Davids Master Pot 大味麻辣烫

It was not your normal hot pot broth taste which is generally a good stock with added flavours from the meats you boil in it, in little mini mesh baskets hanging off the sides of the pot. I could taste subtlety of flavours and from all accounts, my friend was also salivating and giving her stir fry high praise. We have vowed to come back again and again, as it'll always be different each time, depending on the combinations of ingredients you've picked. Plus the choice of spending what you want is a big drawcard. Though be warned, with so many delicious choices, you could be opting for a heavier meal than you realise.
Condiments are not to be passed up either – Haidilao's self-service sauce station provides all manner of textures and flavours, including crushed garlic, peanuts, sesame oil and sesame paste. And staff are on hand to suggest their preferred combinations. chengdu traditional food Another huge plate brought out with the meat features vegetables such as morning glory, cabbage, Chinese cabbage and Thai basil, as well as glass noodles. "Vietnamese people like to enjoy hot pot both at home and out ," says restaurant owner Ben Nguyen.

Da Long Yi has amassed a cult following around the world with Asian megastars like G-Dragon and Fan Bingbing endorsing their Chengdu style hot pot. We've done the hard work for you and hunted down eight Melbourne spots that are heating up the hot pot scene. All that's left is to decide which one you'll dive into first. They also have Collagen Bone Broth, Sichuan Hot and Sour and Pickled Mustard to choose from. You have a choice of Not Spicy, Mild, Hot, Fire Hot and Dragon Hot.
It’s by no means the cheapest hot pot in the city, but the depth of the mala broth alone justifies the visit. Plus a five-course Southeast Asian feast ; luxe cheesy picnic hampers to take to the park; braised pork belly with jiggly Vietnamese coffee crème caramel for dessert; and any of 85 ingredients cooked in your pick of flavour-packed broth. Unlike many hot pot restaurants, Xiaolongkan also offers some desserts, including handmade rice cakes coated in brown sugar and mantou dipped in condensed milk. But whether it's called huo guo, jeongol, shabu shabu, suki or lau, what is universal is that hot pot involves gathering around a fragrant bowl of broth simmering over a portable gas stove with your nearest and dearest. It is a big restaurant which is quite popular among the Chinese community in Melbourne.

Strict quality control, unique food features and reasonable price is our precious self-discipline regulation.We have received numerous compliments from both domestic and overseas culinary masters and professional food critics. The Michelin Chefs have made Dainty Sichuan Food a highly recommended food culture. Step into Ancient China and an unforgettable hot pot experience complete with free nightly shows. 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.
Get them precooked, or there’s an easy DIY option to heat up and prep at home. If you feel like a break from Melbourne’s huge choice of Sichuan-style spots, this is the place for you. Choose between Jiyu’s signature sweet and sour tom yum soup or creamy Thai coconut broth – if you’re feeling indecisive, you can also opt for the two-in-one split pot which offers a taste of each.
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. 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. 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.

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.
Love the selection of drinks on the menu, lots of things to try. We teach this hot sauce recipe in our chilli preserving workshops at Cornersmith. It’s a great base recipe for making spicy sauces from excess fruit.

They are the perfect accompaniment  to the stock – spoon the rich broth onto the rice, or vice versa. Diners each get their own hot pot (great news for non-sharers), and there are seven broth options available, the most popular being black truffle mushroom broth (a chicken-based soup with hints of truffle) and "exquisite silver soup" . You can also get a combination of two soups, with the hot pot divided in two. Vietnamese customers also like to dip the cooked fish in a fish sauce, which brings out the flavour of the silver perch, Nguyen says.
There’s a small size with seven cannoli, a  larger 18-piece number, and gluten-free options for both. We are halal certified, and cater to a range of dietary requirements, with clear labelling throughout the buffet and a wide range of options to enjoy. You can see the catalog of available drinks and food on the Spice World Hot Pot Melbourne menu section. Ntries such as Vietnam and Thailand, aromatic local produce including lemongrass, tamarind and galangal are more prevalent in the broths. During lockdown, they will be servicing takeaway and delivery as well.
These legends have even created a vegan version of their original malatang soup base so nobody has to miss out – just don’t go in with an empty stomach or you might end up with a bowl made for two. You've slurped your way through spicy Sichuan, kimchi stew and meaty beef broths. Now it's time to go luxe with Fishpot, a dazzling new hotpot restaurant serving silky smooth fish-based broth. Order luxurious ingredients like lobster, sashimi and premium wagyu to cook at your expert-designed hotpot station. With the tap of a button the cooking basket automatically lifts up, no effort required. Soi 38 also offers a more traditional Northeastern Thailand-style hot pot, featuring similar ingredients skewed slightly in the porcine direction.