Hot Pot
Da Long Yi has amassed a cult following around the world with Asian megastars like G-Dragon and Fan Bingbing endorsing their Chengdu style hot pot. We've done the hard work for you and hunted down eight Melbourne spots that are heating up the hot pot scene. All that's left is to decide which one you'll dive into first. A cold refreshing beer is the perfect thing to go with our dishes. The founder of Dragon Hot Pot has travelled to the mountains of Sichuan to pick the perfect ingredient for his signature broth. Please add a review after your dining experience to help others make a decision about where to eat.
Jeongol sees broth poured over ingredients before they’re simmered and shared. It may look like an art gallery from the outside, but step through the secret entrance to reveal the first all-you-can-eat best restaurant box hill hot pot and sushi train venue in Melbourne. Please call the store before visiting to confirm their hours. Service was really nice and friendly and pressing the button made it really efficient!
Pros grease the grill with a chunk of lard and pour stock into the moat surrounding the grill. Crack in an egg, give it a stir and then add the vegetables and noodles. The story goes that somewhere beyond the Great Wall more than 1000 years ago, nomadic Mongolian horsemen used their helmets to simmer meat in broth over fire. Today, the main distinction is the use of thinly sliced lamb.
In the south-eastern coastal province of Guangdong, seafood takes centre stage. Wu Mi Zhou at the top end of Lonsdale Street specialises in mellow and comforting congee hotpots from the region. Yunnan hotpot is different again, using an array of wild mushrooms and flowers and the rice noodles for which the province is famed.
It's since carved out its own identity as the first spot to offer Thai-style hot pot and barbecue in Melbourne. Red plastic stools dot the eatery, tissue boxes hang on the walls and Thai Coca-Cola and Sprite signs light up the kitchen area. The venue replicates a busy street-side restaurant in Bangkok. Happy Lamb Hot Pot Melbourne encourages our customers to taste natural flavour of ingredients, fresh sweet vege & juicy meat. You’ll find Hot Pot Plus on Elizabeth Street’s lively, market-adjacent restaurant strip. Here the $2.80 per 100 grams price tag is about as cheap as it comes for malatang in Melbourne.
Beers do include Corona if you're hanging to make the joke. But there are also well-loved soft options such as Wong Lo Kat, sweet, black iced tea. Or Wang Zai milk, the unfortunately translated "want want hot kid milk drink" that has the custardy vibe of evaporated milk. LCD panels turn the ceiling to sky, beneath which floats a 1.5 tonne steel dragon.
Even dessert is soup-ified, with a sweet Chinese-style soup made of brown sugar jelly, red bean, sultanas and goji berries. Arguably the overlord of malatang in Melbourne, Dragon Hot Pot has franchised aggressively over the past year and change, with six stores now open between Box Hill and the city. 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. It landed the Chinese market in 2015 started out in Chengdu.
Our tip is to try their signature stir-fry spicy pot – it’s a dry version of their famous soup base that uses over 20 kinds of Chinese herbs and spices for a fiery kick. Remember to ask for a complimentary bowl of steamed white rice for a match made in malatang heaven. Have you ever wished you could wash down all that spicy hot pot with an ice-cold beer? David’s Master Pot branch in Glen Waverley has just finished renovating their brand new beer garden located at the rear of their restaurant. After choosing your favourite ingredients from the open fridge (priced at $3.68 per 100g), follow the neon signs to the cosiest outdoor area, full of gas heaters and artificial grass.
The standard beef broth here is excellent but beware the heat — we ordered medium hot and left humbled. Lau, or Vietnamese hotpot, has Chinese steamboat origins. Raw ingredients are dipped into a central, simmering broth. It’s a colourful spot with blue neon signage and bamboo baskets in the window, a modern-industrial fit out and laneway tables. Lau comes with rare sliced beef, mushrooms, fish cakes and seasonal vegetables.
The staff's hard work is a testament to the exceptional food that's dished out and keeps crowds coming back for more – waiting before the venue has even opened. Papaya is hand-cut fresh every day and the all-Thai staff buzz around the room. Lohayanjaree goes to sleep at 4 am each day and can be spotted working behind the counter, speedily mashing numbers into a calculator to organise countless guests’ receipts, as a queue of people meanders outside. Due to the pandemic, the venue lost a lot of workers and is actively hiring Thai people where it can compete with demand. OpenTable is part of Booking Holdings, the world leader in online travel and related services.
It’s a great base recipe for making spicy sauces from excess fruit. We make this mostly with pineapples and green chillies, but peaches, plums or green tomatoes work really well, too. If you are using pineapple, save the skins for pineapple skin syrup. Som tum loaded with chilli and flecks of dried shrimp are doused and cut through by lime juice and bowls of garlic rice compliment sweet, spicy dishes that pack a punch. Little Sichuan, Dainty’s new brand, opened in Melbourne’s CBD QV shopping center in January 2017.
First, choose from their selection of seven soup bases — for those who are less spice inclined, don’t worry, there are heaps of chilli-free options. Then you can start filling your table with platters of fresh seafood, roses made out of ox tongue, or a smokey box of dry ice layered with their signature cuts of meat. If you feel like a break from Melbourne’s huge choice of Sichuan-style spots, this is the place for you. Choose between Jiyu’s signature sweet and sour tom yum soup or creamy Thai coconut broth – if you’re feeling indecisive, you can also opt for the two-in-one split pot which offers a taste of each. Seafood reigns supreme here with street food-style menu options like spicy stir-fried pips, oysters or Thai seafood fried rice.
Jeongol sees broth poured over ingredients before they’re simmered and shared. It may look like an art gallery from the outside, but step through the secret entrance to reveal the first all-you-can-eat best restaurant box hill hot pot and sushi train venue in Melbourne. Please call the store before visiting to confirm their hours. Service was really nice and friendly and pressing the button made it really efficient!
Pros grease the grill with a chunk of lard and pour stock into the moat surrounding the grill. Crack in an egg, give it a stir and then add the vegetables and noodles. The story goes that somewhere beyond the Great Wall more than 1000 years ago, nomadic Mongolian horsemen used their helmets to simmer meat in broth over fire. Today, the main distinction is the use of thinly sliced lamb.
In the south-eastern coastal province of Guangdong, seafood takes centre stage. Wu Mi Zhou at the top end of Lonsdale Street specialises in mellow and comforting congee hotpots from the region. Yunnan hotpot is different again, using an array of wild mushrooms and flowers and the rice noodles for which the province is famed.
It's since carved out its own identity as the first spot to offer Thai-style hot pot and barbecue in Melbourne. Red plastic stools dot the eatery, tissue boxes hang on the walls and Thai Coca-Cola and Sprite signs light up the kitchen area. The venue replicates a busy street-side restaurant in Bangkok. Happy Lamb Hot Pot Melbourne encourages our customers to taste natural flavour of ingredients, fresh sweet vege & juicy meat. You’ll find Hot Pot Plus on Elizabeth Street’s lively, market-adjacent restaurant strip. Here the $2.80 per 100 grams price tag is about as cheap as it comes for malatang in Melbourne.
Beers do include Corona if you're hanging to make the joke. But there are also well-loved soft options such as Wong Lo Kat, sweet, black iced tea. Or Wang Zai milk, the unfortunately translated "want want hot kid milk drink" that has the custardy vibe of evaporated milk. LCD panels turn the ceiling to sky, beneath which floats a 1.5 tonne steel dragon.
Even dessert is soup-ified, with a sweet Chinese-style soup made of brown sugar jelly, red bean, sultanas and goji berries. Arguably the overlord of malatang in Melbourne, Dragon Hot Pot has franchised aggressively over the past year and change, with six stores now open between Box Hill and the city. 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. It landed the Chinese market in 2015 started out in Chengdu.
Our tip is to try their signature stir-fry spicy pot – it’s a dry version of their famous soup base that uses over 20 kinds of Chinese herbs and spices for a fiery kick. Remember to ask for a complimentary bowl of steamed white rice for a match made in malatang heaven. Have you ever wished you could wash down all that spicy hot pot with an ice-cold beer? David’s Master Pot branch in Glen Waverley has just finished renovating their brand new beer garden located at the rear of their restaurant. After choosing your favourite ingredients from the open fridge (priced at $3.68 per 100g), follow the neon signs to the cosiest outdoor area, full of gas heaters and artificial grass.
The standard beef broth here is excellent but beware the heat — we ordered medium hot and left humbled. Lau, or Vietnamese hotpot, has Chinese steamboat origins. Raw ingredients are dipped into a central, simmering broth. It’s a colourful spot with blue neon signage and bamboo baskets in the window, a modern-industrial fit out and laneway tables. Lau comes with rare sliced beef, mushrooms, fish cakes and seasonal vegetables.
The staff's hard work is a testament to the exceptional food that's dished out and keeps crowds coming back for more – waiting before the venue has even opened. Papaya is hand-cut fresh every day and the all-Thai staff buzz around the room. Lohayanjaree goes to sleep at 4 am each day and can be spotted working behind the counter, speedily mashing numbers into a calculator to organise countless guests’ receipts, as a queue of people meanders outside. Due to the pandemic, the venue lost a lot of workers and is actively hiring Thai people where it can compete with demand. OpenTable is part of Booking Holdings, the world leader in online travel and related services.
It’s a great base recipe for making spicy sauces from excess fruit. We make this mostly with pineapples and green chillies, but peaches, plums or green tomatoes work really well, too. If you are using pineapple, save the skins for pineapple skin syrup. Som tum loaded with chilli and flecks of dried shrimp are doused and cut through by lime juice and bowls of garlic rice compliment sweet, spicy dishes that pack a punch. Little Sichuan, Dainty’s new brand, opened in Melbourne’s CBD QV shopping center in January 2017.
First, choose from their selection of seven soup bases — for those who are less spice inclined, don’t worry, there are heaps of chilli-free options. Then you can start filling your table with platters of fresh seafood, roses made out of ox tongue, or a smokey box of dry ice layered with their signature cuts of meat. If you feel like a break from Melbourne’s huge choice of Sichuan-style spots, this is the place for you. Choose between Jiyu’s signature sweet and sour tom yum soup or creamy Thai coconut broth – if you’re feeling indecisive, you can also opt for the two-in-one split pot which offers a taste of each. Seafood reigns supreme here with street food-style menu options like spicy stir-fried pips, oysters or Thai seafood fried rice.
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