Late-night feed favourite, Chef David, flips the script as they transition from Hot Pot hot spot to Sichuan Barbecue Grill to heat up Melbourne’s food scene.

When lockdown first hit Melbourne, restaurants, cafes, and other hospitality venues scrambled to adapt their menus – designed for in-house dining – to take away and make away. The team at late night hot pot favourite Chef David were faced with an especially difficult task: how to make their hot, liquid dishes that are usually cooked fresh at the table while you dine, take-away and transport friendly. Realising this was a Herculean task, they decided instead to revamp their menu to make it easier and more transportable, while still keeping up with the delicious, fresh high-quality dishes they’re known for.

Enter the Sichuan Barbecue Grill! Focused on grilled seafood, the Chef David team is literally spicing things up by marrying together the plethora of amazing, fresh fish and crustaceans available locally with the fiery flavours of Chengdu, such as the numbing peppercorns the region is famous for.

Guests can choose whatever delights them from Chef David’s extensive menu, including seafood, duck, beef, quail eggs, pork, and more, and have it cooked fresh at the table. There’s plenty of familiar dishes such as garlic prawns and Peking duck, as well as more niche options for those looking for something outside of your average fare, such as duck gizzard, pork intestine, or beef tendon. Be bold, be brave, and be rewarded with rich flavours that will have you coming back again and again to Chef David.

When we visited, we tried out the whole grilled barramundi, and what a show stopper it was! Throwing ourselves in the deep end of Chef David’s flavour experience, we went with the Super Spicy Barramundi and were blown away by the delicious, rich, flavoursome broth and the tender, creaminess of the barramundi flesh. Cooked fresh at our table, we dined as it bubbled away, simmering all of those delicious Sichuan spices and imbuing the creamy barramundi with a gorgeous flavour. This is a must-try at Chef David’s and makes for a fantastic sharing dish to wow your dining pals.

If you or someone in your dining crew is plant-based, don’t worry, Chef David have you covered there too. We dined with our vegan pal who enjoyed grilled tofu with spicy sauce, grilled enoki mushrooms, and, the favourite of the night, spicy bean skewers.

For those that love a tipple. Chef David has crafted an amazing collection of Asian-inspired cocktails. The crowd favourite so far is the Hope and Sesame. A sweet and salty combo, the Hope and Sesame blend sweet vermouth, sherry, and sesame oil for a cocktail that is unlike anything else you’ve tried before.

Next time you’re CBD bound for a night out, hit up Chef David for a fresh, new dining experience that will please even the pickiest of palates. Find out more here.

If you’re interested in trying out some Thai hot pot, check out our visit to JiYu Thai-style hot pot.

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