Mini Hot Pot

Fill in your details below to get to know about our special events, promotions, new menus and more. No, the restaurant Dainty Sichuan Hot Pot - CBD has no Outdoor seating. We came across this restaurant, right across the street from our hotel and we had a blast. Start creating a personalised itinerary — or add to an existing list.
But when you explore more closely, each country has its own distinct hot pot style. Som tum loaded with chilli and flecks of dried shrimp are doused and cut through by lime juice and bowls of garlic rice compliment sweet, spicy dishes that pack a punch. Dip pieces of Kagoshima A5 mini pot wagyu striploin or gold-dusted M9 short rib into your soup, sit back and let it melt in your mouth. Finish off the meal with the most intricately made purple sweet potato puffs shaped into black swans – even the ‘neck’ and ‘beak’ of the potato-crafted swan are entirely edible.

Da Long Yi has amassed a cult following around the world with Asian megastars like G-Dragon and Fan Bingbing endorsing their Chengdu style hot pot. We've done the hard work for you and hunted down eight Melbourne spots that are heating up the hot pot scene. All that's left is to decide which one you'll dive into first. They also have Collagen Bone Broth, Sichuan Hot and Sour and Pickled Mustard to choose from. You have a choice of Not Spicy, Mild, Hot, Fire Hot and Dragon Hot.
Lohayanjaree goes to sleep at 4 am each day and can be spotted working behind the counter, speedily mashing numbers into a calculator to organise countless guests’ receipts, as a queue of people meanders outside. Due to the pandemic, the venue lost a lot of workers and is actively hiring Thai people where it can compete with demand. Revenue impacts the experiences featured on this page, learn more. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions.

Strict quality control, unique food features and reasonable price is our precious self-discipline regulation.We have received numerous compliments from both domestic and overseas culinary masters and professional food critics. The Michelin Chefs have made Dainty Sichuan Food a highly recommended food culture. Step into Ancient China and an unforgettable hot pot experience complete with free nightly shows. Today, the main distinction is the use of thinly sliced lamb. At Happy Lamb on Exhibition Street, marrow is steeped in the eight-hour broth.
Stuck for easy dinner ideas, have a less-than-well-stocked pantry, and can’t be bothered messing around the kitchen? "Just put the raw in the hot broth for 10 seconds and it's ready to eat," Vin says. The founder of Dragon Hot Pot has travelled to the mountains of Sichuan to pick the perfect ingredient for his signature broth. Papaya is hand-cut fresh every day and the all-Thai staff buzz around the room.
You’ve probably walked past Panda Hot Pot’s huge wooden doors and couldn’t resist snapping a pic or two. After taking over the old Dracula’s site in 2019, Panda has made its mark on Melbourne with its authentic Sichuan menu and free nightly entertainment. First, choose from their selection of seven soup bases — for those who are less spice inclined, don’t worry, there are heaps of chilli-free options. Then you can start filling your table with platters of fresh seafood, roses made out of ox tongue, or a smokey box of dry ice layered with their signature cuts of meat. The small copper pots here mean that each punter must order their own individual vessel and broth, but with five different soup bases, it’s not necessarily a bad thing, provided you’re dining with sharers. We plump for the traditional Beijing lamb hot pot flavoured with tomato and dates, and order beef brisket, veggies and what must be Victoria’s collective annual yield of quail eggs.

Seafood reigns supreme here with street food-style menu options like spicy stir-fried pips, oysters or Thai seafood fried rice. For dessert, munch on the cutest rabbit-shaped pannacotta or try one of Thailand’s most beloved dishes – mango sticky rice. Then, you’ll get an individual pot filled with the broth of your choice, which means it’s time to grab any of the ingredients on the conveyor belt. With a selection of abalone, black-truffle prawn balls, mushroom parcels and fresh tofu, it’s an all-you-can-cook adventure. If you’re still feeling a bit peckish, there are even ready-to-eat dishes on the train, with options like spicy cold noodles, fresh oysters and plates of sushi and sashimi. An array of dipping ingredients – meat, seafood, vegetables and noodles – are cooked together in a vat of soup.
The restaurant offers Australian beef that is simply beautiful and a menu that is awe-inspiring. I found the individual pots to be a bit of an anomaly but, after trying it, I found it quite enjoyable. Plus, the sauce bar, with both English and Chinese labels, makes creating your own custom dipping sauce easy. Our tip is to try their signature stir-fry spicy pot – it’s a dry version of their famous soup base that uses over 20 kinds of Chinese herbs and spices for a fiery kick. Remember to ask for a complimentary bowl of steamed white rice for a match made in malatang heaven.

All of the ingredients are sliced super thin, so it pays to be vigilant when cooking your meat. Guhng the Palace has refined digs rising four stories over McKillop Street in the CBD – a handsomely appointed and moodily lit space from which to do your hot potting. Once the soup in the shallow pot begins to bubble, we’re instructed to hit the veggies first before moving onto the seafood; all magnificently fresh and all the better for the extra minutes spent bathed in the broth. Inspired by Taiwan street hawkers and its vibrant night markets, curated by our chef with a huge selection of main dishes to choose from, served with soy braised minced pork belly and a soy egg, vegetables, salads and fragrant rice.
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 luxury hot pot is your scene, The Dolar Shop  in Chinatown provides a premium experience for diners. Originating from Macau, the city of casinos and high rollers a short ferry ride from Hong Kong, this hot pot specialist also screams excess with its ingredients and service. The chicken is cooked in the pot first, braised in a chilli spice mix with the red shallots, red onions and lotus root. You eat some of the braised chicken and then, when you're ready for soup, the broth is added.