By Marie-Antoinette Issa.
Steaming, simmering and stacked with - among other cuts - sizzling strips of beef, MasterCow Hot Pot is so much more than a meat lover's mecca.
Instead, the brainchild of hospitality veteran Howin Chui (of Kowloon Cafe and Ni Hao Bar) and 22-year-old entrepreneur Chi Zou (whose family runs Life of Chi Beef Hotpot), this Sydney CBD soup spot is a celebration of the slow swirl of broth, the succulence of a perfectly cooked slice of shin shank and the way this simple meal brings people together around the table.
At Master Cow, everything is built around quality, creativity and the chance to craft your own culinary creations - with each diner getting an individual hot pot. Germaphobes rejoice! From bubbling broths and bespoke sauces to beautifully marbled beef cuts, hand-picked to suit your palate, the quest for hot pot harmony is in your hands.
Don’t worry about making a mistake (err mis-steak)! This experience is just as much about memories as it is about meat.
As the name suggests, the cow is King at this hot pot hole-in-the-wall, nestled in World Square. Forget frozen, wafer-thin slices. At Master Cow, the kitchen hand-cuts marbled chuck rib, oyster blade and shin shank in-house every single day.
There’s even M9+ Wagyu and Kagoshima A5 for the serious protein people. It's meat that’s been prepared with respect, packed with flavour and passed on to diners to serve up their own simmering show-stopper.
For a super spectacle, go straight for the Master Cow Platter. It arrives in a dramatic cloud of dry ice, draped over a golden cow statue like a carnivorous centrepiece - and is extravagant, Insta-approved and absolutely unforgettable.
While beef is the headline act, there are several other supporting stars on the menu. Try the handmade meatballs and the seafood platter with fresh pipis, Japanese scallops and abalone.
If veggies are your vibe, pick from platters of leafy vegetables (so many mushrooms) and delicate coils of handmade noodles (save those for the end - the starch thickens the broth beautifully). Honourable mentions include offal options like honeycomb tripe, tendon and even tender, collagenous, beef tongue.
The broth choices are just as varied. There are eight in total, developed by a Hong Kong-based Master Chef - a nod to authentic Cantonese flavours that are meant to be sipped, not simply used to cook.
The Master Cow signature soup is a crowd-pleaser, the duck broth is deep and earthy and the mushroom soup caters to those who prefer a broth of the plant-based variety. Insider tip: do not underestimate the oomph of the Sichuan-style spicy fish number which will challenge even the most committed chilli chompers!
A self-serve sauce bar lets you fine-tune your own dipping mix - pick from sesame paste, soy, fresh chilli and raw garlic. To drink, there’s a range of options of both alcoholic and non-alcoholic varieties. Get a buzz with G&T made with chrysanthemum tea or peach soju.
Perhaps sip on soothing barley water and a sweet, tangy homemade plum drink that cuts through the richness of the meal and perfectly rounds out the feast.
Staff offer pairing tips to help balance your bowl, but this is a truly bespoke banquet that turns the dining table into your own DIY adventure. One where you’re the Chef and the diner all at once.
Master Cow doesn’t have any beef with showing its personality either! The bright orange interior - complete with paper aprons to catch stray splashes, birthday signage and a claw machine loaded with prizes - brings a sense of celebration to every meal.
Three VIP rooms offer more private dining with TVs and service buttons, perfect for special occasions or group get-togethers.
Open until midnight every night and 2 am on Fridays and Saturdays, Master Cow Hot Pot offers a no-bull solution to Sydney’s early roll-up culture. Whether you’re finishing a shift, kicking on after a night out or simply craving a late supper that isn’t a soggy kebab, MasterCow Hot Pot will mooove you with every bite!
