An Authentic Sichuan Hot Pot Restaurant in the Western Suburbs
Well off the beaten track, Chopstick Delight is the definition of a ‘hidden gem’. Paper tablecloths, handwritten menues, and a fish tank in the back. The signature dish, a whole-roast duck, must be ordered 48 hours in advance and arrives golden alongside a dark soy and plum dipping sauce.
Located in the lush streets of Malvern, Stan’s has a real diner-on-an-American-highway feel to it, but slightly more aesthetically refined, refill filter coffee and all. David’s has long been Melbourne’s go-to spot for Shanghai cuisine, first starting hotpot as a tea store on Chapel Street before becoming the place it is today. Lagoon Dining takes foods from across the world and transforms them into contemporary, Chinese-inspired dishes, all the while drawing upon Japanese and Korean influences too.
Be sure to make a reservation so the whole gang can get a seat at one of the best Korean barbecue restaurants Melbourne has to offer. Offspring of Melbourne's favourite, Dainty Sichuan, Dainty Noodle Express delivers that familiar spicy flavour profile; in a food court setting. The menu revolves around Chongqing noodles which originated in, you guessed it, Chongqing. Made with a chicken broth base and chewy wheat noodles, it's umami, fragrant and a spicy flavour bomb.
Start off with some pork belly or prawn skewers then move on to something larger. One highlight is the whole fish, which arrives at your table and you grill yourself. For brave diners, there’s the Dare to Try menu, which features a variety of offal options – including pig intestine and duck gizzard skewers.
All of its locations close late, but the snug Russell Street outpost is open 24/7, with lines out the door a common sight during conventional dinner hours. A vast selection of ingredients, slick branding and Mandopop hits mean Dragon Hot Pot is busy around the clock, but its powerfully beefy soups, a drawcard for some, will not be for everyone. It’s also one of the more expensive options for one-person hotpot – bring a friend and share if you’re feeling the pinch. Shabu Shabu is a Japanese hotpot dish of thinly sliced meat and vegetables boiled in both and served with dipping sauces.
An acidic dipping sauce is served on the side and is loaded with lime juice and chilli which work well with the poached meats. Central Thai-style food takes place in the form of mookata, or Thai barbecue, that features golden domes on each table ready to fire up and use as a barbecue. Laminated instructions tell you how to oil the grill with pork fat prior to cooking the meat. Once sizzling away, the fat slides off and escapes the side into the surrounding moat of broth. This section is also a safe space for vegetables and glass noodles to soak in and take in all the flavours.
It’s adorned with thinly sliced rare beef that cooks in the piping hot broth and you’ll also receive a plate of bean sprouts, mint and sauces to tailor the flavour to your preference. It’s the world's best hangover cure and with a side of crispy spring rolls, you’ll be dancing down Vic street. You've slurped your way through spicy Sichuan, kimchi stew and meaty beef broths. Now it's time to go luxe with Fishpot, a dazzling new hotpot restaurant serving silky smooth fish-based broth. Order luxurious ingredients like lobster, sashimi and premium wagyu to cook at your expert-designed hotpot station. With the tap of a button the cooking basket automatically lifts up, no effort required.
The soup is aromatic, complex and has an incredible depth of flavour. Our favourite addition is the knife-cut noodles due to their satisfying texture, but everything else is up to you. The broth comes in four spice levels, but even the mild option packs a punch.
If you're in London and looking for a taste of Greece, this hotlist will cover all your needs. The ambience strikes a balance between traditional and contemporary, making it a great spot for both family dinners and friendly get-togethers. Here’s a kitchen with recipes that are age-old family heirlooms handed down across generations and rare ingredients imported from Cambodia, so you can bet you’re onto something special. Our newsletter hand-delivers the best bits to your inbox. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. Go-to restaurant for lovers of Chinese and Sichuan cuisine.
Make a night of it with hotpot, noodles, barbecue and plenty of butter beers to wash it all down. If you like your Boiling Fish in Golden Basin to look like a red sea of chillies, then this is the place for you. Other popular dishes include the Cumin Lamb Slices and – if you are feeling adventurous – the Braised Tripe Combo.
Jacinta Moore is a photographer and stylist based in Melbourne. At Dainty Sichuan’s sister city restaurant, located inside one of Bourke Street’s many arcades, the bizarre is considered ordinary and chilli is truly king. Isan Soul transports you to the streets of Thailand with its authentic Thai food. If you can’t handle the heat, go for the rich and creamy collagen bone broth. When it comes to eating Greek in Melbourne, it doesn’t get more old school than Stalactites Restaurant, which opened in 1978.
Located in the lush streets of Malvern, Stan’s has a real diner-on-an-American-highway feel to it, but slightly more aesthetically refined, refill filter coffee and all. David’s has long been Melbourne’s go-to spot for Shanghai cuisine, first starting hotpot as a tea store on Chapel Street before becoming the place it is today. Lagoon Dining takes foods from across the world and transforms them into contemporary, Chinese-inspired dishes, all the while drawing upon Japanese and Korean influences too.
Be sure to make a reservation so the whole gang can get a seat at one of the best Korean barbecue restaurants Melbourne has to offer. Offspring of Melbourne's favourite, Dainty Sichuan, Dainty Noodle Express delivers that familiar spicy flavour profile; in a food court setting. The menu revolves around Chongqing noodles which originated in, you guessed it, Chongqing. Made with a chicken broth base and chewy wheat noodles, it's umami, fragrant and a spicy flavour bomb.
Start off with some pork belly or prawn skewers then move on to something larger. One highlight is the whole fish, which arrives at your table and you grill yourself. For brave diners, there’s the Dare to Try menu, which features a variety of offal options – including pig intestine and duck gizzard skewers.
All of its locations close late, but the snug Russell Street outpost is open 24/7, with lines out the door a common sight during conventional dinner hours. A vast selection of ingredients, slick branding and Mandopop hits mean Dragon Hot Pot is busy around the clock, but its powerfully beefy soups, a drawcard for some, will not be for everyone. It’s also one of the more expensive options for one-person hotpot – bring a friend and share if you’re feeling the pinch. Shabu Shabu is a Japanese hotpot dish of thinly sliced meat and vegetables boiled in both and served with dipping sauces.
An acidic dipping sauce is served on the side and is loaded with lime juice and chilli which work well with the poached meats. Central Thai-style food takes place in the form of mookata, or Thai barbecue, that features golden domes on each table ready to fire up and use as a barbecue. Laminated instructions tell you how to oil the grill with pork fat prior to cooking the meat. Once sizzling away, the fat slides off and escapes the side into the surrounding moat of broth. This section is also a safe space for vegetables and glass noodles to soak in and take in all the flavours.
It’s adorned with thinly sliced rare beef that cooks in the piping hot broth and you’ll also receive a plate of bean sprouts, mint and sauces to tailor the flavour to your preference. It’s the world's best hangover cure and with a side of crispy spring rolls, you’ll be dancing down Vic street. You've slurped your way through spicy Sichuan, kimchi stew and meaty beef broths. Now it's time to go luxe with Fishpot, a dazzling new hotpot restaurant serving silky smooth fish-based broth. Order luxurious ingredients like lobster, sashimi and premium wagyu to cook at your expert-designed hotpot station. With the tap of a button the cooking basket automatically lifts up, no effort required.
The soup is aromatic, complex and has an incredible depth of flavour. Our favourite addition is the knife-cut noodles due to their satisfying texture, but everything else is up to you. The broth comes in four spice levels, but even the mild option packs a punch.
If you're in London and looking for a taste of Greece, this hotlist will cover all your needs. The ambience strikes a balance between traditional and contemporary, making it a great spot for both family dinners and friendly get-togethers. Here’s a kitchen with recipes that are age-old family heirlooms handed down across generations and rare ingredients imported from Cambodia, so you can bet you’re onto something special. Our newsletter hand-delivers the best bits to your inbox. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. Go-to restaurant for lovers of Chinese and Sichuan cuisine.
Make a night of it with hotpot, noodles, barbecue and plenty of butter beers to wash it all down. If you like your Boiling Fish in Golden Basin to look like a red sea of chillies, then this is the place for you. Other popular dishes include the Cumin Lamb Slices and – if you are feeling adventurous – the Braised Tripe Combo.
Jacinta Moore is a photographer and stylist based in Melbourne. At Dainty Sichuan’s sister city restaurant, located inside one of Bourke Street’s many arcades, the bizarre is considered ordinary and chilli is truly king. Isan Soul transports you to the streets of Thailand with its authentic Thai food. If you can’t handle the heat, go for the rich and creamy collagen bone broth. When it comes to eating Greek in Melbourne, it doesn’t get more old school than Stalactites Restaurant, which opened in 1978.
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