Hot Pot Melbourne, Victoria, Australia
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. Sichuan is the most familiar Chinese hotpot in Melbourne. Broths are defined by a punch-in-mouth, numbing flavour from Sichuan chillies, known as mala. Butter adds an oily richness to the base, with sesame oil the preferred dipping sauce to curb heat.
The quality of food is much better than the ones you can get in the city at the similar price. Loved everything and the noodles being made at the table for each person was super special. Soup base was good famous hot pot Melbourne but you'll enjoy changing up the flavours by mixing your own sauces. Consider this is a buffet, $35 for everything is more than bargain. The restaurant is neet and clean, friendly staffs are helpful.
Went here for early Fathers Day Hot Pot $35 pp buffet lunch with the family yesterday. Situated right next to trendy Hardware Lane, this is a good choice for a cheap feed if you feel like something spicy. Of course, Sichuan isn’t the only option if you want to eat Chinese food. Take a look at our guide to the Best Chinese Restaurants in Melbourne for some more ideas.
Beers include Asahi on tap and bottled Tsingtao, and there are four Penfolds wines by the bottle as well as peach- and lychee-driven cocktails. JiYu is an international chain – the first restaurant opened in Phuket, Thailand in 1998, before gaining popularity in China around 2015. Here it’s run by the same company that runs Gotcha, the bubble-tea shop downstairs. You’ll pass it as you climb the grey stone stairs that lead up to JiYu, itself a riot of emerald tiles, faux jungle greenery, gold chandeliers and blush pink accents. JiYu, which opened in late 2019 in the heart of Chinatown, is all about malatang, or Sichuan-style hotpot, done Thai style. To drink, there’s plum juice, coconut milk and oolong tea.
It was true of Tikki and John Newman, theatre restaurant royalty who founded Dracula's, where for 37 years you could get dinner and a ghoulish show that began with a ride on a ghost train. Please add a review after your dining experience to help others make a decision about where to eat. Mr Zhou says he’ll often encourage his chefs to eat out, whether it’s locally, in Melbourne and Sydney or across southern provinces of mainland so their menu never remains stagnant. But these aspects are all part of Melbourne entrepreneur Liam Zhou’s game plan for the local food scene and his latest restaurant, Chef David, which opened in the city’s CBD in February 2020.
The interior design might be a bit dated, but the cooking is very authentic. If you can’t tolerate a decent hit of spice, this probably isn’t the best Chinese restaurant for you to try. Hunan Province has a reputation for extreme chilli consumption. Put your tongue to the test at Taste Hunan, and order yourself a plate of flagship fried minced pork with sour beans while you’re at it.
"Came to this place three times last week not only because I’m a hotpot addict but that the food is absolutely amazing especially the soup. Will recommend and revisit again." David’s Hot Pot originated from where hot pot was created, in the heart of Chengdu. We have more than 30 years of experience in the hot pot industry and in 2017, we brought David’s Hot Pot to Melbourne and we became a local favourite quite quickly. Due to Melbourne’s love for David’s Hot Pot, we then expanded to Doncaster East and Point Cook. Choose your base stock, then pick from over 100 fresh ingredients to make your own unique hotpot.
Chengdu Damiao Catering Co., Ltd. was established in April 2009. Sometimes it's all on top of you, other times, you're left to figure things out, but the beauty of these big operations is in its systems. Your menu is both ordering form and guide, dictating how to order and the exact number of seconds each item should be dunked for premium performance. Then January hit, and like Chinese restaurants everywhere, business has been hammered by fear surrounding the COVID-x virus, and travel bans. More than 100,000 Chinese students, who drive Carlton's dining economy (and were certainly Panda's target market), are stuck overseas. LCD panels turn the ceiling to sky, beneath which floats a 1.5 tonne steel dragon.
For a mammoth army stew, try Darac on A'Beckett Street. Han Guuk Guan, tucked away near the corner of Victoria and Exhibition Streets, has a huge selection of traditional Korean hotpots, including sundae and trotters with potato. 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. At Happy Lamb on Exhibition Street, marrow is steeped in the eight-hour broth. There are six bases and a selection of lamb cuts and platters, along with a range of handmade seafood balls and pastes.
Honestly so glad there’s a hotpot restaurant so close to home rather than having to drive all the way to the city. And when we went to eat there many of the menu items were not available… however the food was still good. You can make your own sauces among the various selection they have. The basic stock offered very little flavor but then you can taste the food. The curry and satay soups were beautifully spicy without being OTT. The friendly staff were very helpful to educate us on the whole procedure.
For introverts, WeLive for Hotpot has timber separators and single serve hotpots. Takumi is better for feasting with friends, thanks to an all-you-can-eat $45 per person menu for a minimum of two. P stock base gets thicker and more delicious as all the ingredients cooks over time. The price is reasonable for the self serve hot pot.
Little Sheep Hot Pot in Glen Waverley is one of our favourite spots to head for sharing flavour together. Indeed, the nature of hotpot makes a meal at Little Sheep a very social occasion where everybody around the table can really connect. In this part of Melbourne, dining doesn't get much more wholesome than at Little Sheep Hot Pot. You’ll find the restaurant on Montclair Avenue where it’s best to head armed with a reservation.
The quality of food is much better than the ones you can get in the city at the similar price. Loved everything and the noodles being made at the table for each person was super special. Soup base was good famous hot pot Melbourne but you'll enjoy changing up the flavours by mixing your own sauces. Consider this is a buffet, $35 for everything is more than bargain. The restaurant is neet and clean, friendly staffs are helpful.
Went here for early Fathers Day Hot Pot $35 pp buffet lunch with the family yesterday. Situated right next to trendy Hardware Lane, this is a good choice for a cheap feed if you feel like something spicy. Of course, Sichuan isn’t the only option if you want to eat Chinese food. Take a look at our guide to the Best Chinese Restaurants in Melbourne for some more ideas.
Beers include Asahi on tap and bottled Tsingtao, and there are four Penfolds wines by the bottle as well as peach- and lychee-driven cocktails. JiYu is an international chain – the first restaurant opened in Phuket, Thailand in 1998, before gaining popularity in China around 2015. Here it’s run by the same company that runs Gotcha, the bubble-tea shop downstairs. You’ll pass it as you climb the grey stone stairs that lead up to JiYu, itself a riot of emerald tiles, faux jungle greenery, gold chandeliers and blush pink accents. JiYu, which opened in late 2019 in the heart of Chinatown, is all about malatang, or Sichuan-style hotpot, done Thai style. To drink, there’s plum juice, coconut milk and oolong tea.
It was true of Tikki and John Newman, theatre restaurant royalty who founded Dracula's, where for 37 years you could get dinner and a ghoulish show that began with a ride on a ghost train. Please add a review after your dining experience to help others make a decision about where to eat. Mr Zhou says he’ll often encourage his chefs to eat out, whether it’s locally, in Melbourne and Sydney or across southern provinces of mainland so their menu never remains stagnant. But these aspects are all part of Melbourne entrepreneur Liam Zhou’s game plan for the local food scene and his latest restaurant, Chef David, which opened in the city’s CBD in February 2020.
The interior design might be a bit dated, but the cooking is very authentic. If you can’t tolerate a decent hit of spice, this probably isn’t the best Chinese restaurant for you to try. Hunan Province has a reputation for extreme chilli consumption. Put your tongue to the test at Taste Hunan, and order yourself a plate of flagship fried minced pork with sour beans while you’re at it.
"Came to this place three times last week not only because I’m a hotpot addict but that the food is absolutely amazing especially the soup. Will recommend and revisit again." David’s Hot Pot originated from where hot pot was created, in the heart of Chengdu. We have more than 30 years of experience in the hot pot industry and in 2017, we brought David’s Hot Pot to Melbourne and we became a local favourite quite quickly. Due to Melbourne’s love for David’s Hot Pot, we then expanded to Doncaster East and Point Cook. Choose your base stock, then pick from over 100 fresh ingredients to make your own unique hotpot.
Chengdu Damiao Catering Co., Ltd. was established in April 2009. Sometimes it's all on top of you, other times, you're left to figure things out, but the beauty of these big operations is in its systems. Your menu is both ordering form and guide, dictating how to order and the exact number of seconds each item should be dunked for premium performance. Then January hit, and like Chinese restaurants everywhere, business has been hammered by fear surrounding the COVID-x virus, and travel bans. More than 100,000 Chinese students, who drive Carlton's dining economy (and were certainly Panda's target market), are stuck overseas. LCD panels turn the ceiling to sky, beneath which floats a 1.5 tonne steel dragon.
For a mammoth army stew, try Darac on A'Beckett Street. Han Guuk Guan, tucked away near the corner of Victoria and Exhibition Streets, has a huge selection of traditional Korean hotpots, including sundae and trotters with potato. 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. At Happy Lamb on Exhibition Street, marrow is steeped in the eight-hour broth. There are six bases and a selection of lamb cuts and platters, along with a range of handmade seafood balls and pastes.
Honestly so glad there’s a hotpot restaurant so close to home rather than having to drive all the way to the city. And when we went to eat there many of the menu items were not available… however the food was still good. You can make your own sauces among the various selection they have. The basic stock offered very little flavor but then you can taste the food. The curry and satay soups were beautifully spicy without being OTT. The friendly staff were very helpful to educate us on the whole procedure.
For introverts, WeLive for Hotpot has timber separators and single serve hotpots. Takumi is better for feasting with friends, thanks to an all-you-can-eat $45 per person menu for a minimum of two. P stock base gets thicker and more delicious as all the ingredients cooks over time. The price is reasonable for the self serve hot pot.
Little Sheep Hot Pot in Glen Waverley is one of our favourite spots to head for sharing flavour together. Indeed, the nature of hotpot makes a meal at Little Sheep a very social occasion where everybody around the table can really connect. In this part of Melbourne, dining doesn't get much more wholesome than at Little Sheep Hot Pot. You’ll find the restaurant on Montclair Avenue where it’s best to head armed with a reservation.
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