The Journaling of Olsen 368

It was not your normal hot pot broth taste which is generally a good stock with added flavours from the meats you boil in it, in little mini mesh baskets hanging off the sides of the pot. I could taste subtlety of flavours and from all accounts, my friend was also salivating and giving her stir fry high praise. We have vowed to come back again and again, as it'll always be different each time, depending on the combinations of ingredients you've picked. Plus the choice of spending what you want is a big drawcard. Though be warned, with so many delicious choices, you could be opting for a heavier meal than you realise.
Plus think about all the new and good vitamins and minerals you could be introducing to your body in a rainbow of colours. Our pre-packaged Taiwanese golden kimchi, famous homemade Taiwanese dumplings, signature braised pork mince, Taiwanese herbal soup etc. are served frozen to allow you to enjoy authentic mala tang Taiwanese flavours in the comfort of your home. YX Mini Hotpot in Eastwood is probably Sydney's most beautiful hot pot restaurant. Designed by Basalt Studio, it has a Shanghai tea house vibe, complete with an illuminated sky mural, hanging red lanterns, mezzanine level, awnings and booths.

Some may baulk at chickens feet and duck's blood, but blood sausages and Polish ducks blood soup and such like has been around for a long time. The good news is, you put what you want in your bowl and the rest is for the intrepid foodie who wants a journey of adventure on their palate. Opening till the early hours of the morning, its the place to get spicy after midnight, and go home satisfied.
From pretty projections to pop-up street parties, celebrate with a season of festive events.

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.
Best known for their viral Barbie dolls draped in slices of wagyu beef, this Melbourne venue is one of more than 500 stores internationally. As an added bonus, the menu allows guests to choose their own mini, individual pots instead of the usual shared soup in the centre of the table. Located in the CBD, this new spot is all about the wine, cocktails, premium meats and seafood.
Wrangle a crew – you’ll generally want at least four – and prepare to get a little messy (and smelly – good smelly) at one of Melbourne’s best. If you're still hunting some of Melbourne's bests, try hitting up our favourite Korean BBQ joints or test your spice levels with Melbourne's hottest dishes. The undeniably carnal high that comes from dropping meat and veg into scalding broth powered by gas and flames at the dining table is something a good many of the world’s peoples are into.

Hansang, located in Sydney's Little Korea in Strathfield, is the only Korean restaurant in the country that cooks its beef broth for at least three days, according to head chef Sungjun Kim. Hong Kong Bing Sutt's chicken hot pot comes in half chicken or whole chicken servings – call ahead or slide into the restaurant's DMs to pre-order. The beauty of the chicken hot pot is there's "double the flavour in one bowl", says owner Jessica Chan. If you're having Chinese, Thai or Vietnamese hot pot, bring the broth to the boil before adding any raw ingredients to the pot. And in Japan and South Korea, sometimes the hot pot arrives with all of the ingredients already submerged in the stock. You pick your own soup base and then just take whatever topping you would like from the train.
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.

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.
It’s a colourful spot with blue neon signage and bamboo baskets in the window, a modern-industrial fit out and laneway tables. Lau comes with rare sliced beef, mushrooms, fish cakes and seasonal vegetables. 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. We caught David’s in a rare rainy Tuesday lull between lunch and dinner service, but for the most part you’ll find it heaving with Chinese university students day and night.
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.