Hotpot Melbourne Buffet and Sichuan Kitchen

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.
Soi 38, despite being nestled away in an isolated  nook of Melbourne - a concrete car park just a few storeys down from the latest incarnation of architectural space MPavillion - is not anonymous. It has been delighting office employees since 2015 with bowls of five-spice powder- and star anise-heavy boat noodles. Diners began flowing out into the parking lot when it first opened for dinner earlier this year. We, like hot pot restaurant near Melbourne them, welcome the chance to taste Soi 38's enlarged offerings without having to return within the hour. Still, if you don't want to waste time avoiding the fragrant smells from your wait spot, we recommend making a reservation. It's another profoundly scented encounter, but the freshness of the greens and the distinct zing of the superb fermented tofu dipping sauce are enough to offset the mutton's bottomless depth.

The broth is made with roasted pork, beef and marrow bones, with 18 herbs and spices. Weekend performances honour Ancient Chinese arts, showcasing Sichuan's iconic Face-Changing Opera as well as a cheeky panda to get the kiddies giggling. Staff will not only expertly guide you through the hot pot process, but encourage you to take photos on the gilded gold throne. The restaurant seats over 200 in an ornate dining room with carved wooden screens. If you’ve driven past or walked down the top end of A’Beckett Street on any given evening, you’ll inevitably have noticed the line of people waiting outside Mansae.
The fried sticky rice cake or red bean and watermelon iced pudding make for tasty sides, while the bar serves up fresh fruit juices to cool your mouth. At Dragon Hot Pot, our soup bases are based on century old hot pot recipes. A combination of marrow bones cooked for over 12 hours, with more than 20 traditional Chinese herbs and a unique golden thick fragrant broth is what makes our hot pot stand out from the rest. Made to cook-to-order with over 100 ingredients to choose from, spiciness-your-way, our customers can create endless combinations of hot pot that’s guaranteed to be delicious, every time. If you’re all about old-school dining that comes with top-notch service, Rathdowne Street institutionEpocha should be your next Halal-friendly hot-spot. Pairing super-fresh, locally sourced produce with traditional cooking techniques, this foodie favourite ensures that all its meat is Halal.

And, if this is the first to grace our city, we’re ridiculously lucky. Nuttanan Lohayanjaree, commonly known as Mint, is the owner of Nana Thai Style Hotpot and Barbecue and was born in Bangkok, Thailand. Her business partner Panta Thanapaisan, otherwise known as Wan, was born in Nan in northern Thailand. The duo successfully completed their bachelor degrees in Thailand before making the move to Melbourne to continue their postgraduate studies.
A Michelin-starred barbeque pork bun, dusted with sugar and baked to crisp perfection. Working with top-grade produce such as green lip abalone, snow crab and full-blood Wagyu, Crown Casino’s in-house Cantonese restaurant is largely geared towards visiting high rollers. But the luxurious dining room and its sweeping Yarra views are within reach of the average punter, provided they order wisely. Innovative Chinese-Australian fusion in a low-lit underground restaurant.
There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. Nestled discreetly in the heart of Melbourne's city center, refined Welive 2.0 experience, epitomizing the zenith of fine dining in an intimate, subterranean haven. If you find yourself overwhelmed — and, considering everything going on, you might — a crew of Panda's hot pot experts are on hand to ensure it all runs smoothly. SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere.

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.
Whether you want to try the infamous Jiyu or the Panda hot pot, there are plenty of different places to go. Heavily inspired by traditional fine dining and design, sample Korean BBQ dishes with delightfully unexpected twists at Hwadam BBQ on Elizabeth Street in Melbourne’s CBD. Cosy table seatings await,... Walk through an art-gallery-like space to find the secret entrance.

This Cantonese joint specialises in fresh seafood and seats up to 150 people. Aside from the seafood, the rest of the menu has the usual dim sum favourites. You might eat Peking duck pancakes, fried rice in an omelette pouch, and steamed buns decorated like piglets. Panda Hot Pot is Melbourne's most significant premium Sichuan hot pot restaurant. To enjoy a delicious meal, just add the finest ingredients to any of the dozen broths they have developed.
Thanks to local chain Dragon Hot Pot, fans of malatang can get their hands on their favourite Sichuan-style street food at nine different locations across Melbourne. They have a modern, industrial fit out, but their mookata, fish cakes, and laneway tables have a bit of character. There are also seasonal vegetables, such as mushrooms, and pork belly to choose from.

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. After a few minutes, your massive bowl will get back to you, cooked and ready to eat. Round out your feast with some classic snacks — maybe some fried rice cakes or prawn dumplings — and a few crisp Tsingtao brews ($8.80) or local wines to calm any lingering spice. “We actually opened in a carpark , sharing the location with another restaurant,” Mint tells Broadsheet.
Jiyu has successfully stood out in the extremely competitive Sichuan-style hot pot market. Our premium-level ingredients and experiences have reached tens of billions customers. More than a year since it opened, there are still constant queues during the dinner rush. The pay-off is some of Melbourne’s best Thai food, including more than a dozen kinds of papaya salad, a crowd-pleasing tom yum with instant noodles and mookata, the signature hotpot-barbeque hybrid.
The small producers we work with, across the wines we pour, and the spirits we mix carry these same values. We always have plenty of tables reserved for walk-in drinkers or grazers, and we take bookings for full dinner only. We have recently relaxed our booking policy, now offering bookings for a la carte dining and our chef's menu.