Wednesday, September 4, 2013

Cuisine Master Hot Pot (食神锅奉行) @ Boat Quay

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With the opening of Hai Di Lao Hot Pot (海底捞火锅) from Shanghai, China another high end gourmet hot pot restaurant chain from China has opened its door upping the ante on the local hot pot scene with its unique gourmet hot pot concept. Opened in March 2013, Cuisine Master Hot Pot (食神锅奉行)  is hailed from Beijing, China and was founded by Master Chef Zhong Li Wen, one of China's top 10 Chefs.

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Dining experience at Cuisine Master Hot Pot is definitely quite different from the other restaurant. A dedicated staff will explain and cook all the ingredients in a sequence that has been purposefully designed for overall well being and optimum digestion. There is no ala carte or buffet menu, just pick from the 5 nine-course set menu that ranges from $78++ to 198++ per pax.

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Appertiser 3.5/5

We have the $78++ set menu and the imperial experience started off with a refreshing fruit platter. On the side there was a trio of appertiser consists of Marinated Tomatoes, Peas and Black Fungus which one can nibble while waiting for the food to be cooked. The marinated tomatoes were a delight with its sweet and tangy flavours.

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At Cuisine Master Hot Pot which is famed for its soup culture comes with only 2 types of soup base.
The signature Golden Soup which is a rich concoction from "old hen" and "old duck", slow cooked over 10 hours for a creamy texture. The other is the Mushroom Soup which is a clear soup prepared with over 5 types of imported exotic mushrooms. All the soups are freshly prepared with all natural ingredients, with no additives or MSG added.

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Mushroom Based Soup 4/5

Before cooking the raw ingredients, we are each served a bowl of the soup to taste the original flavours before they are diluted by the impurities or got too rich after all the cooking. The clear Mushroom Soup was packed with earthy flavour that very comforting.

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Golden Soup 4.5/5

The Buddha Jumps over the Wall is cooked in the signature Golden Soup to showcase the flavourful soup. An impressive luscious bowl of soup with rich and creamy consistency.

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Chef's Special Shrimps and Pork Balls 4/5

I was delighted to see freshly made Shrimps and Pork Balls being served. I love the fact that chestnut was added to the pork balls giving it an extra crunchy bite.

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Mixed Vegetables with Chinese Yam Platter

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Matsutake Mushroom Platter

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Assorted Garden Greens

Next up was vegetables and mushrooms. We have the Chinese Yam which has a lot of health benefits. We also have seasonal Matsutake Mushroom and Assorted Greens making it a balanced meal.

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Seafood Platter 4/5

For the seafood, we had Prawn and Turbot Platter as stated in the $78++ set menu. However I doubt the fish is turbot, it looked more like grouper from its appearance and texture. The prawn and fish were cooked in the beautiful golden soup. Fresh and quality seafood that is always a joy for hot pot.

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Kurobuta Pork and Beef 3.8/5

For meat we have the Kurobuta Pork and Beef. I thought they were too thinly sliced to be able to enjoy it to the fullest. While I enjoyed the succulent kurobuta pork, the beef was overcooked and tough for me.

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Special Homemade Noodles 4.2/5

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Special Homemade Noodles 4.2/5

Not to be missed is the Special Homemade Noodles that comes in 4 different colours. They are made from egg white (white), spinach (green), carrot (orange) and purple cabbage (purple). The delectable noodles were springy and had a nice bite to it.

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White Fungus with Longan and Red Dates 4/5

Wrapping up the dinner, we have the refreshing White Fungus with Longan and Red Dates. It was a welcoming dessert that helped to cleanse the palate after all the rich flavours. Once again its all about healthy, well being and optimum digestion.

It is definitely an experience having gourmet hot pot where each ingredient is cooked and served individually one at a time, all done by the dedicated staff. To be frank, I missed the fun of cooking over steamboat. I also felt not satisfied as each ingredient is a calculated serving for the number of guests. The great news is that I heard they will be introducing ala carte items for the new menu. In addition, they will be also opening Cuisine Master Kitchen just next door offering a more casual dining and noodle dishes.


Cuisine Master Hot Pot (食神锅奉行)
68 Boat Quay
Singapore 049856
Tel: +65 64389979
Facebook: https://www.facebook.com/pages/Cuisine-Master-Hotpot/433439336737344
Website:
Nearest MRT: Raffles Place (EW Line, NS Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Clarke Quay MRT Station. Take Exit E. Cross New Bridge Road to the opposite of The Central. Walk towards Upper Circular Road. Turn onto Upper Circular Road and walk to the end. Cross the road at South Bridge Road and walk towards the river. Walk down the row of shop houses along the river. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT Station. Take Exit G. Walk to the river. Walk down the row of shop houses along the river. Journey time about 8 minutes. [Map]

4 comments:

  1. just wondering. do you actually time your walking journey to the eateries? ;P

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