David's Hot Pot In Melbourne
Welcome to Da Hu the Great Tiger Traditional Hot Pot! We’re a leading Chinese restaurant in Melbourne that loves authentic food and bringing people together. We specialize in hot pots, a traditional Chinese dish that’s packed with flavor and gives diners the opportunity to cook at their tables. Our menu has a range of soup bases and fresh ingredients to pick from, allowing customers to customize hot pots to their liking. Whether you like it spicy and sour or rich and buttery, Da Hu will have exactly what you’re looking for.
Located in the CBD, this new spot is all about the wine, cocktails, premium meats and seafood. Priced at $90 per head, you’ll choose five items from their tasting menu to start off with – think M9+ wagyu Chinese hot pot Melbourne nigiri, Tasmanian uni served on a crunchy nori cracker, or the most luxuriously silky lobster bisque soup. Mookata hotpot comes on a gas burner with a raised grill plate in the centre of the appliance.
Start the day the sumptuous way at the top end of Chinatown. One of the flagship dishes at the modern Chinese powerhouse, this beautifully presented, Sichuan peppercorn-imbued beef will numb both your pain and your lips. Streamlined into a single bowl for the solo diner, this variation of Sichuan hotpot lets you control the fun, putting the tongs and the decisions squarely in your hands.
I believe it takes more skill in cooking the seafood than the meat. Thin meat cooks in seconds while the seafood may take 5 min or so - you just need to keep an eye on the cooking times. With some items you can just cook with them on the end of your chopsticks, while other items, like a squid you just drop into the soup and fetch them when cooked with a ladle.
Even at its most scaled back, Panda ticks more hot pot boxes than most. Dessert of fryer-puffed rice balls are chewy soft and sharpened by mollases-like brown sugar syrup. Ordering more than our group can handle, plus drinks, comes to less than $50 a head.
There's a sweeping staircase that takes you to the upper second level which houses private dining rooms so to speak, while the ground level is open for all to see. Wheat noodles cut fast from a stiff brick of dough, dao xiao mian are the poster eats of single-A Shanxi Province, and weave all manner of magic underDao Noodle’s fortifying chicken gravy. We could single out the xiao long bao, the siu mai or the potstickers, but the Emporium restaurant’s breezy top-floor ambience might be its greatest appeal. It took one of the most stroke-intensive characters in the Chinese language to describe the sheer deliciousness of biang biang mian, Shaanxi Province’s trending belt noodles. Top them with stewed pork and wash them down with a bei bing yang – China’s favourite orange soda. Across the road from Flower Drum, the xiao long bao and potstickers, though delicious, are lime-lit to distraction; what you really want are the hefty boiled pork dumplings.
Then, you’ll get an individual pot filled with the broth of your choice, which means it’s time to grab any of the ingredients on the conveyor belt. With a selection of abalone, black-truffle prawn balls, mushroom parcels and fresh tofu, it’s an all-you-can-cook adventure. If you’re still feeling a bit peckish, there are even ready-to-eat dishes on the train, with options like spicy cold noodles, fresh oysters and plates of sushi and sashimi. Dragon Hot Pot has saved every Melburnian’s life after a long night out.
It was definitely a lovely experience sitting in the beautiful restaurant, marvelling at the dragon with a projection of the moving sky above it and chowing down on my hot pot. You’ll need a minimum of two diners to the one pot here. Beef Rice Noodle is a characteristic meal in Guizhou province of China, the most famous one comes from Huaxi of Guizhou. Superior cattle are selected then use the medullary bone to cook the soup base, with smooth steam rice noodle and fragrance beef, put on appetizer pickled vegetables, dotted with fresh cilantro and specialized minced chili. A delicious beef rice noodle is vividly presented. The tom yum soup base was flavourful without being overly spicy, the all you can eat additions fresh and varied.
At night, take a seat with up to six friends around a hot plate, where a more traditional hotpot set-up means cooking your raw fixings in two boiling broths. Choose from Thai-inflected tom yum, a Malaysian seafood soup, a spicy Chengdu-style broth and an even spicier Chongqing-style number. There are also broth bases made from pork bone, mushroom, oxtail and pickled cabbage. You have the option to split your cooking pot into two or three sections to try more bases. David’s Hot Pot combines traditional Sichuan ingredients with premium Australian beef tallow, to provide an exciting variety of soup bases.
City of Melbourne 25% rebate offer available when you spend between $40 and $500 (inc. GST) when dining. Visitmoney.melbourne.vic.gov.aufor more details and terms and conditions and details on how to claim. The health and wellbeing of our guests, employees and the wider community is Crown Melbourne’s first priority. Entry is subject to Crown Melbourne’s Conditions of Entry, including Crown’s COVIDSafe Plan and COVID-19 Vaccination Policy, as applicable at the time of entry. Man Tong Kitchen invites you to wander off the beaten track and explore the taste of real China.
Hot pot is less of a dish and more of an experience. Think of it as the Asian version of fondue – a bubbling pot of broth sits in the middle of the table surrounded by platters of meat, seafood and vegetables, all ready to be cooked in a cauldron of soup. The only rule of hot pot is that there are no rules.
Signature Spicy beef tallow soup half and half with David’s Dried Fish Maw and Chicken soup was the perfect soup choice. Sichuan spice with “kick” and a delicious non spicy sauce bursting with flavor. We recommend this "half and half" soup, especially as in a group there's often spice lovers and those that struggle with spice. Hot Pot lovers rejoice with David's Hot Pot Melbourne bringing Sichuan hot pot joy to this city, including a modern vibrant restaurant in Doncaster East. With 30 years of experience behind chef Jianlin Zhang the Doncaster restaurant has already become a popular dining destination in the eastern suburbs.
Taking a leaf out of the page of the theatre restaurant, Panda Hot Pot has nightly shows ranging from music , dancing, opera, cultural performances, and more. The restaurant promotes inclusion and it's all about family, be it your own, or colleagues and friends who are like family. The hot pot is all about sitting around a beautiful big bowl of steaming hot pot with everyone cooking their own finely sliced, fresh produce in the broth as they share stories and experiences. By the end of it, the broth is impregnated with flavours from all the meats cooked in it and delicious to slurp down if you still have room to spare. To order, choose your soup broth and spice level, then decide which of the 80 available ingredients – including meats ; tofu; shrimp; and vegetables – you’ll DIY cook in the broth.
Located in the CBD, this new spot is all about the wine, cocktails, premium meats and seafood. Priced at $90 per head, you’ll choose five items from their tasting menu to start off with – think M9+ wagyu Chinese hot pot Melbourne nigiri, Tasmanian uni served on a crunchy nori cracker, or the most luxuriously silky lobster bisque soup. Mookata hotpot comes on a gas burner with a raised grill plate in the centre of the appliance.
Start the day the sumptuous way at the top end of Chinatown. One of the flagship dishes at the modern Chinese powerhouse, this beautifully presented, Sichuan peppercorn-imbued beef will numb both your pain and your lips. Streamlined into a single bowl for the solo diner, this variation of Sichuan hotpot lets you control the fun, putting the tongs and the decisions squarely in your hands.
I believe it takes more skill in cooking the seafood than the meat. Thin meat cooks in seconds while the seafood may take 5 min or so - you just need to keep an eye on the cooking times. With some items you can just cook with them on the end of your chopsticks, while other items, like a squid you just drop into the soup and fetch them when cooked with a ladle.
Even at its most scaled back, Panda ticks more hot pot boxes than most. Dessert of fryer-puffed rice balls are chewy soft and sharpened by mollases-like brown sugar syrup. Ordering more than our group can handle, plus drinks, comes to less than $50 a head.
There's a sweeping staircase that takes you to the upper second level which houses private dining rooms so to speak, while the ground level is open for all to see. Wheat noodles cut fast from a stiff brick of dough, dao xiao mian are the poster eats of single-A Shanxi Province, and weave all manner of magic underDao Noodle’s fortifying chicken gravy. We could single out the xiao long bao, the siu mai or the potstickers, but the Emporium restaurant’s breezy top-floor ambience might be its greatest appeal. It took one of the most stroke-intensive characters in the Chinese language to describe the sheer deliciousness of biang biang mian, Shaanxi Province’s trending belt noodles. Top them with stewed pork and wash them down with a bei bing yang – China’s favourite orange soda. Across the road from Flower Drum, the xiao long bao and potstickers, though delicious, are lime-lit to distraction; what you really want are the hefty boiled pork dumplings.
Then, you’ll get an individual pot filled with the broth of your choice, which means it’s time to grab any of the ingredients on the conveyor belt. With a selection of abalone, black-truffle prawn balls, mushroom parcels and fresh tofu, it’s an all-you-can-cook adventure. If you’re still feeling a bit peckish, there are even ready-to-eat dishes on the train, with options like spicy cold noodles, fresh oysters and plates of sushi and sashimi. Dragon Hot Pot has saved every Melburnian’s life after a long night out.
It was definitely a lovely experience sitting in the beautiful restaurant, marvelling at the dragon with a projection of the moving sky above it and chowing down on my hot pot. You’ll need a minimum of two diners to the one pot here. Beef Rice Noodle is a characteristic meal in Guizhou province of China, the most famous one comes from Huaxi of Guizhou. Superior cattle are selected then use the medullary bone to cook the soup base, with smooth steam rice noodle and fragrance beef, put on appetizer pickled vegetables, dotted with fresh cilantro and specialized minced chili. A delicious beef rice noodle is vividly presented. The tom yum soup base was flavourful without being overly spicy, the all you can eat additions fresh and varied.
At night, take a seat with up to six friends around a hot plate, where a more traditional hotpot set-up means cooking your raw fixings in two boiling broths. Choose from Thai-inflected tom yum, a Malaysian seafood soup, a spicy Chengdu-style broth and an even spicier Chongqing-style number. There are also broth bases made from pork bone, mushroom, oxtail and pickled cabbage. You have the option to split your cooking pot into two or three sections to try more bases. David’s Hot Pot combines traditional Sichuan ingredients with premium Australian beef tallow, to provide an exciting variety of soup bases.
City of Melbourne 25% rebate offer available when you spend between $40 and $500 (inc. GST) when dining. Visitmoney.melbourne.vic.gov.aufor more details and terms and conditions and details on how to claim. The health and wellbeing of our guests, employees and the wider community is Crown Melbourne’s first priority. Entry is subject to Crown Melbourne’s Conditions of Entry, including Crown’s COVIDSafe Plan and COVID-19 Vaccination Policy, as applicable at the time of entry. Man Tong Kitchen invites you to wander off the beaten track and explore the taste of real China.
Hot pot is less of a dish and more of an experience. Think of it as the Asian version of fondue – a bubbling pot of broth sits in the middle of the table surrounded by platters of meat, seafood and vegetables, all ready to be cooked in a cauldron of soup. The only rule of hot pot is that there are no rules.
Signature Spicy beef tallow soup half and half with David’s Dried Fish Maw and Chicken soup was the perfect soup choice. Sichuan spice with “kick” and a delicious non spicy sauce bursting with flavor. We recommend this "half and half" soup, especially as in a group there's often spice lovers and those that struggle with spice. Hot Pot lovers rejoice with David's Hot Pot Melbourne bringing Sichuan hot pot joy to this city, including a modern vibrant restaurant in Doncaster East. With 30 years of experience behind chef Jianlin Zhang the Doncaster restaurant has already become a popular dining destination in the eastern suburbs.
Taking a leaf out of the page of the theatre restaurant, Panda Hot Pot has nightly shows ranging from music , dancing, opera, cultural performances, and more. The restaurant promotes inclusion and it's all about family, be it your own, or colleagues and friends who are like family. The hot pot is all about sitting around a beautiful big bowl of steaming hot pot with everyone cooking their own finely sliced, fresh produce in the broth as they share stories and experiences. By the end of it, the broth is impregnated with flavours from all the meats cooked in it and delicious to slurp down if you still have room to spare. To order, choose your soup broth and spice level, then decide which of the 80 available ingredients – including meats ; tofu; shrimp; and vegetables – you’ll DIY cook in the broth.
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