Too Hot 18 Eliot Street

Chinese Kale, lightly blanched and finished with sesame paste.

Chilled octopus leg in citrus light spicy lemon dressing

Chilled egg noodles with Japanese-style pork jowl and lightly spicy garlic sauce.

Braised minced pork with hand crashed tofu, tomato, and fermented chili, served with whole wheat crispy chips.

Braised chicken enveloped in flavorful mashed potato, serve with fresh lettuce.

Fresh Chinese kale baked with ginkgo nuts and truffle.

Roasted slow-cooked pork elbow , finished with a savory glaze, crisp exterior, tender and juicy inside.

Tender cod with Kung Pao flavor and crisp aromatics.

Pressed bean curd, served cold with aromatic soy and chili oil

Tender conch slices tossed with roasted green chili for a smoky, spicy kick.

Crispy pork ribs tossed in a plum-infused sweet and sour glaze

Assorted mushrooms in a numbing, peppercorn-infused oil

Velvety roasted eggplant, infused with aromatic chili oil

Lightly fried squid with wasabi-laced sea salt and citrus notes

Lightly poached chicken with lemongrass, lime, and chili vinaigrette

freshing chilled noodles tossed in signature Sichuan-style chili oil.

Chilled poached chicken, tossed in Sichuan-style sesame chili dressing

Chilled cucumber marinated in a tangy soy-based sauce

Boiled edamame infused with our signature savory-spicy marinade

Handcrafted sausage enriched with aromatic rice wine, seared to perfection and packed with umami.

A cold dish of finely sliced pork ear layered into thin sheets and tossed in aromatic red chili and sour oil sauce serve with fresh celery.

Cool-dressed tomato and eggplant with gentle roasted chili heat, paired with golden crispy youtiao (Crullers)

「Exclusive @ TOO HOT」Juicy lamb quickly seared , Mixed hand-crushed chilies for a bright, aromatic heat and Rosemary

「Exclusive @ TOO HOT」Delicate cod and silky tofu finished with a smoky roasted-chili infusion.

Wok-seared duck flash-cooked over high heat with fresh ginger and aromatic spices for a bold, fiery flavor

Delicate snakehead fillets simmered in a vibrant Guizhou-style fermented sour broth — a bright and refreshing taste of regional tradition.

A fiery medley of wok-seared premium cuts — pork kidney, pork aorta, and pork liver — infused with chili, garlic, and wild peppercorn.

Seared juicy frog meat with blazing dried chilies and garlic — fresh, spicy, and dangerously addictive.

Tender frog legs flash-fried with crisp potato fries in a fragrant dry chili wok sauce — a signature Sichuan sizzle.

A finely chopped blend of pork, fermented chili, and Sichuan ya cai — wok-fired for bold flavor and layered heat

Fresh whole fish gently steamed with a fiery blend of duo chili peppers — bright, aromatic, and spicy

A bold, aromatic chili broth packed with beef, beef tripe, and silky blood tofu — a Sichuan classic for spice lovers

Fresh live eel slow-braised with golden garlic, creating a rich, savory flavor that lingers—bold, aromatic, and uniquely satisfying

Handmade wontons simmered in rich mushroom-infused chicken broth

Delicately seared bullfrog pieces with a crispy edge and tender bite, infused with aromatics and spices—a signature dish with irresistible texture.

Tea-smoked and slow-roasted, served with spiced jus

Fresh whole fish gently steamed with a fiery blend of duo chili peppers — bright, aromatic, and spicy

A classic Sichuan stir-fry of diced chicken, dried chilies, and roasted peanuts in a sweet, tangy, and spicy sauce. Bold, addictive, and full of character

A signature dish from Xifeng, Guizhou—crispy fried chicken tossed with fragrant dried chilies, garlic, and spices. Bold, dry-fried, and unapologetically spicy.

A regional twist on a classic—crispy chicken stir-fried with fragrant Yunnan chilies and local spices. Bold, aromatic, and deeply satisfying.

A best-seller for a reason — crispy chicken chunks stir-fried with dried chilies, garlic, and Sichuan spices, served sizzling in a dry pot. Bold, fiery, and unforgettable.

Wok-seared chicken with fresh lemongrass, chili, garlic & lime essence.

Tender chicken, pan-seared to golden perfection and slow-baked with rich black truffle essence. A luxurious blend of East-meets-West flavors.

Fiery stir-fry of tender chicken and juicy clams with green and red chilies — bold, briny, and irresistibly aromatic.

Tender chicken sautéed with fermented black beans and fresh garlic.

A rustic blend of diced chicken, grilled chili, and braised eggplant — rich, bold, and full of wok-fired depth.

Wok-seared beef belly with chili, garlic, and house spice blend

Savory beef strips flash-fried with fresh young ginger

Tender beef stir-fried with aromatic cumin and bold spices

Prime ribeye cubes seared in butter, finished with a cracked black pepper glaze for a bold, savory finish.

Prime ribeye cubes seared in butter, finished with a cracked black pepper glaze for a bold, savory finish.

Trio-chopped beef, chili and black bean in a bold Yunnan-style stir-fry

Wok-seared beef strips tossed with fermented pickled chili and tangy Chinese kimchi

Tender beef strips simmered in a spicy-tangy fermented tomato broth from Guizhou

Tender beef strips and silky tofu, enhanced with a vibrant roast pepper chili sauce for a bold flavor experience.

Tender beef stir-fried with a medley of fresh wild mushrooms in a savory sauce.

Slow-cooked beef with traditional Tibetan spices served sizzling in iron pot.

Hand-chopped pork, black fermented chili, and black bean paste in a vibrant, spicy stir-fry

Thick pork belly slices wok-fried with chili bean sauce and peppers

Tender braised pork wok-seared with aromatic small chili peppers

Savory slices of Yunnan cured ham paired with a selection of wild forest mushrooms

Delicately poached pork bites in a clear, tangy broth infused with aged vinegar aroma.

Spicy minced pork sautéed with Thai basil, served with delicate flatbread

Succulent pork belly stir-fried with aromatic fermented black bean sauce

Lightly fried pork morsels served with tender pea shoots in a delicate bean broth

Grass Carp fillets with Chewy texture served in a tangy Sichuan pickled mustard soup — sharp, fresh, and unmistakably bold.

Freshwater fish slices with chewy texture plunged into a bubbling chili broth with Sichuan peppercorns and wild aromatics — hot, numbing, and deeply savory.

Char-grilled sea bass served over delicate tofu in a bold Sichuan-style chili sauce

Grilled sea bass layered over delicate tofu, finished with a savory garlic and fermented black bean sauce

Flaky fish gently cooked in our signature sour-spicy pickle stock.

Flame-roasted sea bass nestled in a spicy fermented chili broth with tender tofu and young ginger.

Fresh sea bass mixed with smoky roasted chili peppers for a vibrant, spicy flavor.

Crispy shrimp tossed in a spicy-sweet Kung Pao sauce with roasted peanuts and chili.

Juicy shrimp coated in a rich, golden salted egg yolk sauce.

Succulent shrimp wok-seared in a fiery chili dry pot, bursting with bold heat and aroma.

Juicy prawns baked on a hot iron plate with bold black pepper — smoky, spicy, and full of depth.

Tender squid tentacles grilled on an iron plate with garlic, scallions, and a touch of spice — smoky, juicy, and irresistibly savory.

Succulent shrimp in velvety scrambled eggs, accented with wild mushrooms and fragrant black truffle.

Golden shrimp in a tangy sweet-and-sour sauce poured over freshly fried crispy rice for a sizzling finish.

Steamed bun filled with rich braised pork and tender dried bamboo shoot

Crispy-bottomed dumplings filled with seasoned pork

Crispy-bottomed dumplings filled with tender chicken

Golden pan-fried dumplings with garden-fresh vegetable

Wok-fried jasmine rice with pickled mustard greens and soft-scrambled egg

Tender salmon chunks stir-fried with fragrant rice and freshly ground black pepper.

Crispy rolls filled with tender chicken glazed in house-made teriyaki sauce

Crispy spring rolls filled with sautéed beef in aromatic black pepper sauce

Crispy spring rolls with minced pork in Sichuan chili bean paste

Long beans with a light wok char, infused with tea and fermented flavors

Silken tofu simmered in a spicy Sichuan chili-bean sauce, served bubbling in a hot stone bowl.

A signature dish from Guangdong’s Puning region — tender tofu gently braised in savory fermented soybean paste, delivering deep umami and coastal aroma.

ender Brussels sprouts wok-seared in a sizzling dry pot, finished with golden fried shallots and aromatic scallion oil — a bold fusion of Sichuan heat and Western crunch.

A medley of fresh mushrooms stir-fried with creamy butter and aromatic black pepper.

Firm aged tofu wok-tossed with peanuts, chilies, and a sweet-spicy Kung Pao glaz

ender eggplant braised in a classic Sichuan sauce made with pickled chilies, garlic, ginger, and a perfect balance of sweet, sour, and savory notes — no fish, just bold flavo

A delicate blend of tender angled gourd slow-braised with fragrant Yunnan cured ham, capturing the essence of Yunnan’s rich culinary heritage.

baby potatoes wok-seared with aromatic cumin and spices in a sizzling dry pot — a flavorful, bold side dish.

A silky, smooth tofu delicacy braised in a bold and tangy Sichuan “fish-fragrant” sauce made from garlic, ginger, chili, and pickled chilies — no fish included, just unforgettable flavor.

Tender baby napa cabbage gently simmered in a rich and fragrant superior broth — light, nourishing, and comforting.

Tender eggplant and crisp long beans simmered in a bold, fragrant rice chili sauce.

Crunchy lotus root strips coated in rich, savory salted egg yolk sauce.

A flavorful mix of wild mushrooms and the classic “Red Trio Chop” sauce, served with crunchy golden rice crust.

Juicy mushrooms baked in foil with golden garlic butter, locking in rich aroma and flavor.

Crisp hand-torn cabbage stir-fried in a sizzling dry pot with bold spices.

Fresh organic cauliflower stir-fried in a sizzling dry pot with aromatic spices.

Fiery dry noodles from Yibin, minced pork, sesame, peanuts with chili oil, Sichuan peppercorn, and savory soy

Hand-pulled noodles topped with spicy grilled chicken and chili oil

Spicy shredded beef mixed with noodles, infused with authentic Chongqing flavors.

Fresh tomatoes and the classic spicy “Red Trio Chop” sauce tossed with noodles for a tangy, flavorful dish.

A vegetarian version with mushrooms, tomato, in savory sauce.

Wok-fried jasmine rice with pickled mustard greens and soft-scrambled egg

Tender salmon chunks stir-fried with fragrant rice and freshly ground black pepper.

Fried Hand-made dough with Steamed Sticky Rice, Topping with Orangic black saseme. Crispy on the outside, soft and chewy on the inside.

Chinese Kale, lightly blanched and finished with sesame paste.

Chilled octopus leg in citrus light spicy lemon dressing

Chilled egg noodles with Japanese-style pork jowl and lightly spicy garlic sauce.

Braised minced pork with hand crashed tofu, tomato, and fermented chili, served with whole wheat crispy chips.

Braised chicken enveloped in flavorful mashed potato, serve with fresh lettuce.

Fresh Chinese kale baked with ginkgo nuts and truffle.

Roasted slow-cooked pork elbow , finished with a savory glaze, crisp exterior, tender and juicy inside.

Tender cod with Kung Pao flavor and crisp aromatics.

A cold dish of finely sliced pork ear layered into thin sheets and tossed in aromatic red chili and sour oil sauce serve with fresh celery.

Cool-dressed tomato and eggplant with gentle roasted chili heat, paired with golden crispy youtiao (Crullers)

Pressed bean curd, served cold with aromatic soy and chili oil

Lightly fried squid with wasabi-laced sea salt and citrus notes

Crispy pork ribs tossed in a plum-infused sweet and sour glaze

Velvety roasted eggplant, infused with aromatic chili oil

Tea-smoked and slow-roasted, served with spiced jus

Lightly poached chicken with lemongrass, lime, and chili vinaigrette

freshing chilled noodles tossed in signature Sichuan-style chili oil.

Chilled poached chicken, tossed in Sichuan-style sesame chili dressing

Tender conch slices tossed with roasted green chili for a smoky, spicy kick.

Assorted mushrooms in a numbing, peppercorn-infused oil

Boiled edamame infused with our signature savory-spicy marinade

Handcrafted sausage enriched with aromatic rice wine, seared to perfection and packed with umami.

「Exclusive @ TOO HOT」Juicy lamb quickly seared , Mixed hand-crushed chilies for a bright, aromatic heat and Rosemary

Wok-seared duck flash-cooked over high heat with fresh ginger and aromatic spices for a bold, fiery flavor

A fiery medley of wok-seared premium cuts — pork kidney, pork aorta, and pork liver — infused with chili, garlic, and wild peppercorn.

「Exclusive @ TOO HOT」Delicate cod and silky tofu finished with a smoky roasted-chili infusion.

Tender frog legs flash-fried with crisp potato fries in a fragrant dry chili wok sauce — a signature Sichuan sizzle.

Seared juicy frog meat with blazing dried chilies and garlic — fresh, spicy, and dangerously addictive.

Delicate snakehead fillets simmered in a vibrant Guizhou-style fermented sour broth — a bright and refreshing taste of regional tradition.

A bold, aromatic chili broth packed with beef, beef tripe, and silky blood tofu — a Sichuan classic for spice lovers

Fresh live eel slow-braised with golden garlic, creating a rich, savory flavor that lingers—bold, aromatic, and uniquely satisfying

Delicately seared bullfrog pieces with a crispy edge and tender bite, infused with aromatics and spices—a signature dish with irresistible texture.

Handmade wontons simmered in rich mushroom-infused chicken broth

Tea-smoked and slow-roasted, served with spiced jus

A classic Sichuan stir-fry of diced chicken, dried chilies, and roasted peanuts in a sweet, tangy, and spicy sauce. Bold, addictive, and full of character

A signature dish from Xifeng, Guizhou—crispy fried chicken tossed with fragrant dried chilies, garlic, and spices. Bold, dry-fried, and unapologetically spicy.

A regional twist on a classic—crispy chicken stir-fried with fragrant Yunnan chilies and local spices. Bold, aromatic, and deeply satisfying.

Wok-seared chicken with fresh lemongrass, chili, garlic & lime essence.

A best-seller for a reason — crispy chicken chunks stir-fried with dried chilies, garlic, and Sichuan spices, served sizzling in a dry pot. Bold, fiery, and unforgettable.

Tender chicken, pan-seared to golden perfection and slow-baked with rich black truffle essence. A luxurious blend of East-meets-West flavors.

Tender chicken sautéed with fermented black beans and fresh garlic.

Fiery stir-fry of tender chicken and juicy clams with green and red chilies — bold, briny, and irresistibly aromatic.

A rustic blend of diced chicken, grilled chili, and braised eggplant — rich, bold, and full of wok-fired depth.

Slow-cooked beef with traditional Tibetan spices served sizzling in iron pot.

Wok-seared beef belly with chili, garlic, and house spice blend

Savory beef strips flash-fried with fresh young ginger

Tender beef stir-fried with aromatic cumin and bold spices

Prime ribeye cubes seared in butter, finished with a cracked black pepper glaze for a bold, savory finish.

Prime ribeye cubes seared in butter, finished with a cracked black pepper glaze for a bold, savory finish.

Trio-chopped beef, chili and black bean in a bold Yunnan-style stir-fry

Tender beef strips simmered in a spicy-tangy fermented tomato broth from Guizhou

Tender beef strips and silky tofu, enhanced with a vibrant roast pepper chili sauce for a bold flavor experience.

Tender beef stir-fried with a medley of fresh wild mushrooms in a savory sauce.

Hand-chopped pork, black fermented chili, and black bean paste in a vibrant, spicy stir-fry

Thick pork belly slices wok-fried with chili bean sauce and peppers

Tender braised pork wok-seared with aromatic small chili peppers

Savory slices of Yunnan cured ham paired with a selection of wild forest mushrooms

Succulent pork belly stir-fried with aromatic fermented black bean sauce

Lightly fried pork morsels served with tender pea shoots in a delicate bean broth

Grass Carp fillets with Chewy texture served in a tangy Sichuan pickled mustard soup — sharp, fresh, and unmistakably bold.

Freshwater fish slices with chewy texture plunged into a bubbling chili broth with Sichuan peppercorns and wild aromatics — hot, numbing, and deeply savory.

Char-grilled sea bass served over delicate tofu in a bold Sichuan-style chili sauce

Grilled sea bass layered over delicate tofu, finished with a savory garlic and fermented black bean sauce

Flaky fish gently cooked in our signature sour-spicy pickle stock.

Flame-roasted sea bass nestled in a spicy fermented chili broth with tender tofu and young ginger.

Crispy shrimp tossed in a spicy-sweet Kung Pao sauce with roasted peanuts and chili.

Juicy shrimp coated in a rich, golden salted egg yolk sauce.

Succulent shrimp wok-seared in a fiery chili dry pot, bursting with bold heat and aroma.

Juicy prawns baked on a hot iron plate with bold black pepper — smoky, spicy, and full of depth.

Tender squid tentacles grilled on an iron plate with garlic, scallions, and a touch of spice — smoky, juicy, and irresistibly savory.

Succulent shrimp in velvety scrambled eggs, accented with wild mushrooms and fragrant black truffle.

Golden shrimp in a tangy sweet-and-sour sauce poured over freshly fried crispy rice for a sizzling finish.

Long beans with a light wok char, infused with tea and fermented flavors

Silken tofu simmered in a spicy Sichuan chili-bean sauce, served bubbling in a hot stone bowl.

A signature dish from Guangdong’s Puning region — tender tofu gently braised in savory fermented soybean paste, delivering deep umami and coastal aroma.

ender Brussels sprouts wok-seared in a sizzling dry pot, finished with golden fried shallots and aromatic scallion oil — a bold fusion of Sichuan heat and Western crunch.

A medley of fresh mushrooms stir-fried with creamy butter and aromatic black pepper.

Firm aged tofu wok-tossed with peanuts, chilies, and a sweet-spicy Kung Pao glaz

ender eggplant braised in a classic Sichuan sauce made with pickled chilies, garlic, ginger, and a perfect balance of sweet, sour, and savory notes — no fish, just bold flavo

A delicate blend of tender angled gourd slow-braised with fragrant Yunnan cured ham, capturing the essence of Yunnan’s rich culinary heritage.

baby potatoes wok-seared with aromatic cumin and spices in a sizzling dry pot — a flavorful, bold side dish.

A silky, smooth tofu delicacy braised in a bold and tangy Sichuan “fish-fragrant” sauce made from garlic, ginger, chili, and pickled chilies — no fish included, just unforgettable flavor.

Tender baby napa cabbage gently simmered in a rich and fragrant superior broth — light, nourishing, and comforting.

Tender eggplant and crisp long beans simmered in a bold, fragrant rice chili sauce.

Crunchy lotus root strips coated in rich, savory salted egg yolk sauce.

A flavorful mix of wild mushrooms and the classic “Red Trio Chop” sauce, served with crunchy golden rice crust.

Juicy mushrooms baked in foil with golden garlic butter, locking in rich aroma and flavor.

Crisp hand-torn cabbage stir-fried in a sizzling dry pot with bold spices.

Fresh organic cauliflower stir-fried in a sizzling dry pot with aromatic spices.

Steamed bun filled with rich braised pork and tender dried bamboo shoot

Crispy-bottomed dumplings filled with seasoned pork

Crispy-bottomed dumplings filled with tender chicken

Golden pan-fried dumplings with garden-fresh vegetable

Crispy rolls filled with tender chicken glazed in house-made teriyaki sauce

Crispy spring rolls filled with sautéed beef in aromatic black pepper sauce

Crispy spring rolls with minced pork in Sichuan chili bean paste

Fiery dry noodles from Yibin, minced pork, sesame, peanuts with chili oil, Sichuan peppercorn, and savory soy

Hand-pulled noodles topped with spicy grilled chicken and chili oil

Spicy shredded beef mixed with noodles, infused with authentic Chongqing flavors.

Fresh tomatoes and the classic spicy “Red Trio Chop” sauce tossed with noodles for a tangy, flavorful dish.

A vegetarian version with mushrooms, tomato, in savory sauce.

Wok-fried jasmine rice with pickled mustard greens and soft-scrambled egg

Tender salmon chunks stir-fried with fragrant rice and freshly ground black pepper.

Silky tofu braised with traditional Sichuan spicy and numb sauce, serving with aromatic rice, fresh vegetables for a perfect plant-based meal.

Stir-fried Minced mushroom with tomato, chili, and scallion.