The headquarter shop of Taste of Chengdu is located on the main street of Clayton in Melbourne, it’s a Sichuan restaurant combining the hot pot and Sichuan dishes. Dominating in Clayton, the shop specializes in Sichuan hot pot and classic Sichuan dishes as well as Maocai with alternative soup base. It can not only allow the Chinese spicy lovers have the hot and pungent taste of authentic Sichuan food, but also rebuild the knowledge and feelings for “spicy” of foreigners. Fried Shrimps with Chili, Griddle Cooked Spare Ribs and Chicken, Cumin Lamb, every dish is making people addicted and never forget.
The comfortable and luxurious compartments which are newly equipped all prepared for you
Six compartments, for independent use it at least can have 8 people in one room, but if all six compartments are opened up and become one big corridor compartment, it can have 40 people at its maximum. No matter it’s small gathering between friends or a big family dinner party, you always can have it.
Weekends and Public Holiday
11am – 9:30pm (3pm – 5pm Hotpot)
Maocai of [Taste in Chengdu] can be divided into two kinds: the meat one and the vegetable one. Maocai is a special dish in Sichuan. But it can not be regarded as one dish, it’s just a method for cooking. The dish with this method is called Maocai. “Mao”here is a verb, meaning boiling food in the water and pick it into a bowl and then sprinkle with one spoon of soup on it. The materials are not limited, everything can be made into “Maocai”. There is a saying goes “Maocai is hot pot for one person, and hot pot is Maocai for a group of people”. But never to be overfeed, you have to leave some space for there is bean sprout and silk noodles left under the pot, and they are the keys to a super delicious Maocai
Pungent shrimp wonton
The fresh shrimp are wrapped by the thin and soft wonton skins, lying calmly in the tasty soup. On top of that, there is one layer of red oil, making you feel unsuitable to touch it. But you are determined, and you pick up your chopsticks and stir the wonton with the soup. At the moment, the white wonton changes into a reddish brown. With thin skins and rich meat, in the spicy flavor you can feel the freshness of the shrimps
Special Boiled Fish in Chili Oil
The boiled fish in chili oil is definitely one of the typical dishes in Sichuan food. Red and shining peppers with smooth fish,
The overwhelming red looks hot, and the spicy flavor helps to keep the fresh taste stay. It is just classic.
Poached Sliced Beef in Hot Chili Oil
Sliced beef boiled in the soup and sprinkled with pungent and spicy boiled oil, thus it becomes soft and delicate, tastes rich but not greasy, illustrating the features of “Pungent, spicy and hot”in poach dishes. But never look down upon the portion of this dish, although the pot looks like normal, but after picking and picking, the beef is continuing to come up, it feels like having a treasure bowl.
Sichuan hot pot
It’s delicately plated and have the authentic taste. One pot for one person, the soup base, the condiments and the food are in great variety, well loved by the local Chinese and overseas students
The exclusive non-slag beef tallow soup base of [Taste of Chengdu]
Is inheriting the traditional cooking method of old hot pot
Added with the newly created recipe
No matter how long the soup is boiled, it remains fragrant and red
Healthier, cleaner and more delicate
All backing materials of hot pot are fried and made on that day, including the classic beef tallow hot soup
10 soup bases for you to choose including the Boiled Fish with Pickled Cabbage and Chili hot pot, Chongqing Chicken hot pot and so on, whatever you like
How can you miss meat eating hot pot?
All food materials are delivered from Chengdu by airplane
And we even give you the accurate time to seconds of boiling for every kind of food
Red beef slices, the snow like lines are clean and clear
Put in the pot for several seconds
The fat melts just fines
And tastes soft and delicous
Big Australian lobsters, pearl abalone, or fresh weever, fresh silver sea perch, we all get here
In every bite you can feel as if it was bouncing in your mouth