Ok, part 2 of my little trip to Pacific East Mall … getting tips for the restaurants I plan to visit.
I checked Coriya out yesterday and didn’t know they might have a upstairs ... where a few years ago Beijing Hot Pot was served ... which is different than the all-you-can-eat Taiwanese hot pot downstairs. Do they still have Beijing Hot Pot upstairs?
Here’s a report on Chowhound which says …
“We order the shuang yang rou (thinly sliced lamb), fish balls, fried tofu, noodles, spinich and some other vegetable I can't recall. Our waiter said that their sauce came from Dong Lai Shun'r, a well known Beijing Hot Pot chain in China (I think they have a branch in Fremont?). We both enjoyed the hot pot and agreed it was similar to hot pot we'd had in China. Not quite as much as a bargain as the all-you-can-eat on the ground floor, but we enjoyed the Beijing hot pot”
So is it still available? Is it available all the time or only during dinner?
As to the downstairs, this link about the SF Coriya seemed to describe Coriya when I walked around the Richmond restaurant yesterday …
“I ate there last night(actually i eat there about once a week) and it is the same as always.
the key is the sauce. you must make sure you have enough sauce. they have a house sauce as well, but you should experiment with makeing your own.
Standard items for the pot and the grill:
marinated pork chops; marinated chicken; marinated kalbi; marinated thin sliced beef, lamb and pork; regular thin sliced beef, lamb and pork; bacon; hot dogs; chicken wings.
fish: all prefrozen : shrimp, mussels, imitation crab, frozen white fish chunks, and some other things i never eat so i can't remember.
Innards: lots of innards and organ meat. tripe, liver, etc... can't identify some of them cause i never eat it.
Vegetables: tofu, kim chee, tomatoes, jalapeno's zucchini (some times) peppers, shitake's (re-constituted), corn on the cob (sometimes), Napa cabbage, some type of bok choy (but leafier and smaller), spinach, pea sprouts, lettuce
Noodles: mungbean, yellow, rice, and fat rice or fat yellow.
Desert: oranges, tapioca, shaved ice, variety of sweet beans, jello, etc....
extras: eggs, sushi, sometimes fresh made dumplings (only on weekends though) sometimes eggrolls (again, only on weekends)”
Looks like it didn’t change since that report in 2004.
Lunch during the week is $9.95. There were only three tables occupied. The sushi looked good.
The tables had hot pots in the center. I’ve never tried this before so could I get tips on how this works. Also there are lots of meats/fish/veggies etc. Which are the best to choose? What are good combos? What should I avoid … the fake crab looked pretty skipable to me.
I might go Saturday night with someone who is equally clueless.
So, do they put the broth in pot and you just go up and select what looks good and throw it in the pot?
Also, is some meat for the grill and other for the pot? My understanding is the marinated meat goes on the grill and not the pot. Will the staff answer questions if someone is new to this?
So you put things in the pot and then pull them out and dip in sauce … which you mix yourself.
Do they really have unlimited milk tea with tapioca too?
And the ultimate duh … that shave ice bar … how’s that work … like make your own sundaes … put ice in a dish and cover with toppings?
I'm thinking of doing a test run before going with my friend. Does this work for a single person ... the server was going to seat me and didn't seem to bat an eye that I was alone.
And yes … I know … smoke gets in your clothes … don’t wear your best.
There are probably more posts on the board, but those were the only two I could find that weren’t buried in other topics.
Coriya Hot Pot City
3288 Pierce Street
Richmond, CA 94804