![]() It's one of the few hot pot restaurants in the city that offers live seafood, including king crab, brown crab, Tasmanian red lobster and blacklip abalone. You can also get a combination of two soups, with the hot pot divided in two. 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.ĭiners each get their own hot pot (great news for non-sharers), and there are seven broth options available, the most popular being black truffle mushroom broth (a chicken-based soup with hints of truffle) and "exquisite silver soup" (blending chicken stock with pork tripe and white pepper). If luxury hot pot is your scene, The Dolar Shop in Chinatown provides a premium experience for diners. The plush surrounds at Dolar Shop in Haymarket. ![]() Shop 607, 1 Anderson Street, Chatswood, and Level 5, The Exchange Darling Square, 1 Little Pier Street, Haymarket, /haidilaohotpot_aus And staff are on hand to suggest their preferred combinations. Once you've selected your broths, dip your chopsticks into all kinds of proteins but don't go past the speciality "meat pastes", including fish balls filled with roe and the signature shrimp paste, which are carefully spooned into the bubbling soup.Ĭondiments are not to be passed up either – Haidilao's self-service sauce station provides all manner of textures and flavours, including crushed garlic, peanuts, sesame oil and sesame paste. Its "quad flavour" hot pots are divided into four sections, allowing for four different soup bases – choose from spicy vegetable, tom yum, tomato, chicken and (for the more adventurous) pork stomach and pepper. In addition to the (welcome) over-the-top service, Haidilao is ideal for groups. Other hot pots on the menu include goat, seafood and salted fish.Ĭomplimentary manicures, toothbrushes and other toiletries in the bathrooms, twirling noodle makers, soft toy mascots and robots: this is China's largest hot pot chain, Haidilao, which now has two branches in Sydney. Vietnamese customers also like to dip the cooked fish in a fish sauce, which brings out the flavour of the silver perch, Nguyen says. The hot pot soup "gives you that kick", predominantly from the sharpness of tamarind but also the sweetness that's found in the Thai tom yum soup. "Everyone likes to eat differently, but I like to put in the fish and harder vegetables first, as they take longer to cook," he says. ![]() Two whole fish are served alongside bean sprouts and herbs that surround the boiling sweet-and-sour broth in the centre of the cooking vessel. Nguyen recommends the silver perch steamboat. But in winter, when the mercury drops, the popularity of its steamboat (another term for hot pot) rises. The Vietnamese restaurant in south-west Sydney is well known for its charcoal-grilled meats. "Vietnamese people like to enjoy hot pot both at home and out ," says restaurant owner Ben Nguyen.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |