Where to find the best hotpot restaurants in Melbourne

“She made lots of trips between the fridge, stove, table and cabinets, often carrying a single item at a time. One day I told her, “You’re wasting too much time. Why don’t you try carrying several things at once?
At Lee Ho Fook the food displays everything that is exciting about Asian fusion cuisine. Small in stature, this teeny restaurant is sure to keep you and your allergies safe. The very, very friendly staff will be happy to explain what’s in each of the dishes. SE Asian food is relatively ‘safe’ for the gluten intolerant, but always double hot pot Melbourne check the soy sauce as it sometimes has a small amount of wheat in it. Welive for Hotpot doesn’t serve the many varieties of Chinese hotpot you might be more familiar with, but Japanese sukiyaki and soups. What makes this place special is how it’s geared towards the solo diner – I did a little excited dance on the spot when I saw it.

Panda Hot Pot is more than food. A grand staircase sweeps up through the centre of Panda Hot Pot, decked out in red, gold and wood. Both levels are watched over by a nearly 16-metre-long, 1.5-tonne steel dragon that was brought over from Chengdu, and hangs suspended from the ceiling. Closing times vary depending on store. Click on each location to find out more. Get into a relationship with our newsletter.
Fun experience with friends. We loved the garlic butter sauce with king crab. Be careful of the hot sauce that can drip off the tables when pouring the goods out of the bags.
Due to Melbourne’s love for David’s Hot Pot, we then expanded to Doncaster East and Point Cook,and also Brisbane. Located in the CBD, this new spot is all about the wine, cocktails, premium meats and seafood. Other stand-out additions include their thinly sliced M6+ wagyu beef slices, fresh tofu, pieces of purple corn and cucumber filled with prawn meat. Even dessert is soup-ified, with a sweet Chinese-style soup made of brown sugar jelly, red bean, sultanas and goji berries.

Don’t cross-contaminate soup bases. OK, this is key if you have people who don’t eat chilli or have a vegetarian pot going. Don’t mix cooking ladles from one pot with another, or everything will mix to become one chilli mess. There’s nothing wrong with sampling other soup bases – in fact, it’s encouraged – just use another spare ladle. If ever there is a place to experiment and have fun, this is it.
Dragon Hot Potand its various outposts around town consistently serve up some of the best hot pot in Melbourne. You've slurped your way through spicy Sichuan, kimchi stew and meaty beef broths. Now it's time to go luxe with Fishpot, a dazzling new  hotpot restaurant serving silky smooth fish-based broth. Order luxurious ingredients like lobster, sashimi and premium wagyu to cook at your expert-designed hotpot station. With the tap of a button the cooking basket automatically lifts up, no effort required.

You pick your own soup base and then just take whatever topping you would like from the train. It gets a bit busy sometimes (evenings/weekends) so it might be a good idea to book in advance. I usually walk in without without a reservation and had a couple of times when I had to wait 30min to get a spot. 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.
Because of their fast growth remember to keep up their nutrient supply. Good indoors or outside in frost free areas. Can go dormant in winter but will bounce back in spring. From moist areas of the Phillipines to India and Tonga. They grow best in light shade and require good light to flower at their best. Gone are the days of sticky sweet and sour pork, curry stained Singapore noodles and playing it safe with a plate of dumplings at the local Chinese restaurant.
These plants are about 250mm tall. Aglaonema commutatum ‘Silver Queen’. Nicely marked succulent looking foliage with heavy silver splashes.

If you have completely forgotten which one you can easily call us we will take you off completely and you can re-register. Over at the Coffee Shop in Nambour yesterday we overheard this one. “Do you believe in life after death? ” the boss asked one of his employees. This natural death of fronds is different to yellowing all over which is probably due to nitrogen deficiency…….a hit of fertiliser will fix this. You can always hasten the growth of ferns and palms by removing fronds that are on the way out…….you know the ones that are starting to go yellow.
Dwarf Nathan is a cultivar of the popular Cavendish banana. The flavour is sweet and creamy on these small bananas. The tree is super dwarf reaching a maximum height of only 2m so it is perfect for pots, so it can be grown on balconies and in backyards.
There are as many variety of fish balls, cuttlefish balls, and pork balls as you can imagine and there are always new inventions that are fun to try. 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. If you are going for a pre-made soup, still start the stock with some fresh ingredients to add a little richness to get flavour from the first bite. Pop in some mushrooms, Chinese cabbage and a handful of aromatics like garlic and shallots. I also like to put in the ingredients that benefit from a longer time in the stock to soak up the flavour, like hard tofu, bean curd or Konnyaku knots to get the ball rolling.