April 21, 2005

Shabu Shabu at Cafe Swish

POST #    1662

Last night, a bunch of people from Gothamist Food headed over Cafe Swish for some shabu shabu (Japanese hot pot). It was good, but I think the broth we selected was a little too bland. I think I prefer the spicy Sichuan hot pot to the shabu I had last night. That said, it was quite enjoyable. There's nothing quite like cooking your own food...

Posted by tien mao in Food/Drink at 7:53 AM

 

 

Where is Cafe Swish?

Posted by: joe at April 21, 2005 9:56 AM

I've never had a non-bland broth for shabu shabu; it's turned me off indefinitely to the whole concept.

Posted by: Dan Dickinson [TypeKey Profile Page] at April 21, 2005 10:39 AM

cafe swish is at 88 w. 3rd st.

dan, are you saying that you need to have a more flavorful broth in the future?

Posted by: tien [TypeKey Profile Page] at April 21, 2005 12:13 PM

I thought the broth was bland too, but maybe it's supposed to be that way so you can flavor it to your own liking with the sauces (?). I liked the interactivity of the dinner though -- quite the workout.

Posted by: yp at April 21, 2005 12:39 PM

I added a bunch of the chili sauce to my broth -- it helped tremendously. You're right though, I was exhausted when all was said and done!

Posted by: Laren [TypeKey Profile Page] at April 21, 2005 2:24 PM

Plus, if I ever go back, I'm opting for the spicy broth they offered.

Posted by: Laren [TypeKey Profile Page] at April 21, 2005 2:25 PM

You clearly needed to try the sake broth.

Posted by: martha at April 21, 2005 2:37 PM

Oh, and I hope it's okay I linked to you, praising your photos of it all....

Posted by: martha at April 21, 2005 2:38 PM

actually, the sauces are for dipping after you remove from the pot. i think sichuan hot pot's non-spicy broth is better than last night's.

Posted by: tien [TypeKey Profile Page] at April 21, 2005 5:08 PM

When my family cooks hot pot, we just use chicken broth and water - it's the sauce that makes the food taste good in my book. But I'm a dipper.

Posted by: Jen at April 22, 2005 10:15 AM

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