07/12/2025
Kaixin Mini HotPot Unlimited
To the Management,
I hope you take this as constructive feedback for improvement. I honestly didn’t want to write this, but as a concerned customer, I want future guests to receive the value they’re paying for.
We visited yesterday (Oct 6, around 8 PM) and here’s our experience as first-time customers:
We were seated at a shared table, which wasn’t a problem for us. However, several issues made the dining experience very unpleasant.
1. Lack of plates, Utensils and Bowl, No Saucer.
It became clear that we couldn’t get utensils/ Plates / Bowls until the ones from finished customers were washed.
We waited around 10 minutes for plates because staff were still washing. Considering the number of tables and customer capacity, I’m not sure why there weren’t enough clean plates available?
Now, When we requested a bowl for sauce, we were told again that there were no clean ones available because they were still being washed, We waited for around 15mins. At this point, we were almost ready to leave since we only had soup in front of us and nothing else to pair it with. It really didn’t make sense that basic dinnerware wasn’t prepared.
No spoon and fork available, We were informed there were none available because they were still washing (Again) This makes us realized that we are actually waiting for other done customer's utensil?. We had to settle for wooden chopsticks—even for soup—which made us not enjoy it at all.
2.Long wait for meat.
We waited around 20 minutes for meat because, according to staff, they were still slicing and preparing it. Once it became available, customers looked like they had to rush because items like kimbap and meat kept running out. When we asked for the fried rice, they just kept telling us its still being prepared but no rice appeared until we left.
Value for money?
Honestly, based on our first experience, I don’t think so. We only able to have 8 servings of meat, 2 noodles, 2 eggs, and 8 pieces of kimbap, 1 siopao like bread, It feels overpriced considering the shabu ingredients were frozen, which affects the taste and quality when cooked.
I also noticed a concerning practice: another customer returned their uncooked shabu mix directly to the container where the mix was stored. This raises serious questions about cross-contamination and food safety.
Overall, our experience was disappointing. It might help if you will just provide customers with a checklist of available ingredients and meats, so orders can be organized and served efficiently. If operations continue this way, I worry more customers will experience the same frustrations.
I hope this helps improve your service.
