Dragon Hot Pot is heating up Box Hill30 Jun 2019
Dragon Hot Pot is heating up in Melbourne!
“It has been a very exciting and rewarding experience for myself and the Dragon Hot Pot team over the last 12 months, to see how the Melbourne market has accepted our concept and offering. In the coming year, we are planning to go into major shopping centres in Melbourne CBD and western suburbs and are also talking to interested parties in Sydney, Adelaide and Perth to make Dragon Hot Pot a national brand. We are thrilled at the prospect of customers across the country enjoying our delicious hot pots.” Louis Kuo, Dragon Hot Pot.
Not a grocery store, not a made-to-order restaurant, but a happy combination of the two, Dragon Hot Pot has become a hot pot powerhouse and unstoppable force on Melbourne’s Chinese dining scene.
Launching their first store late 2017, Dragon Hot Pot has set the city ablaze with four stores across Melbourne, with their new Box Hill store opened now in the North food court, near Harris Scarfe.
The unique concept, created by owner Louis Kuo, is for the culinary intrepid as diners can delight in not just the taste and many options, but as equally important, the value. With a supermarket style set-up, where customers can pick and choose from over 100 ingredients, Dragon Hot Pot provides hot pots based on almost any budget and appetite. With the base provided at no cost, customers pay only $3.20 per 100g of additions, with a minimum spend of $12.80 (400g).
Dragon Hot Pot has a modest range of five base stocks, but over 100 fresh ingredients to make it shine. The Signature Ma La Tang broth, available at all stores, is cooked with more than 24 wild herbs from Mount Emei, Sichuan, China, and follows the century old Sichuan hot pot broth recipe to produce a unique and golden thick fragrance. Other bases, not available at all stores include, the Sichuan Hot and Sour, Pickled Mustard, Collagen Bone Broth and Ma La Spicy Stir-fry.
The Sichuan Hot & Sour includes aged Chinese vinegar, Sichuan chilli oil, and Sichuan hot & sour sauce to produce a hearty flavour; the Collagen Bone Broth uses the highest quality fresh marrow bones and cook for more than 12 hours to produce a mild stock that is silky and extremely flavourful; Pickled Mustard is a combination of bone broth and pickled mustards that have been fermented in crock for more than 6 months to develop a rich mild flavour; and the Ma La Spicy Stir-fry is known as a dry pot and is tossed with Chinese herbs, dry chilli, Sichuan peppers and the Dragon Hot Pot signature spicy sauce.
To tantalise from the meekest palate to the most fearless, customers can choose their individual and preferred combinations – with an incredible array of ingredients ranging from bok choy, chicken, wagyu, shrimp, enoki mushroom, fish balls, octopus balls, tofu fish cake, pig’s kidney, duck blood, egg, seven variations of noodles, crab stick, and even frog’s legs. Customers can even choose their own spice level, from mild, hot, to fire hot and dragon hot, to add into their hot pot.