F&B Collection

Hotpot & BBQ restaurant design & build

Hotpot and BBQ is one of the most technical F&B formats — smoke, odour, heat and gas safety sit right on every table. Get it wrong and the venue smells, overheats and carries real risk. AIC delivers design and build through a single point of contact.

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What makes it different

Hotpot & BBQ restaurant design & build — get it right from design

Hotpot and BBQ restaurants are hard to build because the operation happens on the dining table: every table is a charcoal or gas burner producing smoke, odour and serious heat. Per-table smoke extraction, fire-safe built-in burners, air-conditioning with real headroom and grease-tolerant materials are what decide whether the venue stays fresh and cool — or smoky, hot and ageing fast after opening.

Done right

The items that decide quality

Per-table smoke & odour extraction

Every table needs its own hood — dropped from the ceiling or built into the table — with fans of real capacity and ducting that carries smoke outside. This is the single most important package: done well, smoke disappears at the table and guests leave without the smell on their clothes.

Fire-safe built-in burners

Gas or electric burners set into tables must come with safe fuel supply, shut-off valves, leak protection and full fire-code compliance. Extinguishers, fire-resistant materials and escape routes are planned from the design stage.

High-capacity AC & heat control

Dozens of burners running together throw off serious heat, so air-conditioning must be sized with headroom and supply grilles placed well to keep the whole room cool. Undersized cooling is the classic mistake that leaves guests hot and cuts visits short.

Grease-proof, easy-clean materials

Tabletops, floors and walls around grill zones collect grease and smoke fast. Stone, stainless steel, tile and smooth heat-tolerant surfaces wipe clean quickly — cutting daily cleaning and keeping the venue free of staining.

Gas & power to every table

Gas lines, power and outlets must reach every table neatly, safely and maintainably. Systems run concealed under the floor or inside the tables, with valves and breakers per zone for fast operation and incident response.

Heat relief & fresh-air supply

Alongside extraction, the venue needs fresh-air make-up and pressure balancing, so it never feels stuffy and never pulls washroom odours backwards. Balancing total extract and supply keeps the air renewed without losing the cooling.

Reference spaces

Design directions

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Frequently asked questions

Hotpot & BBQ restaurant design & build

How does a hotpot or BBQ restaurant differ from a regular one?

Most of the difference sits on the table: each one carries a burner producing smoke and heat, so you need per-table extraction, fire-safe built-in burners, air-conditioning sized with headroom and grease-tolerant, easy-clean materials. These packages decide the operation and must be engineered from the design stage.

How does per-table smoke extraction work?

Each table gets a hood — dropped from the ceiling or built into the table — connected to extract fans and ducting that carries the smoke outside, balanced by fresh-air make-up. Smoke is captured right at the source, so the venue stays fresh and guests don't carry the smell home on their clothes.

How much does a hotpot/BBQ fit-out cost?

Cost depends on the table count, burner type and extraction system, AC capacity and finish level. Because MEP and extraction carry a large share of the cost, careful take-off matters; AIC prepares a detailed BOQ in about 4 hours from the floor plan, so you have realistic numbers before committing.

Start with a detailed BOQ.

Send us your floor plan — AIC prepares a detailed BOQ in about 4 working hours, with locked pricing and handover milestones in the contract.

Get a quote +84 906 330 288