Davids Master Pot 大味麻辣烫

Panda’s hotpot has officially taken over Dracula’s. If you are after an authentic and spicy Sichuan Hot Pot meal, David’s Hot Pot might just 火锅 hit the spot for you. The restaurant has a few outlets and we were pleased that one opened in the Sanctuary Lakes Shopping Centre recently.
Best-selling author Peter FitzSimons, in his 2021 biography of Sir Hubert Wilkins, describes his subject as Australia’s greatest explorer. However, Wilkins’ name – which has so many “firsts” attached to it – is not as well known as it should be. My son, Tony Briggs, is the writer of the story, so it’s similar to what I told him. They changed a few things around – we didn’t sing in the towns of Vietnam as it was too dangerous. But the bit towards the end where there is a big, big crowd of GIs – we did do that concert. The part where they sing Ngarra Burra Ferra, which our grandmother taught us, was true.

Was there ever a restaurant more influential on the modern face of Australian dining than Hermann Schneider's South Yarra dining room? So many renowned chefs came out of the disciplined kitchens. Over 27 years, the place was an incubator for talent under the stern, Swiss-born chef. Now retired, Schneider lives in outer Melbourne and continues to enjoy the affections of his alumni, who always call him Mr Schneider to his face. Michael Lambie epitomised the mid-'90s Brit Pack invasion of our upper-crust kitchens, right down to the Marco Pierre White bona fides. At Taxi Dining Room, on the heels of a bust-up with the Van Haandels at Circa, Lambie set out to put the restaurant on the map and restore his own reputation.
After successfully completing their bachelor degrees in Thailand, they made the move to Melbourne to continue their postgraduate studies. Jiyu has the highest queuing record in the history of the Chengdu restaurant industry which still remains unbroken nowadays. Our Gallery shows all the Damiao special, you should not miss.
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. Be careful with that soup as you take it to your lips as it's switched on the whole time and kept on the boil to keep on cooking your ingredients. Take family and friends and check out the new kid on the block.

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. At Dragon Hot Pot, our soup bases are based on  century old hot pot recipes. A combination of marrow bones cooked for over 12 hours, with more than 20 traditional Chinese herbs and a unique golden thick fragrant broth is what makes our hot pot stand out from the rest. 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.
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. Dainty Sichuan Hotpot and Panda Hotpot are favourites for a reason. There are a handful of Korean  hotpots, but the most popular are budae jjigae and jeongol.

And don’t forget to try their Sichuan-style braised pork belly – it’s melt-in-your-mouth delicious. Melburnians seeking the indulgence of Sichuan hot pot cooking head to Tan Hot Pot on Bourke Street in the heart of the city. Experience Melbourne’s only duck blood tofu hot pot restaurant, where softly glowing red and yellow lanterns set a moody vibe as you settle in to choose your soup base, ingredients and flavours to appease any appetite.
Weekend performances honour Ancient Chinese arts, showcasing Sichuan’s iconic Face-Changing Opera as well as a cheeky panda to get the kiddies giggling. Staff will not only expertly guide you through the hot pot process, but encourage you to take photos on the gilded gold throne. First touching down in Melbourne in December 2019, Panda Hot Pot is quickly becoming the go-to destination for this traditional Chinese cuisine. JiYu is an international chain – the first restaurant opened in Phuket, Thailand in 1998, before gaining popularity in China around 2015. Here it’s run by the same company that runs Gotcha, the bubble-tea shop downstairs. You’ll pass it as you climb the grey stone stairs that lead up to JiYu, itself a riot of emerald tiles, faux jungle greenery, gold chandeliers and blush pink accents.