Quan Hotpot @ Hotel Michael - A Refined Five Elements Hotpot Experience

Located at Resorts World Sentosa, Quan Hotpot is a contemporary dining concept that offers a refined take on the traditional hotpot experience. Situated within Hotel Michael (Level 1), the restaurant emphasises balanced flavours and sustainable, locally sourced ingredients, guided by the Chinese philosophy of the Five Elements — sour, sweet, bitter, spicy, and salty.

Departing from the communal pot format, Quan Hotpot serves its broths individually, allowing diners to tailor their experience from the outset. The selection is diverse, ranging from the rich Signature Singapore Laksa Broth to the comforting Traditional Congee Broth and Collagen Herbal Chicken Broth. Those who prefer bolder flavours can opt for the Classic Sichuan Mala Broth, while the Heritage Suan Cai Broth offers a tangy, fermented profile.

I went with the Heritage Suan Cai Broth, which delivered a well-balanced tanginess that was both appetising and comforting. The acidity of the preserved mustard greens was gentle yet distinct, lifting the flavours of the accompanying ingredients without overpowering them. It proved to be a versatile base that grew more flavourful as the meal progressed.

Once the broth is selected, the experience becomes interactive with a selection of condiments presented tableside. Diners can mix their own dipping sauces to suit their preferences, adding another layer of personalisation to the meal.

The Signature 4 Element Hotpot Set Menu ($68 per person) offers a comprehensive spread, covering premium meats, seafood, vegetables, housemade items, noodles, and dessert. It is a well-curated selection that balances variety and quality.

The Premium Meat Selection includes Organic Australian Pork Belly, US “CAB” Beef Short Plates, Kampong Chicken Thigh, and Sliced Salt Grass-Fed Australian Lamb Shoulder. Each was thinly sliced for quick cooking, with the beef short plate standing out for its tenderness and marbling, while the pork belly offered a satisfying balance of fat and lean.

The Premium Fresh Seafood Selection features Live Tiger Prawns, Hokkaido Scallops, Fish Slices, and Live Korean Abalone. The prawns were firm and naturally sweet, while the scallops were plump and delicate. The abalone added a touch of indulgence, with a tender bite and subtle briny sweetness.

The Vegetable Selection was equally satisfying, comprising Bok Choy, Napa Cabbage, Spinach, King Oyster and Shiitake Mushrooms, along with Beancurd Roll, Silken Tofu, Potato, and Sweet Corn. Fresh and vibrant, the assortment provided a good balance to the meal’s richer components.

A highlight in both presentation and texture is the 5 Elements Fish Noodles, served in striking hues of orange, purple, yellow, black, and green. Beyond their visual appeal, the noodles offered a delightful chew and springy bite, making them a fun addition to the hotpot.

The dessert was less impressive. The Flamed Meringue Ice Cream arrived with a theatrical flourish but leaned overly sweet, overshadowing the ice cream beneath. The Fresh Fruit platter provided a lighter finish, though the fruits lacked the sweetness expected to round off the meal on a stronger note.

Overall, Quan Hotpot delivers a polished and thoughtfully executed hotpot experience. Its focus on individual broths, quality ingredients, and a balanced flavour philosophy sets it apart, making it a compelling option for those seeking a more refined take on this comforting dining tradition.

Note: This is an invited tasting.


Quan Hotpot
Hotel Michael
Level 1
8 Sentosa Gateway
Singapore 098269
Tel: +65 6577 6665
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 5pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 15 minutes. [Map]

Toku Nori @ Boat Quay - Affordable Sushi Omakase & Handrolls In A Chic Speakeasy Setting

Toku Nori, the contemporary Japanese handroll bar known for its sleek “New York speakeasy” vibe, has opened its second outlet at Boat Quay. Two years after its successful debut in Telok Ayer, the brand returns with a refreshed concept, introducing its first-ever sushi omakase experience paired with sake, while keeping its hallmark of accessible yet premium offerings. We visited the new outlet to check out both the Jyosen Sushi Set ($38) and the Tokusen Sushi Set ($48), along with a few à la carte items.

Miso Soup 3/5

Hotate Sushi 4/5

Both sets begin with a comforting bowl of Miso Soup, which was light and adequately savoury, though lacking a deeper umami punch. A highlight early on was the Hotate Sushi. The plump, sweet scallop was elevated with a delicate combination of yuzu kosho, jelly and chopped chives. The citrusy heat from the yuzu kosho cut through the scallop’s natural sweetness beautifully, while the jelly added a subtle layer of texture and refinement.

Hamachi Sushi 4/5

Madai Sushi 4/5

Next, the Hamachi Sushi (Jyosen Set) impressed with its clean, buttery profile. The addition of pickled onion and chive oil introduced brightness and a gentle aromatic lift, balancing the richness of the fish.

From the Tokusen Set, the Madai Sushi showcased a firmer texture with a naturally mild sweetness. Paired with shio konbu and ume, it delivered a nuanced flavour profile — savoury, slightly tangy, and deeply satisfying.

Maguro Sushi 4/5

Chutoro Sushi 4/5

The progression continued with tuna selections. The Maguro Sushi (Jyosen Set) was topped with yuzu kizami and tsukudani, adding layers of citrusy brightness and umami depth to the lean tuna.

Meanwhile, the Chutoro Sushi (Tokusen Set) offered a richer, more indulgent bite. The fatty tuna melted in the mouth, complemented by konbu shoyu and red shiso, which enhanced its natural oils without overpowering the fish.

Salmon Sushi 4/5

Aka Ebi Sushi 4.2/5

The Salmon Sushi leaned towards a bold and indulgent flavour profile. Topped with mentaiko and ikura, each bite was rich, creamy and bursting with umami. It is a crowd-pleasing combination that amplifies the salmon’s natural fattiness.

Even more luxurious was the Aka Ebi Sushi. The sweet shrimp was paired with black caviar and uni, resulting in an explosion of oceanic flavours. The brininess of the caviar and the creaminess of the uni elevated the delicate sweetness of the ebi, making it one of the standout pieces of the meal.

Anago Sushi 4/5

Foie Gras Sushi 3/5

Closing the sushi course, the Anago Sushi delivered a comforting finish with its soft, fluffy texture and sweet anago tare glaze.

The Foie Gras Sushi offered a modern, fusion twist. While the foie gras was rich and decadent, the combination with goshiki arare added a contrasting crunch. However, the overall execution felt slightly heavy, lacking the balance seen in earlier courses.

Mini Chirashi Don 3/5

Both sets concluded with a Mini Chirashi Don. While it provided a satisfying end to the meal, the flavours were relatively straightforward compared to the preceding sushi courses.

Truffle Scallop Somen 3/5

The Truffle Scallop Somen ($16) featured a light and refreshing combination of somen noodles, scallop, ikura and chives in a truffle shoyu base. While the dish was well-balanced, the truffle flavour was rather subtle and could have been more pronounced to elevate the overall experience.

Red Crab Crispy Sushi 4.2/5

The Red Crab Crispy Sushi ($18 for 3 pcs) stood out for its textural contrast. The crispy sushi rice base provided a satisfying crunch, while the sweet and creamy deep-sea red crab topping, accented with caviar and chives, delivered a luxurious finish.

Maguro Poppers 4.2/5

The Maguro Poppers ($15 for 3 pc) were playful, bite-sized delights. Encased in a crisp nori shell, the tuna tartare and edamame filling was fresh and flavourful, while the ikura topping added bursts of briny umami.

Matcha Latte 4/5

The Matcha Latte used ceremonial-grade Tsuki matcha, resulting in a smooth, earthy drink with a pleasant bitterness and creamy finish.

Warabi Mochi Trio 4/5

Ending on a sweet note, the Warabi Mochi Trio ($12) came in kinako, goma and matcha flavours. Each piece was soft, delicate and pleasantly chewy, offering a light yet satisfying dessert to round off the meal.

Toku Nori’s new Boat Quay outlet successfully builds on its original concept, offering a more refined dining experience with its sushi omakase sets while maintaining approachable pricing. The sushi courses showcase thoughtful flavour pairings and quality ingredients, with standout items such as Aka Ebi Sushi and Hotate Sushi. While a few dishes could benefit from stronger flavour definition, the overall experience remains enjoyable — especially for those seeking a stylish yet accessible introduction to omakase-style dining in Singapore.

Note: This is an invited tasting.


Toku Nori
13 Lorong Telok
Singapore 049026
Tel: +65 8209 4404
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 530pm - 11pm

Direction:
1) Alight at Raffles Place MRT station: Take Exit G. Walk down Chulia Street. Walk to North Canal Road. Walk down North Canal Road. Turn right onto Lorong Telok. Walk down Lorong Telok. Walk to the destination. Journey time is about 6 minutes. [Map]