{"id":70740,"date":"2026-10-28T08:00:00","date_gmt":"2026-10-28T00:00:00","guid":{"rendered":"https:\/\/rubbisheatrubbishgrow.com\/?p=70740"},"modified":"2026-10-27T15:18:49","modified_gmt":"2026-10-27T07:18:49","slug":"fish-pot-melbourne-review","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2026\/10\/28\/fish-pot-melbourne-review\/","title":{"rendered":"Fish Pot: The Salmon Bones That Made Me Eat Steamboat Again"},"content":{"rendered":"<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" height=\"681\" width=\"1024\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2026\/10\/1-Fish-Pot.webp?resize=1024%2C681&#038;ssl=1\" alt=\"Two people enter a restaurant through navy curtains in a scallop-patterned wall, beside a stone counter and warm wood seating; the scene feels inviting.\" \/><\/figure>\n\n\n<p class=\"wp-block-paragraph\">I don&#8217;t eat steamboat.<\/p>\n\n\n<p class=\"wp-block-paragraph\">In Singapore, I have it maybe once every two years, sometimes less. It&#8217;s rarely a choice. Someone books it, the table fills up, and I sit there dipping things into a pot because that&#8217;s what everyone else is doing.<\/p>\n\n\n<p class=\"wp-block-paragraph\">A broth that tastes like the last ten things dropped into it. Frozen balls from a factory carton. Vegetables boiled into silence. I&#8217;ve never understood the appeal.<\/p>\n\n\n<p class=\"wp-block-paragraph\">So when a friend told me to try <a href=\"https:\/\/www.instagram.com\/fishpotmelbourne\/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">Fish Pot<\/a> in Melbourne, I said no.<\/p>\n\n\n<p class=\"wp-block-paragraph\">Then I said no again. And again.<\/p>\n\n\n<p class=\"wp-block-paragraph\">He kept asking. Eventually I went, mostly so he&#8217;d stop.<\/p>\n\n\n<p class=\"wp-block-paragraph\">I&#8217;ve since lost count of how many times I&#8217;ve been back. Some weeks, I&#8217;ve gone twice. It&#8217;s now the first place I go every time I land in Melbourne.<\/p>\n\n\n<p class=\"wp-block-paragraph\">The reason is simple. Salmon bones.<\/p>\n\n\n<h3 class=\"wp-block-heading\">The Salmon Bones<\/h3>\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" height=\"681\" width=\"1024\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2026\/10\/2-Fish-Pot.webp?resize=1024%2C681&#038;ssl=1\" alt=\"A bubbling hot pot of creamy broth simmers with cabbage and fish, beside a separate red chili broth\u2014an inviting, hearty dining scene.\" \/><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Let me be clear about the soup first. <strong>The broth itself is light and normal<\/strong>. Clean, gentle, nothing to write home about. If the soup were all there was, I wouldn&#8217;t be writing this.<\/p>\n\n\n<p class=\"wp-block-paragraph\">The <strong>salmon bones are the point.<\/strong><\/p>\n\n\n<p class=\"wp-block-paragraph\">They&#8217;re <strong>deep-fried before they ever meet the pot<\/strong>. The skin and the meat clinging to the bone come out golden, crisp at the edges, still tender close to the frame. You pick at them with your chopsticks. You pull the flesh off in small pieces. It&#8217;s fried fish, rich and savory, sitting right beside a bowl of hot soup.<\/p>\n\n\n<p class=\"wp-block-paragraph\">That contrast is what changed my mind about steamboat.<\/p>\n\n\n<p class=\"wp-block-paragraph\">Most steamboat is soft on soft. Soft broth, soft tofu, soft fish ball. Everything blurs into one warm texture. Here, there&#8217;s something to bite into. Crunch, then broth. Fat, then something clean to wash it down. The meal has a rhythm instead of a drone.<\/p>\n\n\n<p class=\"wp-block-paragraph\">As the bones sit in the pot, they slowly give something back. The soup picks up a little sweetness from the fish, a little depth from the fry. By the end of the night, the broth tastes better than it did at the start. Not dramatically. Just enough to notice.<\/p>\n\n\n<p class=\"wp-block-paragraph\">This dish shut me up for a moment. The first time, and most times since.<\/p>\n\n\n<h3 class=\"wp-block-heading\">Why I Order Them on the Side<\/h3>\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" height=\"681\" width=\"1024\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2026\/10\/3-Fish-Pot.webp?resize=1024%2C681&#038;ssl=1\" alt=\"Close-up of a browned, flaky savory salmon on a white plate, with crisp golden layers and orange sauce smears; rustic, appetizing tones.\" \/><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Here&#8217;s what I&#8217;ve learned over many visits.<\/p>\n\n\n<p class=\"wp-block-paragraph\"><strong>Order the salmon bones a la carte<\/strong> as well.<\/p>\n\n\n<p class=\"wp-block-paragraph\">In the soup, they soften. That&#8217;s fine, and it&#8217;s part of the experience. But out of the soup, they stay crisp. The skin keeps its crackle. The meat stays firm and a little sweet. You get the fried fish at its best, before the broth has its way with it.<\/p>\n\n\n<p class=\"wp-block-paragraph\">So I do both. <strong>Bones in the pot. Bones on a plate<\/strong>. One for the soup, one for me.<\/p>\n\n\n<p class=\"wp-block-paragraph\">I&#8217;ve also done takeaway just for the salmon bones. No steamboat. No sides. Just a box of fried fish bones, eaten back at my hotel table with my fingers. I&#8217;m not embarrassed about that. When something is this good, you don&#8217;t need a full meal around it.<\/p>\n\n\n<h3 class=\"wp-block-heading\">The Beancurd Prawn Roll<\/h3>\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" height=\"681\" width=\"1024\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2026\/10\/4-Fish-Pot.webp?resize=1024%2C681&#038;ssl=1\" alt=\"A long white platter holds several golden, flaky pieces of fried pastry, arranged in a row on a dark table; the dish looks crisp and inviting.\" \/><\/figure>\n\n\n<p class=\"wp-block-paragraph\">This was the side that surprised me.<\/p>\n\n\n<p class=\"wp-block-paragraph\"><strong>Thin beancurd skin, wrapped around prawn<\/strong>, fried until the skin shatters lightly under your teeth. The prawn inside stays springy and sweet. It isn&#8217;t greasy. It doesn&#8217;t sit heavy.<\/p>\n\n\n<p class=\"wp-block-paragraph\">It&#8217;s better than the version at some dim sum shops I&#8217;ve eaten at. I don&#8217;t say that lightly. Dim sum is where this dish lives. Finding a better one at a steamboat restaurant in Melbourne wasn&#8217;t something I expected.<\/p>\n\n\n<p class=\"wp-block-paragraph\">Order it early. It goes fast at the table.<\/p>\n\n\n<h3 class=\"wp-block-heading\">The Handmade Balls<\/h3>\n\n\n<p class=\"wp-block-paragraph\"><strong>The meatballs and fish balls here are handmade<\/strong>. You can taste it straight away.<\/p>\n\n\n<p class=\"wp-block-paragraph\">Factory fish balls have a bounce that feels like rubber. <strong>These have bounce too<\/strong>, but it gives way. There&#8217;s real fish in the bite, real pork in the meatball, a little coarseness that tells you a person made it rather than a machine.<\/p>\n\n\n<p class=\"wp-block-paragraph\">They hold up in the soup. They don&#8217;t fall apart, and they don&#8217;t turn into sponges. Among the better ones I&#8217;ve had for steamboat, anywhere.<\/p>\n\n\n<h3 class=\"wp-block-heading\">The Seaweed Beancurd<\/h3>\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" height=\"681\" width=\"1024\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2026\/10\/5-Fish-Pot.webp?resize=1024%2C681&#038;ssl=1\" alt=\"Golden, crispy battered fish fillets sit on a white platter beside a black dish of creamy tartar sauce, served as a savory seafood meal.\" \/><\/figure>\n\n\n<p class=\"wp-block-paragraph\">There&#8217;s one item I always order and always handle with care.<\/p>\n\n\n<p class=\"wp-block-paragraph\">A <strong>seaweed beancurd sheet<\/strong>. You hold it in the soup for about two seconds. No longer. It drinks up the broth, especially once the salmon bones have been in there a while, and comes out soft, briny, and faintly sweet.<\/p>\n\n\n<p class=\"wp-block-paragraph\">Two seconds. That&#8217;s the whole technique. Leave it any longer and it goes limp and loses its shape. Get it right and it&#8217;s one of the quiet pleasures of the table.<\/p>\n\n\n<p class=\"wp-block-paragraph\">I count in my head every time.<\/p>\n\n\n<h3 class=\"wp-block-heading\">The Vegetables<\/h3>\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" height=\"681\" width=\"1024\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2026\/10\/6-Fish-Pot.webp?resize=1024%2C681&#038;ssl=1\" alt=\"A buffet counter displays sliced lotus root, fresh spinach, and assorted mushrooms on serving dishes, neatly arranged for a fresh, inviting meal.\" \/><\/figure>\n\n\n<p class=\"wp-block-paragraph\">The vegetables are normal.<\/p>\n\n\n<p class=\"wp-block-paragraph\"><strong>Greens, mushrooms, the usual.<\/strong> Fresh enough. Nothing wrong with them. They&#8217;re there to balance the fried fish and the richer items, and they do that job. I don&#8217;t come for them.<\/p>\n\n\n<h3 class=\"wp-block-heading\">The Price<\/h3>\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" height=\"681\" width=\"1024\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2026\/10\/7-Fish-Pot.webp?resize=1024%2C681&#038;ssl=1\" alt=\"Slices of browned luncheon meat are layered over fresh greens on a black platter, creating a simple, hearty appetizer presentation.\" \/><\/figure>\n\n\n<p class=\"wp-block-paragraph\"><strong>Fish Pot isn&#8217;t cheap.<\/strong><\/p>\n\n\n<p class=\"wp-block-paragraph\">By the time you add salmon bones a la carte, the prawn rolls, the handmade balls, and everything else, the bill adds up. I won&#8217;t pretend otherwise.<\/p>\n\n\n<p class=\"wp-block-paragraph\">But I&#8217;ve paid more for meals I don&#8217;t remember. Here, I know exactly what I&#8217;m getting. And I keep coming back for it. That&#8217;s the only honest test of whether something is worth the money.<\/p>\n\n\n<p class=\"wp-block-paragraph\">It is.<\/p>\n\n\n<h3 class=\"wp-block-heading\">Would I Return<\/h3>\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" height=\"681\" width=\"1024\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2026\/10\/8-Fish-Pot.webp?resize=1024%2C681&#038;ssl=1\" alt=\"A sleek interior exhibit displays polished metal bowls on a round terrazzo counter beneath glass, with floral screens and warm pendant lights.\" \/><\/figure>\n\n\n<p class=\"wp-block-paragraph\">I already have. More times than I can count.<\/p>\n\n\n<p class=\"wp-block-paragraph\">It&#8217;s strange, writing that about steamboat. A dish I avoid at home. A format I never cared for. But Fish Pot found the one thing that was missing for me: something to bite into, something with a little fire and fat in it, sitting right next to the soup.<\/p>\n\n\n<p class=\"wp-block-paragraph\">I&#8217;ve eaten at enough places around Melbourne to know that the meals worth returning to aren&#8217;t always the ones you&#8217;d expect. <a href=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2026\/08\/10\/ember-on-toorak-melbourne-review\/\" target=\"_blank\" rel=\"noopener noreferrer\">Ember on Toorak<\/a> is another place I&#8217;ve written about, and if you&#8217;re looking for somewhere else to eat in the city, there&#8217;s my guide to the <a href=\"https:\/\/rubbisheatrubbishgrow.com\/zh\/2026\/07\/23\/best-restaurants-in-melbourne\/\" target=\"_blank\" rel=\"noopener noreferrer\">best restaurants in Melbourne<\/a>.<\/p>\n\n\n<p class=\"wp-block-paragraph\">But the salmon bones are the reason I book a table on my first night in Melbourne.<\/p>\n\n\n<p class=\"wp-block-paragraph\">My friend was right. I don&#8217;t tell him that often.<\/p>\n\n\n<p class=\"wp-block-paragraph\">If you&#8217;re in Melbourne, go. Order the salmon bones twice, once for the pot and once for yourself.<\/p>\n\n\n<p class=\"wp-block-paragraph\">Trust me.<\/p>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>","protected":false},"excerpt":{"rendered":"<p>I don&#8217;t eat steamboat. In Singapore, I have it maybe once every two years, sometimes less. It&#8217;s rarely a choice. Someone books it, the table fills up, and I sit there dipping things into a pot because that&#8217;s what everyone else is doing. A broth that tastes like the last ten things dropped into it. [&hellip;]<\/p>\n","protected":false},"author":273722838,"featured_media":70732,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[4330,773084191,3579,773084190],"tags":[773084199],"class_list":["post-70740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-australia","category-guest-contributors","category-melbourne","category-overseas-restaurants","tag-casual-dining"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fish Pot Melbourne: The Salmon Bones Worth Coming Back For<\/title>\n<meta name=\"description\" content=\"Bay San reviews Fish Pot in Melbourne, the steamboat spot he returns to every trip. 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