³Ô¹ÏÍø is having a hotpot moment, but it extends far beyond what you might know from China. Here's our guide to these steaming, winter warmers.

Wong's Late Night Hot Pot

Transport yourself to China's Chongqing region and experience authentic hotpot under the glowing lanterns. Wong's Late Night Hot Pot is your go-to for a steamy feast with all the trimmings. Go for the signature Sichuan spicy soup base then add your favourite ingredients. Think marinated beef, quail eggs, seafood and more. Best of all, it's open until the wee hours of the night.

Momo Sukiyaki & Shabu Shabu

There are two main types of Japanese nabemono (hotpot): sukiyaki and shabu shabu. Momo Sukiyaki & Shabu Shabu is the city’s only dedicated Japanese hotpot restaurant. Shabu shabu bases include soy, konbu, tonkotsu and more; sukiyaki might be rooted in soy or tomato; and there are wildcards like black truffle.

Sichuan hotpot

Hotpots are completely different across China. Sichuan is the most familiar Chinese hotpot in ³Ô¹ÏÍø. Broths are defined by a punch-in-mouth, numbing flavour from Sichuan chillies, known as mala. Butter adds an oily richness to the base, with sesame oil the preferred dipping sauce to curb heat. Dainty Sichuan Hotpot and Panda Hotpot are favourites for a reason.

MEATing

There are a handful of Korean hotpots, but the most popular are budae jjigae and jeongol. There are countless varieties of jjigae, but budae jjigae, aka army stew, is usually served over a flame. For a DIY approach, try on Bourke Street. Their all-you-can-eat specials range from $35 to $50 per person. Scan the wall to choose cult-status instant noodles, sausage, kimchi and more meaty delights to add to your feast.

YX Hot Pot

This neon-drenched restaurant is bringing authentic Sichuan flavours to Bourke Street. The colourful and futuristic interiors are inspired by the street food markets in Chongqing. Pick your soup base then choose from dozens of meat combos, sides and delicacies. Must-try dishes include premium Wagyu beef, deep-fried pork and live seafood like lobster and snow crab.

Mongolian hotpot

Huo guo (Chinese hotpot) originated in Mongolia. Today, the main distinction is the use of thinly sliced lamb. At Happy Lamb on Exhibition Street, marrow is steeped in the eight-hour broth. There are six bases and a selection of lamb cuts and platters, along with a range of handmade seafood balls and pastes.

Fishpot

You've slurped your way through spicy Sichuan, kimchi stew and meaty beef broths. Now it's time to go luxe with Fishpot, a dazzling new hotpot restaurant serving silky smooth fish-based broth. Order luxurious ingredients like lobster, sashimi and premium wagyu to cook at your expert-designed hotpot station. Ready to eat?, no effort required.

Vietnamese hotpot (lau)

Lau, or Vietnamese hotpot, has Chinese steamboat origins. Raw ingredients are dipped into a central, simmering broth. You can find lau at on Hardware Lane. It’s a colourful spot with blue neon signage and bamboo baskets in the window, a modern-industrial fit out and laneway tables. Lau comes with rare sliced beef, mushrooms, fish cakes and seasonal vegetables. Vegan broth is also available.

Thai hotpot (mookata)

Mookata hotpot comes on a gas burner with a raised grill plate in the centre of the appliance. Pros grease the grill with a chunk of lard and pour stock into the moat surrounding the grill. Your best bets for mookata are on Bourke Street and Soi 38, tucked away in the car park off Mcilwraith Place. Next door to Nana is Thai Tide, which offers giant tom yum and tom leng saap hotpots. The latter is a hard-to-find dish with meaty pork spines piled up in tangy broth. Khaosan Lane is the place to go for steaming seafood hot pots, sizzling cook-your-own meat and giant fruity cocktails served in jugs.