Born out of Melbourne’s strict stage 4 lockdown in 2020, Chef David’s new menu was a swift delivery-friendly alternative to their famed steamy and swirly hot pot.

Focusing on staple elements and cooking methods of Sichuan food, the new menu balances 7 traditional flavours to creatively combine all the fantastic piquant platitudes of Chinese cuisine.

Capturing the experimental energy of the multi-million dollar interiors, the new Chef David menu showcases a diverse mix of Sichuan styles and core ingredients including sweet bamboo sugar, super salty soy, and the spiciest of all, the Sichuan peppercorn.

Start your evening with a sample of oysters and sea urchins ($32), your choice of freshly shucked or served grilled with ponzu sauce.

We loved tasting our way through Chef David’s menu. To start we loved their mouth-numbing skewers in particular the addictive chilli-dusted green beans.

For mains do not go past the whole grilled barramundi or Murray cod swimming in a fiery Sichuan, spicy broth. You can customise your order with spicy sauce, black bean, sweet and sour or tomato broth, plus choose a selection of vegetables to suit taste preferences.

Perfected to complement the spicy richness of the menu, refresh and revitalise with Chef David’s new signature cocktails, mocktails and beers.

If anyone knows authentic Sichuan cuisine, it’s Chef David Li. Chef David has been experimenting with Sichuan flavours since he was 14 years old. Now the executive chef at his titular restaurant, he creates recipes and trains the talented chefs in the kitchen.

Location: level 1/462 Elizabeth St, Melbourne VIC 3000

Phone: (03) 8797 2666

Link: davidshotpot.com.au

Gastrology Reference to https://www.gastrology.co/article/chef-david

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. The new menu focuses on grilled seafood and fiery flavours of Chengdu which are famous for the very fiery Sichuan cuisine. Sichuan flavours and cooking styles are most popular in the South West of China and bring flavours of the spicy Sichuan peppercorn, which tingles the tastebuds and is known for a numbing sensation. Chef David will have you dining in the most luxurious surroundings showcasing their new multi-million-dollar interiors, which include strobe lights and an iPad ordering system. The 160-seater also offers diners more than 100 ingredients on offer to cook in your choice of eight different soups (including David’s signature Sichuan beef-fat broth). “Before the sun goes down, Chef David on Elizabeth Street in the city is already an impressive place. Natural light spills through the floor-to-ceiling windows and shines off patent-leather seats, stainless-steel honeycombed tiles, polished concrete walls, and brass finishes. But after sunset, new life is breathed into the mammoth 160-seater space – neon signs glow, strobe lights swirl in patterns across every surface, chill jazz music is replaced by pop hits, and TV screens light up with music videos. It’s a far cry from the classic red-and-gold colour scheme, dragon murals, and hanging paper lanterns of sibling restaurant David’s Hotpot, just a few blocks south. But that’s how owner Liam Zhou wanted it.” If you’re looking for a traditional Chinese Sichuan experience, you must try the grilled barramundi! Served in an electric frypan, you grill the fish (and your favourite veg!) at your very own table – how cool?! For the most daring of diners, you can take your pick of skewers – think pig intestines, beef trachea, and duck gizzard skewers! For Bookings and more information please see https://cd-mel.com.au/

Retrieve from: https://melbournemystyle.com/2021/03/23/chef-david-elizabeth-streets-upmarket-eatery-specialising-in-authentic-sichuan-cuisine-will-have-your-tastebuds-tingling-for-more/

Best Chinese Restaurant in Melbourne

Let’s be honest—Melbourne is packed with so-called “authentic” Chinese restaurants, right? But how many of them are truly serving up the bold, fiery flavors of Sichuan cuisine straight from China? You’ve probably noticed that many spots throw the word “authentic” around, but when your plate arrives, it’s missing that signature punch.

The Real Deal vs. the Rest

Here are a few things you might have noticed about some of those “authentic” places:

Toned-down flavors: Sichuan cuisine is known for its spice and boldness, but too many places mellow it out for the masses. Where’s the heat?!
Generic menus: You go in expecting a unique experience, only to find the same tired dishes with no inspiration or creativity.
Fusion confusion: Some restaurants call themselves fusion but don’t actually blend the best of different worlds. It’s just a mishmash with no soul.

At Chef David, we get it. You want the real experience, not a watered-down version of what Chinese cuisine should be. That’s why we focus on combining the rich, fiery flavors of Sichuan with a playful, modern twist to create dishes that not only surprise but also delight your senses.

A Fusion Like No Other

At Chef David, we’re redefining Chinese restaurants in Melbourne. Our menu is centered around the essence of Sichuan cuisine, known for its distinct blend of heat, flavor, and that addictive numbing sensation from Sichuan peppercorns. But we don’t stop there. By blending traditional Chinese techniques with modern flair, we’ve crafted an Asian fusion experience like no other.

Think of our signature Kung Pao prawns—they’ll give you that perfect mix of crispy, spicy, and savory, with a surprising hint of sweetness. Or our fusion-style dumplings, which pack a punch with every bite. We’re all about pushing boundaries while staying true to the roots of Sichuan cooking.

Why Chef David is Different

At Chef David, it’s not just about serving good food—it’s about crafting a full dining experience that lingers long after your meal. We take the spice and spirit of Sichuan and elevate it with modern techniques, creating a menu that’s as adventurous as it is comforting. Whether you’re here for lunch, dinner, or a few cocktails at the bar, we make sure every visit feels special.

But there’s more! We love giving back to our loyal customers, so make sure you keep an eye out for our giveaways, discounts, and dining credits. Whether you’re a regular or a first-timer, you’re always in for a treat at Chef David.

Ready to Taste the Fusion?

If you’re craving the real deal, a fusion of bold Sichuan flavors with an exciting modern twist, Chef David is ready to welcome you. Join us for a meal that not only satisfies your taste buds but also redefines what a Chinese restaurant in Melbourne can be.

If you favor the Sichuan Flavors then we would recommend:

Book your table at Chef David now and be part of a fusion dining experience unlike any other. Don’t forget to check out our exclusive offers, giveaways, and dining credits to make your visit even more special!

If anyone knows authentic Sichuan cuisine, it’s Chef David! Chef David opened its first restaurant under the name David’s Hotpot, with the goal of sharing Sichuan flavours with the people of Melbourne. Now they are firing up the barbecue and tempting the tastebuds of the CBD with a brand new Sichuan Barbecue grill menu. With over 20 years of experience in the industry, Chef David mixes organic ingredients, creative food, and a modern environment, while maintaining real Sichuan ingredients, and outstanding recipes; the new menu offers a range of large sharing plates that take guests on a gastronomic adventure of sensory immersion. Chef David also caters to all dietary requirements, with a delicious range of meat-free and plant-based options. Refresh your palette with Chef David’s signature cocktails, mocktails, and beers to soothe the spice! The complementary drinks menu has been crafted by Michael Bascetta, the man behind Bar Liberty and Falco Bakery, and includes Hope and Sesame, a concoction of vermouth, sherry and golden sesame; Chasing the Dragon, with American Whisky and Hot Pot Raspberry; or a Chef David Peach Ginger Tea. Regular soft-drinks and juices are available, as well as local beers and a select of traditional alcoholic Chinese beverages. Find out more information on the Chef David website, or visit the restaurant at the address below: Level 1/462 Elizabeth Street Melbourne VIC 3000 03 8797 2666 Chef David is open everyday from 5pm-12am. Retrieve from: https://www.helloasia.com.au/news/chef-david-launch-brand-new-sichuan-grill-menu-in-melbourne/

Everyone’s favourite technicolored restaurant, Chef David, are firing up the barbecue and tempting the tastebuds of the CBD with their NEW AUTHENTIC SICHUAN FUSION MENU. Borne out of the COVID-19 crisis, Chef David’s new menu was a swift delivery-friendly alternative to their famed steamy and swirly hot pot. Focusing on staple elements and cooking methods of Sichuan food, the new menu balances 7 traditional flavours to creatively combine all the fantastic piquant platitudes of Chinese cuisine. While the menu has changed, the 160-seater space (that you may recall was renovated over two years to include dazzling neons, tv screens with light-up pop music videos and strobe lighting) is here to stay! With three private rooms over three stories, guests are welcomed by live music every Thursday, Friday and Saturday night. Capturing the experimental energy of the multi-million dollar interiors, the new Chef David menu showcases a diverse mix of Sichuan styles and core ingredients including sweet bamboo sugar, super salty soy, and the spiciest of all, the Sichuan peppercorn. Start your evening with a sample of oysters and sea urchins ($32), your choice of freshly shucked or served grilled with ponzu sauce. Then step it up with a full Chef David experience and grill (at your very own table!) a range of mouth- numbing skewers including tender pork belly, fresh prawns, chilli-dusted green beans (from $9 per serve). Still hungry? Sizzle a whole grilled barramundi or Murray cod (from $62.80) swimming in a fiery Sichuan, spicy broth. Customise your order with spicy sauce, black bean, sweet and sour or tomato broth, plus a selection of vegetables to suit taste preferences. For our more intrepid diners, Chef David offers a Dare To Try menu. Think pig intestine skewers ($15), beef trachea skewers ($13) and duck gizzard skewers ($10) to broaden your palate. Like the sound of these, but unsure if your friends will? Chef David has a range of Chinese that cater to all dietaries, with a delicious and flavoursome range of meat-free options. Cool your palate with tofu seaweed salad ($15), stir-fried water spinach ($20), David’s Dan Dan noodles ($17) and tangy Sichuan sauerkraut ($19). Michael Bascetta, co-owner and operator of Bar Liberty, Capitano, and Falco Bakery and co- founder of Worksmith has worked closely with Chef David to create a show stopping drinks list. Perfected to complement the spicy richness of the menu, refresh and revitalise with Chef David’s new signature cocktails, mocktails and beers. Sip on a the oh-so-sweet Hope and Sesame ($22) concoction of vermouth, sherry and golden sesame oil. For something stronger, try a White Wine Fitzroy Pool Punch (750ml Btl $70). For something with full flavour but with no alcohol, Watermelon Mojito ($10), Chef David Lemonade ($10) and regular soft drinks ($5) and fresh juices ($8 – 25) are available, as well as local craft beers and a select of traditional alcoholic Chinese beverages. Both of Chef David’s menus will be available from Friday 19th February.

A B O U T C H E F D A V I D

If anyone knows authentic Sichuan cuisine, it’s Chef David Li. Chef David has been experimenting with Sichuan flavours since he was 14 years old. Now the executive chef at his titular restaurant, he creates recipes and trains the talented chefs in the kitchen. With over 20 years of experience in the industry, David Li started his journey searching for the best peppercorns and dried chilli, which is the heart and soul of authentic Sichuan Cuisine. Chef David mixes traditional ingredients with creative food concepts to create a modern Asian dining experience like no other.

V I S I T C H E F D A V I D

Level 1/462 Elizabeth Street Melbourne VIC 3000 03 8797 2666 Everyday from 5:30pm-12am www.cd-mel.com.au/

M e d i a E n q u i r i e s T h i s W a y

Lisa Taylor lisa@harveytaylor.com.au

On the off-chance you’ve already slurped your way through Melbourne’s recent boom of new hot pot restaurants (think Panda Hot Pot and Jiyu Thai), here’s yet another one to check off your hit-list. The boldly executed Chef David has landed on Elizabeth Street in a vision of marble, metallics and neon blue. Sibling to Melbourne’s two David’s Spicy Pot outposts, as well as Russell Street’s David’s Hot Pot, the new restaurant’s dishing up spicy Sichuan hot pot against a futuristic, multimillion-dollar backdrop. There are seats for 200 diners, ceilings hung with dazzling chrome chandeliers and a high-tech sound system for the program of live acts and DJs to come. The menu’s handy ‘how-to’ guide is useful for both seasoned hot pot fans and novices alike, with the kitchen offering a hefty nine different soup base options to tempt all levels of spice tolerance. You can select up to three to fill your table’s communal hot pot — perhaps the easygoing dried fish maw and chicken number, or the Signature Spicy Instagram Soup starring 130 herbs and spices, and an animal character shaped out of beef tallow. Then, pimp it out with your choice of high-quality meat cuts, plenty of offal, vegetables, tofu and market-fresh seafood, along with sausages, dumplings and various meatballs. Each is listed on the menu with a handy suggested cooking time A range of dipping sauces lets you customise things further. But it’s not all about the hot pot, of course — the kitchen’s also whipping up an offering of grilled dishes, barbecued skewers and snacks that include everything from deep-fried pork belly to crisp sticky rice doughnuts. And, since this one’s kicking on until 4am each night, we’re guessing the lineup of tap beers, Japanese whisky and creative cocktails should get a solid workout of its own. Find Chef David at Level 1, 462 Elizabeth Street, Melbourne. It’s open from 5pm–4am daily.

By Libby Curran FEBRUARY 19, 2020

This 160-seater has a multimillion dollar fit-out, strobe lights and an iPad ordering system. There are more than 100 ingredients on offer to cook in your choice of eight different soups (including David’s signature Sichuan beef-fat broth). Before the sun goes down, Chef David on Elizabeth Street in the city is already an impressive place. Natural light spills through the floor-to-ceiling windows and shines off patent-leather seats, stainless-steel honeycombed tiles, polished concrete walls and brass finishes. But after sunset, new life is breathed into the mammoth 160-seater space – neon signs glow, strobe lights swirl in patterns across every surface, chill jazz music is replaced by pop hits, and TV screens light up with music videos. It’s a far cry from the classic red-and-gold colour scheme, dragon murals and hanging paper lanterns of sibling restaurant David’s Hotpot, just a few blocks south. But that’s how owner Liam Zhou wanted it. “We went for this futuristic, industrial-loft style to cater to new audiences,” Zhou tells Broadsheet. “We wanted this late-night dining experience to match the young-blood lifestyle of today.” Zhou and his team opened David’s Hotpot in 2017, specialising in traditional, tongue-numbing hotpot with spicy beef tallow-based broth. Two other eateries followed – David’s Spicy Pot on Russell and Elizabeth Streets – serving quick and easy malatang-style bowls. As at David’s Hotpot, Sichuan-style spicy broth with beef tallow reigns, but eight other soup flavours draw inspiration from across Asia. Choose from Thai-inflected tom yum, a Malaysian seafood soup, a spicy Chengdu-style broth and an even spicier Chongqing-style number. There are also broth bases made from pork bone, mushroom, ox tail and pickled cabbage. You have the option to split your cooking pot into two or three sections to try more bases. “In south-western China, you don’t really mind how big or small or crowded a restaurant is; what you care about is the food. Look for a place that people already have confidence in, with its special recipes and long histories,” he says. “The heavy, full-bodied, spicy and rich flavour of the hotpot is what’s really going to have a long history after everything else, not the fit-out or concept.” Orders are made through an iPad, but staff can walk you through everything too. There are more than 100 ingredients you can cook in your hotpot, from thinly sliced Wagyu, pork meatballs and marinated lamb, to scallops in the half-shell, soft tofu cubes and lotus root. Zhou recommends selecting the spicier broths for red meat, while milder broths such as tom yum work better for seafood and vegetables. “Fresh seafood has a certain sweetness that’s subtle, so you want to savour that. You don’t want the spiciness to overpower the fresh flavour,” he says. À la carte options take a street-food route. Try deep-fried pork cutlets dusted with chicken salt, sticky sweet rice cakes, classic egg fried rice or spicy Sichuan-spiced French fries. You can also get Sichuan skewers with Wagyu beef, pork belly and a few offal options including spicy grilled pig’s brain. The drinks list here is extensive, covering spirits, wines, tap beers and bubble tea. There are 10 mocktails and 15 cocktails designed by Orlando Marzo (awarded world’s best bartender in 2018). Zhao’s favourite is the Amber Lips, a light and fruity drink with Bacardi, elderflower liqueur and passionfruit. There’s also a Lychee Negroni with house-infused lychee gin, a chocolate-espresso martini, and a sour made with Chinese baijiu (a spirit that dates back to 1573).

Published on 17 February 2020

by CHYNNA SANTOS

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Chef David

Chef David – Elizabeth Street’s upmarket eatery specialising in authentic Sichuan Cuisine will have your tastebuds tingling for more!