MELBOURNE | Chinese hot pot restaurant Fishpot recently opened in Chinatown, and I was invited in to take a look. At Fishpot, the aim is to do something a bit different than the other hot pot restaurants in town. They do this via their fish based broth.
Fishpot uses a grouper based broth/soup that originated in the seaside Shantou, China. In the early 19th century, Chinese immigrants spread the soup across South East Asia. Today, the Teochew speciality is popular throughout the region.
The version at Fishpot uses both fish and chicken, which is slow cooked for 15 hours. The slow release of collagen from the bones results in a silky mouthfeel. The slow cook also means that the fish bones become edible.
When you order, you can choose from both the speciality broth and the more familiar Sichuan stile broth as a half half, and select you level of spiciness for the latter (the fish broth is meant to be mild). You then selection from a set, or your choice of an assortment of fresh seafood, premium wagyu, offal, and vegetables.
There’s an assortment of sides like dumplings, meatballs, and prawn rolls to choose from, and a condiment station where you can combine your own sauces and dips.
To round things off, there’s a handful of desserts (try the chrysanthemum jelly), and a selection alcoholic and non-alcoholic drinks.
9/206 Little Bourke Street
Mon – Thu: 5:00pm to 12:00am
Fri – Sat: 5:00pm to 2:00am