A full dining room seen from above: guests at hot pot and BBQ tables, the conveyor belt running between them

The food comes to you.

A conveyor runs around the dining room, carrying vegetables, noodles and dumplings under clear lids. Take what you want as it passes. Your meat, for hot pot or BBQ, comes fresh from your server.

Every seat gets its own pot and its own burner, so nobody has to agree on a broth. Cook it how you like it, at your own speed.

When we opened there was nothing else like it in the Seattle area.

How it works

Hot pot, BBQ, or both.Cách Ăn Lẩu & Nướng

Here is how each one works, straight from our menu.

How to enjoy hot potLẩu

Choose your broth

Beef, pork, chicken, vegetable, fermented fish, tom yum, kim chi or Sichuan. Tom yum and kim chi are medium spicy. Sichuan is very spicy.

Order your meat

Your server brings it: sliced beef brisket, rib eye, lamb, chicken, pork belly and shrimp.

Help yourself

Vegetables, noodles and dumplings ride past your seat on the conveyor belt. Seafood, mushrooms and sauces are self serve at the counter.

How to enjoy BBQNướng

Pick 2 meats

Choose from fifteen cuts: beef brisket, rib eye, rib meat and short rib, pork shoulder, thick pork belly, chicken thigh, lamb and head-on prawns, plus marinated beef, pork and chicken.

Order from your server

BBQ meats are ordered two at a time. When you are ready for more, order your next two.

Grill and repeat

Cook it at your table and keep going. Sauces are at the sauce bar: soy, hoisin, sriracha, chili oil, garlic, sesame oil, green onion and peanut sauce.

House rules

90 minute dining time, if applicable.
BBQ meats are ordered from your server, 2 at a time.
No take-out.
$15 charge for excessive leftovers. Please order responsibly to help reduce food waste.

Plates of shrimp, sliced meat, tofu, fish cake and dumplings arranged on a table

Things worth knowing before you sit down.

Everyone gets their own pot. You do not have to negotiate a broth with the rest of your table. Order the one you want.

Thin meat cooks fast. Sliced beef and lamb need a few seconds in a rolling boil, not a few minutes. Dumplings, root vegetables and corn take longer.

Take it slow. There is no rush and no set course order. Cook a little, eat it, go back for more.

Tell us about allergies and diets. Because you pick every ingredient yourself, hot pot is one of the easiest meals to eat around a restriction. Vegetarians can order the vegetable broth and stay entirely in the vegetable, tofu, mushroom and noodle plates.

The menu

Three ways to eat.Thực Đơn

All you can eat hot pot and BBQ is $39.99. All you can eat hot pot is $30.00. Or pay what you eat: broth is $8.50, then each plate you take off the belt is priced by its color.

$2.50Blue plate
$3.50Green plate
$4.50Red plate
$5.50Yellow plate

Menu page 1 (PDF) Menu page 2 (PDF)

$2 off Seniors & Military

Seniors and military get $2 off the total bill. Kids 5 to 10 are $20. Tap a menu page to open it full size.

Pick your pot.Nước Lẩu

Most hot pot places commit to a single tradition and cook inside it. Ours come from across Asia, sitting on the same menu.

The house pots

PorkLẩu HeoRich and everyday
ChickenLẩu GàClean and mild
BeefLẩu BòDeep and savoury

From across Asia

Fermented FishLẩu MắmVietnam, bold · not spicy
Tom YumLẩu Thái Chua CayThailand, sour and spicy · medium heat
SichuanLẩu Tứ XuyênChina, numbing heat · very spicy
Kim ChiLẩu Kim ChiKorea, tangy · medium heat

No meat at all

VegetableLẩu ChayVegetarian · not spicy

You choose every single thing that goes in your pot, so there is nothing hiding in it. Tell your server about any allergy.

What rolls by, and what you order.

Vegetables, noodles and dumplings ride past your seat under clear lids. Meat for hot pot and BBQ comes from your server, and seafood, mushrooms and sauces are self serve.

Colour coded plates of dumplings, greens, enoki mushrooms, crab stick and pumpkin

Raw head-on shrimp on a Hot Pot World plate

Rolls of thinly sliced marbled beef on a Hot Pot World plate

Plates of sliced meat, tofu, shrimp and fish cake ready for the pot

Sliced pork belly on a white platter with cilantro

Strips of marbled bone-in beef short rib, sliced thin for hot pot

Sliced thin, cooked in seconds.Thịt

Brisket, rib eye, pork belly, lamb. The hot pot meats are cut thin enough to cook through almost as fast as you can drop them in, which is the whole trick of hot pot. For the grill there is thick pork belly and marinated short rib.

Thin cuts also let you pace yourself. Cook a few slices, then order what you want next.

Cans of Pepsi, Diet Pepsi, Starry, Dr Pepper and Orange Crush

Something to drink.Nước Uống

Soft drinks$3.00Pepsi, Pepsi Zero Sugar, Starry, Tropicana, Lipton iced tea, Crush orange, root beer, Dr Pepper
Bubble tea smoothies$7.99Strawberry, mango, taro, blueberry, coconut, durian, papaya, watermelon, pineapple, lychee, honeydew. Also coconut can and fresh orange juice.
Milk tea$7.99Oolong, taro, matcha, chocolate
Fruit tea$8.99Strawberry, mango, cantaloupe, peach, orange or lemon, with oolong, jasmine or black tea
Hot tea$2.00Oolong, jasmine, green tea
Beer$5.00Heineken, Corona, Bud Light, Tsingtao, Blue Moon, Sapporo, Modelo, Stella Artois
Wine$8.99Red or white

A night at Hot Pot World

A long table of guests eating hot pot together in the dining room

Our story

Dinner cooked at the table, not in a kitchen.

Hot pot is an East Asian way of eating: a simmering pot of stock set right on your table, and a spread of raw ingredients you cook in it yourself, a few pieces at a time.

There are three parts to it. The broth you cook in. The ingredients you dip. The sauce you dip them into afterwards. Everything else is up to you.

It is also, quietly, one of the healthier ways to eat out. Nothing is deep fried or drowned in sauce before it reaches you. It is vegetables, mushrooms, seafood and thin cut meat, cooked in broth, seasoned by you.

Plates of sliced meat, tofu, shrimp and fish cake set out for hot pot

We did not pick one country.

Most hot pot restaurants commit to a single tradition and cook within it. We did the opposite. Our broths come from across Asia: Vietnam, China, Thailand, Korea and beyond, sitting on the same menu.

Then there is the belt. A conveyor runs around the dining room carrying vegetables, noodles and dumplings under clear lids, so you see them before you take them.

There is no sincerer love than the love of food.

People noticed.

Four Restaurant Guru recommendations, a Seattle Times mention, and a King 5 News segment. Here they are.

Restaurant Guru Recommended 2023, gold seal

Restaurant Guru Recommended 2023, laurel

Restaurant Guru Recommended 2023, plaque

The Seattle Times Named among the city's notable new openings
King 5 News Watch the segment
First in the Seattle area The region's original conveyor belt hot pot room.

The food is amazing!

We're like on an adventure!

We're so happy that we found this place!

We thoroughly enjoyed the delightful hot pot and are now completely full.

Visit us

Come eat with us.

We are on South 320th Street in Federal Way, open every day of the week from 11 in the morning until 10 at night.

Address

2020 S 320th St, Suite G
Federal Way, WA 98003

Parking on site.

Hours

Monday to Sunday11:00 AM to 10:00 PM

Open every day. Call ahead for large parties.

Phone and email

(206) 429-3770
hotpotworld@gmail.com

Get directions

Questions, parties, anything else.

Give us a call. It is the fastest way to reach us, and it is how we plan large parties.

Call (206) 429-3770

Guests seated along the conveyor belt in the Hot Pot World dining room

2020 S 320th Street, Suite GFederal Way, WA 98003

Take exit 143 off I-5 and head west on South 320th. We sit on 320th between the freeway and Pacific Highway, with parking right out front.

From Seattle: About 25 minutes south on I-5.
From Tacoma: About 15 minutes north on I-5.
Parking: Free, on site.

Open in Google Maps Call (206) 429-3770

Cook it yourself.
Eat until you are happy.

The food comes to you.