CATEGORY REFERENCE

Hot Pot, Built Around Your Table

Two broths on the burner, a tray of hand-sliced cuts and a dipping bar you build yourself — that is what a bet444 hot pot evening looks like...

Spice-Forward BrothsHand-Sliced TraysDipping BarHalal SourcingGroup Tables

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Inside Our Hot Pot Kitchen

We run two broth families: a beef bone base simmered overnight with ginger and spring onion, and a mala-style chilli broth for anyone who wants heat. Every tray carries hand-sliced beef and chicken, prawns, mushrooms, tofu, noodles and seasonal greens, cut the same morning you order. You choose the broth, we set the burner, and the tray reaches you within minutes of

your booking. Halal sourcing runs through the whole kitchen, from supplier paperwork to the ladles we keep separate for vegetable prep.

Overnight Bone Broth
Mala Chilli Base
Cut-To-Order Trays
Chilled Sauce Counter

WHAT TO ORDER

Three Things To Try First

Start with the overnight bone broth if you like depth without heat, or the mala base if you want the tingle. Then build a sauce — sesame, garlic...

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HOUSE CLASSIC

Overnight Bone Broth

Simmered for hours with ginger, spring onion and a little white pepper, this base stays gentle enough for children and still carries real depth once your first cuts go in.

FOR HEAT

Mala Chilli Base

Dried red chillies, Sichuan peppercorn and beef fat give this one its tingle. We dial it to a Karachi palate, so ask for mild, medium or full strength while you sit down.

SAUCE CORNER

Build-Your-Own Dipping Bar

Sesame paste, crushed garlic, coriander, chilli oil, soy and a house peanut mix sit on a chilled counter. Take a small bowl each and rebuild it as often as you like.

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TABLES AND TIMERS

Hot Pot From Your Phone

Our app handles the parts that slow a hot pot night down. Pick broth strength, add or drop tray items, follow a simmer timer and split the total between friends...

Table booking

Broth strength picker

Simmer timer

Easypaisa bill split

WHILE YOU EAT

Help During Your Sitting

If a broth runs low, a burner plays up or a tray needs swapping, tell the floor team and it is handled...

HOW WE RUN IT

Standards Behind Our Hot Pot

Sourcing, cold chain and broth prep sit with one kitchen team, so what you eat on Friday tastes the same on Tuesday. The paperwork stays visible too: halal...

Halal Certification

Every meat supplier we use holds halal certification we can show on request, and separate pots, boards and ladles are...

Cold Chain Records

Cuts arrive chilled and move straight into cold storage, with temperatures logged twice a day. Anything sitting outside range leaves...

In-House Broth Kitchen

Broths are made from whole ingredients each morning instead of powder, and every batch is dated. Bases are held for...

Allergen Cards

Each tray item carries a printed ingredient card at the station, so you can read exactly what sits in a...

Table Hygiene

Burners and table surfaces are wiped between sittings, and everyone at the table gets a fresh bowl, ladle and set...

Floor Training

Front-of-house staff learn broth strengths, simmer times and safe handling before they work a floor, so the advice you get...

How Our Hot Pot Differs

Plenty of hot pot places sit somewhere between a buffet and a fixed set menu. We work the opposite way: broth made in-house daily, trays cut to order...

Broth Made Daily	Our bases simmer fresh each morning in the same kitchen you order from, so you are never tasting a stock that has been reheated and pushed across several days.
Cut-To-Order Trays	Beef and chicken are sliced after you order rather than plated under a lamp and held, which keeps the texture firm on that first dip into the broth.
Heat At The Table	Chilli level is changed in front of you, mild through full strength, instead of arriving as a fixed pot you simply have to accept as it comes.
One Clear Bill	Tray prices are visible before you order and the total can be split inside the app. Broth refills carry no extra charge, so the evening ends without arithmetic.
Group Seating	Tables seat six to ten people around one or two burners, which lets a family group share a pot instead of being spread across separate rooms and menus.
Vegetarian Bases	Mushroom and tomato broths are built without meat stock, cooked in their own pots with dedicated ladles, and plated on boards kept clear of the meat trays.
Late Kitchen Hours	We take hot pot bookings into the late evening, which suits anyone arriving straight from work, from a long day out or from a late shift across the city.

Six Things That Define Us

Ask anyone who eats hot pot with us often and the same details come up: broth you would happily drink on its own, trays that reach...

Two-Broth Pots

Order one broth or split the pot in two, so half the table can eat gently while the other half works through the chilli base.

Thin-Cut Meat Trays

Beef, chicken and lamb sliced thin enough to cook in a few seconds, which keeps everything tender while the table talks.

Chilled Sauce Counter

A cold counter of pastes, oils and fresh herbs that you visit as often as you like through the sitting.

Simmer Time Cards

Each item card lists a suggested cooking time, which takes the guesswork out of your first few dips.

Noodles And Greens Bar

Fresh noodles, seasonal greens, tofu and mushrooms you select yourself and cook whenever the pot suits you.

Second Tray Anytime

Add a tray midway through the meal without rebooking — the kitchen sends it out cut and cold, ready for the pot.

Hot Pot Questions Answered

A shared pot of simmering broth sits in the middle of the table. You cook thin cuts, vegetables and noodles in it yourself, then dip each piece into a sauce you build at the counter.

Yes. Every supplier we buy from holds halal certification, and separate pots, boards and ladles are kept for meat and vegetable preparation. Our floor team can show you the papers.

You pick mild, medium or full strength and we adjust the pot in front of you. If it lands hotter than you expected, staff loosen it with a splash of bone broth.

Allow about ninety minutes. Broth is refilled throughout, and we stay relaxed about tables running longer whenever the floor is quiet and nobody is waiting for a booth.

Tables seat six to ten around one or two burners, and adjoining booths can be joined for bigger numbers. Tell us how many are coming and we set the layout before you arrive.

We do. Broth travels in a sealed flask with raw trays packed on ice, and a step card lists simmer times. Order in the app and settle by JazzCash, Easypaisa, SadaPay or Raast.