Feel the Burn: Get Messy This Hot & Spicy Fest With The Boiling Pot's Bags of Spicy Cajun Seafood
In the lead up to our inaugural Hot & Spicy Festival on Apr 14-15 at Galaxy Soho, we'll Feel the Burn with a few of the vendors to see what fiery wares they'll be slinging come that rapidly approaching fine spring weekend.
With Beijing now blossoming into the cosmopolitan city that we know and love, there seem to be few cuisines that are out of reach when you mull over where to get a hearty meal. Creole-style dining may not be the first craving that hits in China's deeply land-bound and drought-ridden capital but at least it's still an option courtesy of The Boiling Pot's plethora of Cajun seafood options.
The premise is simple: choose a seafood staple by the pound from the likes of lobster, crab, mussels, or shrimp and let the kitchen work their magic. In return, you'll receive a steaming bag full of your favorite crustacean covered in rich and buttery lemon pepper/garlic/spicy "buiyah" sauce (the latter having five levels of spiciness for you to choose from) and a selection of metal implements that look like they were cribbed from Chaoyang Hospital down the road.
The outcome is a no-frills but messy plunge into the depths of American South dining, which if you're anything like us, is exhilerating purely for the fact you get to play with your food and get it all over yourself without being looked down on for once. Experience the same when Boiling Pot come to our Hot & Spicy Festival this weekend (Apr 14-15). Speaking to TBP's management, ahead of the fest, here's what you have to look forward to.
Tell us what you’ll be bringing to our Hot & Spicy Fest. Where did the inspiration come from to make your dish?
The Boiling Pot gets its heritage from good old Louisiana Cajun and Creole cooking, which is a mixture of West African, Spanish, and Native American cuisine.
What spicy dishes do you sell in your restaurant? Which is the most popular and why?
Spicy buiyah shrimp is our most popular dish, or crawfish. We add 31 different types of herbs and spices, making it incredibly flavorful.
What drink do you like to pair with spicy food?
Spicy food goes down great with a good beer or an Arizona ice tea.
What’s the hottest thing you’ve ever eaten?
Ghost pepper sauce from the southern United States.
What’s your go-to spicy comfort food?
We love spicy Chongqing noodles.
In one word, how does eating spicy food make you feel?
Invigorated.
If what you're eating becomes way too hot, what do you use to cool off?
If we had a choice, yogurt is the best way to cool off, otherwise, any type of liquid close at hand will work.
The Boiling Pot Cajun Louisiana Seafood, along with 40 more of Beijing’s top purveyors of chili-infused grub, will be in attendance at our inaugural Hot & Spicy Festival at Galaxy Soho on Apr 14-15. If you have yet to grab your RMB 20 presale ticket, do so by scanning the QR code in the poster above or read more on what to expect here.
Photos courtesy of Boiling Pot Cajun Louisiana Seafood
