Mr Triple Hotpots (三锅先生) @ Jalan Sultan - A Taste of Northern China with Traditional Copper Pot & Lamb Spine Hotpot

Located along the bustling stretch of Jalan Sultan, Mr Triple Hotpots (三锅先生) offers a robust selection of Northern Chinese specialities, including a variety of hotpot styles and Jinzhou-style BBQ. From the traditional Beijing copper pot to the hearty lamb spine hotpot, the concept here goes beyond the usual hotpot experience commonly found in Singapore.

Classic Beijing Copper Pot 4/5

We began our meal with the Classic Beijing Copper Pot, a style deeply rooted in Northern Chinese dining culture. Unlike the typical flavourful broths we are accustomed to, the pot uses plain water in a charcoal-fired copper chimney vessel. The design ensures a consistent, high heat, ideal for flash-cooking thinly sliced meats. This minimalist approach allows the natural flavours of the ingredients to shine, with the dipping sauces playing a crucial role in elevating each bite.

To complement the pots, we ordered a selection of sliced beef, lamb, and pork, along with bamboo shoots. Each ingredient cooks quickly in the boiling water, retaining its inherent freshness and texture. One particularly interesting accompaniment was the pickled garlic, which was new to me. Its tangy and slightly pungent profile works surprisingly well as a palate cleanser, refreshing the taste buds between bites and preparing you for the next round of indulgence.

Lamb Spine Pot 4.2/5

In addition to the copper pot, we also tried the Lamb Spine Pot (羊蝎子), a dish that may sound intimidating at first. The direct translation can be misleading, but it actually refers to the lamb spine, named for its resemblance to a scorpion’s tail. This was my first encounter with the dish, and it turned out to be a pleasant surprise. The pot is richly flavoured with spices, and the lamb spine is chopped into chunky pieces, similar to oxtail. The meat is tender and gelatinous, while the radish in the pot soaks up the deeply savoury broth beautifully. Diners can also add additional raw ingredients into the pot, transforming it into a more familiar hotpot experience.

Lamb Skewer 4.2/5

To kickstart the meal while waiting for the hotpot to come to a boil, we had the Lamb Skewers. Grilled to a slight char, the skewers were tender, juicy, and packed with aromatic spices, delivering a fragrant, satisfying bite. It is a great addition to the meal, especially for those looking for something cooked and ready to enjoy immediately.

Overall, Mr Triple Hotpots offers a refreshing take on hotpot dining by showcasing traditional Northern Chinese styles that are less commonly seen locally. Whether it is the simplicity of the Beijing copper pot or the bold flavours of the lamb spine hotpot, the experience here is both unique and comforting — perfect for those looking to explore something different beyond the usual hotpot options in Singapore.


Mr Triple Hotpots (三锅先生)
61 Jalan Sultan
Singapore 198980
Tel: +65 8039 1818
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 4pm - 6am

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to the end. Continue onto Jalan Sultan until the traffic junction of North Bridge Road and Jalan Sultan. Journey time about 8 minutes. [Map]

Neon Pigeon @ Carpenter Street - A Bold, After-Dark Izakaya Experience with Playful Cocktails & Modern Japanese Bites

Tucked within Singapore's vibrant dining scene, Neon Pigeon brings a spirited take on the modern Japanese izakaya, drawing inspiration from Tokyo's after-dark culture, where bold flavours, creative drinks, and lively conversations take centre stage. Recognised on the World's 50 Best Discovery list, the concept leans into a fusion of Japanese techniques with global influences, resulting in a menu designed for sharing, indulgence, and a touch of fun.

Ran-Ta-Ta Tan 4/5

The evening began on a high note with the Ran-Ta-Ta Tan ($26), a cocktail that makes quite the entrance, dramatically served in a lantern that releases a gentle smoky aroma upon arrival. The drink itself is a complex yet balanced blend of discarded grape skin vodka, TWG Sakura tea, passion fruit, and a hint of chartreuse yellow, finished with a cinnamon crack salt rim.

Pornstar Martiki 4/5

Equally memorable was the Pornstar Martiki ($27), a cheeky, playful cocktail that doesn't take itself too seriously, complete with a rather suggestive jelly garnish that adds a touch of humour to the experience. Made with Nikka Coffey grain whisky, Veritas rum, clarified passion fruit, Galliano vanilla, falernum, and topped with Bauget-Jouette Brut, the drink delivers a well-rounded balance of sweetness, tropical brightness, and gentle effervescence.

Spicy Tuna Roll 3.8/5

The Spicy Tuna Roll ($25 for 6pcs) is a familiar staple on the menu, and while it may not be the most groundbreaking dish of the night, it delivers reliably on flavour. The tuna is fresh and clean tasting, paired with a creamy, mildly spicy mayo that adds richness without overpowering the fish. It works well as an easy bite, especially when paired with cocktails.

A5 Wagyu Kushiyaki 5/5

A clear standout of the evening, the A5 Wagyu Kushiyaki ($24 for 2pcs) was nothing short of indulgent perfection. Using premium Miyazaki ribeye, the beef is expertly grilled to achieve a delicate char on the outside while remaining incredibly tender and buttery within.

Corn Kushiyaki 4/5

The Corn Kushiyaki ($12 for 2pcs) may seem understated, but it surprises with its depth of flavour. Grilled to bring out its natural sweetness, the corn is generously coated with miso butter and finished with a dusting of nori powder. The combination creates a savoury-sweet balance with a subtle umami punch.

Caramelised Brussels Sprouts 4.5/5

One of the more unexpectedly addictive dishes of the night, the Caramelised Brussels Sprouts ($15) delivers bold flavours with every bite. Lightly charred for a smoky edge, the sprouts develop a caramelised exterior that enhances their natural sweetness. While slightly on the saltier side, the intensity works in its favour.

Baked King Crab Leg 3.8/5

The Baked King Crab Leg ($50) arrives looking undeniably impressive, with its generous portion and creamy, spicy topping that adds a punch of flavour. The sauce carries a pleasant heat; however, the experience is slightly let down by the flesh sticking to the shell, making it less enjoyable to eat.

Carbonara Cup Noodle 3.8/5

A playful and creative take on a comfort classic, the Carbonara Cup Noodle ($18) is presented in a Neon Pigeon-branded cup, cheekily mimicking the familiar instant noodle format. The dish delivers on flavour, with a creamy, indulgent carbonara sauce coating thick udon noodles, but the udon's texture leans slightly too soft for our preference.

Chocolate Trifle 2/5

Unfortunately, the Chocolate Trifle ($14) did not quite meet expectations. While the combination of almond brittle and dulce de leche offers a promising flavour pairing, the overall dessert leans too sweet and slightly dry. The whipped cream feels a little heavy and cloying, which affects the dish's overall balance.

Neon Pigeon delivers a vibrant and engaging izakaya experience that leans heavily into creativity, both in its cocktails and its menu offerings. The highlights lie in its stronger executions, particularly the A5 Wagyu Kushiyaki and Caramelised Brussels Sprouts, alongside its visually striking and well-balanced cocktails.

While some dishes could benefit from refinement in texture and balance, the overall concept remains compelling, making it an ideal spot for a lively night out with friends.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Neon Pigeon
36 Carpenter Street
#01-01
Singapore 059915
Tel: +65 3129 7551
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 530pm - 12midnight

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to the destination. Journey time is about 5 minutes. [Map]