BBQ Hotpots

David’s Master Pot branch in Glen Waverley has just finished renovating their brand new beer garden located at the rear of their restaurant. After choosing your favourite ingredients from the open fridge (priced at $3.68 per 100g), follow the neon signs to the cosiest outdoor area, full of gas heaters and artificial grass. Best known for their viral Barbie dolls draped in slices of wagyu beef, this Melbourne venue is one of more than 500 stores internationally. As an added bonus, the menu allows guests to choose their own mini, individual pots instead of the usual shared soup in the centre of the table.
Good suggestions, thank you - I'll try a nutty option next time. In lieu of Thai BBQ, we'll eat grilled, deep-fried, soup and salad dishes with either rice or sticky rice on this occasion. Despite the restaurant's 火锅 店 墨尔本 vintage exterior, the modern interior is anything but. Your typical Korean BBQ joint isn't quite as good as Guhng. If you're looking for a place where you can still feel at home, this is it.

You pick your own soup base and then just take whatever topping you would like from the train. It gets a bit busy sometimes (evenings/weekends) so it might be a good idea to book in advance. I usually walk in without without a reservation and had a couple of times when I had to wait 30min to get a spot. 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.
And they’re bringing with them an appetite for their regional cuisines. Hot Pot is generally very unhealthy as its packaged broth contains an extreme excess of fats per serving. Unfortunately, most restaurants are using packaged broths which can exceed 1,500 calories per packet. It has been serving up bowls of five-spice powder and star anise-heavy boat noodles to office workers since 2015. To save you time, we've scoured Melbourne for the best hot pot joints. The spice levels in Soi 38's dishes had us reaching for cool Singha bottles.
The ‘Chilli Sauce’ option is very hot – approach with caution. Arguably the overlord of malatang in Melbourne, Dragon Hot Pot has franchised aggressively over the past year and change, with six stores now open between Box Hill and the city. All of its locations close late, but the snug Russell Street outpost is open 24/7, with lines out the door a common sight during conventional dinner hours. A vast selection of ingredients, slick branding and Mandopop hits mean Dragon Hot Pot is busy around the clock, but its powerfully beefy soups, a drawcard for some, will not be for everyone. It’s also one of the more expensive options for one-person hotpot – bring a friend and share if you’re feeling the pinch. 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.

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. Check your receipt before paying - found a few sneaky charges on the bill . Celebrating Queen's #Jubilee service and Queen's Birthday Holiday, we give out a welcome jar of drink for all June Babies when you dine in. Simply show your photo id to our staffs, offer until 30 June.
Simply choose up to two soup bases, your dipping sauce and your choice of over 100 premium hot pot dishes. We also have cocktails, beer, wine and a selection of non-alcoholic drinks. Dragon Hot Pot has saved every Melburnian’s life after a long night  out. Open 24/7 with over 100 ingredients to choose from, this DIY malatang chain allows customers to create endless combinations of personalised hot pot.
Here, specially designed tables are fitted with a sunken hot pot receptacle that houses an ornate steel pot. The pot is then often subdivided into at least two (sometimes nine-plus) different broth regions, with the fiery hot mala variety – usually a beef stock that grunts with tonnes of chillies and Sichuan peppercorns – a must-order. Patrons then order plates of raw ingredients off the menu, concoct themselves a custom sauce from the DIY sauce station, and get to business. The life or death of any steamboat or hot pot restaurant hinges on the quality of the dishes.

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. Dainty Sichuan Hotpot and Panda Hotpot are favourites for a reason. These meals are available at the majority of Korean eateries in the city.
Han Guuk Guan, located near the intersection of Victoria and Exhibition Streets, offers a wide range of classic Korean hotpots, including sundae and trotters with potato. Korean BBQ, at its core, is a communal dining experience, and Guhng's barbeque sets ensure that groups are properly accommodated for. The Angus set can comfortably serve four reasonably hungry meat eaters. Starting with an evenly marbled Angus cube roll, sliced into pieces over a cast iron pot of flaming hot charcoal, you obtain a combination of lean and fatty slices. We order the typical Beijing lamb hot pot with tomato and dates, as well as beef brisket, vegetables, and what must be Victoria's annual output of quail eggs.

The leading source of news and industry insights for Australia’s foodservice businesses. You can also then eat the meat from the ribs and bones that has been boiling for hours. Eg Don't get it mixed up with the smother looking tofu skins. Specialising in hotpot dishes, China Chilli is licensed and has an extensive array of beverages. High-end spaces for special occasions, large group dining and luxurious experiences. Try the city's best Sichuan, Thai, Japanese and Korean hotpot.
Malatang is an abridged take on classic Sichuan hot pot, streamlined into a single bowl for the solo diner. A favourable price point and a high vegetable content also make it a good call for any night you don’t want to cook. Guhng the Palace has refined digs rising four stories over McKillop Street in the CBD – a handsomely appointed and moodily lit space from which to do your hot potting. Once the soup in the shallow pot begins to bubble, we’re instructed to hit the veggies first before moving onto the seafood; all magnificently fresh and all the better for the extra minutes spent bathed in the broth. Chongqing and its adjacent Sichuan Province are hot pot grandmasters.