Notes

Best Hot Pot Melbourne Menu
Enjoy a contemporary dining experience at the Pan Pacific Melbourne's elegant restaurant. Chinatown has loads of secret spots to pop in for a cheeky cocktail or two. Hidden under the neon sign isBar Clara, a gorgeous basement joint with an expertly curated cocktail list. Or go where the cool kids go and make your way to Section 8.
The food is reasonably priced but it can be hard to estimate how much to put in your pot and pay more than you planned. The restaurant is very small so melbourne hot pot it's best to be decisive when choosing ingredients. It also means squeezing onto small tables with strangers and waiting for a seat most of the time.

Dainty is one of the most-recognized restaurant groups in Australia after appearing on No Reservations in 2009, where Anthony Bourdain claimed it served the best Sichuan meal he’d had in his life outside of China. The group now has 10 restaurant concepts in its portfolio and 21 branches located within Melbourne’s Central Business District, Glen Waverley, and Box Hill. This place with takeaway food is suitable for those visitors who like to have supper on the go. Most reviewers mention that the waitstaff is cool at this place.
Make sure you wander upstairs to sister bar Cumulus Up. After a bunch of successful pop-ups the lobster roll-hawking Pinchy’s has finally found a permanent home in Bourke Street’s Mid City arcade. Why a menu reminiscent of old world Europe, that mines the traditions of rural France, Italy and Spain. You might drop in for a well-made cappuccino or light lunch, for pre-theatre snacks and sips, or an exquisite three-course feast. Buzzy and beautiful, it's decorated with all sorts of conversation-starting bric-a-brac, making it the perfect place for both a first date, friend date or milestone anniversary. The hotpot offerings at TEN BBQ & HOTPOT are incredibly diverse, and the selection of broths to choose from is quite extensive.
Open from 5 pm Tuesday through to Saturday, this dance space is home to an eclectic collection of mismatched furniture and kitsch tables, plus it rocks an extensive and affordable Thai menu. Don’t leave the venue without trying the Massaman sweet potato curry, the popcorn chicken and the pork and prawn dumplings. They serve world-class street food, most of the menu is $15 –$18, and it’s hidden away in a car park. An absolute favourite is Tum Tang, spicy cucumber salad dish that is packed full of flavour with salted crab, fermented fish sauce and a hard-boiled egg. 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.

You can also enjoy sweet or savoury versions of the beloved martabak – a thick, chewy Indonesian pancake. Tina's Noodle Kitchen is a noted destination for Sichuan cuisine, known for its marinated cold chicken and off-menu meatball with pickled chilli broth. This restaurant, part of the renowned Dainty crew, is recognized as one of the top spots for authentic Sichuan dishes. Visitors to Tina's Noodle Kitchen can expect an outstanding culinary experience with a focus on traditional recipes.
Soups range from $15-20 each then there is an additional $4 for sauce not advertised. We ordered soft drinks without being shown a drinks menu and ended up paying $7.50 for Coca cola. For a more intense, in-your-face, flavour, pick the hot and sour broth, flavoured with Chinese vinegar, chilli oil and Sichuan hot and sour sauce. Some of Melbourne’s restaurants and bars are best visited well after dark. Whether you’re in need of sustenance after a show or a night owl just getting started, here are a few of our finest late-night venues. Vegetables Como & Seafood ComboHaving seen many YouTube videos of Sichuan styled hot pot dinners, we popped into David’s Hot Pot Restaurant one evening to satisfy our curiosity.

Tick off your choices on the provided paper menu and you’re all set. At night, take a seat with a group of friends around a hot plate, where a more traditional hotpot set-up means cooking your raw fixings in two boiling broths. During the day, the kitchen prepares speedy single-serve, malatang-style bowls that allow you to choose a broth, base such as noodles or rice, and toppings such as seafood, sliced meats and vegetables. At night, take a seat with up to six friends around a hot plate, where a more traditional hotpot set-up means cooking your raw fixings in two boiling broths.
Had 5 people lined up trying to grab food at the same time in the small fridges. Pales (literally!) in comparison with their Mala broth selection. It took us about 20 minutes to get in on a Thursday night but I would imagine it to be longer on the weekend or Fridays. We were waiting outside to be seated, neither us not the people infront of us were acknowledged at all.
If you’re interested in a particular place, take a look at their designated page to view their hours of operation. The Wanderer offers modern and street-style Thai cuisine. Kuo says that there’s no rule when it comes to malatang; you can build your bowl whatever way you want. But he does think it’s a good opportunity to try ingredients you’ve never had before. “People love hot pot in Australia, but you have to be at least two or even four people, you need a couple of hours and it can be expensive,” says Kuo.

Known as Hakata-style ramen, this 10hr broth is an umami-laden, unctuous noodle fest with pork chashu, leeks, and the compulsory soft-boiled googy. If decadent broths aren't your speed, try their tsukumen for a lighter but equally satisfying alternative. Tucked away in the Mid-City arcade this is a slurp and dash situation, or should we say, slurp and roll. It’s common knowledge that carbs make everything better – and this science applies to soups, too.
Homepage: https://www.davidshotpot.com.au/en/