Now Open: Master Cow Hot Pot Brings Hand-Cut Beef, Eight Soup Bases and Buzzy Late-Night Energy to World Square
Sydney's post-midnight food options now include this bold CBD newcomer, which reimagines Cantonese hot pot with premium cuts, expertly flavoured broths and playful touches.
Sydney's late-night dining scene just scored a flavour-packed new addition with the arrival of Master Cow Hot Pot, a lively Cantonese-style hot pot restaurant at World Square. From restaurateur Howin Chui (Kowloon Cafe, Ni Hao Bar) and 22-year-old entrepreneur Chi Zou — who comes from a hospo family — the venue puts a considered, contemporary spin on traditional hot pot, with a focus on premium hand-cut beef, a wide array of soup bases and late-night service that stretches into the small hours.
The focus here is on the beef. But instead of the frozen, machine-sliced kind you might find elsewhere, at Master Cow, beef is hand-sliced to order — ensuring premium marbled cuts like prime rib, oyster blade and shin shank (as well as specialty options like M9+ wagyu and Kagoshima A5 wagyu) remain tender and flavourful even after they hit the steaming broth.
As for the broth, you'll have eight to choose from. Developed in partnership with a Hong Kong-based master chef exclusively for this Sydney spot, flavours range from an umami-heavy, house-made tomato and oxtail to punchy satay and spicy seafood — and in keeping with Cantonese traditions, these bases are designed for both dunking and sipping. For a small fee, you can further customise your experience with a visit to the self-serve sauce bar, with staff on hand to guide newcomers through the best flavour combos.
Beyond the beef, the menu casts a wide net. You'll find everything from abalone and Japanese scallops to handmade meatballs and a wealth of veggies, alongside noodles, rice dishes and Halal-friendly options. Drinks range from Hong Kong-style lemon tea and house-made plum juice to classic cocktails like a strawberry bellini or whisky highball, as well as beer, wine, soju and Chinese spirits.
The 68-seat venue has been designed by Darren Kong Studios and takes its cues from the vibrant streets of Hong Kong. As well as the open-plan main dining area, the space also includes three 10-seat private dining rooms, each with its own TV, service buzzer and customisation options. There's even a nostalgic claw machine at the restaurant's entrance where you can score small prizes or discounts for a future visit.
Master Cow Hot Pot's opening hours also nod to Hong Kong's late-night dining culture — it's open until midnight from Sunday to Thursday, and until 2am on Fridays and Saturdays. It's a move Chui and Zou hope will help breathe new life into Sydney's after-dark food culture, giving night owls one more option beyond fast food or kebabs.
Master Cow Hot Pot is now open at Shop 16, World Square, 123 Liverpool Street, Sydney. It's open daily for lunch (11.30am–3pm), dinner (5.30–10pm) and late-night supper, from 10pm–12am (Sun–Thu) and 10pm–2am (Fri–Sat). For more information, head to the venue's website.
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