Boiling Point — Restaurant in Edmonds

After my first Boiling Point visit, the best way I can sum up my experience and this review: An exercise in frustration and disappointment.

First, some good:

The milk tea with boba was some of the best I've ever had. The honey black tea was almost as tasty. I would consider dropping in here again just to get some milk tea to go!

On to the rest – the frustrating, the bad, the confusing...:

The space is PACKED TIGHT with tiny two-person tables, very close together. They're so close together it's hard to walk between the tables. Keep it in mind if you're at all claustrophobic, agoraphobic, or just don't like hearing a whispered conversation from the couple next to you.

I ordered the Seafood & Tofu hot pot. I'm accustomed to spicy food, so I got the medium level spiciness.

I popped into the bathroom for a moment. It looked clean. But, the floor was SO greasy and slippery, when I unlocked the door and tried to pull it open, my feet slid across the floor INTO the door. I had to brace the wall with my other hand to pull the door open.

Food arrives. It looks NOTHING like the photo in the menu. The photo shows this beautiful array of seafood over a few greens, atop a boiling, steamy pool of broth. It gets you really excited. What they set down was a bowl of bubbling broth, piled with a bunch of lettuce (mostly the bitter heart parts), and atop that a PILE of sliced pork.

Pause here: I HATE pork. I immediately pointed out that I had been given the wrong order. What I learned was that when I read the menu the -one- ingredient I failed to acknowledge was the sliced pork: it's right there on the menu description. So, that was MY bad, not seeing that. The woman who brought it out, who had a terrible attitude, pointed out that this -was- the seafood hot pot, that all of the signature ingredients (seafood, tofu) are just at the bottom. Even stirring it up carefully I had a hard time finding it. But, it was there.

But here's the thing: This dish is called "Seafood & Tofu". Not "Pile of Sliced Pork and Lettuce with a Seafood and Tofu Garnish (on the bottom)". I am of the school of thought, if your dish is called "Seafood & Tofu", when it arrives, this dish better -feature- seafood & tofu...not a pile of lettuce and pork. The seafood and tofu should be the main part of this dish. The hot pot they brought me was NOT the hot pot I thought I was ordering from the menu.

So, again, my bad for missing that this seafood and tofu hot pot features sliced pork (still seems bizarre as many folks who don't like pork gravitate to other proteins). I asked for a small plate, and I removed the pork slices and much of the lettuce. This filled the small plate they brought, that's how much was there.

So let's talk about what's left. At this point I have a pretty tasty hot pot, but enjoying it is marred by further frustrations: Let's talk about spiciness. As I said my partner and I are no stranger to a decent amount of heat in our food. We typically order medium, medium-hot (3-4 out of 5 stars) at most Asian restaurants. It's warm but quite manageable. We ordered medium here, and we were HURTING. BP's "medium" is a solid "hot" at just about any other restaurant. Keep this in mind when you order. Start at mild, and see how it treats you.

The tofu, of which there is not much of, was pretty bland (even for tofu), and in huge chunks. Luckily tofu is soft enough to break up with your chopsticks.

But the clam & shrimp... Probably the feature of the seafood of which is already not the feature, come whole. Clams, not that hard to get the meat out of the shell with sticks. But the shrimp, completely whole – shells, legs, and heads. Let's break this down: You have a BOILING bowl of soup, chopsticks, a chunky large soup spoon, and a napkin. This is -not- conducive to safely/easily eating shrimp like it was served at Crab Pot. Most unfriendly way to serve seafood in a soup setting.

Come for the milk tea. But beware the hot...

My visit was around 6pm on a Friday and there were many staff members present, but I was told that half of the restaurant, the section with booths, was not open. I came to cozy up to some hot soup and was sat in cold, hard metal chairs whose back support managed to jab painfully into my backside no matter which way I wriggled.

Somehow, before this visit, I had no hot pot experience. I said this to 4 different staff members, who kinda side-eyed me like I was crazy, and one person told me "it's just like normal." .-. ...I was expecting maybe a small gas burner? Nope, fire is either blazing or snuffed. I was not told whether I could control the flame and they didn't provide a flame damper or inform me of its existence. The pot itself was too small and I could not fit ingredients. I was not told that the broth comes with free refills until the very end. Idk, It might seem obvious and simple if you're used to it. I am an experienced cook, but I was very thrown off by a total omission of maybe two or three sentences of simple guidance or explanation of protocol, considering I asked several times.

I had ordered the fried taro, confirming with the waiter that it was taro fries. I received several cold slippery chunks of taro. I noticed a sticky residue on them. I figured I had just misunderstood and put a few pieces into both bowls of soup we had ordered. We were hungry and started on the first bowl while the other simmered. When we got near the taro, we noticed the taro was breaking down in the soup with a weird texture and flavor. I realized it was fermented, so I asked a nearby staff member if it was supposed to be fermented. He looked at me again like I was stupid and said "Yes. No, no it's fried" so I repeated my question and he said "no it's fried". I tried again but got more confusion. I told him if the taro is not supposed to be fermented, then they should know that this batch is expired. He said, "no, it's supposed to be like that." .-. He walked away quickly. I waited to see if he would send someone over, but he didn't. So I flagged down another staff member a few moments later and he confirmed that it is not supposed to be fermented. I told him that this batch is expired, showing him the remainder of the un-cooked portion and noting the slimy texture. I picked the rapidly disintegrating taro out of both soups and set it with the uncooked portion. I told him I like fermented foods, but this was not fermented in a controlled way and it did not taste good. He took the portion of taro away. The remainder of the first soup tasted odd, so we tried the other soup, and we noticed the taro flavor very strongly and it was very unappealing. No one came back to our table for a long time, so I flagged down the staff member that had retrieved the taro and asked him to remove the second soup from the bill, as the spoiled taro flavor was too strong. We had eaten almost half of the first soup before we noticed the taro flavor, so I did not ask for a refund on that one because it seemed rude. He looked confused and went to talk to other staff, and then came back to retrieve the soup without a word. Again, long time with no contact, so I asked for a check. They had removed the bowl but charged me for all of the sides that I ordered for the bowl, including the complementary noodles and the spoiled taro. At this point, I was just getting sad and tired of micro managing this staff and this meal without access to the proper ingredients and equipment. I just asked them to remove the taro as well and I paid and left. No one offered me any additional apology or accommodation.

We left hungry. We spent the next day sick. We...

Boiling Point in Edmond, WA: Bold Flavors Marred by Inconsistent Service Boiling Point offers a unique dining experience with a menu full of bold, inventive flavors that clearly resonate with adventurous eaters. My family of seven first visited nearly a year ago, drawn in by rave reviews and the promise of dishes that truly pack a punch. That initial experience left us so impressed with the Taiwanese Spicy, Miso, Korean Bean Paste, and Thai Tomato bowls that we even invited out-of-state relatives to join us on our return. Atmosphere and Seating Upon entering, you’re immediately struck by the eatery’s compact layout. On our first visit, we were seated at an awkward table tucked into the narrowest corner near the restroom and kitchen entry—a less-than-ideal spot that sacrificed comfort for necessity. For our second visit, we secured a table right in front of the door, which in warmer weather could provide a breezy ambiance; however, in the chillier months, it can feel uncomfortably drafty. With limited seating options, large groups might find themselves cramped or relegated to less desirable spots. The Food The standout at Boiling Point is undoubtedly the food. The robust and memorable flavors made such an impression during our first visit that they became the primary reason for our return. On our latest trip, we ordered a mix of bowls—including a plain miso broth for a child with dietary needs—intending to share across our table. The portions themselves are generous, and on a busy day, our first visit even included a fun surprise: staff letting us know we could ask them to “put out the flame” under our dish at any time, ensuring safety without sacrificing flavor. Upon our second visit it wasnt until we were nearly finished that we were able to alert the fact we needed our flame put out. Service and Communication Where Boiling Point stumbles, however, is in service. Despite a seemingly large staff, it can be exceptionally challenging to get anyone’s attention after the initial order is taken. Our second visit was marked by repeated calls for assistance that went unheeded, whether it was for extra services or the missing bowl of plain miso broth for the child—a request we made multiple times over an hour. This issue isn’t isolated; even during our first experience, a drink we ordered wasn’t served until the bill arrived. The noisy environment—characterized by shuffling chairs on tile floors and music cranked high—further complicates communication, especially for diners with hearing difficulties. Pricing Concerns Perhaps the most frustrating aspect of our return visit was the unexpected pricing. When the bill arrived, we discovered that the child’s bowl of plain miso broth was charged at full plate price—$26. This was a stark contrast to our expectations where we would have anticipated a charge in the $10–$16 range, especially considering the simplicity of the dish. The lack of clear communication about pricing policies left us feeling blindsided and disappointed. Final Thoughts Boiling Point undeniably excels in delivering creative, flavor-packed dishes that have the power to draw you back for more. However, the dining experience is currently undermined by issues with seating logistics, slow and difficult-to-access service, and unclear pricing practices. For those willing to overlook these shortcomings in pursuit of an innovative culinary adventure, Boiling Point may be worth a try. Still, diners with large groups, sensitivity to noisy environments, or concerns about dietary needs and service consistency might want to plan accordingly or...