Where to find the best hotpot restaurants in Melbourne

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Elevate your evening at these cult-status eateries, degustations and luxe fine-dining spots. A cold refreshing beer is the perfect 火锅 墨尔本 thing to go with our dishes. Sign up for our newsletter to enjoy the best stuff out there – it doesn’t cost a thing.

David’s Hot Pot in Melbourne combines the traditional Sichuan ingredients and premium Australian local beef tallow, to provide the authentic soup bases you know and love. We’ve partnered with local Australian farms to ensure absolute freshness and quality every day. A bucket-list dining experience in Melbourne for people who would like to try something new and for those who love authentic Sichuan hot pot.
Hotpot is #boiling and #warming up the #winter day and night. Dessert🍨, veggie🥬 and meat🥩 is on the shelf for you to #grab - #Damiao all you can eat hotpot buffet. When you are missing Melbourne hotpot or Sichuan Chengdu style meal.

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. 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.
You’ll find Hot Pot Plus on Elizabeth Street’s lively, market-adjacent restaurant strip. Here the $2.80 per 100 grams price tag is about as cheap as it comes for malatang in Melbourne. The standard beef broth here is excellent but beware the heat — we ordered medium hot and left humbled. One of the great modern innovations of Chinese fast casual dining, malatang, or  ‘hot numbing soup’ has at last taken root in Melbourne’s increasingly detailed regional Chinese food scene. Malatang is an abridged take on classic Sichuan hot pot, streamlined into a single bowl for the solo diner.
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. David’s Hot Pot in Melbourne combines traditional Sichuan ingredients with premium Australian beef tallow, to provide an exciting variety of soup bases.

Butter adds an oily richness to the base, with sesame oil the preferred dipping sauce to curb heat. Dainty Sichuan Hotpot and Panda Hotpot are favourites for a reason. Goat and seafood hot pot respectively – are two of the country’s more popular variations, the heady aromatics of the former often balanced out with copious greens and a sharp accompanying sauce.
Chinese food ranges from delicious comfort food to spicy cleansing soups, to super-refined seafood dishes. It’s one of the most extensive cuisines and for that reason, it can sometimes be overwhelming to choose a place to dine. Dont miss out 25% off bills #Monday to #Thursday , Warm-up at night - it is good time to have #hot and #spicyfood #damiao #sichuan #hotpot🍲 and Sichuan special #chilipeppers #chili #beef.

This unassuming venue offers an all-you-can-eat hot pot lunch at only $23.80 regardless of weekdays or weekends. Apart from the price, the restaurant was neat and tidy, with comfortable seating and a friendly atmosphere. Tables are sizable to accommodate one large hot plate in the middle and flanked by four smaller ones. None of the famously tiny tables in Melbourne's restaurants. It’s likely Melbourne’s widest range of ingredients and includes malatang rarities like chicken and duck wings, and five distinct broths. The ‘Chilli Sauce’ option is very hot – approach with caution.
Well, the hot pot maestros have created make-your-own hot pot kits, so you can cook up something magnificent right inside your own home. The mild spicy butter soup was pretty damn spicy so be  careful what level you pick! Everything was great - the flavours, the selection of meat and vegetables and the staff was really helpful.
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. The food tasting experience was taken to a whole new level . Set in a graffiti-lined alley just off Flinders Lane, Lee Ho Fook is the brainchild of acclaimed chef Victor Liong, and it reimagines traditional Chinese flavours through a modern lens. Scentre Group operates its Westfield Living Centre portfolio with a responsible business mindest across the four pillars of community, people, environment and economic performance.