Honestly, if you’re driving down Highway 17 Bypass in Myrtle Beach, you’re usually dodging tourist traffic or heading toward Coastal Grand Mall. But tucked away in a shopping center is a spot that completely flips the script on what a beach dinner looks like. It’s called Nine Spices Hot Pot & BBQ Myrtle Beach, and if you haven’t been yet, you’re basically missing out on the most chaotic, delicious, and interactive meal in the Grand Strand.
Forget the standard seafood buffets. This is different.
You walk in and the first thing that hits you isn't just the smell of simmering broth—it's the heat. Every table is outfitted with built-in induction burners and central grills. It’s loud. It’s steaming. It’s exactly what dining should be when you’re with a group of friends who can’t agree on what to eat. You don't just order a plate; you manage a small culinary ecosystem at your booth.
The Absolute Chaos of Choosing Your Base
Choosing a broth at Nine Spices is a commitment. It’s the foundation of your entire evening. If you go with the Spicy Szechuan, be prepared for the "numbing" sensation of peppercorns. It’s a specific kind of heat that vibrates on your tongue. Not your thing? They’ve got herbal bone broths, tomato bases, and even a Thai tom yum that brings a solid hit of lemongrass to the party.
The beauty of Nine Spices Hot Pot & BBQ Myrtle Beach is the split pot. You don't have to settle. You get two broths in one stainless steel vessel. One side can be a mild, silky mushroom broth for when you just want to taste the wagyu, and the other can be a bubbling cauldron of chili oil.
Then comes the "BBQ" part of the equation.
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The grill sits right in the middle. While your broth is coming to a boil, you’re already tossing thin slices of pork belly and bulgogi onto the parchment paper. The sizzle is immediate. There’s something deeply satisfying about watching your food cook inches from your face. It’s primal, really. You’re the chef, the server, and the consumer all at once.
What People Get Wrong About the Sauce Bar
If you just sit at your table and wait for the meat to arrive, you’re doing it wrong. The heart of the experience is the sauce station. It’s a long counter loaded with everything from sesame paste and soy sauce to minced garlic, fermented bean curd, and chopped cilantro.
Beginners usually make the mistake of just grabbing a bowl of soy sauce. Don't do that. You want layers. A pro move is a base of sesame paste, a splash of black vinegar, a spoonful of chili oil, and a massive heap of crushed peanuts and scallions. This isn't just a dip; it’s a flavor corrective for whatever you pull out of the pot.
- Pro Tip: If your broth is getting too salty as it reduces, ask for a refill of plain base.
- The "Secret" Ingredient: Add a little sugar to your sauce. It balances the salt from the soy and the heat from the peppers perfectly.
The variety of ingredients you can dunk is honestly a bit overwhelming the first time. We’re talking about everything from standard ribeye slices and shrimp to the more "authentic" stuff like tripe, beef tendons, and fish balls with roe inside. If you’re feeling adventurous, the frog legs are a sleeper hit on the BBQ side. They take on the smoky char of the grill better than almost anything else.
Why Nine Spices Hot Pot & BBQ Myrtle Beach Wins the Value Game
Look, Myrtle Beach is expensive. Especially during the summer season when "tourist pricing" kicks in at every steakhouse and calabash spot. Nine Spices Hot Pot & BBQ Myrtle Beach operates on an All-You-Can-Eat (AYCE) model that, for the quality of protein you’re getting, is actually a steal.
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You aren't getting bottom-tier meat here. The marbled beef is sliced paper-thin so it cooks in about 15 seconds. The seafood is fresh—blue crabs, mussels, and head-on shrimp that soak up the broth like sponges.
It’s an endurance sport. You have a two-hour time limit, which sounds like a lot until you realize you’ve spent forty-five minutes just experimenting with different dipping sauces and arguing over whether the pumpkin slices are soft enough yet.
The Hidden Gems on the Menu
- Rice Cakes: Don't sleep on these. When they go into the hot pot, they become chewy, pillowy clouds of starch.
- Enoki Mushrooms: They act like noodles. They soak up the spicy broth better than almost any meat.
- Corn on the Cob: Throw this on the BBQ grill. The sugar in the corn caramelizes against the heat, and it’s a perfect palate cleanser between spicy bites.
The staff here are fast. They have to be. With dozens of tables all needing broth refills and fresh plates of brisket, the energy is high-octane. It’s not a "romantic candlelit dinner" spot. It’s a "let’s roll up our sleeves and eat until we need a nap" spot.
Navigating the Tech and the Layout
Everything is handled via a tablet at the table. It’s efficient. You tap a picture of the lamb, hit "order," and a few minutes later, a server or a robot (yes, they sometimes use delivery robots) brings it out. This removes that awkward "waiting for the waiter" phase that kills the vibe at most AYCE places.
The layout is spacious, but it fills up fast on Friday and Saturday nights. If you show up at 7:00 PM without a plan, expect a wait. But because the food is self-cooked, the turnover is actually pretty decent. People eat, they get full, they leave.
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A Note on Food Waste
One thing to keep in mind: they are serious about food waste. Because it’s all-you-can-eat, there’s usually a surcharge for leftovers. It’s a fair rule. It keeps people from ordering twenty plates of steak and only eating two. Start small. You can always hit "order" again on the tablet.
The Social Aspect of Hot Pot
There is something inherently communal about sharing a pot of broth. You’re all fishing in the same water. You’re trading tips on which meat tastes best with which sauce. It breaks down the barriers of a typical restaurant experience where everyone stares at their own plate.
In a town like Myrtle Beach, which is built on family vacations and group trips, this format just works. It’s the ultimate "vibe" check for a group. If you can successfully navigate a two-hour DIY dinner without someone dropping a raw shrimp in your lap, your friendship is solid.
Actionable Steps for Your First Visit
To get the most out of your trip to Nine Spices Hot Pot & BBQ Myrtle Beach, follow this sequence to avoid the common rookie mistakes:
- Wear clothes you don't mind smelling like BBQ. The ventilation is good, but you will leave smelling like delicious grilled pork. It’s part of the tax you pay for the experience.
- Order the BBQ and Hot Pot combo. While you can do just one or the other, the price difference is negligible, and having both options prevents "palate fatigue."
- Make your sauce before the food arrives. As soon as you put your order in on the tablet, head to the sauce bar. You don't want your meat sitting on the table getting warm while you’re trying to figure out how much hoisin sauce to use.
- Keep the heat low on the grill. It’s easy to burn the parchment paper if you leave the dial on "high" for too long. Low and slow keeps the meat tender.
- Drink the plum juice. It’s traditional, it’s cold, and it cuts through the grease and spice better than soda or beer ever could.
This isn't just a meal; it’s a two-hour event. Whether you’re a local looking to escape the usual diner food or a visitor wanting a break from fried shrimp, Nine Spices offers a level of customization that’s hard to beat in the 843 area code. Pack your appetite, leave your fancy clothes at home, and get ready to cook.