Christchurch · Est. 2026

Nan's broth
doesn't rush.

A family recipe simmered for six hours before anyone sits down. Pick your pot, share the table, and eat the way our grandmother taught us — slowly, together.

Reserve a pot See the menu

the yuān-yāng pot — spice on one side, comfort on the other

Our story

A grandmother's table, made public.

Nan Hotpot started as Sunday dinners at 88-year-old Yuan Nai-nai's kitchen table in Sockburn, where the same clay pot had simmered every weekend for forty years.

In 2026 her grandchildren opened the doors to Christchurch — same broth recipe, same long simmer, now with room for you at the table.

Nan Hotpot photo
6hrs
Broth simmer time
40yrs
Family recipe
2
Broths, one pot
100%
No shortcuts
Choose your side

Two broths, one table.

Signature

Málà chili broth

Sichuan peppercorn, dried chili, doubanjiang — numbing heat that builds slowly, just like Nan liked it.

For sharing

12-hour bone broth

Pork bone and scallion, simmered overnight. The one we give to guests who say "no spice, please."

The pot

Split yuān-yāng pot

Can't decide? Nobody in our family could either — that's why the pot has two sides.

Come sit down

Visit us

Walk-ins welcome most nights, but Friday and Saturday fill fast — a booking holds your pot.

Address142 Riccarton Road, Christchurch
HoursTue–Sun, 5pm – 10pm
Phone03 555 0142

We'll text to confirm within an hour during service.