Ultimate Guide to Ordering and Eating Hot Pot
David’s Hot Pot in Melbourne combines the traditional Sichuan ingredients and premium Australian local beef tallow, to provide the authentic soup bases you know and love. We’ve partnered with local Australian farms to ensure absolute freshness and quality every day. A bucket-list dining experience in Melbourne for people who would like to try something new and for those who love authentic Sichuan hot pot. 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.
Another feature is the technology that allows you to lift the hot pot to easily access the food to prevent it from being overcooked. The 15 hour broth here is made featuring fresh Grouper fish which brings a delicious flavour and slightly sweet nuance, without being overbearing. Of course we also malatang near me, enjoyed the spicy broth option with its numbing qualities. By now, your broth will have needed a bit of topping up with chicken stock or hot water. But should be deliciously rich and flavourful from the previous ingredients. This is the perfect time to cook our carbs to soak up this broth.
If some of your party are chilli fans while some are chilli shy. There are pots that come with a divider in the middle that allows you to have two soup bases in one pot. Aim for 4 or 5 people per pot and 8 is always my magic number. There’s enough for two pots and enough variety so you can have a bit of everything. That’s why cooking a hot pot is perfect for a night with friends or your housemates.
Scan the wall to choose cult-status instant noodles, sausage, kimchi and more meaty delights to add to your feast. Hailing from Xinjiang province in China’s west, the Uyghurs and their cross-roads geography have given rise to a delicious cuisine that’s equal parts Central Asian and Middle Eastern. Dolan champions this fusion food in a heavenly room decked out with Silk Road-inspired artwork and perfumed by clouds of cumin-scented smoke from the kitchen. The menu is lamb-centric thanks to the Uyghurs’ mostly Muslim faith; enjoy it threaded on skewers, encased in flaky pastry or matched with the region’s hand-pulled wheat noodles. And before you ask, yes, there will be a virtually endless selection of Japanese beers, themed cocktails, plus sake to be downed.
Priced at $90 per head, you’ll choose five items from their tasting menu to start off with – think M9+ wagyu nigiri, Tasmanian uni served on a crunchy nori cracker, or the most luxuriously silky lobster bisque soup. Think of it as the Asian version of fondue – a bubbling pot of broth sits in the middle of the table surrounded by platters of meat, seafood and vegetables, all ready to be cooked in a cauldron of soup. Of course, there are high-end hot pot places that will charge a premium. A restaurant like HaiDiLao, a Sichuanese import, is famous for their great service and offers all house-made, organic ingredients and fresh pulled noodles, so expect to pay $40-$50/person. We’ll probably see more like these as more restaurants catering to rich Chinese newcomers open up in the U.S.
Dip pieces of Kagoshima A5 wagyu striploin or gold-dusted M9 short rib into your soup, sit back and let it melt in your mouth. Finish off the meal with the most intricately made purple sweet potato puffs shaped into black swans – even the ‘neck’ and ‘beak’ of the potato-crafted swan are entirely edible. Save and share your favourite picks and make plans to go out with friends. Imports bred and developed in Europe again promise to be key players over the spring here and have left Britain sapped of what has been termed “family jewels”.
There are six bases and a selection of lamb cuts and platters, along with a range of handmade seafood balls and pastes. So you want to eat where the chefs and hospo workers of Melbourne eat when they’ve knocked off for the night? Head up the unprepossessing staircase that leads to night owl Supper Inn. Opened in 1977 and reliably packing a late-night crowd 40 years on, the Supper Inn canon includes pippies in XO, steamed oysters in ginger and soy, and spicy fried quail. And whatever the time of day, barbecued suckling pig is always a good idea.
But at the end of the day, hot pot – like life – is best experienced, not just read about. 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.
Please refer to the “Product care and preparation” on the product page field for further details. Alana is the staff writer on AWOL who thinks the best way to travel is by taking spontaneous detours and stopping at every local bakery to try the cakes. She writes a lot about Australian TV, Big Things, cursed food, and theme parks. A cold refreshing beer is the perfect thing to go with our dishes. Over the next two years, Mr Zhou says there is a magic number of restaurants he’d like to have under his name. With the help of silent, local investors, Mr Zhou says he’s on track to steadily growing his restaurant empire.
Vegetables Como & Seafood ComboHaving seen many YouTube videos of Sichuan styled hot pot dinners, we popped into David’s Hot Pot Restaurant one evening to satisfy our curiosity. 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. At Easey's, the best of Melbourne's art, music, transport, people, food and drinks combine on the top of the End to End building on Easey St, Collingwood. The views from this themed restaurant are phenomenal, and the food is large and excellent. If you've ever walked past Stalactites in the city, you absolutely couldn't miss it.
Another feature is the technology that allows you to lift the hot pot to easily access the food to prevent it from being overcooked. The 15 hour broth here is made featuring fresh Grouper fish which brings a delicious flavour and slightly sweet nuance, without being overbearing. Of course we also malatang near me, enjoyed the spicy broth option with its numbing qualities. By now, your broth will have needed a bit of topping up with chicken stock or hot water. But should be deliciously rich and flavourful from the previous ingredients. This is the perfect time to cook our carbs to soak up this broth.
If some of your party are chilli fans while some are chilli shy. There are pots that come with a divider in the middle that allows you to have two soup bases in one pot. Aim for 4 or 5 people per pot and 8 is always my magic number. There’s enough for two pots and enough variety so you can have a bit of everything. That’s why cooking a hot pot is perfect for a night with friends or your housemates.
Scan the wall to choose cult-status instant noodles, sausage, kimchi and more meaty delights to add to your feast. Hailing from Xinjiang province in China’s west, the Uyghurs and their cross-roads geography have given rise to a delicious cuisine that’s equal parts Central Asian and Middle Eastern. Dolan champions this fusion food in a heavenly room decked out with Silk Road-inspired artwork and perfumed by clouds of cumin-scented smoke from the kitchen. The menu is lamb-centric thanks to the Uyghurs’ mostly Muslim faith; enjoy it threaded on skewers, encased in flaky pastry or matched with the region’s hand-pulled wheat noodles. And before you ask, yes, there will be a virtually endless selection of Japanese beers, themed cocktails, plus sake to be downed.
Priced at $90 per head, you’ll choose five items from their tasting menu to start off with – think M9+ wagyu nigiri, Tasmanian uni served on a crunchy nori cracker, or the most luxuriously silky lobster bisque soup. Think of it as the Asian version of fondue – a bubbling pot of broth sits in the middle of the table surrounded by platters of meat, seafood and vegetables, all ready to be cooked in a cauldron of soup. Of course, there are high-end hot pot places that will charge a premium. A restaurant like HaiDiLao, a Sichuanese import, is famous for their great service and offers all house-made, organic ingredients and fresh pulled noodles, so expect to pay $40-$50/person. We’ll probably see more like these as more restaurants catering to rich Chinese newcomers open up in the U.S.
Dip pieces of Kagoshima A5 wagyu striploin or gold-dusted M9 short rib into your soup, sit back and let it melt in your mouth. Finish off the meal with the most intricately made purple sweet potato puffs shaped into black swans – even the ‘neck’ and ‘beak’ of the potato-crafted swan are entirely edible. Save and share your favourite picks and make plans to go out with friends. Imports bred and developed in Europe again promise to be key players over the spring here and have left Britain sapped of what has been termed “family jewels”.
There are six bases and a selection of lamb cuts and platters, along with a range of handmade seafood balls and pastes. So you want to eat where the chefs and hospo workers of Melbourne eat when they’ve knocked off for the night? Head up the unprepossessing staircase that leads to night owl Supper Inn. Opened in 1977 and reliably packing a late-night crowd 40 years on, the Supper Inn canon includes pippies in XO, steamed oysters in ginger and soy, and spicy fried quail. And whatever the time of day, barbecued suckling pig is always a good idea.
But at the end of the day, hot pot – like life – is best experienced, not just read about. 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.
Please refer to the “Product care and preparation” on the product page field for further details. Alana is the staff writer on AWOL who thinks the best way to travel is by taking spontaneous detours and stopping at every local bakery to try the cakes. She writes a lot about Australian TV, Big Things, cursed food, and theme parks. A cold refreshing beer is the perfect thing to go with our dishes. Over the next two years, Mr Zhou says there is a magic number of restaurants he’d like to have under his name. With the help of silent, local investors, Mr Zhou says he’s on track to steadily growing his restaurant empire.
Vegetables Como & Seafood ComboHaving seen many YouTube videos of Sichuan styled hot pot dinners, we popped into David’s Hot Pot Restaurant one evening to satisfy our curiosity. 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. At Easey's, the best of Melbourne's art, music, transport, people, food and drinks combine on the top of the End to End building on Easey St, Collingwood. The views from this themed restaurant are phenomenal, and the food is large and excellent. If you've ever walked past Stalactites in the city, you absolutely couldn't miss it.
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