An ideal way to kick-off a summer’s night-out with friends, share their Sao Ching Cha cocktail jug made from a blend of vodka, lime juice, strawberry, and watermelon. Isaan-style dishes compliment the moojum and mookata with their fiery, citrus-packed flavour. Lap it up with a bowl of garlic rice and a bottle of Leo beer or a milk tea. Fishpot has tech to keep you from losing your meat, seafood and veg in the large pots. Each table is fitted with a button that activates a hotpot lift – press it and your ingredients are strained and lifted up over the broth, showing you everything that was hiding under the bubbling surface. The only difference nowadays is the usage of thinly sliced lamb.
We nearly burned a hole through our tongue to find you Melbourne’s top five most incendiary, soft palate-destroying spicy dishes. Tom Yum is a quintessential hot pot near Melbourne Thai soup that has a spicy and sour flavour profile. DoDee Paidang regularly attracts hordes of hungry diners for their rendition of this classic soup.
💲 Special price of $88, perfect for sharing among 2-4 people, the first choice for gatherings, ... JiYu is an international chain – the first restaurant opened in Phuket, Thailand in 1998, before gaining popularity in China around 2015. Here it’s run by the same company that runs Gotcha, the bubble-tea shop downstairs. You’ll pass it as you climb the grey stone stairs that lead up to JiYu, itself a riot of emerald tiles, faux jungle greenery, gold chandeliers and blush pink accents.
The former's strong aromatics are frequently tempered off by abundant greens and a harsh accompanying sauce. The bite-sized pieces of beef on the grill become smoky in a few minutes as the fat melts and sizzles off the coals, and they remove it from the flame while the juices are still running. The garlic herb beef tenderloin is best cooked to medium, and the marinade is extremely mild - it still needs a dip of light sweet soy sauce and chilli from the condiments cabinet. 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.
All are served with complimentary fruit bowls with comfortable seating and ambient. Moojoom, or Thai hot pot, is the other star of the show. A lemongrass-laden broth is dished up on a portable stove with an array of meat cuts like pork intestine, pork neck, chicken, calamari, prawns and vegetables as well as some glass noodles.
There's always something to eat in Melbourne, no matter what you're craving. Whichever fits, this city of ours has just what you're looking for. There’s also a healthy grip of vegan options should that be your preference. The soup, also prepared with 24 spices, is best paired with seven different types of mushroom, plenty of tofu, and more greens than you could throw in a hot pot. Find this low-key Chinese restaurant just around the corner from Preston Market.
Decked out like a scene from ancient China, it's a fitting backdrop for Panda's authentic Sichuan hot pot offering, where big groups congregate over giant bowls of bubbling soup. If you like your noodles with a serious chew, then boy do we have the dish for you. Izakaya Maedaya has a range of comforting hot pot soups with the chewiest, thickest udon noodles.
There are countless noodle soups to choose from, including variations on the classic tom yum, or you can try some of the Keaw Tod (deep-fried quail eggs) you see customers scoffing down around you. Check out their range of Thai breakfasts too for a change from your usual late-night takeaway routine. If you’re after a delicious meal that also gives cred to your gram, then look no further than Thai Tide. This Thai restaurant in the Melbourne CBD makes beautiful food—in terms of both taste and looks. The Thai milk tea is the perfect blend of strong and sweet, and try out their fermented pork and crispy rice salad, plus they’ve got a huge array of street foods to try.
We were recently invited to visited the Russell Street branch and were keen to see what’s made it so popular. At KING HOT POT, we dedicate to catering for your preferences. Ensuring you the most exclusive and personalised hot pot dining experience, KING HOT POT is one of a few of its kind in Australia. 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.
Pros grease the grill with a chunk of lard and pour stock into the moat surrounding the grill. Crack in an egg, give it a stir and then add the vegetables and noodles. I saw their menu properly....but I had already ordered food although I was thinking wow it is quite expensive...so we had to stay. Well it was probably my fault so shouldn't be complaining about it but I couldn't resist to write a review from my point of view based on my opinion. Don't get me wrong the quality meat and veggies were good but like enoki mushroom for $7?
Your pot is weighed, you pay, take a seat, and a short while later a steaming hot pot of goodness is delivered to your table. 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 recently renovated their beer garden located at the rear of the restaurant. After choosing your favourite ingredients from the open fridge, follow the neon signs to the cosiest outdoor area, full of gas heaters and artificial grass. Our tip is to try its 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.
Best dishes include soft-shell crab on a green papaya salad, traditional Pad See Ew, and grilled Moo Yang . Delving into more speciality coastal Thai dishes, here you'll find chive dumplings, snail and betel leave curry while more contemporary creations like the Melbourne fried chicken still fly from the pass. The spice level is not to be trifled with here—experiencing the yellow barramundi and lotus stem curry at max chilli heat is not for the faint-hearted. These guys do spice the Thai way, which means sweat and tears, just the way it was intended. Make sure to try the Larb Moo salad, a minced pork salad with red onion, mint, chilli and pork liver.
Soi 38 also offers a more traditional Northeastern Thailand-style hot pot, featuring similar ingredients skewed slightly in the porcine direction. The team pride themselves on their high-quality soup bases, with options including oxtail tomato, mushroom or chestnut chicken soup. 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.
It's all about hand-pulled Lanzhou-style wheat noodles served in hot, spiced broth with a side of chewy dumplings. A Chinese institution, West Lake has weathered the test of Chinatown's high turnover rates for decades. There’s excellent all-day yum cha, then tasty classics like scallops in XO sauce and stir-fried vegetables until well past midnight. Take a seat at the black granite bar for hot and sour shredded potato, charcoal-roasted char siu and cured pork belly with rolled rice noodles in XO.
Where to Find The Best Hot Pots in Melbourne for 2023
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