Mini Hot Pot
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. The team pride themselves on their high-quality soup bases, with options including oxtail tomato, mushroom or chestnut chicken soup.
With its wooden panels and faux brick interiors reminiscent of a Chinese tea house, Xiaolongkan ("little dragon" in Mandarin) is a hot pot chain from China with 900 stores worldwide. It has two outposts in Sydney, located in Chinatown and Burwood. The condiment station is not as well stocked as other Chinese hot pot mini pot joints, but the complimentary soft serve after your meal is a sweet touch. One Pot also serves hot pot versions of Korean kimchi soup, Thai tom yum and Japanese miso. "We're always trying to bring the true taste of Hong Kong and Hong Kong culture to Sydney ... our chicken pot is perfect in the winter," she says.
Other hot pots on the menu include goat, seafood and salted fish. Despite having roots in northern Thailand, Thanapaisan’s menu has an overarching Isaan theme. In Australia, it’s common for Thai restaurants to serve Bangkok-style cuisine, and this makes an appearance towards the back of Nana Thai’s laminated menu.
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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.
Get them precooked, or there’s an easy DIY option to heat up and prep at home. If you feel like a break from Melbourne’s huge choice of Sichuan-style spots, this is the place for you. Choose between Jiyu’s signature sweet and sour tom yum soup or creamy Thai coconut broth – if you’re feeling indecisive, you can also opt for the two-in-one split pot which offers a taste of each.
We make this mostly with pineapples and green chillies, but peaches, plums or green tomatoes work really well, too. If you are using pineapple, save the skins for pineapple skin syrup. A cold refreshing beer is the perfect thing to go with our dishes.
The restaurant also has a more modern hot pot called Red Ocean Hot Pot, a creamy tom yum base with king prawns, squid, mussels, fish balls and instant noodles. Last March, Nana Thai Style Hotpot & BBQ opened in its current digs on Bourke Street in Melbourne's CBD – but it was previously housed in a discreet car park near Parliament Station. It's since carved out its own identity as the first spot to offer Thai-style hot pot and barbecue in Melbourne. Red plastic stools dot the eatery, tissue boxes hang on the walls and Thai Coca-Cola and Sprite signs light up the kitchen area. The venue replicates a busy street-side restaurant in Bangkok. Since its opening, it has been sought after by professional customers both in domestic and abroad.
Even dessert is soup-ified, with a sweet Chinese-style soup made of brown sugar jelly, red bean, sultanas and goji berries. Broths are defined by a punch-in-mouth, numbing flavour from Sichuan chillies, known as mala. Butter adds an oily richness to the base, with sesame oil the preferred dipping sauce to curb heat.
The Hakata Chanko hot pot has a pork soy milk soup base, paired with pork belly, salmon and scallops. The Thai dish is served in a small claypot filled with broth, flavoured by galangal, lemongrass and makrut lime, giving it a slightly sweet as well as savoury flavour. A plate of raw protein, including squid, prawn, liver, beef, chicken and pork, is topped with a house-made sauce and raw egg. In China, where hot pot is believed to have originated, a simmer broth is brought to the table with raw ingredients such as meat and vegetables, which are added to the soup.
The nourishing lamb base is mellow enough to let the quality of the ingredients speak for itself, but the highlight at No 1 is its extensive DIY sauce station, replete with beef paste and a basketball-sized bowl of unadulterated crystal MSG. The restaurant's signature shabu shabu is the Wagyu Snow hot pot, which has a garlic soy milk broth made from dashi and soy milk, giving it a clear white colour and a sweet and creamy taste. The flavours will become more savoury as you dip and submerge the wagyu beef slices, cabbage, vegetable, mushroom, shallots and fish balls. In addition to the over-the-top service, Haidilao is ideal for groups. Its "quad flavour" hot pots are divided into four sections, allowing for four different soup bases – choose from spicy vegetable, tom yum, tomato, chicken and pork stomach and pepper.
The waitress then came back to us quite soon and took a drinks order. The waitress could see we were quite new to this type of food and she was really helpful when ordering. She helped suggest items, helped with quantities and also helped choose our dipping sauce. Her name was Elaine and despite the restaurant being very busy she was always keeping an eye on us and making sure we were ok which we all really appreciated. Personalised service is at the forefront of their business model – you can expect Spice World bibs and complimentary hair ties to be offered, as well as the perfect dipping sauce concoction made from their homemade soy sauce. Choose your base stock, then pick from over 100 fresh ingredients to make your own unique hotpot.