Thou shalt love Chinese food as thou love thy bagel. I think it’s the 11th commandment, or at least it should be. There is an undeniable affinity for Chinese food among Jewish people. So much so, that there are jokes about it, and it’s a tradition for many on Christmas. Chinese food has much in common with Jewish cooking in that complex flavors and textures are combined into savory comfort dishes. If you have ever spent any time with the Chinese community, you know their moms make their children eat like Jewish moms do.
The Shabu Fondue is a Chinese hot pot restaurant where you cook your own meal at your table. This delightful concept means that you can’t complain about the chef because it’s YOU! Created by Chef Johnny Chu at Northern and 12th Street, Shabu Fondue is a sister restaurant of the spectacularly decorated Red Thai right next door. The chic spills over into Shabu Fondue, the only difference being that each table has a built-in heating element so you can cook right at your table, and it is so fun. There is a long list of broths to cook in and raw ingredients to choose from, and you really can’t go wrong with any of them. Here’s what we had:
Ying Yang (half and half ) Broth, $5.95
This is the base of the meal. It’s a hot pot of broth, split down the middle, because we ordered coconut curry broth and house ma la spicy broth, which is much like hot and sour soup. The coconut curry was light and flavorful with a small bit of heat, and the house ma la was a spicy, vinegary concoction. The broth is brought out first so it can reach a slow boil before the raw ingredients come out. This is the hardest 10 minutes you will ever endure, waiting patiently for this gourmet treat in front of you to reach the right temperature for cooking. No one resists dipping a spoon into the broth to catch a first taste.
Angus New York Beef, $7.98
A plateful of freshly and thinly sliced raw beef is brought, and we are pleasantly surprised at the obvious quality of the beef and the generous portion. As our waitress sets down each dish, she instructs how long to cook each one. “Beef takes 30 seconds,” she says. I choose to do it a little under because I like mine on the rare side. The sweet soy dipping sauce and regular soy dipping sauce add even more flavor. Cooking in different broths also changes the flavor and is fun to try. For me, the best broth for beef was the house ma la spicy.
White Meat Chicken, $4.68
Again, a plateful of freshly and thinly sliced raw chicken was delivered. This was destined for the coconut curry broth. Chicken takes a minute or so before it is done.
Whitefish, $5.68
Very fresh and flavorful slices of boneless whitefish went into both broths, and it was divine either way. Fish takes about a minute and a half. Though keeping track of how long things cook may seem like a chore at first, it is pretty easy to get the hang of it, and soon you have multiple dishes going at once.
Shitake Mushrooms, $3.68
These babies spent their time stewing in the spicy broth, and though they don’t take long to cook, they can also sit in the broth the entire time and you can pick them out as you like.
Udon Noodle, $3.68
Udon is a round, fat Japanese noodle, so there’s some Asian fusion going on here (though there are stories that the udon noodle originated in China). This is my favorite noddle because you can really sink your teeth into the smooth creamy texture. Lots of noodle goodness here. I liked this best in the curry broth. Interestingly, these take the longest to cook, about 4 minutes.
Baby Bok Choy, $3.68
Who doesn’t love bok choy? It’s kind of a cross between cabbage and romaine lettuce. Let it cook in either broth and spoon it into a little bowl to eat like soup or as individual pieces. The entire plateful disappears over the course of dinner.
Coconut Cake, $3.68
This was a perfect ending to a fabulous meal. Artistically plated, this tasty tower of spongy cake was layered with coconut frosting and drizzled with strawberry puree. Sweet and delectable slivers of coconut ran through the frosting, and the drizzle had a sweet and sour kick. The whole thing was sprinkled with powdered sugar, and there was no crumb, no smattering of strawberry puree and nary a wisp of powdered sugar left on the plate. The beautiful thing about this dessert, aside from the presentation, was that it was not rich, not heavy. It was light and just right.
This is an excellent restaurant when you are out for good food and a little adventure. You do the cooking so it’s a bit of work, not the thing if you are looking for a relaxing evening. But if you want to share some fun with friends and family, you will have a great time. I don’t think I would bring little ones here, too much steam and hot items on the table for little fingers to touch. Fabulous date place and conversation experience for small groups. I can’t end without mentioning my love and admiration for authentic Chinese food menu pricing. It’s like every item is calculated to the penny. I get a kick out of that, and believe it is part of a culture where nothing is wasted, and every detail is given thought. Bring your change, you’re going to need it.
SHABU FONDUE, 7822 N 12TH STREET, PHOENIX, 85020, 602-870-3015, SHABUPHX.COM
