Welive for Hotpot

The tomato soup is the original creation of our chef Charlie. The unique complex sweet and sour taste will make you linger in Melbourne.

Chef's Special Soup is another unique creation of our chef Charlie. The soup base combines the sourness of lemon and the spiciness of ginger. When it is paired with Thyme and chili, it can completely inspire the aroma of wagyu. You must not miss it. .

Our chicken soup is another masterpiece of chef Charlie after visiting many Chinese restaurants. Dozens of old chickens are thoroughly stimulated after being simmered for more than 12 hours. After the strong umami flavor in the soup is mixed with the tender oily flavor of Wagyu beef, you will linger in Welive for hotpot in Melbourne.

Kagoshima Japanese Wagyu Beef is a delicacy with a fine, tender texture and a buttery flavour that lingers on the palate. Kagoshima Wagyu cattle are renowned for producing high marbling, known as ‘sashi’ in Japanese.

The chuck roll is one of the two major boneless subprimal of the beef chuck primal cut. It starts out as the long section of meat between the shoulder blade on one side and the ribs and backbone on the other. The butcher will first bone out the shoulder blade, then remove the ribs and backbone. Finally, the meat from the lower rib area is removed and made into ground chuck.

Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is extremely lean and performs best when diced for slow-cooking in a hearty casserole or braise.

The leg of lamb, a large, relatively expensive cut of 3 to 5 or 6 pounds, can be cut into leg chops, though it is usually prepared whole and presented with pride at big family meals or on special occasions.

Heart shape, the shape of my heart for you.

Salmon & kingfish & tuna combination, these premium fresh food meet wasabi and Japanese konbu, makes your tongue dance.