C'mon Inn Hot Pot & Korean BBQ

Every table has four sunken wells for broth, a flat grill plate and a powered ventilation pipe dropping from the ceiling, and you order by ticking a laminated list with a marker pen.

Why go

Ron Mackenna walked in off the street for the Herald in 2023 and scored it 24/30, with full marks for the waiter who taught him how the table worked. The system is the point: you pick your broths, they arrive over burners fast enough to hold a rolling boil, and everything else comes raw. Sliced beef, lamb and pork go on the grill plate. Enoki, flat mushrooms, spinach, radish, lotus root and bok choy go in the pot, along with white fish and crab. Sides of sesame seaweed, fresh and dried chillies, crushed peanuts and soy are there for building your own dipping sauce, and the deep end of the list runs to cow throat, blood tofu and tripe. It is all-you-can-eat, and staff refill the broth from a stainless pot when you boil it down.

Order this / avoid

• Order: the tom yum broth. Mackenna's line on the pair he ordered, satay and tom yum: "so deeply flavoured are those broths, the tom yum is masterfully sour." Prawns come off the grill best when you pull them early. ref
• Avoid: the Korean sweet corn noodles. The Herald gave them the recommended five minutes and reported they held their shape and "burst into a decidedly un-noodley sweet, chewy, hot water sensation."

What locals & experts say

• The Herald (October 2023): Ron Mackenna, 24/30 overall, on the ordering system, "They give you a marker pen and a laminate menu and you tick off the ingredients - from a vast list - you want brought to your table," 4/5. His summary: "This has been a great fun meal." ref
• The Herald on service: 5/5, "Our night was undoubtedly made enjoyable by our genuinely cheery, helpful and welcoming waiter. Five marks isn't really enough." ref
• The venue's posted rates (2025): roughly GBP 28 before 4pm and GBP 31 to GBP 33 for dinner, with vegetarian tiers and oysters, scallops and pre-ordered lobster as supplements. ref
• Local rec: Jeff's save, his note below. REAL.

Good to know

• Timing: seven days, roughly 11am to 10pm at the time of the Herald's visit, with a cheaper rate before 4pm. Confirm on the Maps pin.
• Booking: book for four or more. Allow two hours; the format runs long.
• Getting there: 65 to 67 Cambridge Street, a minute from Cowcaddens subway and behind the Sauchiehall Street end of the city centre.

Jeff's take (his words)

• Note: "Korean BBQ finds Glasgow"

Verdict (Chef Jeff ladder)

could-visit — If it's on your way, and for a group it earns the trip across town. Individual induction wells and a grill plate per table, a marker-pen ingredient list that runs from lotus root to blood tofu, and a tom yum broth the Herald's critic called masterfully sour. Mackenna scored it 24/30 with full marks for service. It stays at could-visit because the cooking is largely yours, the food line came in at 7/10, and no source has covered the place since 2023.