Hot Pot Melbourne Restaurant in Melbourne, reviews and menu
Lunch hours are from 11.30am–3pm for $37.90 per person and dinner 5.30–10pm for $47.90 per person. Housed in a very sizable bowl the slow-cooked broth rice noodles dance seamlessly with sliced pork as well as pork liver, heart and stomach—a nutritional serving of everything needed for the day of work ahead. Sign up for our email to enjoy your city without spending a thing (as well as some options when you’re feeling flush). Spicy hot pots, with a variety of various sauces, soups and ingredients to select from. Everything is really good but I'd really recommend the spicy pork and the Kimchi soup. Hi all, I was planning to go out for hot pot tonight in the city.
Roll up and order the stacked sensation, a combo of juicy grilled meat, fresh cabbage, jalapenos and special sauce. Treat yourself to a refreshing Korean juice and you’ll barely break a $10 note. Hot pot hotpot is usually not on the cards when eating halal, but Happy Lamb on Exhibition Street has options aplenty. There’s no compromise on taste, with marrow steeped in eight-hour broth for full-bodied flavour.
At Dragon Hot Pot, our soup bases are based on century old hot pot recipes. A combination of marrow bones cooked for over 12 hours, with more than 20 traditional Chinese herbs and a unique golden thick fragrant broth is what makes our hot pot stand out from the rest. Made to cook-to-order with over 100 ingredients to choose from, spiciness-your-way, our customers can create endless combinations of hot pot that’s guaranteed to be delicious, every time. Fish bones, chicken and spices are cooked low and slow for 15 hours to extract flavour, and once the broth is ordered, it’s cooked again with fresh grouper, taro and cabbage.
Seven Seeds’ version is made with ethically sourced vegan chocolate by Birdsnake. To make your own hot choc, pick up a pack of Birdsnake’s Ecuadorean drinking chocolate in store. Or, even simpler, a jar of their Strange Magic single-origin chocolate sauce. You’re spoiled for hot chocolate choice at Koko Black’s flagship store in Royal Arcade. Their signature beverage is a perfectly balanced blend of Belgian 54 per cent dark chocolate, cream and milk.
Butter adds an oily richness to the base, with sesame oil the preferred dipping sauce to curb heat. Dainty Sichuan Hotpot and Panda Hotpot are favourites for a reason. It landed the Chinese market in 2015 started out in Chengdu. Jiyu has successfully stood out in the extremely competitive Sichuan-style hot pot market. Our premium-level ingredients and experiences have reached tens of billions customers.
An optional but strongly suggested addition is a dollop of traditional or chocolate nut cream, which is just as delicious by the spoonful as it is paired with your favourite tea. Established in the year 2017, originating from where Hot Pot was created with over 30 years of experience, David’s Hot Pot aims to bring the best flavours from Chengdu to all food lovers throughout Australia. With our newly renovated Melbourne CBD store, David’s Hot Pot intends to bring the 80s funk back for all our Hot Pot lovers. From smaller plates designed for you to enjoy more variety to friendly staff looking like they’re from the 80s, David’s Hot Pot aims to cater for an unforgettable experience. If you’ve driven past or walked down the top end of A’Beckett Street on any given evening, you’ll inevitably have noticed the line of people waiting outside Mansae.
South Yarra fusion restaurant Gaijin hosts a lavish all-you-can-eat sushi night from Monday to Thursday, allowing you to load up on as much soft shell crab tempura, scallops, and sashimi as you please. Melt-in-your-mouth salmon and velvety ripe avocado rolls are par for the course, and crisp deep-fried tofu, edamame and miso soup make for some top allies. The entire Japanese feast only costs about $55 to $65 per head. Cocktails are designed to be cool and refreshing to balance out the spice of the broths, with ingredients such as cucumber, strawberry, lychee, honeydew, rosewater and lemonade.
As the name suggests, coffee’s the specialty at Market Espresso. But you can also stop in for Melbourne-made hot chocolate. Their baristas’ own blend of hot chocolate packs a dark, 70 per cent cocoa punch. Or go for the lighter, creamier 40 per cent cocoa range. The kiosk-style cafe is in L Shed at Queen Victoria Market. One of Melbourne’s finest coffee roasters also happens to make superb hot chocolate.
For (non-hotpot) entrees, you can get bean-curd-and-prawn rolls, spicy shredded chicken, pickled cucumber and crunchy fungus. Other options include lobster and mud crab cooked in a wok with additions such as salted egg yolk or ginger and shallot. Australia local sourced ingredients combining the best of Sichuan Chengdu cuisine.
Nana Thai is one of the most authentic Thai restaurants Melbourne has to offer. Their menu is filled with street food-style goodness, and we’d be remiss to not mention the spice factor. GogiMatcha is open until 11pm Monday to Thursday, perfect for when you get the late-night Korean munchies.
You’ll be rewarded with some of the city’s best Thai dishes – some lesser known. We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet. Expect the most creative, Insta-worthy culinary feats . Also, if you’ve never had Son In Law soft shell crab before—you’re missing out.
Roll up and order the stacked sensation, a combo of juicy grilled meat, fresh cabbage, jalapenos and special sauce. Treat yourself to a refreshing Korean juice and you’ll barely break a $10 note. Hot pot hotpot is usually not on the cards when eating halal, but Happy Lamb on Exhibition Street has options aplenty. There’s no compromise on taste, with marrow steeped in eight-hour broth for full-bodied flavour.
At Dragon Hot Pot, our soup bases are based on century old hot pot recipes. A combination of marrow bones cooked for over 12 hours, with more than 20 traditional Chinese herbs and a unique golden thick fragrant broth is what makes our hot pot stand out from the rest. Made to cook-to-order with over 100 ingredients to choose from, spiciness-your-way, our customers can create endless combinations of hot pot that’s guaranteed to be delicious, every time. Fish bones, chicken and spices are cooked low and slow for 15 hours to extract flavour, and once the broth is ordered, it’s cooked again with fresh grouper, taro and cabbage.
Seven Seeds’ version is made with ethically sourced vegan chocolate by Birdsnake. To make your own hot choc, pick up a pack of Birdsnake’s Ecuadorean drinking chocolate in store. Or, even simpler, a jar of their Strange Magic single-origin chocolate sauce. You’re spoiled for hot chocolate choice at Koko Black’s flagship store in Royal Arcade. Their signature beverage is a perfectly balanced blend of Belgian 54 per cent dark chocolate, cream and milk.
Butter adds an oily richness to the base, with sesame oil the preferred dipping sauce to curb heat. Dainty Sichuan Hotpot and Panda Hotpot are favourites for a reason. It landed the Chinese market in 2015 started out in Chengdu. Jiyu has successfully stood out in the extremely competitive Sichuan-style hot pot market. Our premium-level ingredients and experiences have reached tens of billions customers.
An optional but strongly suggested addition is a dollop of traditional or chocolate nut cream, which is just as delicious by the spoonful as it is paired with your favourite tea. Established in the year 2017, originating from where Hot Pot was created with over 30 years of experience, David’s Hot Pot aims to bring the best flavours from Chengdu to all food lovers throughout Australia. With our newly renovated Melbourne CBD store, David’s Hot Pot intends to bring the 80s funk back for all our Hot Pot lovers. From smaller plates designed for you to enjoy more variety to friendly staff looking like they’re from the 80s, David’s Hot Pot aims to cater for an unforgettable experience. If you’ve driven past or walked down the top end of A’Beckett Street on any given evening, you’ll inevitably have noticed the line of people waiting outside Mansae.
South Yarra fusion restaurant Gaijin hosts a lavish all-you-can-eat sushi night from Monday to Thursday, allowing you to load up on as much soft shell crab tempura, scallops, and sashimi as you please. Melt-in-your-mouth salmon and velvety ripe avocado rolls are par for the course, and crisp deep-fried tofu, edamame and miso soup make for some top allies. The entire Japanese feast only costs about $55 to $65 per head. Cocktails are designed to be cool and refreshing to balance out the spice of the broths, with ingredients such as cucumber, strawberry, lychee, honeydew, rosewater and lemonade.
As the name suggests, coffee’s the specialty at Market Espresso. But you can also stop in for Melbourne-made hot chocolate. Their baristas’ own blend of hot chocolate packs a dark, 70 per cent cocoa punch. Or go for the lighter, creamier 40 per cent cocoa range. The kiosk-style cafe is in L Shed at Queen Victoria Market. One of Melbourne’s finest coffee roasters also happens to make superb hot chocolate.
For (non-hotpot) entrees, you can get bean-curd-and-prawn rolls, spicy shredded chicken, pickled cucumber and crunchy fungus. Other options include lobster and mud crab cooked in a wok with additions such as salted egg yolk or ginger and shallot. Australia local sourced ingredients combining the best of Sichuan Chengdu cuisine.
Nana Thai is one of the most authentic Thai restaurants Melbourne has to offer. Their menu is filled with street food-style goodness, and we’d be remiss to not mention the spice factor. GogiMatcha is open until 11pm Monday to Thursday, perfect for when you get the late-night Korean munchies.
You’ll be rewarded with some of the city’s best Thai dishes – some lesser known. We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet. Expect the most creative, Insta-worthy culinary feats . Also, if you’ve never had Son In Law soft shell crab before—you’re missing out.
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