Feather-thin beef and lamb mandolin-sliced for swift cooking, accompanied by enoki mushrooms, lotus root, and fish balls in divided pots of numbing mala chili and creamy bone broth. The brand's technique features house-blended oils that layer heat gradually without overwhelming milder ingredients. Slices transform from raw to velvety in seconds, with dipping sauces of peanut and cilantro elevating each bite. Communal pots foster lingering meals with refills of fresh add-ins.