Boiling Point's hot pots are shabu shabu for the lazy. Everything you want and need–veggies, protein and a freshly cracked egg–is there already cooked to be picked off one-by-one in a simmering vessel heated by Sterno. All that needs to be done is to dip the still-steaming pieces into chile oil, garlic soy or a garlic chile paste more salty than spicy, then pair it with rice. And then there's the broth, a liquid to be sipped by a shallow ladle. The brew gets more complex the more the liquid reduces. The thinly sliced lamb melts into it, adding its own unique gamy stink; the egg poaches into amoeba-shaped ovals; and the Chinese pickled greens perk up the in-between bites.
A few weeks ago in OC, there was previously only one Boiling Point and it's in Irvine. Then, all of a sudden, a second one opened when the first one decided another restaurant just steps away was required to handle the overflow.
Now there will be a third (there are already several Boiling Points in the SGV).
The new Boiling Point should open any day now in Garden Grove at 13876 Brookhurst St. next to Boiling Crab (which is not related to it in anyway except in popularity with the young folks).
The only question that remains: Who's line will you wait in?