Like my many food adventures in Sydney, I first came here with L. One of the specialties at Red Chilli Hotpot Glebe restaurant is dry chili woks that can also be turned into a hot pot during the same meal. How brilliant, it totally solves the dilemma of whether to have dry wok or hot pot on a cold winter day….why not have both!
—–HER{curio}MAJESTY SCORE SHEET—–
Visited: 3 April 2015
Food: 7.5/10 || Ambiance: 8/10 || Service: 8/10
What I loved: Hot pot two ways.
Will I come back: Yes.
The menu. Lots of ingredients to choose from. When you order, tell the waiter that you are ordering the dry wok, and would like to add soup afterwards to make it a hotpot.
You only choose the spiciness and pepper-ness once when you order your dry wok.
Sichuan bean noodle with sour and spicy sauce, $8.8. My absolute favourite Sichuan dish!
We picked mostly vegetable ingredients for our dry wok. It’s one big spicy mess that challenges your senses filled with Sichuan spices and chili.
Whilst the dry woks here always warm my tummy up, I find their seasoning too salty and not as flavoursome compared to Masterbowl.
However, they have a secret weapon…Ding ding ding – round two!
You can order more fishballs or meat for your hotpot. I wouldn’t recommend doing this unless you have at least 4 people, the amount of food is enormous – it’s like having dinner twice in 2 hours!
Not for the faint-hearted.
{Red Chilli Hoptpot} Address: 21 Glebe Point Rd Glebe NSW 2037 Website: http://www.redchilligroup.com.au/Default.aspx?location=Glebe