Where's the Best Chinese Hot Pot in Melbourne?
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." Other stand-out additions include their thinly sliced M6+ wagyu Sichuan hot pot Melbourne beef slices, fresh tofu, pieces of purple corn and cucumber filled with prawn meat. Even dessert is soup-ified, with a sweet Chinese-style soup made of brown sugar jelly, red bean, sultanas and goji berries.
Has now developed into a Tianfu Sichuan restaurant, Tianfu boutique hot pot, Tianfu noodle shop, Tianfu Li Mian several brands such as Chinese food companies. DIY dinner with friends at a two-level hotpot palace under the watchful eye of a 1.5-tonne steel dragon, or in the futuristic sibling to David’s Hotpot, where there’s hundred of ingredients to dip in the spicy signature soup. Plus, venture into a tropical-island-esque spot doing express hotpot, Thai-style. Have you ever wished you could wash down all that spicy hot pot with an ice-cold beer? David’s Master Pot branch in Glen Waverley has just finished renovating their brand new beer garden located at the rear of their restaurant.
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. Mookata hotpot comes on a gas burner with a raised grill plate in the centre of the appliance. Pros grease the grill with a chunk of lard and pour stock into the moat surrounding the grill. Your best bets for mookata are Nana Thai BBQ & Hotpot on Bourke Street and Soi 38, tucked away in the car park off Mcilwraith Place. Next door to Nana is Thai Tide, which offers giant tom yum and tom leng saap hotpots.
"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." Happy Lamb Hot Pot Melbourne encourages our customers to taste natural flavour of ingredients, fresh sweet vege & juicy meat. In late 2019, Carlton’s slightly spooky, super kitschy theatre restaurant Dracula’s underwent a $6 million makeover and became a palatial hotpot restaurant.
That means things can only get better – just as long as we show up. We've scoured the city for the best noodles soups for you to warm yourselves up with while the chill sets in. 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.
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. If anyone knows authentic Sichuan cuisine, it’s Chef David! Chef David opened its first restaurant under the name David’s Hotpot, with the goal of sharing Sichuan flavours with the people of Melbourne. Now they are firing up the barbecue and tempting the tastebuds of the CBD with a brand new Sichuan Barbecue grill menu.
Rice, fried rice with egg, rice wine ball, brown sugar iced pudding, fried banana with bread and fried sticky rice cake with brown sugar are listed as house snacks. There's a range of beverages you can order by the glass or in a jug. There's also Chamomile tea, green tea, Oolong tea and honey citron tea. Other drinks include fresh Asahi tap beer, Asahi black tap beer, Corona, Cider, Peach Blossom Drink, Lychee Tingle Drink, wines and more.
Lau comes with rare sliced beef, mushrooms, fish cakes and seasonal vegetables. From its original restaurant in Collingwood, the Dainty Sichuan brand has opened a range of dining spaces across the city and beyond. Many ingredients are imported, to ensure their authenticity.
There are pots that come with a divider in the middle that allows you to have two soup bases in one pot. If anyone knows authentic Sichuan cuisine, it’s Chef David Li. Chef David has been experimenting with Sichuan flavours since he was 14 years old. Now the executive chef at his titular restaurant, he creates recipes and trains the talented chefs in the kitchen. Ten Miles Melbourne is the perfect meeting place for food lovers.
The small copper pots here mean that each punter must order their own individual vessel and broth, but with five different soup bases, it’s not necessarily a bad thing, provided you’re dining with sharers. We plump for the traditional Beijing lamb hot pot flavoured with tomato and dates, and order beef brisket, veggies and what must be Victoria’s collective annual yield of quail eggs. There are more than 100 ingredients you can cook in your hotpot, from thinly sliced Wagyu, pork meatballs and marinated lamb, to scallops in the half-shell, soft tofu cubes and lotus root. Try deep-fried pork cutlets dusted with chicken salt, sticky sweet rice cakes, classic egg fried rice or spicy Sichuan-spiced French fries. You can also get Sichuan skewers with Wagyu beef, pork belly and a few offal options – including spicy grilled pig’s brain. To order, choose your soup broth and spice level, then decide which of the 80 available ingredients – including meats ; tofu; shrimp; and vegetables – you’ll DIY cook in the broth.
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. There are a handful of Korean hotpots, but the most popular are budae jjigae and jeongol. There are countless varieties of jjigae, but budae jjigae, aka army stew, is usually served over a flame.
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. First, choose from their selection of seven soup bases — for those who are less spice inclined, don’t worry, there are heaps of chilli-free options. Then you can start filling your table with platters of fresh seafood, roses made out of ox tongue, or a smokey box of dry ice layered with their signature cuts of meat. 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.
Their all-you-can-eat specials range from $35 to $50 per person. Scan the wall to choose cult-status instant noodles, sausage, kimchi and more meaty delights to add to your feast. There is also a large a la carte menu covering all the stars of Sichuan cuisine and a few lesser known delicacies.
Has now developed into a Tianfu Sichuan restaurant, Tianfu boutique hot pot, Tianfu noodle shop, Tianfu Li Mian several brands such as Chinese food companies. DIY dinner with friends at a two-level hotpot palace under the watchful eye of a 1.5-tonne steel dragon, or in the futuristic sibling to David’s Hotpot, where there’s hundred of ingredients to dip in the spicy signature soup. Plus, venture into a tropical-island-esque spot doing express hotpot, Thai-style. Have you ever wished you could wash down all that spicy hot pot with an ice-cold beer? David’s Master Pot branch in Glen Waverley has just finished renovating their brand new beer garden located at the rear of their restaurant.
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. Mookata hotpot comes on a gas burner with a raised grill plate in the centre of the appliance. Pros grease the grill with a chunk of lard and pour stock into the moat surrounding the grill. Your best bets for mookata are Nana Thai BBQ & Hotpot on Bourke Street and Soi 38, tucked away in the car park off Mcilwraith Place. Next door to Nana is Thai Tide, which offers giant tom yum and tom leng saap hotpots.
"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." Happy Lamb Hot Pot Melbourne encourages our customers to taste natural flavour of ingredients, fresh sweet vege & juicy meat. In late 2019, Carlton’s slightly spooky, super kitschy theatre restaurant Dracula’s underwent a $6 million makeover and became a palatial hotpot restaurant.
That means things can only get better – just as long as we show up. We've scoured the city for the best noodles soups for you to warm yourselves up with while the chill sets in. 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.
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. If anyone knows authentic Sichuan cuisine, it’s Chef David! Chef David opened its first restaurant under the name David’s Hotpot, with the goal of sharing Sichuan flavours with the people of Melbourne. Now they are firing up the barbecue and tempting the tastebuds of the CBD with a brand new Sichuan Barbecue grill menu.
Rice, fried rice with egg, rice wine ball, brown sugar iced pudding, fried banana with bread and fried sticky rice cake with brown sugar are listed as house snacks. There's a range of beverages you can order by the glass or in a jug. There's also Chamomile tea, green tea, Oolong tea and honey citron tea. Other drinks include fresh Asahi tap beer, Asahi black tap beer, Corona, Cider, Peach Blossom Drink, Lychee Tingle Drink, wines and more.
Lau comes with rare sliced beef, mushrooms, fish cakes and seasonal vegetables. From its original restaurant in Collingwood, the Dainty Sichuan brand has opened a range of dining spaces across the city and beyond. Many ingredients are imported, to ensure their authenticity.
There are pots that come with a divider in the middle that allows you to have two soup bases in one pot. If anyone knows authentic Sichuan cuisine, it’s Chef David Li. Chef David has been experimenting with Sichuan flavours since he was 14 years old. Now the executive chef at his titular restaurant, he creates recipes and trains the talented chefs in the kitchen. Ten Miles Melbourne is the perfect meeting place for food lovers.
The small copper pots here mean that each punter must order their own individual vessel and broth, but with five different soup bases, it’s not necessarily a bad thing, provided you’re dining with sharers. We plump for the traditional Beijing lamb hot pot flavoured with tomato and dates, and order beef brisket, veggies and what must be Victoria’s collective annual yield of quail eggs. There are more than 100 ingredients you can cook in your hotpot, from thinly sliced Wagyu, pork meatballs and marinated lamb, to scallops in the half-shell, soft tofu cubes and lotus root. Try deep-fried pork cutlets dusted with chicken salt, sticky sweet rice cakes, classic egg fried rice or spicy Sichuan-spiced French fries. You can also get Sichuan skewers with Wagyu beef, pork belly and a few offal options – including spicy grilled pig’s brain. To order, choose your soup broth and spice level, then decide which of the 80 available ingredients – including meats ; tofu; shrimp; and vegetables – you’ll DIY cook in the broth.
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. There are a handful of Korean hotpots, but the most popular are budae jjigae and jeongol. There are countless varieties of jjigae, but budae jjigae, aka army stew, is usually served over a flame.
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. First, choose from their selection of seven soup bases — for those who are less spice inclined, don’t worry, there are heaps of chilli-free options. Then you can start filling your table with platters of fresh seafood, roses made out of ox tongue, or a smokey box of dry ice layered with their signature cuts of meat. 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.
Their all-you-can-eat specials range from $35 to $50 per person. Scan the wall to choose cult-status instant noodles, sausage, kimchi and more meaty delights to add to your feast. There is also a large a la carte menu covering all the stars of Sichuan cuisine and a few lesser known delicacies.
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