items in
the red spicy soup, then dip it in Hot
and Spicy followed by another dip in Taichi.
The Fresh Veggie Sticks,
a combo of cucumbers, carrots, and celery
sticks, refresh the mouth after a spicy
repast. The Szechwan signature spicy pot
that Red Robe offers will definitely spice
up your life!