It's actually uncommon to group the food of the country's regions together. Despite Australia's long history of Chinese immigration (which started in the mid-19th century), it's only in the past few years that we've seen dishes from some of China's lesser-known cuisines make appearances in Melbourne. And they're still mostly bound to Chinese-community enclaves such as Springvale or Box Hill. If you are after an authentic and spicy Sichuan Hot Pot meal, David’s Hot Pot might just hit the spot for you. The restaurant has a few outlets and we were pleased that one opened in the Sanctuary Lakes Shopping Centre recently. Sichuan Province - "heavenly country" is located in the South West of China and is known for its bold flavours in its traditional cooking methods which can be traced back as far as 2000 years.
Offering the cheapest, fastest meals you’re likely to find in Melbourne, the famed $12 'Eat all you can eat' menu is incredibly popular. In fact, 'Eat all you can eat' is more or less an order. When it comes to putting a date on Supper Inn, let’s just say it threw open its doors around the time when Malcolm Fraser was Prime Minister, which means it’s food near me reached the restaurant year equivalent of the Qing dynasty. If all you want are dumplings, we've rounded-up the best places to eat dumplings. A bonafide local institution, this spot is known equally for its cheap-and -cheerful dining and flock of Peking ducks hanging in the window. Just ask Melbourne’s top chefs – especially after a closing shift.

Spice Temple offers modern Chinese dining in a spectacular riverside setting for your next private function. Founded on the philosophy of faultless service and a deep respect for high quality produce, the culinary focus is regional China and the different provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xinjiang. Cantonese and Sichuan may be the most prominently represented of China’s regional cuisines in Melbourne, but they’re just two of “the eight great cuisines” . Sure, this Tim Ho Wan isn' the one with the Michelin star , but do go for the justifiably renowned barbecue pork buns – they’re really very good. They’re baked rather than steamed, and the featherweight pastry makes good sense with the dusting of sweetness. More traditional dumplings come in the form of the arrestingly translucent casings containing a wealth of garlicky spinach and some shyly hiding shrimp meat .
With its neon lights and polished fit-out, this all-you-can-eat hotpot joint in the heart of Chinatown is straight out of a Wong Kar Wai film. This stall in Box Hill has got cooked meat, entrees and vegetable dishes pre-packaged in takeaway containers, ready for you to grab and take to work or reheat at home. Cantonese chefs with more than three decades of experience serve up suckling roast duck. You can’t walk past the live seafood tank – one of the largest in the city – without doing a double-take. Seafood is the specialty, but the menu has got a bit of everything.
"But the thing about Chinatowns is that they have been a particular sort of stylised version of Chinese-ness, largely created by the Cantonese." She stayed, and continued her love affair with Sichuan food, which has been going on for a quarter of a century now. "There's this Chinese saying which means that young people shouldn't go to Sichuan because they will just forget all their ambitions and spend their days playing Mahjong and eating," she says. She grew up in Oxford, where her mother taught English as a foreign language to international students and both her parents cooked with the flavours of Turkey, Sudan, Iran, Sicily, Colombia, Libya and Japan. Her early career involved sub-editing reports on the Asia-Pacific desk for the BBC and several years learning Mandarin as a second language ("my friends thought I was crazy. China felt very remote, obscure and irrelevant").

Take a seat at this Cantonese restaurant’s courtyard for a view of the Yarra through bamboo stalks, while sipping Jasmine tea or a Singapore Sling. For lunch take your pick from any of the roaming yum cha carts that pass by every couple minutes, or dig into an a la carte dinner with Chinese classics. A high-end restaurant serving contemporary Chinese fare. Though many of these dishes aim to elevate tradition, there’s plenty of nostalgia to be found here.
Located on Railway Parade North in Glen Waverley, Dainty Sichuan is hugely popular and advance reservations are highly recommended. The waitress took pains to explain the various items on the menu. For the hot pot soup base, we chose the famed beef tallow soup base (spicy!) and the much milder pork bone soup base. In June 2003, Dainty Sichuan Cuisine opened at Smith Street in Collingwood, Melbourne. Out of the Palace Sichuan-Chongqing traditional cuisine.

With 20 locations spread across Asia and Australia, this Hong Kong dumpling giant must be doing something right. A Michelin-starred barbeque pork bun, dusted with sugar and baked to crisp perfection. Fill in your details below to get to know about our special events, promotions, new menus and more. Situated right next to trendy Hardware Lane, this is a good choice for a cheap feed if you feel like something spicy. Of course, Sichuan isn’t the only option if you want to eat Chinese food. Take a look at our guide to the Best Chinese Restaurants in Melbourne for some more ideas.
Perhaps the heat of Sichuan cooking is too much for you? If you feel like something milder, take a look at our guide to Yum Cha Restaurants in Melbourne. Everyone has their favourite when it comes to selecting which Dainty Sichuan incarnation offers the best Sichuan food in Melbourne.
Awaken the palette with a tart pickled dish, followed by a raw yellowfin tuna or beef tartare, Xinjiang style. Salads and cold cuts balance the fiery options and subtle tones alike in a flavoursome array of noodles, rice and dumplings, hot entrees, seafood, meats and vegetables. We’re so excited to share, Chef David the upmarket eatery has reopened, not as a hotpot restaurant, but specialising in authentic Sichuan Cuisine. The decision to shift from swirly and spicy hot pot to barbecue grill came about during Melbourne’s intense stage 4 lockdown in 2020, as soupy broth was difficult to transport.

As the name suggests, this is Sichuan fire and heat tailored for the shopping mall food court where speed and convenience are the law. Not surprisingly, noodles are the draw here, though there are a few other offerings. Our choice is the signature Chilli Chicken soups which pack just enough punch to set you up for your next round of retail therapy.
Though our unique decisions and techniques may seem small on their own, they add up to an extra helping of deliciousness every time you visit. Fully licenced, we’ve also got a drinks menu with plenty of options to quench your thirst. No, the restaurant Dainty Sichuan - Glen Waverley has no Outdoor seating.