100 Boil Pot & Grill opened its doors on August 1 at 625 E. Wetmore Rd., Suite 109, replacing Tasty Pot in a space once known for multi-location hot pot dining. Manager Andy Guo said the new concept aims to better serve local tastes.
A new identity for a familiar space
Tasty Pot drew a mostly Asian customer base, but it struggled to attract local diners. Consequently, the restaurant's performance suffered.
"After some research and analysis, the current owner decided to revamp the menu and introduce new specialty dishes to better cater to the local customers' tastes," Guo said.
Owner Mr. Ni already operates several successful restaurants in New York. He invited chef Mr. Chen, a Fuzhou, China, native, to lead the kitchen. Chen previously served as head chef at a three-star hot pot restaurant before immigrating to the United States, Guo said.
Preparation faced delays
The team began preparing the restaurant in mid-April. However, customs delays pushed the opening back by about a month.
"We initiated our preparations in mid-April," Guo said. "However, due to the introduction of equipment from China and customs delays, our store opened one month later than planned."
The meaning behind the name
The restaurant's name reflects its mission, Guo said, and "aims to provide 100-point service and 100-point cuisine for local residents."
What sets the menu apart
Steamed buns and pan-fried buns star carried the main appeal among American diners, Guo said. Still, the restaurant expanded beyond those staples.
"We have added other types of cuisine to diversify our menu, allowing families and friends to have more choices of their favorite foods during gatherings," Guo said.
The restaurant also draws on Taiwanese hot pot tradition, but with a broader menu than typical hot pot spots.
"We inherit and promote the culture of Taiwanese individual small hot pot, while incorporating some widely recognized dishes to diversify the menu and provide customers with more choices," Guo said.
Popular dishes and pricing
Several dishes stand out on the menu so far. Guo highlighted the restaurant's pan-fried buns, which combine a crispy bottom with a soft top and a juicy filling.
"Our Sichuan hotpot is the top choice for customers who like spicy food," Guo said. Beef hot pot and udon beef noodles also draw steady interest, especially among younger diners. Hibachi chicken and hibachi beef round out the menu with more affordable options.
Prices at 100 Boil Pot & Grill range from $15 to $30.
A closer look at the menu
The menu splits into several sections, and hot pot anchors the lineup. Under Tasty Pot, diners choose from six individual hot pots, including Tomato Hot Pot, Milk Cheesy Hot Pot, and Kimchi Dumpling Hot Pot. Each pot comes loaded with ingredients like fish balls, tofu, glass noodles, and seasonal vegetables. Sichuan Hot Pot and Lamb Hot Pot round out the section for diners who want bolder flavors.
Beyond hot pot, the restaurant also serves teppanyaki-style lo mein and udon noodles. Both come in vegetable, chicken, beef, shrimp, and house special versions, ranging from $11.99 to $14.99.
The hibachi grill section offers chicken, beef, salmon, and shrimp, each served with broccoli, zucchini, onions, and mushrooms alongside a choice of white or fried rice. Combo options let diners mix proteins, such as chicken and beef or shrimp and salmon.
Buns remain a highlight, too. The restaurant serves steamed pork buns, pan-fried pork buns, and steamed soup buns, each in orders of six for $10.99.
Additionally, the appetizer menu includes egg rolls, cream cheese rangoon, edamame, and both steamed and pan-fried dumplings. Diners can also start with fried donuts for dessert.
For those short on time, 100 Boil Pot & Grill offers five special combos that pair a main dish with a bubble tea. The Hibachi Chicken, Beef & Shrimp combo comes with a Hokkaido milk tea for $19.99, while the Teppanyaki Chicken Udon combo pairs with a taro milk tea for $15.99.
Finally, diners can customize their hot pot with a range of add-ins, including beef and lamb slices, shrimp, meatballs, kimchi, and fresh vegetables. The restaurant also pours five bubble tea flavors, along with sodas, iced tea, and hot green tea.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
