Social Profile: 
✔️Lunch ✔️Dinner ✔️Dine in
… View more
Friendly Reminder: We are temporarily closed due to the building’s water pipe burst. We are doing essential repairs now, Re-Open date will be announced on official website. Thank you for your understanding and continuing support! Discover the ancient secret of Sichuan cuisine at Too Hot Kitchen, Cambridge’s newest restaurant. We awaken the senses with the slow, natural transformation of fermentation, deepening flavors and bringing food to life. Our chili pastes mature, pickles develop their signature tang, and umami reaches its peak, all within the heart of the Boston Metropolitan Area. Experience our one-of-a-kind Chinese Omakase, a unique dining experience thoughtfully curated by our team, exclusively on Thursday nights.
Address and Contact Information
Address: 16-18 Eliot St LG1, Cambridge, MA 02138
Phone: (617) 945-1206
Website: https://www.toohot.kitchen/
Menu Photos
Order and Reservations
Reservations: toohot.kitchen
Order: Order online
Related Web Results
Too Hot by Noah’s Kitchen (@toohotboston) · Cambridge, MA
Due to a burst water pipe in the building, which has resulted in severe water leakage, Too Hot will be temporarily closed for safety reasons until repairs …
TooHot Restaurant – Cambridge, MA | OpenTable
Book now at TooHot in Cambridge, MA. Explore menu, see photos and read 21 reviews: “I took my wife here for her birthday and we were very impressed.
Upscale Sichuan Chinese in Harvard Square – Facebook
TooHot Restaurant | Authentic Sichuan Cuisine in Cambridge, MA … This place, Too Hot, is a new Chengdu inspired restaurant here in Cambridge.
Reviews
Jea Kim
Good addition to Harvard Square’s Chinese food scene.
The Chinese food options around Harvard Square have felt oddly limited for a long time. Dumpling House has always been the default, but compared to other college neighborhoods, there hasn’t really been a wave of newer, more modern Chinese spots. Too Hot comes from the same team behind Noah’s Kitchen, which I’ve had mixed feelings about, so I wasn’t sure if this would feel like an upgrade or just more of the same.
We came in on a Friday night for dinner and, unsurprisingly, it was packed. They don’t seem to have many two-top tables, so the wait for smaller parties actually felt longer than for bigger groups. The interior and overall vibes were definitely nicer than their Brookline original, but concept-wise it still felt pretty familiar.
From what we ordered, our favorites were the Huo Shao Yun Black Three-Stage Minced Pork, Twice-Cooked Pork, Mala Cold Chicken, and the Yu-Shiang Eggplant.
Huo Shao Yun Black Three-Stage Minced Pork – Super greasy, but in a good way. None of that heavy pork-fat aftertaste. The roasted green chili added a great balance, and this was
the best dish to eat with a bowl of rice.
Twice-Cooked Pork – Essentially the same as Noah’s Kitchen’s version (which I loved), but something felt off. It came out in under five minutes, and the stir-fry tasted like it had been prepped in advance and reheated.
Yu-Shiang Eggplant – Yu-shiang sauce was sweeter than usual (almost zero spice & sourness), but I liked it. The eggplant soaked up just enough of that glossy, garlicky glaze to stay flavorful without being heavy. Not exactly the kind of dish I’d pair with rice, but between all the spicy plates, it was the right kind of palate cleanser.
Triple Flame Stir-Fry – Not sure what they were going for here. It used “premium” pork kidney, liver, and aorta, so there wasn’t any unpleasant offal aroma, but there also wasn’t much flavor personality.
Spicy Grilled Chili Conch Slices – Served cold with light mala seasoning. I’m generally not into chilled mala apps, so this one didn’t do much for me.
Chengdu Mala Cold Chicken – Much better than the conch. Cold, spicy, nutty. They kept the fatty skin parts intact on some of the pieces, which went really well with the crunchy peanuts and the sesame chili oil.
… moreThe Chinese food options around Harvard Square have felt oddly limited for a long time. Dumpling House has always been the default, but compared to other college neighborhoods, there hasn’t really been a wave of newer, more modern Chinese spots. Too Hot comes from the same team behind Noah’s Kitchen, which I’ve had mixed feelings about, so I wasn’t sure if this would feel like an upgrade or just more of the same.
We came in on a Friday night for dinner and, unsurprisingly, it was packed. They don’t seem to have many two-top tables, so the wait for smaller parties actually felt longer than for bigger groups. The interior and overall vibes were definitely nicer than their Brookline original, but concept-wise it still felt pretty familiar.
From what we ordered, our favorites were the Huo Shao Yun Black Three-Stage Minced Pork, Twice-Cooked Pork, Mala Cold Chicken, and the Yu-Shiang Eggplant.
Huo Shao Yun Black Three-Stage Minced Pork – Super greasy, but in a good way. None of that heavy pork-fat aftertaste. The roasted green chili added a great balance, and this was
the best dish to eat with a bowl of rice.
Twice-Cooked Pork – Essentially the same as Noah’s Kitchen’s version (which I loved), but something felt off. It came out in under five minutes, and the stir-fry tasted like it had been prepped in advance and reheated.
Yu-Shiang Eggplant – Yu-shiang sauce was sweeter than usual (almost zero spice & sourness), but I liked it. The eggplant soaked up just enough of that glossy, garlicky glaze to stay flavorful without being heavy. Not exactly the kind of dish I’d pair with rice, but between all the spicy plates, it was the right kind of palate cleanser.
Triple Flame Stir-Fry – Not sure what they were going for here. It used “premium” pork kidney, liver, and aorta, so there wasn’t any unpleasant offal aroma, but there also wasn’t much flavor personality.
Spicy Grilled Chili Conch Slices – Served cold with light mala seasoning. I’m generally not into chilled mala apps, so this one didn’t do much for me.
Chengdu Mala Cold Chicken – Much better than the conch. Cold, spicy, nutty. They kept the fatty skin parts intact on some of the pieces, which went really well with the crunchy peanuts and the sesame chili oil.
Nightcrawler
It was so good that I ended up visiting twice in just one week. Without a doubt, this is one of the best Chinese restaurants in the Greater Boston area. The food is served promptly, the atmosphere is pleasant, and most importantly, every dish is outstanding. On top of that, the staff are exceptionally friendly and attentive, making the entire dining experience truly enjoyable.
… moreChenzhe Cao
TooHot is a new Chinese restaurant in Harvard Square that has a lot of potential, but unfortunately the service left much to be desired.
The restaurant itself is tucked away at the garden level in bustling Harvard Square, and while it has that “hole-in-the-wall” feel, the décor does a great job of making the subterranean space feel cozy and inviting. The menu is enormous—almost overwhelming—with so many options to choose from. My party of 4 ordered a variety of dishes: spicy grilled chili conch, fiery charred chili and silken tofu beef, Yunnan ham with mixed mushroom, egg fried rice, and baked lotus root strips with salted egg yolk. The food was excellent—fragrant, flavorful, and served hot. The mixed mushroom dish in particular stood out, and the portion sizes were generous enough for sharing. Despite the name “TooHot,” the spice level was balanced so that the flavors really came through. Prices were also quite reasonable.
The downside was the service. When I arrived (with a 6 PM reservation), no one greeted us initially. When a hostess finally came, she told us they weren’t ready for me despite my booking, and also noted they wouldn’t seat us until the full party was present. Once we sat down, the hostess immediately told us—in Chinese—that we only had 1 hour and 15 minutes to eat because it was a busy night, which made the meal feel rushed. I also couldn’t help but notice that the demeanor toward me, as an Asian diner, was very different compared to how staff interacted when my white friends arrived. That disparity and interaction left a bad impression. On top of that, the staff pressed us at the end of the meal to leave a positive Google Review, which felt pushy.
Overall, the food and ambiance were strong, but the service and attitude from staff really detracted from what could have been a wonderful dining experience. Hopefully as they settle in, the service side improves—because the kitchen is doing great work.
… moreThe restaurant itself is tucked away at the garden level in bustling Harvard Square, and while it has that “hole-in-the-wall” feel, the décor does a great job of making the subterranean space feel cozy and inviting. The menu is enormous—almost overwhelming—with so many options to choose from. My party of 4 ordered a variety of dishes: spicy grilled chili conch, fiery charred chili and silken tofu beef, Yunnan ham with mixed mushroom, egg fried rice, and baked lotus root strips with salted egg yolk. The food was excellent—fragrant, flavorful, and served hot. The mixed mushroom dish in particular stood out, and the portion sizes were generous enough for sharing. Despite the name “TooHot,” the spice level was balanced so that the flavors really came through. Prices were also quite reasonable.
The downside was the service. When I arrived (with a 6 PM reservation), no one greeted us initially. When a hostess finally came, she told us they weren’t ready for me despite my booking, and also noted they wouldn’t seat us until the full party was present. Once we sat down, the hostess immediately told us—in Chinese—that we only had 1 hour and 15 minutes to eat because it was a busy night, which made the meal feel rushed. I also couldn’t help but notice that the demeanor toward me, as an Asian diner, was very different compared to how staff interacted when my white friends arrived. That disparity and interaction left a bad impression. On top of that, the staff pressed us at the end of the meal to leave a positive Google Review, which felt pushy.
Overall, the food and ambiance were strong, but the service and attitude from staff really detracted from what could have been a wonderful dining experience. Hopefully as they settle in, the service side improves—because the kitchen is doing great work.
Goooriiila
This restaurant is a true gem for authentic Chinese cuisine. Every dish feels traditional, flavorful, and thoughtfully prepared, staying true to classic tastes while highlighting fresh ingredients. The menu offers a wide variety, from comforting staples to regional specialties, each bursting with authenticity. Beyond the food, the atmosphere is warm and inviting, with a lively yet relaxed vibe that makes dining here a complete experience. The décor reflects Chinese culture without being overwhelming, and the staff are friendly and attentive. Whether you’re looking for a casual meal or celebrating with friends, this place delivers both great flavors and great ambiance.
… moreSunny Pang
Sichuan chili cuisine is an art form. It masterfully blends fiery chilies with numbing Sichuan peppercorns. This creates complex, thrilling dishes like Mapo Tofu. Great service and cozy atmosphere too. Definitely be returning
… moreRobin Xiong
We went here for the omakase experience, the food was so so good and the service was incredible. The omakase menu changes but for the day we went the Spicy Australian Lamb Chunks were phenomenal. Also superb recommendation for the Steamed Cod with Double Peppers! The portion size was also huge, we were both stuffed by the end. Only slight warning that it was on the spicier side as it is Sichuan cuisuine but highly recommend, would come again!!
… moreSanyW
It’s the best Chinese (precisely: Sichuan) style fine dining restaurant I’ve tried in the State. Of course dish by dish order still working, at this point fine dining only provided every Thursday, strongly recommended make a reservation first.
These gourmet combined with authentic Sichuan flavor and exquisite taste. BTW I really love 雞豆花（broth pudding) & the dessert.
… moreThese gourmet combined with authentic Sichuan flavor and exquisite taste. BTW I really love 雞豆花（broth pudding) & the dessert.
Gloria Ha
As soon as I heard that the owners of Noah’s Kitchen were opening a place in Harvard Square, I rushed on over. They’re in soft opening mode right now, and prioritizing reservations (via phone call). Luckily, we were able to get a table for 3 on Saturday around 6pm without a reservation. The restaurant is on the basement level and is elegantly decorated. The menu is extensive, and it was hard to decide what to get! It helped that our waiter also works at Noah’s Kitchen, and told us which dishes were the same as at Noah’s Kitchen, and which dishes were unique to Too Hot.
We got the Yunnan spicy chicken at our waiter’s recommendation, and it was delicious! The chicken is tender and intensely flavored with savory and spicy flavors, and I loved the whole garlic pieces. The chicken has bones, and the bone marrow sopped up the flavoring, which was really good too! I would definitely get this again. It was quite a large dish.
We also got the cumin beef with potato at our waiter’s recommendation, and it was another standout. The beef slices were thick and tender, and the crinkle cut potato strips were really thoroughly flavored. I’d get this again as well!
We tried the fried squid with tangy pickled peppers. I didn’t like this one as much — while the pickled peppers and ginger were great, the squid was nothing notable. We also got the three stages mushroom with rice crackers, which was nothing special either — just some mushrooms in a tomato sauce.
Overall, this is an excellent addition to the Harvard Square food scene — we’ll definitely be back to try more of the menu!
… moreWe got the Yunnan spicy chicken at our waiter’s recommendation, and it was delicious! The chicken is tender and intensely flavored with savory and spicy flavors, and I loved the whole garlic pieces. The chicken has bones, and the bone marrow sopped up the flavoring, which was really good too! I would definitely get this again. It was quite a large dish.
We also got the cumin beef with potato at our waiter’s recommendation, and it was another standout. The beef slices were thick and tender, and the crinkle cut potato strips were really thoroughly flavored. I’d get this again as well!
We tried the fried squid with tangy pickled peppers. I didn’t like this one as much — while the pickled peppers and ginger were great, the squid was nothing notable. We also got the three stages mushroom with rice crackers, which was nothing special either — just some mushrooms in a tomato sauce.
Overall, this is an excellent addition to the Harvard Square food scene — we’ll definitely be back to try more of the menu!
wanshu feng
Absolutely loved my dining experience at Too Hot! I tried their chef’s tasting menu and was thoroughly impressed. The portions were generous, and every dish was packed with authentic Sichuan flavor — bold, spicy, and incredibly satisfying. It’s rare to find a place that captures the true taste of Sichuan so well outside of China. The service was also excellent; staff were attentive, friendly, and made sure everything was perfect throughout the meal. The ambiance is modern yet cozy, striking a great balance between casual and stylish. I especially appreciated the thoughtful presentation and pacing of the courses. The restaurant’s location is also very convenient, making it a perfect spot for both casual dinners and special occasions. Whether you’re a longtime fan of Sichuan cuisine or trying it for the first time, Too Hot delivers a fantastic culinary experience. I’ll definitely be back soon — this might just be the best Sichuan food in Boston. Highly recommended!
… moreRachel sun
I had an amazing dining experience at this newly opened Chinese restaurant in Boston! It’s an omakase-style meal where the chef thoughtfully curates each course, and it’s absolutely worth the $99 per person.
The interior design is elegant and modern, and the tableware is just beautiful — every detail feels carefully considered. The presentation of each dish was stunning, and the flavors were spot on — refined, balanced, and truly delicious.
The service was also outstanding — the staff were attentive and professional, and they made sure to change our plates promptly between courses, which made the whole experience feel even more polished and enjoyable.
You can really tell the chef puts heart and creativity into every plate. This is not just a meal, it’s an experience. Highly recommend to anyone looking for high-end Chinese cuisine in Boston. I’ll definitely be back!
… moreThe interior design is elegant and modern, and the tableware is just beautiful — every detail feels carefully considered. The presentation of each dish was stunning, and the flavors were spot on — refined, balanced, and truly delicious.
The service was also outstanding — the staff were attentive and professional, and they made sure to change our plates promptly between courses, which made the whole experience feel even more polished and enjoyable.
You can really tell the chef puts heart and creativity into every plate. This is not just a meal, it’s an experience. Highly recommend to anyone looking for high-end Chinese cuisine in Boston. I’ll definitely be back!