The story
Da Long Yi brings its Sichuan-style hot pot expertise to Brussels, marking the latest step in a European expansion that began when the brand launched in China in 2013. Madame Chen directs operations in a dining room characterized by rows of decorative lanterns and polished wooden furniture arranged to facilitate group interaction. Guests gather around round tables to control the simmering pots themselves, turning the meal into a shared ritual rather than a passive service. The approach allows for deep personalization within this style of Chinese cooking, as diners select their preferred heat levels and ingredient combinations.
The foundation of every table rests on one of six simmering broths, ranging from a rich bone soup infused with goji berries to a vibrant tomato base. The most distinctive choice is the spicy butter pot, which offers three distinct heat settings despite the menu labeling even the mild option as quite intense. Patrons can also order the trio configuration, combining spicy butter with mushroom and tomato options in a single vessel to sample contrasting flavors simultaneously. This flexibility ensures the robust profiles of Sichuan-style dining remain accessible without compromising authenticity.
The selection spans cuts designed for rapid poaching alongside heartier components requiring longer immersion. Freshly hand-pulled noodles and wide sweet potato starch noodles provide a chewy contrast to the tender slices of Angus beef or Iberian pork that cook in seconds. Traditional offal remains central to the menu, featuring crisp beef throat and snow mountain tripe, while goose intestines add a distinct crunch. Vegetables like yams and bok choy simmer alongside seafood such as baby squid and Spanish red prawns.
Recognition
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