What Haidilao is and how it differs from other hot pot restaurants
Haidilao is a hot pot chain that started in China and now operates in multiple countries, including the United States. The core experience is the same as other hot pot restaurants — you cook raw ingredients in a simmering broth at your table — but Haidilao is known for specific service practices and a particular style of operation that sets it apart from independent hot pot shops.
The main differences are table service, ingredient variety, and pricing. Haidilao staff actively manage your table throughout the meal, refilling broth, clearing plates, and bringing fresh ingredients. The menu tends to be larger and more standardized than smaller competitors. Prices are typically higher than casual hot pot spots but lower than fine dining, and the restaurant charges by the person rather than by the plate.
If you have eaten at other hot pot restaurants, you already understand the basic format. Haidilao's version emphasizes speed of service and consistency across locations rather than a fundamentally different cooking method.
Key Takeaways
- Haidilao charges per person for a set broth and base price, then you add ingredients from a menu and pay for what you order.
- Staff bring ingredients to your table and manage the broth level and temperature throughout your meal.
- You cook raw meat, seafood, and vegetables in the broth yourself; the restaurant does not cook for you.
- Most Haidilao locations have a wait during peak hours, and some use a reservation system or text-alert queue.
- The total cost per person varies by location and what you order, but typically ranges from moderate to moderately high for casual dining.
How the ordering and pricing structure works
When you sit down, you pay a per-person charge for the broth base and table setup. This is not optional — every person at the table pays this fee. The amount varies by location and broth type; some restaurants offer a choice between standard broths at different price points, and premium broths cost more.
After paying the base charge, you order ingredients from a menu. These are priced individually or in small portions. You can order as much or as little as you want. The server brings everything to your table, and you add it to the broth yourself. At the end of the meal, you pay for the base charge plus whatever you ordered.
Unlike some restaurants where you order once, at Haidilao you can order more ingredients throughout the meal. If you finish the broth, you can order a refill, which usually costs less than the original broth charge. This means the final bill depends entirely on how much you eat and drink.
What happens when you arrive and get seated
Most Haidilao locations are busy during lunch and dinner hours. You may encounter a wait, especially on weekends. Some locations use a physical queue; others use a text-alert system where you provide your phone number and the restaurant texts you when a table is ready. A few locations take reservations online or by phone.
Once seated, a server brings you a menu, napkins, and small plates for cooked food. You will also see a small burner built into the table with a pot of broth already heating. The server explains the broth options and base pricing, then takes your order for ingredients. Some locations have you order on a tablet or paper menu; others take your order verbally.
The server will check on you throughout the meal, refill your broth if it gets low, clear finished plates, and bring new ingredients as you order them. This level of table attention is standard at Haidilao and is part of what you pay for.
How to cook and eat at the table
The broth is already simmering when you sit down. When ingredients arrive, you add them to the pot yourself. Thin slices of meat cook in seconds — usually 5 to 15 seconds depending on thickness. Seafood and vegetables take a bit longer, typically 30 seconds to a few minutes. The server can tell you how long each item takes if you ask.
You fish cooked items out of the broth with a small strainer or chopsticks, dip them in sauce if you want, and eat them. Most Haidilao locations provide several sauce options at the table — usually sesame sauce, chili oil, and soy-based sauces. You mix your own sauce in a small bowl.
The broth itself becomes more flavorful as you cook in it, absorbing the taste of the ingredients. Some people drink the broth at the end; others do not. There is no rule. If you want to stop cooking and just eat what is already cooked, you can do that too.
Common menu items and what to expect
Haidilao menus typically include thinly sliced raw meat (beef, lamb, pork), seafood (shrimp, fish, squid), vegetables (leafy greens, mushrooms, tofu), noodles, and dumplings. Prices vary by item and location. Meat is usually the most expensive category; vegetables are typically cheaper.
Many locations offer combo platters that bundle several items at a set price, which can be cheaper than ordering everything separately. Some restaurants have a kids' menu or smaller portions. Beverages, desserts, and side dishes are ordered separately and cost extra.
If you are unsure what to order, the server can suggest popular combinations or explain what each item tastes like. Most Haidilao locations are used to first-time customers and will walk you through the process.
What to know about wait times and reservations
Haidilao locations in busy areas often have waits of 30 minutes to over an hour during peak times. Weekday lunches and mid-afternoon hours tend to be less crowded. If you want to avoid a wait, going early (before 11:30 a.m. for lunch) or late (after 9 p.m. for dinner) usually works.
Some locations accept reservations through their website or by phone. Reservations typically may provide a table at a specific time, though you may still wait a few minutes. Other locations do not take reservations and use a walk-in queue only. Check the specific restaurant's website or call ahead to find out which system they use.
If you are in the queue and your party size changes, tell the host when ready. Some restaurants will adjust your wait time; others may ask you to rejoin the queue.
How much you can expect to spend
The total cost per person depends on the broth you choose, how much you order, and your location. A base broth charge typically ranges from $10 to $20 per person at most U.S. locations, though this varies. If you order a moderate amount of ingredients — a few types of meat, some vegetables, noodles — you might add another $15 to $25 per person. A heavier eater or someone who orders premium items could spend $40 to $60 or more per person.
Beverages and desserts are extra. Tip is usually expected and is calculated on the total bill before tax. Tax and tip together can add 25 to 30 percent to your bill.
If you are on a budget, ordering mostly vegetables and noodles, skipping beverages, and sharing a broth with someone else can lower the per-person cost. If you want a full experience with premium meats and multiple broths, expect to spend more.
Frequently Asked Questions
Do I have to cook the food myself, or can the restaurant cook it for me?
You cook it yourself. That is the core of the hot pot experience. The restaurant provides the raw ingredients, broth, and table setup. You control how long each item stays in the broth and when you eat it. If you are uncomfortable with this, hot pot may not be the right choice for you.
What if I do not like spicy food?
Most Haidilao locations offer a mild or non-spicy broth option. You can also ask for sauce without chili oil. The ingredients themselves are not spicy — only the broth and sauce are. If you order a mild broth and stick to non-spicy sauce, you can have a completely mild meal.
Can I make a reservation, or is it first-come, first-served?
It depends on the location. Some Haidilao restaurants take reservations online or by phone; others use a walk-in queue only. Check the specific restaurant's website or call ahead. Even with a reservation, you may wait a few minutes for your table to be ready.
Is there a time limit on how long I can stay at the table?
Most Haidilao locations do not enforce a strict time limit, but during very busy hours they may ask you to finish within a reasonable timeframe — usually 60 to 90 minutes. If the restaurant is slow, you can stay longer. If you are unsure, ask your server.
What if I am allergic to something or have dietary restrictions?
Tell your server when ready when you sit down. They can tell you which broths and ingredients contain common allergens like shellfish, peanuts, or sesame. You can also ask for ingredient lists. However, because everything is cooked in a shared broth, cross-contamination is possible if you have a severe allergy.