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Hot pot usually brings to mind bubbling communal pots, raw ingredients laid out on trays, and a table full of people cooking together. Pot Pot Malatang in Bristol takes a different approach, one that suits modern diners, solo eaters, and anyone who prefers a more streamlined, personal experience without sacrificing flavour or choice.
Hybrid Hot Pot Experience
This is not traditional communal hot pot, and it doesn’t try to be. Instead, Pot Pot Malatang offers a hybrid hot pot experience: all the variety, depth, and spice of Sichuan-inspired malatang, but fully cooked for you in the kitchen and served as a personal pot, kept warm on a tea light at the table.
For those who enjoy hot pot flavours but prefer not to handle raw food, wait for ingredients to cook, or share from the same pot, this model works remarkably well.
What Is Malatang and How Pot Pot Does It Differently
Malatang originates from Sichuan street food culture and centres around bold, aromatic broths built on chilli, peppercorns, and spices. At Pot Pot Malatang, the concept is simplified and made approachable.
You choose:
- Your soup base (or dry mix)
- Your ingredients
- Your heat level
The kitchen then prepares everything to order, ensuring each component is properly cooked and well balanced. The result arrives in a sturdy personal bowl, gently heated throughout the meal, allowing flavours to develop without rushing you. Each diner can choose their own broth, spice level, and ingredients perfect for groups with different tastes.
Ordering, Service, and First Impressions
We were greeted by a friendly and welcoming waiter and seated quickly. Ordering is done via QR code on your phone, with a table code provided by the server straightforward and efficient once you get used to the menu’s breadth. We even ordered separately, each on our own devices even though the bill was for the table. I would imagine that students dining together would have no problem splitting the bill as their orders would be separated individually.
While waiting for the food, we were encouraged to visit the sauce station, where you can mix your own condiments, an important part of the experience, especially if you like customising heat, salt, or sesame richness.
The space is big, and the decor is somewhat mixed, with Chinese and hints of Japanese decors with the unmistakable Maneki-Neko cats next to the entrance and Chinese Lanterns and Donghua characters on one side of the room. There are plenty of space and seatings. One can image this to be a lively place when filled up. Our visit was an evening on a weekday so not quite as busy as weekends. Due to its popularity with students and city-centre diners, it can get busy, but the atmosphere remains casual and focused on the food.
Building Our Personal Hot Pots
Between the three of us, we explored different soup bases and a dry mix option, allowing us to experience the range Pot Pot Malatang offers.
HOT POT 1: Golden Tomato Soup Base
Bright, comforting, and gently tangy, this was a great choice for those wanting warmth without aggressive heat.
Ingredients chosen:
- Fried tofu
- Enoki mushrooms
- Marinated beef slices
- Deep-fried tofu sheets
- Korean glass noodles
The broth was rich and satisfying, coating the ingredients well without overpowering them.
HOT POT 2: Pickled Mustard Green & White Peppercorn Soup
This base delivered depth and complexity — sour, peppery, and aromatic rather than spicy.
Ingredients chosen:
- Enoki mushrooms
- Pig maw
- Quail eggs
- Pork meatballs
- Konjac noodles
This combination leaned towards more traditional and adventurous flavours, with textures playing a major role. The pig maw was tender, the quail eggs rich, and the broth deeply savoury.
HOT POT 3: Dry Mix Spicy Pot with Sesame
The dry pot option offered a completely different experience — bold, fragrant, and coated in spices rather than swimming in broth.
Ingredients chosen:
- Mixed prawns with tofu skin
- Marinated beef slices
- Lotus root
- Sweetcorn on the cob
The sesame brought a nutty richness that balanced the chilli heat, making this a standout dish for those who enjoy intensity without excess oil.
Other Ingredients, Greens, and Noodles to Assemble Your Own Hot Pot
The ingredient list is impressively wide, from everyday favourites to truly niche choices:
- Fish and meat balls
- Wontons
- Marinated chicken and fish slices
- Beef tongue, duck blood, pork chitterlings, omasum, pork rind
For lighter choices, the fresh greens section includes:
- Winter melon
- Spinach
- Pak choi
- Lotus root
- Chinese yam
- Crown daisy
- White radish
Carbohydrates are just as varied:
- Udon
- Korean glass noodles
- Rice noodles
- Handmade noodles
- Thick glass noodles
- Sliced noodles
- Tofu skin
- Korean rice cakes
This flexibility makes each visit feel different.
The Vast Menu Beyond Hot Pots
Pot Pot Malatang goes far beyond build-your-own bowls. The menu is extensive, encouraging exploration.
Starters and Snacks
Options include:
- Vegetable pancake rolls
- Dry spare ribs with salt and chilli
- Salt and pepper squid and prawns
- Mama chicken wings
- Honey black pepper chicken wings
- Mashed prawn toast with sesame seeds
- Fried vegetable or chicken gyoza
Featured Snacks — From Familiar to Adventurous
- Spicy cold white fungus
- Pot Pot tofu skin
- Deep-fried charcoal chicken popcorn
- Truffle and prawn dumplings
- Spicy cold shredded potatoes
- Prawn dumplings with chilli oil
For the more adventurous:
- Spicy marinated pig’s ear
- Spicy marinated duck tongues
- Pickled chilli black fungus
Street Food Skewers
Skewers range from approachable to bold:
- Spicy beef skewers
- Fish tofu
- Thai fish cake
- Pork sausage
- Five-spice tofu
- Fried broccoli
More adventurous options include chicken heart and gizzard. Skewers are served with either sesame paste or mixed chilli powder dips.
Rice Set Dishes — A Hot Pot Alternative
For those not in the mood for hot pot at all, Pot Pot Malatang also offers rice set dishes, each served with:
- Steamed rice
- Fried egg (sunny side up)
- Steamed broccoli
- A dipping sauce
Options include:
- Mala kung pao chicken
- Mala beef brisket
- Mala char siu
- Mala roast duck
- Honey black pepper chicken cutlet
- Rendang beef
These provide a satisfying, complete meal while retaining the bold mala flavours the restaurant is known for.
Dessert to Finish
We ended the meal with home-made brown sugar jelly with white fungus and peach gum; light, gently sweet, and refreshing after the spice. A calming way to close the meal.
Would We Recommend Pot Pot Malting
Pot Pot Malatang works exceptionally well for adventurous eaters and anyone curious about Sichuan-inspired flavours without the commitment of traditional hot pot. The personal pot format removes barriers, no self-cooking, no shared pots, no waiting while keeping the experience flexible and exciting.
With multiple broth styles, a vast ingredient list, and plenty of non-hot-pot options, it suits groups with varied tastes just as well as solo diners.
What we really liked about Pot Pot Malatang
Customisable Broth & Ingredients
- We appreciate being able to choose from a variety of soup bases, including spicy, dry spicy, tomato, vegetarian, curry and pickled greens with white peppercorn options.
- A wide selection of toppings and add-ins (from beef brisket and roast duck with rice to street-food skewers) allows for a tailored hot pot — great for personal preferences or group sharing.
Good Value & Generous Portions
- We find the portions hearty and the prices reasonable (often £10–£20 per person), especially for the amount of food and variety on offer.
- Extras like fried snacks, dumplings or prawn items are tasty sides that complement the hot pot well.
However for those new to hot pot, the experience can be daunting especially when you have to choose between so many different options. Confusion reigns especially with the ordering system and menu complexity. Do not hesitate to ask for help. Choosing from the many broths and ingredients can feel overwhelming for first timers.
Here is what we recommend to get you started if you are game for hot pots (or not)
- Signature spicy broth and pickled mustard green with white peppercorn soup base for depth of flavour with at least a protein or tofu product, some vegetables.
- Loaded bowls with noodles (pick from choice of noodles) to round it off and a mix of sides or snacks especially from the street-food skewers section for that bit extra.
- Crispy snacks and side dishes like prawn dumplings with chilli oil or fried tofu skin to enhance the meal of if you prefer a small meal.
We will definitely return. For those who enjoy building their own meal, experimenting with flavours, and pushing beyond the familiar, Pot Pot Malatang is one of Bristol’s most engaging and satisfying dining experiences.
