Best restaurants for Hotpot in Melbourne
Just like having extra gas canisters, have extra chicken stock or hot water on hand throughout the night to refill the soup as the meal goes on. Some of my fondest memories and strongest friendships are made around the hot pot. Located at the top of Little Bourke St, the ‘original’ Shark Fin Restaurant offers customer Hong Kong style Yum Cha and a variety of live seafood. Red Emperorin Chinatown is pleased to offer the same highly popular menu and excellence services that we have provided at the Southgate location over 30 years. We specialise in authentic Chinese cuisine and are specifically inspired by northern Chinese, Sichuan and Shanghainese cuisines, with our signature dish being the iconic Peking duck.
Well-known for Shanghai, Canton and Szechuan-style dishes, China Red features state of the art touchscreen ordering, the first of 火锅 墨尔本 its kind in Melbourne. It’s also a great spot to know if you want to eat late. Supper Inn is open until 2.30am 7 nights a week.
Eating food with hands no plates and everything is placed on the table😅😅. The service was nice and staff were very friendly. Totally recommend the place. Paired with a menu showcasing ARU’s highlights – plush Chardonnays with barramundi and elegant Pinot Noirs with the dry-aged duck, this is an event not to be missed. It was a labour of love and battle with the ducks for dry-aging space . Despite being a hit, we had to take it off the menu, offering it only as a private dining special order item.
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. The latter is a hard-to-find dish with meaty pork spines piled up in tangy broth with loads of makrut lime, lemongrass, and galangal. Lau, or Vietnamese hotpot, has Chinese steamboat origins.
Panda Hot Pot is a premium hot pot brand established in the Sichuan province of China. Not only is this region of China native to the Giant Panda, our national treasure, it has also given us one of the most extraordinary dining experiences in the world - hot pot. In this exercise, we’ve plucked out six of the city’s most impressive hot pots from across East Asia and indexed them by country and frenzy factor, with five representing frenzy AF. 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 pulp & seeds have been popular for thousands of years. Eaten raw or processed in many ways and used in asian cuisine. Believed to be a native of the Indian Western Ghats rainforest. This is a handsome stately tree in the tropics. (1.5mAbcD) Anthurium hookeri x plowmanii.
This wonder of nature clumps readily providing heaps of branchlets for these amazing flowers. Shelter in winter with plenty of warmth….if you are in a colder winter climate.. Rojo Congo in particular is quite an standout plant with its copper undertones and its reddish brown stems. Also a good landscaping plant due to it’s compact growth and can be grouped together.
New release moth orchid with large size pink flowers overlaid with contrasting darker pink flaring and spotting. Indoor filtered light conditions best, keep moist. Called the Cast Iron plant for a good reason…they are a very tough hard to kill indoor plant. Aspidastras are a broad leaved glossy black green plants that stand out against a dark backgound.
The flowers bloom in winter. Place in a sunny location while indoors and if outdoors during the summer, find a place that has a sun/shade mix. Water the soil when dry on the top and still a bit moist toward the bottom. Many people don’t realise you can pull off the spent flowers and get another round of flower, often in twos!
These plants are about 250mm tall. Aglaonema commutatum ‘Silver Queen’. Nicely marked succulent looking foliage with heavy silver splashes.
The Intolerant Chef will nurture you through the ordering process, ensuring that your needs are met and that it’s going to be a safe, wonderful dining experience for you. We can highly recommend the gluten- and dairy-free Pudding Noir – steamed chocolate pudding dec.a.dent. Of course, there are high-end hot pot places that will charge a premium. A restaurant like HaiDiLao, a Sichuanese import, is famous for their great service and offers all house-made, organic ingredients and fresh pulled noodles, so expect to pay $40-$50/person. We’ll probably see more like these as more restaurants catering to rich Chinese newcomers open up in the U.S.
Greens Ong choy, lettuce, chrysanthemum greens , bok choy and cabbage balance out the heavier ingredients and add flavour to the broth, as do fresh herbs. Need a little kick with that freshly poached morsel? There'll be soy sauce, sesame oil, chilli oil or flakes, vinegar, hoisin, garlic, and ginger on the table. And XO sauce is pretty much always a good idea. Beaten egg yolk is sometimes offered as a sauce, too.
It can be tailored to you and your party each time. A hotpot with fish-based soup, paired with a variety of fresh seafood, premium wagyu and vegetable. As soon as you step into JiYu’s luxe space – spread across two light filled storeys – you realise you’ve found an oasis in the city. Historically, hot pot was regarded a poor man’s broth, born on the banks of the Yangtze River by labourers who couldn’t afford prime cuts of meat. From then, the rich and flavoursome broths grew to become a strong feature in Imperial cooking and the popularity only continues to grow. We’re so excited to share, Chef David the upmarket eatery has reopened, not as a hotpot restaurant, but specialising in authentic Sichuan Cuisine.