At YX, every dish begins with a relentless pursuit of pure, original flavour.

We hand-slice beef tripe, flash-cook fresh artery slices, and honour Chongqing hot pot’s signature obsession with freshness, crunch, numbing spice, and deep heat.

Our broth simmers for 8 hours over a low flame, infused with 12 medicinal herbs rooted in traditional Chinese healing. Rich beef tallow forms its base — spicy but smooth, bold yet balanced.

We serve premium marbled Australian wagyu and live local seafood, paired with our signature house marinades and classic Sichuan-Chongqing street bites. From show-stopping spreads to the fine details, nothing is half-measured.

One bite is fire straight to the throat — intense, unapologetic, and full of character.
At YX, we make hot pot the old-school way — no shortcuts, no compromise.