Little Sheep Mongolian Hot Pot

Christmas Day dinner is reservation only, and I found out only after arriving and speaking with a cold faced woman and looking at a mostly empty restaurant. It was 7:30pm, height of the dinner time, yet they had no more than three tables filled.
I had called earlier in the day to ensure they’re open, the person answering the phone said they were open until 10pm but never said I needed reservation. So, in essence the people answering the phone had zero interest in how the customer might be treated once they arrive.
It would be funny if none of the people who made reservation showed up, but alas I’m the one having the last laugh as I sat down in the Chinatown Little Sheep 20 minutes later. Try the Chinatown location instead, you’ll find all you can eat food and a much better wait staff.

Like to eat here. Spicy and delicious. Will recommend to my friend
Comme à manger ici. Épicée et délicieuse. Je le recommanderai à mon ami

I love hot pot and this place is my absolute fave. I like this location better than the one in Chinatown. In Brossard, you get your own food so you can portion control yourself. The food is delicious there. All spicy broth and beef is a must!

1. I love 重庆火锅
2. This place is not one of the «good ones»
3. However this is as good as it can get in town
For under 20 $ you get unlimited veggies, proteins and noodles with snacks, broth… condiments and little desserts! Enjoy some time with friends and at the end of the day, it’s all that matters. The atmosphere is warm and a bit family-​style but in the meantime you won’t feel pushed at all.

This is a popular franchise restaurant from China… good price and good food, all you can eat, and the soft drink too… compare with the one in China town. I like hotpot this one in Brossard… the service is good and cheaper than Chinatown… I like here!

I ate at this restaurant during lunch time on a Saturday. Soon after my meal, I started not feeling really good. In the evening, I starting having diarrhea, abdominal cramps and fever.
I spent Sunday on the toilet seat. Verdict: food poisoning.
Definitively the first and the LAST time I go to this restaurant!

Much better than the one in Chinatown. They have the fermented chives in the sauce section which adds an amazing flavour to your dipping sauce. The interior décor is pretty good and the spacing is great.
The service, however, is not very efficient given they only have 2 – 3 waiters, even during dinner time.

19 janvier 2013
Un beau samedi frisquet et humide, quel meilleur moment pour se échauffer avec une grande marmitte de fondue mongolienne. Un classique de la cuisine asiatique, avec un choix de légumes, de viandes et d’arômates. L’endroit est très bien éclairé, parfaitement adapté aux groupes comme aux couples discrets. On vous demande tout d’abord quel choix de bouillon vous désirez. Je choisi un bouillon nourrissant aux herbes. Puis, les viandes. Je choisis, porc, boeuf et poulet. On vous apporte la marmitte (en petit format ou en grand format, selon votre apétit) qu’on dépose sur une plaque chauffante centrale, encastrée dans la table. Vous faites vous-​même votre propre cuisine en déposant dans le bouillon ce qu’il vous plaît. Laissez dégeler les viandes lentement en laissant l’assiette près de la plaque chauffante, ce sera ainsi plus facile. Vous n’avez que pour seul outil, des baguettes. Si vous manipulez les viandes crues, vous pouvez ensuite stériliser rapidement les baguette dans le bouillon. Vous contrôlez la température de chauffe du bouillon, au goût. Pour finir, vous pouvez demander de filtrer la fondue et terminer le tout dans un grand bol comme une soupe. Vous y ajoutez ensuite ce que vous voulez car vous avez accès à un grand buffet de condiments et divers produits de la mer, crevettes entières, boules de poisson. Afin de bien contrôler la température du bouillon, vous pouvez ajouter des légumes croustillants comme le Bok Choy. Malheureusement, vous n’avez pas de take out pour vos restants. J’aurais aimer rapporter ma soupe avec moi et l’aggrémenter chez moi.
January 19^th 2013
A nice and wet saturday, what better time to get your heater back on with a mongolian hot pot. An asian classic with vegetables, meats and aromatic herbs. The place is well lighted, perfectly adapted to groups or cosy couples. You chose your hot pot stock. I picked a nice nutricious herbs stock. Then the meat cuts, beef, pork, chicken. The hot pot is brought to you and put on a heating plate installed inside the table center. You have two sizes of hot pot. It’s better if you leave the frozen meat plate near the hot plate so it can thaw easily. Your only tools are chopsticks. You can sterilise them in the hot stock once you’ve touched raw meat, if you want. At last, you can ask to filter down the stock and finish it as a soup. If you want to control the temperature of you hot pot, you can use raw Bok Choy. You have access to a variety of condiments, sea food and sauces. Unfortunately, you cannot bring home your leftovers. I would’ve liked it.