HOT POT MELBOURNE

She invited me to dine at her restaurant, Ficcin in Istanbul, in 2019. When I arrived in Australia 14 years ago, I did not really cook Turkish food, neither in Newcastle hot pot nor in Sydney where I worked with Colin Fassnidge. My favourite dishes were her velibah, the potato-filled flatbread and the lakarda which is cured bonito.
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JiYu, which opened in late 2019 in the heart of Chinatown, is all about malatang, or Sichuan-style hotpot, done Thai style. This is the first Panda Hot Pot outpost in Australia, but there are more than 400 outlets across China, Japan, Malaysia and the US. The chain’s signature spicy broth is cooked for 12 hours with Sichuan peppercorns and chilli ordered in from Chengdu. 15th May was the first time we both experienced sukiyaki in Melbourne. We chose Tomato & Kyoto broth, both were on the sweet side yet complemented each ingredient really well.
Jiyu has successfully stood out in the extremely competitive Sichuan-style hot pot market. Our premium-level ingredients and experiences have reached tens of billions customers. Little Sichuan, Dainty’s new brand, opened in Melbourne’s CBD QV shopping center in January 2017. Specialized in Mao cai, Steamed pork belly, Steamed Pork Bun and other traditional famous snacks.Dainty’s chef team is devoted to bring the most authentic hometown flavor to comfort the homesickness of people.
Eight other soup flavours draw inspiration from across Asia. 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. David's Hot Pot has over 30 years of experience in authentic Sichuan soup bases combining traditional Sichuan ingredients with premium Australian produce.

Hot pot from the Chinese capital is a markedly lighter affair than that found in and around Sichuan and Chongqing. Traditionally, the broth is lamb-based, and tends to be much thinner than its west Chinese equivalent, meaning it is also far less fatiguing – and nowhere near as spicy. It’s also generally served in a fetching copper pot.
Also on offer is premium wine, beers and spirits. Service was attentive and engaging, and impressive. The 15 hour broth here is made featuring fresh  Grouper fish which brings a delicious flavour and slightly sweet nuance, without being overbearing. Of course we also enjoyed the spicy broth option with its numbing qualities. "We are thrilled at the prospect of customers across the country enjoying our delicious hot pots,” Kuo added. Rice, fried rice with egg, rice wine ball, brown sugar iced pudding, fried banana with bread and fried sticky rice cake with brown sugar are listed as house snacks.

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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.