Uncle Fong Hotpot Restaurant (方叔叔重庆老火锅) @ Great World - Celebrates 10th Anniversary with Purr-fect Duo Set and Cat-Inspired Creations

Uncle Fong Hotpot is celebrating its 10th anniversary with a playful line-up of cat-inspired creations, available from 17 September to 31 October 2026 at its Great World and Suntec City outlets. The highlight is the 10th Anniversary Purr-fect Duo Set ($168 for two people), which brings together the brand's signature Chongqing-style hotpot flavours, a variety of meats and seafood paste, and adorable cat-themed treats.

The set features two contrasting broths to cater to different palates. The signature Mala Broth delivers the bold, spicy kick that Chongqing hotpot is known for, complete with a Lucky Meow-shaped piece of beef tallow that adds a fun touch to the pot. For those who prefer something milder, the Fresh Fish Soup offers a lighter, gentler alternative, letting the natural flavours of the ingredients shine.

For the meat selection, the set includes Australian Oyster Blade Beef Shank, Premium New Zealand Lamb Slices and Pork Belly. Served in half portions, the selection allows diners to enjoy a variety of meats without filling up too quickly. The thinly sliced meats cook quickly in the bubbling broths, making them ideal for dipping and savouring with the respective soup bases.

The cat theme extends to the beverages, with each set featuring Kitty-shaped Iced Roselle Tea with Fresh Orange and Kitty-shaped Oolong Lemon Iced Tea. Both drinks offer a refreshing, fruity counterpoint to the heat of the mala broth, helping to cleanse the palate between mouthfuls of spicy hotpot ingredients.

One of the more playful additions is the Paw Paste, shaped like adorable cat paws and available in prawn and cuttlefish flavours. Once cooked, the paste develops a delightfully bouncy texture, with the seafood flavours coming through in every bite.

The set also includes Chicken Gizzard Skewers and a half portion of Pork Liver. I particularly enjoyed the chicken gizzards, which had a satisfying crunch and absorbed the spicy, numbing flavours of the mala broth beautifully.

For vegetables and mushrooms, the set comes with Sparassis Mushrooms and half a portion of the Vegetable Basket. This was my first time trying Sparassis Mushrooms, also known as cauliflower mushrooms, and I was pleasantly surprised by their distinctive, crunchy texture. They provide a refreshing contrast to the meats and richer hotpot ingredients. If you haven't tried them before, I recommend giving them a go.

Diners can choose one carbohydrate option: Wulong Sweet Potato Noodles from Chongqing, Inaniwa Udon, or Spinach Noodles. I chose the Spinach Noodles to round out the spread. Cooked in the flavourful broth, the noodles make a comforting addition to the meal while soaking up some of the soup's savoury goodness.

While waiting for the hotpot ingredients to cook, we also enjoyed the Chongqing Crispy Fried Pork with Fresh Green Peppercorns. Deep-fried to a golden-brown finish, the pork was tender inside with a crisp exterior, making it an addictive snack to munch on between rounds of hotpot. The fresh green peppercorns add an aromatic, peppery kick that complements the crispy pork.

To better appreciate the lighter broth, we ordered an additional plate of Sliced Fish to cook in the Fresh Fish Soup. The delicate fish slices paired well with the gentler soup base, allowing their natural sweetness to come through without being overwhelmed by the stronger mala flavours.

For dessert, each diner receives a serving of Glutinous Rice Balls with Iced Douhua. The soft, chewy glutinous rice balls paired with the smooth, silky beancurd pudding provide a cooling finish after a meal filled with spicy and numbing flavours. It is a simple yet comforting way to end the hotpot experience.

Beyond the dining table, Uncle Fong Hotpot has also collaborated with Hong Kong-based illustrator Curly Sai on a limited-edition blind box collection featuring Gogo (滚滚), the brand's specially appointed “Chief Taste Officer” for its 10th anniversary. The collection includes five collectable designs: four regular and one special. From 17 September to 31 October 2026, diners who order the 10th Anniversary Purr-fect Duo Set will receive one complimentary Gogo Blind Box, while stocks last. Each box is distributed at random, adding an element of surprise for collectors and cat lovers alike.

With its signature Chongqing-style hotpot, playful cat-inspired creations, and collectable blind boxes, Uncle Fong Hotpot's 10th anniversary celebration offers a fun twist on the usual hotpot gathering. The Purr-fect Duo Set brings together a variety of meats, seafood paste, vegetables and noodles for two, making it a choice worth considering for those who enjoy a hearty hotpot meal with a touch of whimsy. If you are planning a hotpot date with a fellow cat lover, this limited-time anniversary set might just be the purr-fect excuse to gather around the bubbling pot.

Note: This is an invited tasting.


Uncle Fong Hotpot Restaurant
(方叔叔重庆老火锅)
Great World
1 Kim Seng Promenade
#B1-108/109
Singapore 237994
Tel: +65 6232 7800
Facebook
Instagram
Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Great World MRT station. Take Exit 6. Walk to the destination. Journey time is about 5 minutes. [Map]

Kai Garden @ Marina Square - FREE Signature Peking Duck with $288 Spend

I was back at Kai Garden at Marina Square with my foodie friends for dinner recently, and this time I took the opportunity to check out some of its ongoing promotions. The one that caught our attention was the Peking Duck Promotion; diners can get a FREE Signature Whole Peking Duck (U.P. $128) with a minimum spend of $288 on a single receipt. If you enjoy a good Peking Duck feast, this promotion is worth considering, especially when dining with friends or family.

Signature Crispy Peking Duck 4.5/5

The Signature Crispy Peking Duck ($128++) is one of my favourites in Singapore, featuring beautifully crisp skin and succulent duck meat. What sets it apart is the selection of five colourful wraps – Original, Pumpkin, Spinach, Bamboo Charcoal and Beetroot – paired with five dipping sauces: Traditional, Black Pepper, Sesame, Seafood and Special Mixed, allowing diners to customise each bite.

The highlight is undoubtedly the crispy skin, which delivers that satisfying crackle while retaining its rich flavour. Wrapped together with the accompanying condiments and your preferred sauce, each bite offers a balance of crispiness, savouriness and fragrance. I like having the flexibility to mix and match the wraps and sauces, creating different combinations throughout the meal.

Beyond the crispy skin, I particularly enjoy the remaining duck meat, which is chopped into pieces after the skin is shaved off. The meat is succulent and flavourful, making it just as enjoyable as the skin wrapped with the accompanying condiments. Note that you need to pre-order the Peking Duck to enjoy the promotion.

Baked BBQ Honey Pork Pastry 4.2/5

The Baked BBQ Honey Pork Pastry ($9.80) was another highlight and one of the better versions I have tried. The pastry features a rich, buttery crust with delicate, flaky layers that break apart beautifully with each bite. The exterior is tender rather than overly hard, yet sturdy enough to hold the generous filling.

Inside, the barbecue pork filling strikes a pleasing balance between sweet and savoury. The honey glaze adds fragrant sweetness without becoming cloying, while the generous portion of tender, moist barbecue pork makes every bite satisfying. The contrast between the flaky pastry and the juicy filling makes this a dim sum item I would happily order again.

Fish Maw Soup in Stone Pot 4.5/5

The Fish Maw Soup in Stone Pot is another signature offering at Kai Garden. Served bubbling hot in a preheated stone pot, the soup arrives with an enticing aroma and stays warm throughout the meal. The broth is thick and velvety, with a rich, savoury depth that suggests hours of slow simmering. Its gelatinous texture gives it a luxurious mouthfeel, while the fish maw is thick, plump, and spongy, soaking up the broth's flavours beautifully.

The soup comes with a crispy deep-fried dough stick on the side. I like dipping it directly into the hot broth, allowing the crunchy exterior to absorb the savoury soup. As it softens, the dough stick takes on the rich flavours while providing a contrasting texture to the smooth broth and tender fish maw. It is a comforting dish that is particularly enjoyable to share at the table.

Braised Radish with Fish Maw and Shark's Fin 4.8/5

Another premium Cantonese offering is the Braised Radish with Fish Maw and Shark's Fin. The dish centres on a deeply savoury superior broth. The broth is rich and aromatic, with a golden hue that reflects its concentrated flavour. The radish is particularly enjoyable, braised until tender enough to absorb the broth's essence. Rather than retaining a sharp, raw radish flavour, the chunks soften and become juicy, releasing the savoury broth with every bite. The fish maw adds a pleasingly gelatinous texture, while the delicate strands of shark's fin contribute to the dish's luxurious presentation. Together, the ingredients create a comforting Cantonese-style braise that showcases the depth of flavour achieved through slow cooking.

Stir-Fried Asparagus, Gingko Nuts, Wild Fungus 4.2/5

After the richer dishes, the Stir-Fried Asparagus, Gingko Nuts and Wild Fungus ($24) provided a welcome change of pace. The asparagus was cooked to retain its vibrant green colour and crisp bite, allowing its natural sweetness to shine through. The gingko nuts added a mild, slightly bitter note, while the wild mushrooms brought an earthy flavour to the dish. Black fungus, with its distinctive crunchy, slightly gelatinous texture, added another layer of contrast. Lightly seasoned and not overly heavy, this vegetable dish offered a refreshing balance to the table's more indulgent offerings. I appreciated the ingredients' freshness and crunch, making it a good accompaniment to the Peking Duck and braised dishes.

Signature Fried Rice 4.2/5

We rounded off the meal with the Signature Fried Rice, a familiar staple that is easy to overlook but can make a difference to the overall dining experience. The rice grains were well separated, with a texture that was moist on the inside yet relatively dry on the outside. It was not greasy, letting the rice flavours come through without feeling too heavy after the preceding dishes. What made the fried rice more interesting was the addition of rice crackers on top. These introduced a light, crispy crunch that contrasted nicely with the soft rice grains, adding texture to every spoonful. It was a satisfying way to round off our dinner.

With the Peking Duck Promotion offering a complimentary Signature Whole Peking Duck (U.P. $128) when diners spend $288 in a single receipt, it is a good opportunity for those planning a gathering over a Cantonese feast. Just remember to pre-order the Peking Duck and check the promotion's terms and conditions when making your reservation. Kai Garden at Marina Square remains a great option when you are looking for Cantonese cuisine with signature dishes to share over a meal with friends and family.

Note: This is an invited tasting.


Kai Garden
Marina Square
6 Raffles Boulevard
#03-128A/128B
Singapore 039594
Tel: +65 62504826
Facebook
Instagram
Website
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 6pm - 11pm
Sat-Sun: 11am - 4pm, 6pm - 11pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B, C, or D. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]