December 2017/January 2018 61
SHUTTERSTOCK (2)
FEEL THE BURN
SIZZLING
DANCE MOVES
Experts say that dancing is the best exercise
for the brain, better than Sudoku and crossword
puzzles, and great for warming up cold bodies.
Join dance parties offered throughout the South
Bay with or without a partner. On Thursday nights,
millennials flock to South Bay Fusion in Redwood
City, which offers $12 classes teaching dance blues
fusion at 7 p.m. and 8 p.m. Practice your new skills
from 9 p.m. until 1:30 a.m. Or, come only for dancing.
(southbayfusion.com)
You can also master new moves at Santa Clara’s
Crystal Ballroom Dance Studio (sanjosedance
studio.com). And, consider Dance Boulevard
(danceboulevard.com), Starlite Ballroom (the
starliteballroom.com), the Arthur Murray Dance
Center (arthurmurraydancing.com) and the Nelson
Dance Company, all in San Jose.
ASIAN WARM-UPS
During cold months, families in
China and Japan commonly surround
HOT POTS
a pot of boiling water and
toss in slices of raw meat, poultry,
seafood and veggies. When the food
is cooked, they fish it out with little
wire baskets and dip the ingredients
into different bowls of sauces.
However, when mothers are tired of
chopping and slicing, they convince
the family to go to find the meal in
a restaurant, where menu prices
range from $11 to $30.
Cupertino’s One Pot Shabu
Shabu is celebrated for its highquality
rib-eye, wagyu beef and
sliced pork. Take note that this
eatery is small and tucked in a strip
mall, but it is so popular that folks
wind up waiting up to two hours.
(onepotshabushabu.com)
Lau Hai San on Senter Road in
San Jose is a Vietnamese hot pot
restaurant so blissfully old-fashioned
it has no website. Nor does it need
one. Plenty of Yelpers are happy
to give it thumbs up for its array of
spicy sauces and unique additives
such as snails and tamarind beef. The
most popular menu item these days
is the spicy Thai seafood hot pot.
And in Santa Clara, the meats
and veggies you add to the hot pot
at Taichi Pot Shabu Shabu satisfy
the hunger and warm the tummy.
The pots are divided into two sections
with different broths so you
can try new flavors, including the
special Wagyu beef shabu shabu
course. (taichipot.com)