Mini hot pot in Melbourne Region, VIC
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With its wooden panels and faux brick interiors reminiscent of a Chinese tea house, Xiaolongkan ("little dragon" in Mandarin) is a hot pot chain from China with 900 stores worldwide. It has two outposts in Sydney, located in Chinatown and Burwood. The condiment station is not as well stocked as other Chinese hot pot mini hotpot joints, but the complimentary soft serve after your meal is a sweet touch. One Pot also serves hot pot versions of Korean kimchi soup, Thai tom yum and Japanese miso. "We're always trying to bring the true taste of Hong Kong and Hong Kong culture to Sydney ... our chicken pot is perfect in the winter," she says.
Some may baulk at chickens feet and duck's blood, but blood sausages and Polish ducks blood soup and such like has been around for a long time. The good news is, you put what you want in your bowl and the rest is for the intrepid foodie who wants a journey of adventure on their palate. Opening till the early hours of the morning, its the place to get spicy after midnight, and go home satisfied.
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. Revenue impacts the experiences featured on this page, learn more. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions.
Unlike other hot pot broths, the soup here is light enough to be slurped on its own or enjoyed in a bowl with some of their thick wide noodles. One Pot is the only Taiwanese hot pot restaurant in Sydney, and as with Korean hot pots, it serves individual pots with all the ingredients submerged in the soup base – all you need to do is bring the pot to the boil. You can choose what type of carb and protein for most of the dishes.
Sukiyaki is traditionally cooked in a cast-iron pot with a sweeter soy sauce-based broth. Masuya Suisan's version comes with David Blackmore's full-blood wagyu bolar blade cut that has a marbling score of 9+ and, like the shabu shabu, it's paired with seasonal vegetables . At Hansang, the larger hot pots come with two bowls of black rice designed to be shared.
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. A cold refreshing beer is the perfect thing to go with our dishes.
The menu also has a handy guide for the ideal cooking time for every dipping item – 30 seconds for sliced beef and three minutes for mushrooms, in case you were wondering. The sesame oil chicken hot pot is a classic Taiwanese flavour combination, with braised pieces of tender chicken in a sesame oil-rich broth flavoured with ginger, wolfberry, corn and mushrooms. Another quintessential Taiwanese hot pot flavour is the satay , with a base broth using Taiwanese shacha sauce, an umami-rich condiment made from garlic, shallots, soy beans, chillies and dried shrimp.
The restaurant offers Australian beef that is simply beautiful and a menu that is awe-inspiring. I found the individual pots to be a bit of an anomaly but, after trying it, I found it quite enjoyable. Plus, the sauce bar, with both English and Chinese labels, makes creating your own custom dipping sauce easy. 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.
The Hakata Chanko hot pot has a pork soy milk soup base, paired with pork belly, salmon and scallops. The Thai dish is served in a small claypot filled with broth, flavoured by galangal, lemongrass and makrut lime, giving it a slightly sweet as well as savoury flavour. A plate of raw protein, including squid, prawn, liver, beef, chicken and pork, is topped with a house-made sauce and raw egg. In China, where hot pot is believed to have originated, a simmer broth is brought to the table with raw ingredients such as meat and vegetables, which are added to the soup.
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. Goat and seafood hot pot respectively – are two of the country’s more popular variations, the heady aromatics of the former often balanced out with copious greens and a sharp accompanying sauce. We caught David’s in a rare rainy Tuesday lull between lunch and dinner service, but for the most part you’ll find it heaving with Chinese university students day and night.
If luxury hot pot is your scene, The Dolar Shop in Chinatown provides a premium experience for diners. Originating from Macau, the city of casinos and high rollers a short ferry ride from Hong Kong, this hot pot specialist also screams excess with its ingredients and service. The chicken is cooked in the pot first, braised in a chilli spice mix with the red shallots, red onions and lotus root. You eat some of the braised chicken and then, when you're ready for soup, the broth is added.
With its wooden panels and faux brick interiors reminiscent of a Chinese tea house, Xiaolongkan ("little dragon" in Mandarin) is a hot pot chain from China with 900 stores worldwide. It has two outposts in Sydney, located in Chinatown and Burwood. The condiment station is not as well stocked as other Chinese hot pot mini hotpot joints, but the complimentary soft serve after your meal is a sweet touch. One Pot also serves hot pot versions of Korean kimchi soup, Thai tom yum and Japanese miso. "We're always trying to bring the true taste of Hong Kong and Hong Kong culture to Sydney ... our chicken pot is perfect in the winter," she says.
Some may baulk at chickens feet and duck's blood, but blood sausages and Polish ducks blood soup and such like has been around for a long time. The good news is, you put what you want in your bowl and the rest is for the intrepid foodie who wants a journey of adventure on their palate. Opening till the early hours of the morning, its the place to get spicy after midnight, and go home satisfied.
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. Revenue impacts the experiences featured on this page, learn more. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions.
Unlike other hot pot broths, the soup here is light enough to be slurped on its own or enjoyed in a bowl with some of their thick wide noodles. One Pot is the only Taiwanese hot pot restaurant in Sydney, and as with Korean hot pots, it serves individual pots with all the ingredients submerged in the soup base – all you need to do is bring the pot to the boil. You can choose what type of carb and protein for most of the dishes.
Sukiyaki is traditionally cooked in a cast-iron pot with a sweeter soy sauce-based broth. Masuya Suisan's version comes with David Blackmore's full-blood wagyu bolar blade cut that has a marbling score of 9+ and, like the shabu shabu, it's paired with seasonal vegetables . At Hansang, the larger hot pots come with two bowls of black rice designed to be shared.
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. A cold refreshing beer is the perfect thing to go with our dishes.
The menu also has a handy guide for the ideal cooking time for every dipping item – 30 seconds for sliced beef and three minutes for mushrooms, in case you were wondering. The sesame oil chicken hot pot is a classic Taiwanese flavour combination, with braised pieces of tender chicken in a sesame oil-rich broth flavoured with ginger, wolfberry, corn and mushrooms. Another quintessential Taiwanese hot pot flavour is the satay , with a base broth using Taiwanese shacha sauce, an umami-rich condiment made from garlic, shallots, soy beans, chillies and dried shrimp.
The restaurant offers Australian beef that is simply beautiful and a menu that is awe-inspiring. I found the individual pots to be a bit of an anomaly but, after trying it, I found it quite enjoyable. Plus, the sauce bar, with both English and Chinese labels, makes creating your own custom dipping sauce easy. 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.
The Hakata Chanko hot pot has a pork soy milk soup base, paired with pork belly, salmon and scallops. The Thai dish is served in a small claypot filled with broth, flavoured by galangal, lemongrass and makrut lime, giving it a slightly sweet as well as savoury flavour. A plate of raw protein, including squid, prawn, liver, beef, chicken and pork, is topped with a house-made sauce and raw egg. In China, where hot pot is believed to have originated, a simmer broth is brought to the table with raw ingredients such as meat and vegetables, which are added to the soup.
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. Goat and seafood hot pot respectively – are two of the country’s more popular variations, the heady aromatics of the former often balanced out with copious greens and a sharp accompanying sauce. We caught David’s in a rare rainy Tuesday lull between lunch and dinner service, but for the most part you’ll find it heaving with Chinese university students day and night.
If luxury hot pot is your scene, The Dolar Shop in Chinatown provides a premium experience for diners. Originating from Macau, the city of casinos and high rollers a short ferry ride from Hong Kong, this hot pot specialist also screams excess with its ingredients and service. The chicken is cooked in the pot first, braised in a chilli spice mix with the red shallots, red onions and lotus root. You eat some of the braised chicken and then, when you're ready for soup, the broth is added.
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