Where's the Best Chinese Hot Pot in Melbourne?

This restaurant is a doozey – inspired by his own food intolerances, Tim the self-named “Intolerant Chef” took over the reigns of the Fox in the Box in Brighton. Here you will find modern Australian food with a twist… we’re not talking Asian fusion or post-modern Nordic, what we are talking about is that everything on the menu is gluten-free! They proudly claim they never cook with onion, wheat or gluten – ever! For some people with food intolerances there comes a time when you just want to eat a chicken schnitzel or lasagna or pasta and not feel the horrible bread induced consequences. 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.
From its original restaurant in Collingwood, the Dainty Sichuan brand has opened a range of dining spaces across the city and beyond. Many ingredients are imported, to ensure their authenticity. The team of chefs also maintain strong links with professionals back in Sichuan and Chongqing. With a long and rich history of Chinese culture 火锅 店 墨尔本 in Melbourne, it’s not uncommon to see street corner hugging lines build up for hot pot during dining rush hours. Chinatown’s new kid on the block, Jiyu, is no exception, bringing a Thai twist to the Chinese classic. If wontons and dumplings are your things, get the loosest pair of clothes before you head towards Hu Tong.

But these aspects are all part of Melbourne entrepreneur Liam Zhou’s game plan for the local food scene and his latest restaurant, Chef David, which opened in the city’s CBD in February 2020. We are of the firm belief that family is everything. Panda Hot Pot is about bringing friends and family together. Food is essential to our well-being, social engagements and happiness.
Then, when you get the gist, choose your soup base. This soup will sit in the centre of the table and will cook all types of delicious morsels for you. Next you will go to your menu and tick off with your pencil what you would like to cook in this soup . There are lots of options but the most kid friendly are dumplings, noodles, rice, potato, and thinly sliced meat. The menu tells you how long you will need to cook them for too. Then, head to the sauce and spice counter and grab some soy, chilli or whatever else you would like to add.
Find yourself drawn into the city’s stories at an exhibition that will open your heart and mind. And when the sun goes down, stay out late – there are laneways to explore, unique food and wine to devour, and live music to sing along to. Purple Spears.An attractive fern-like perennial that can produce fresh tasty spears for over 20 years if the beds are well-maintained. Valuable investment in the long term vegetable garden. Plant these established crowns into rich well drained soil in your garden and you will be rewarded with delicious fresh asparagus spears every spring. Asparagus plants are either male or female plants.

Next, pour in the “cat sauce”, a sweet soy mixture poured from a cat-shaped dispenser at Welive for Hotpot. Use your chopsticks to melt the lard, and then cook your meat. When it’s ready, dip it in the raw egg mixture and then eat it with the rice provided. Keep topping up the sauce to make sure it doesn’t evaporate completely. Once your meat is done, pour out the rest of the sauce and fill the pot with the broth provided in the insulated bottle.
Periodically add ingredients in the soup like mussels or fish balls as you like, but it’s always polite to add more than just your portion. As someone will always want to try some (and it’s honestly part of the fun). So if you find something in the broth that you didn’t put in, ask around if anyone’s waiting for something to cook. Enjoy it and grab something else to pay it forward.

For hot pot, frozen seafood is just fine, but being in Australia, we’re spoilt with beautiful seafood, so go for broke if you have a few spare dollars. Get a variety of meats – you’ll be surprised who doesn’t like lamb or eat beef – and they’re a great way to start building flavour in your dipping sauces. As the name suggests, this is Sichuan fire and heat tailored for the shopping mall food court where speed and convenience are the law. Not surprisingly, noodles are the draw here, though there are a few other offerings.
Beers do include Corona if you're hanging to make the joke. But there are also well-loved soft options such as Wong Lo Kat, sweet, black iced tea. Or Wang Zai milk, the unfortunately translated "want want hot kid milk drink" that has the custardy vibe of evaporated milk. Speaking of, they sweat the presentation, with fungi combinations coming out looking like a floral bouquet. Premium meats are dropped in a treasure chest of crushed ice. Mashed prawn is half spiced and presented as a yin yang, so you can scoop spoonfuls of the meat in to make wrapper-free dumplings.
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There are a few things to keep in mind as you and your friends dig in. First, cook your ingredients gradually and try to pace it to your eating speed. Remember that the food will be hot when you pull it out, so keep things leisurely, and make sure you wait for the soup to get boiling again between batches. Definitely use the handheld baskets or designated long cooking chopsticks to retrieve your food so you’re not using the same utensils to eat and cook.
Our special menu is completely customisable and designed to share with loved ones. Simply choose up to two soup bases, your dipping sauce and your choice of over 100 premium hot pot dishes. We also have cocktails, beer, wine and a selection of non-alcoholic drinks. If you’re a first-timer, opt for a mushroom or seafood base. Man Tong Kitchen Melbourne has set out to create a unique culinary experience for lovers of authentic Chinese food.

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.