Melbourne's Best Hot Pots
With more than 100 ingredients to choose from along with spiciness your way, guests can create endless combinations of hot pots, such as signature ma la tang with seafood, chicken, vegetables and noodles. Perhaps Sichuan hot and sour broth tempts with beef, pork or tofu; while the more adventurous may opt for offal, or chicken feet to add to silky and flavourful collagen bone broth. You’ve probably walked past Panda Hot Pot’s huge wooden doors and couldn’t resist snapping a pic or two. After taking over the old Dracula’s site in 2019, Panda has made its mark on Melbourne with its authentic Sichuan menu and free nightly entertainment.
Whether you’re usually the stern grandfather, the quiet child, or your brother’s new work friend we’ve never met before – everyone is united and warmed by the feast, and all are welcome at the table. Everyone gets a say on what ingredients should be included, everyone cooks together, laughs together, and the barriers thaw as soon as the first frozen meats hit the bubbling broth. As a kid, I learnt more about the ups and downs of life listening to my family and friends around the hot 墨尔本 火锅 店 pot than from any class or novel. After plenty of hard work, Chef David became the head chef after progressing his way up the ranks in the kitchen. He also ran his own soup base factory with his friends while concurrently travelling to more than 20 provinces across the country – from Xinjiang to Tibet. Half a decade on from the early days when queues would line up around the block of his first hot pot restaurant, David’s Hot Pot, Mr Zhou has a dozen restaurants under his name.
During the day, the kitchen prepares single-serve, malatang-style bowls. Tick off your choices on the paper menu, and you’re all set – they do the cooking. 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're provided with little sauce bowls into which you add ingredients that suit your palate. The traditional sauce combo is sesame oil, garlic, spring onion, coriander and oyster sauce, all of which is available alongside many other ingredients. First, you order your soup base which is a separate cost, and to that you add the cost of your chosen ingredients.
You don't even need any dipping sauce as the soup itself is already so flavorful. The staff are friendly and the restaurant is nicely decorated." There’s a tropical-island feel, and seafood is a real specialty here.
Remember to ask for a complimentary bowl of steamed white rice for a match made in malatang heaven. 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.
Choose your base stock, then pick from over 100 fresh ingredients to make your own unique hotpot. 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. Hot pot is more fun if you can see what you’re cooking. Or if you spot a surprise ingredient that you really want to try, so don’t be shy. Grab it in one hand, get some height and go fishing for goodness.
We’re so excited to share, Chef David the upmarket eatery has reopened, not as a hotpot restaurant, but specialising in authentic Sichuan Cuisine. The decision to shift from swirly and spicy hot pot to barbecue grill came about during Melbourne’s intense stage 4 lockdown in 2020, as soupy broth was difficult to transport. Get yourself comfortable and strap yourself in for the experience. Take note that the traditional Chinese tables have a framework that hangs a little lower in the row of tables I sat at, which might be a bit uncomfortable for some whose thighs may be wedged up against it.
David’s Hot Pot in Melbourne combines traditional Sichuan ingredients with premium Australian beef tallow, to provide an exciting variety of soup bases. We’ve partnered with Australian farms to ensure absolute freshness and quality for all of their ingredients. Dragon Hot Pot has saved every Melburnian’s life after a long night out.
Our skilful team of chefs use the finest and freshest ingredients to create dazzling foods and flavours, all delivered with the highest standards of service. Chongqing and its adjacent Sichuan Province are hot pot grandmasters. Here, specially designed tables are fitted with a sunken hot pot receptacle that houses an ornate steel pot. Patrons then order plates of raw ingredients off the menu, concoct themselves a custom sauce from the DIY sauce station, and get to business.
Whether you’re usually the stern grandfather, the quiet child, or your brother’s new work friend we’ve never met before – everyone is united and warmed by the feast, and all are welcome at the table. Everyone gets a say on what ingredients should be included, everyone cooks together, laughs together, and the barriers thaw as soon as the first frozen meats hit the bubbling broth. As a kid, I learnt more about the ups and downs of life listening to my family and friends around the hot 墨尔本 火锅 店 pot than from any class or novel. After plenty of hard work, Chef David became the head chef after progressing his way up the ranks in the kitchen. He also ran his own soup base factory with his friends while concurrently travelling to more than 20 provinces across the country – from Xinjiang to Tibet. Half a decade on from the early days when queues would line up around the block of his first hot pot restaurant, David’s Hot Pot, Mr Zhou has a dozen restaurants under his name.
During the day, the kitchen prepares single-serve, malatang-style bowls. Tick off your choices on the paper menu, and you’re all set – they do the cooking. 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're provided with little sauce bowls into which you add ingredients that suit your palate. The traditional sauce combo is sesame oil, garlic, spring onion, coriander and oyster sauce, all of which is available alongside many other ingredients. First, you order your soup base which is a separate cost, and to that you add the cost of your chosen ingredients.
You don't even need any dipping sauce as the soup itself is already so flavorful. The staff are friendly and the restaurant is nicely decorated." There’s a tropical-island feel, and seafood is a real specialty here.
Remember to ask for a complimentary bowl of steamed white rice for a match made in malatang heaven. 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.
Choose your base stock, then pick from over 100 fresh ingredients to make your own unique hotpot. 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. Hot pot is more fun if you can see what you’re cooking. Or if you spot a surprise ingredient that you really want to try, so don’t be shy. Grab it in one hand, get some height and go fishing for goodness.
We’re so excited to share, Chef David the upmarket eatery has reopened, not as a hotpot restaurant, but specialising in authentic Sichuan Cuisine. The decision to shift from swirly and spicy hot pot to barbecue grill came about during Melbourne’s intense stage 4 lockdown in 2020, as soupy broth was difficult to transport. Get yourself comfortable and strap yourself in for the experience. Take note that the traditional Chinese tables have a framework that hangs a little lower in the row of tables I sat at, which might be a bit uncomfortable for some whose thighs may be wedged up against it.
David’s Hot Pot in Melbourne combines traditional Sichuan ingredients with premium Australian beef tallow, to provide an exciting variety of soup bases. We’ve partnered with Australian farms to ensure absolute freshness and quality for all of their ingredients. Dragon Hot Pot has saved every Melburnian’s life after a long night out.
Our skilful team of chefs use the finest and freshest ingredients to create dazzling foods and flavours, all delivered with the highest standards of service. Chongqing and its adjacent Sichuan Province are hot pot grandmasters. Here, specially designed tables are fitted with a sunken hot pot receptacle that houses an ornate steel pot. Patrons then order plates of raw ingredients off the menu, concoct themselves a custom sauce from the DIY sauce station, and get to business.
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