MissDissent (missdissent) wrote,
MissDissent
missdissent

Review - Ipot Sydney


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Steamboat came to Sydney years ago. I remember it from pre-critic days; mostly as a bland tureen of soup, so large it generally remained the domain of group dining. Later oily, chilli-rich hot pots popped up in Sichuan spots about town; but it was this uber-hip Sydney newcomer that pushed me to finally start ordering them!

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Economic prosperity has seen individual hot pots grow popular in China for a while, but it took young restaurateur Jiang Jiang and Executive Chef Jason Wong to finally bring them here.

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Induction elements (better control) replace burners; soup bases have become flavoursome; raw ingredients higher calibre – but the real highlight is the opportunity to become a Chinese master saucier...

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...using their huge Buddha-topped collection of post-pot dipping condiments!

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Whilst my dining companion gleefully sweated over a Spicy Soup Pot ($6) he dubbed “hell broth”*...

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...my Chinese Herbal Soup ($8) was more like a fragrant (plum and goji berry) rendition of Mum’s chicken soup.

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Both sang with freshly cut Premium Lamb ($9);

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New Zealand Green-Lip Mussels ($8);

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and Assorted Mushrooms ($12).

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You definitely need wah – my favourite was the squeezable piping bag of Cuttlefish Noodle ($16) that puffed up in my pot!

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*“Hell broth” also required Tsingtao Beer ($7) and a visit to the neighbouring N2 Extreme Gelato (a blog post about this is coming soon).

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Ipot Sydney
Trades Hall, 4-10 Goulburn Street, Sydney
Ph: (02) 8355 3188


Ipot Restaurant on Urbanspoon
Tags: food
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