Mini hot pot in Melbourne Region, VIC
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. best hotpot melbourne 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.
Some may baulk at chickens feet and duck's blood, but blood sausages and Polish ducks blood soup and such like has been around for a long time. The good news is, you put what you want in your bowl and the rest is for the intrepid foodie who wants a journey of adventure on their palate. Opening till the early hours of the morning, its the place to get spicy after midnight, and go home satisfied.
The Vietnamese restaurant in south-west Sydney is well known for its charcoal-grilled meats. But in winter, when the mercury drops, the popularity of its steamboat rises. "That's when you can cook all of the other 'sides' included in the set," Chan says.
Orders must be placed by 8pm the day before; check here to see when they’re heading your way. Malatang chain Dragon Hotpot, which is renowned for its fiery, face-numbing broth, has nine outposts around Melbourne, but if they’re not within your radius you can get DIY Hotpot at Home kits delivered. Bia Hoi at Home costs $60, including delivery to anywhere within 20 kilometres of Glen Waverley. Order your pack by 4pm on Wednesdays for delivery Fridays and Saturdays.
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. Unlike some of the other hot pot places on this list – it involves getting a bowl, picking your own ingredients from the glorious open fridge, and weighing your choices before choosing a broth and spice level.
Wrangle a crew – you’ll generally want at least four – and prepare to get a little messy (and smelly – good smelly) at one of Melbourne’s best. If you're still hunting some of Melbourne's bests, try hitting up our favourite Korean BBQ joints or test your spice levels with Melbourne's hottest dishes. The undeniably carnal high that comes from dropping meat and veg into scalding broth powered by gas and flames at the dining table is something a good many of the world’s peoples are into.
Dainty Sichuan Food in the CBD is one of Melbourne’s leading restaurants for authentic Chinese food. This award-winning and celebrated restaurant group has a number of eateries scattered around the city, with each outlet earning a well-deserved reputation amongst foodies. One look at their menu and you’ll easily understand why, as Dainty Sichuan showcases a passionate dedication to offering only the best and most traditional dishes for diners to try. The real speciality at Dainty Sichuan Food in the CBD is the hotpot, so be sure to order of one their umami-rich soups and dig into premium fillings like Japanese Wagyu, fresh seafood, homemade meatballs and gourmet mushrooms.
Even dessert is soup-ified, with a sweet Chinese-style soup made of brown sugar jelly, red bean, sultanas and goji berries. 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.
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.
These include finely sliced wagyu beef, Queensland tiger prawns, mussels, fish balls and beef balls, house-made deep-fried beancurd skin and pork skin. Dainty Sichuan offers a range of delicious authentic Sichuan food like mini-Hotpot, stir-fried dishes, dumplings, fried dumplings, and other well-known snacks. After plenty of hard work, Chef David became the head chef after progressing his way up the ranks in the kitchen. He also ran his own soup base factory with his friends while concurrently travelling to more than 20 provinces across the country – from Xinjiang to Tibet. When we were seated, we were shown the menu for food and drinks.
If you're unsure about cooking times, just ask the restaurant staff. Firm tofu and root vegetables such as daikon take longer, while thinly sliced beef should be ready to eat in a matter of seconds. Spicy hot pots, with a variety of various sauces, soups and ingredients to select from.