In Vancouver, Big Way Hot Pot stands out by offering a twist on traditional hotpot dining. Instead of sharing one large pot, each customer gets their own pot to fill with a customized selection of ingredients like beef, shrimp, frog legs, and smoked duck. After choosing from a variety of ingredients, the pot is weighed and priced before it’s taken to the kitchen, where the selected soup base—mala tang, tomato broth, tom yum, or collagen bone broth—is added and cooked to perfection.
The brainchild of high-school sweethearts Jack Yao and Christiana Luo, Big Way Hot Pot opened in 2021 and quickly became a favorite among young Vancouverites. Some locations stay open as late as 4 a.m. on weekends, catering to night owls and post-party crowds. Social media users have popularized a game of trying to keep their meal under C$10 by avoiding heavier ingredients like tofu and crab, adding an element of fun and strategy to the dining experience. The chain’s unique drink menu—offering items like cheese foam peach oolong tea, avocado smoothies, and milk tea with boba—adds another layer of customization.
The idea for Big Way Hot Pot arose during the pandemic, when traditional communal dining options faced increased scrutiny. Luo, who serves as the chain’s chief marketing officer, recognized a growing preference for personalized experiences. Inspired by her own love for customized drinks, she and Yao reimagined hotpot to give each guest their own pot and ingredients, combining safety with personal choice.
Luo’s entrepreneurial spirit began early, despite her parents’ hopes she would join the family business, which spans real estate and manufacturing. She gained valuable experience working in her family’s cement business and later by running a Gloria Jean’s Coffees franchise in Melbourne, Australia, with Yao. In 2017, the couple moved to Vancouver, where they pursued the dream of starting their own business in a bustling North American market.
Since opening, Big Way Hot Pot has expanded to seven locations in Vancouver, with plans to open four more and a U.S. debut in Los Angeles by the end of the year. Each location employs up to 60 staff, with a strong emphasis on full-service dining, including complimentary soft-serve ice cream as a post-meal treat.
Luo’s parents, initially skeptical of turning street-style mala tang into a mainstream business, are now proud of her success. For Luo, the choice between Melbourne’s laid-back lifestyle and Vancouver’s abundant opportunities was simple: “Life is always better with choices.”
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