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]

Nong Geng Ji (农耕记湖南土菜) @ Great World City - Bold Hunan Flavours Meet Family-Style Dining

With the rapid expansion of Nong Geng Ji across Singapore, more diners are getting acquainted with the bold, rustic flavours of Hunan cuisine. I recently visited their Great World outlet with my family to try the 4-Pax Cherished Family Moments Set ($138), a hearty spread designed for communal dining. Larger groups can opt for the 6-Pax Joyful Reunion Feast ($188). In conjunction with Parents’ Day, the restaurant sweetens the experience with a scratch-and-win card (chance to win $100 in vouchers) for every table, plus a complimentary mugwort hammer with any set meal. This thoughtful, slightly quirky touch adds to the celebratory occasion.

Stir-Fried Pork with Abalone and Chilli 4.2/5

The Stir-Fried Pork with Abalone and Chilli is undoubtedly the centrepiece of the meal. Served in a signature golden wok kept warm over a flame, it arrives with an intoxicating, smoky aroma and wok hei. Tender slices of pork are paired with plump baby abalones, elevating what is typically a humble stir-fry into something more luxurious. The interplay of textures is delightful: the springy bite of abalone, the succulence of pork, and the crunch of Hunan green chillies. Despite its fiery appearance, the heat leans more aromatic than aggressive, making it surprisingly approachable.

Big Shrimp with Vermicelli and Garlic 4.2/5

A highlight for both flavour and theatrics, the Big Shrimp with Vermicelli and Garlic is cooked tableside. Fresh butterflied prawns are laid over vermicelli, drenched in an aromatic garlic sauce, then steamed for a precise seven minutes. When the lid is lifted, a cloud of garlicky steam fills the air. The prawns are sweet and snappy, but it’s the vermicelli that steals the show, soaking up the umami-rich juices and fragrant garlic broth. Comforting yet indulgent, it offers a welcome contrast to the bolder, spicier dishes.

Lotus Root with Superior Pork Broth 4/5

The Lotus Root with Superior Pork Broth provides a soothing interlude amid the spice-laden spread. Simmered for hours, the broth is rich, creamy, and deeply nourishing, drawing out collagen and marrow from the pork ribs. The lotus root here is of the prized “powdery” (mian) variety, breaking apart effortlessly with a soft, almost fluffy texture. Each spoonful is mellow yet flavourful, coating the palate with gentle sweetness and offering a much-needed reset.

Stir-Fried Spinach with Century Egg 2.8/5

The Stir-Fried Spinach with Century Egg was the weakest link of the meal. While the idea is appealing, with century egg breaking down into a creamy, umami-rich coating, the execution fell short. There was a noticeable bitterness in the finish, and the spinach could have been cooked slightly longer for a softer texture. The broth also lacked depth, and a more robust stock base would have helped lift the dish. While it still offers an interesting flavour profile, it didn’t quite match up to the rest of the spread.

Mao’s Braised Pork 4.5/5

A Hunan classic, Mao’s Braised Pork is a must-order. Unlike the darker Shanghainese version, this rendition achieves its deep amber hue through caramelised sugar and spices. Each cube of pork belly is beautifully layered and braised to perfection — tender to the point of melting in the mouth. The fat is rendered luxuriously without being greasy, while the lean meat remains juicy and flavourful. Rich, sticky, and deeply satisfying, it’s best enjoyed with a bowl of rice to mop up the luscious sauce.

Sweet and Sour Chicken with Pineapple 4.2/5

For a non-spicy option, the Sweet and Sour Chicken with Pineapple is a reliable crowd-pleaser. The chicken pieces are fried to a crisp golden exterior, retaining their crunch even after being coated in the glossy sauce. The balance of flavours is well judged, tangy without being overly sweet, with juicy pineapple chunks adding brightness. It’s a refreshing contrast that cuts through the richness of the meal and appeals to all ages.

Rock Sugar Golden Fungus Dessert Soup 4/5

Ending on a gentle note, the Rock Sugar Golden Fungus Dessert Soup is both nourishing and refreshing. The golden fungus offers a slightly more velvety bite compared to the usual white variety. Lightly sweetened with rock sugar, the soup is delicate and soothing, allowing the natural flavours to shine. Served chilled, it provides a cooling contrast to the preceding spicy dishes, making it a fitting finale to the meal.

Nong Geng Ji delivers a robust introduction to Hunan cuisine with its bold flavours, generous portions, and communal dining format. The set menu offers a good variety, balancing fiery stir-fries with comforting broths and crowd-pleasing classics. While there are minor inconsistencies, the standout dishes — particularly the Stir-Fried Pork with Abalone and Mao’s Braised Pork — make the experience worthwhile. Coupled with seasonal promotions and family-friendly bundles, it’s a compelling spot for gatherings, especially for those looking to explore the punchy, aromatic world of Hunan flavours.


Nong Geng Ji (农耕记湖南土菜)
Great World City
1 Kim Seng Promenade
#01-115/116
Singapore 237994
Tel: +65 6908 0347
Facebook
Instagram
Website
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]

French Fold @ Great World - An All-day Dining Contemporary Crêperie Serving Wholesome Galettes And Sweet Crêpes

French Fold's newest outlet at Great World is a delightful spot to enjoy galettes and crêpes any time of the day, from breakfast through to dinner. Each galette is crafted using 100% organic buckwheat flour from Brittany.

Wild Trout Galette 4/5

On my visit, the seasonal option was Wild Trout Galette with leek fondue and lime. Creamy leek has always been one of my favourites, so I couldn't resist this classic pairing. The galette came with its characteristic lacy holes and crispy edges, holding the filling well, unlike some I've tried that turn soggy within minutes. Despite being gluten-free, it had a pleasantly chewy texture, particularly at the corners and folding edges. The leek fondue was tender and just the right level of creaminess, though the sliced trout didn't quite deliver the moist, flaky texture I'd expected.

Duck Confit Galette 5/5

For a heartier option, we tried No. 15 Duck Confit, served with baby potatoes, caramelised onion, cream, Meule cheese, and Parmesan. The shredded duck confit was fatty and tender, each bite indulgent with a mix of cream and cheeses and mouth-filling with soft baby potatoes. A finishing sprinkle of thyme punctuated the richness with a subtle citrusy and herbaceous note, making this dish even more satisfying.

Crepe with Caramelised Apples 3.5/5

For desserts, Crepe No. 29 featured caramelised apple with a drizzle of salted caramel. The crepe itself was buttery and delicious. The apples nestled beneath the crepe were lightly softened rather than truly caramelised, and the salted caramel lacked depth, making the overall flavour lean more towards simple sweetness than a balanced sweet-salty profile.

Crepe with Dark Chocolate Sorbet 3/5

Crepe No. 31 paired a dark chocolate sorbet from Birds of Paradise with white chocolate sauce and chocolate crumble. While visually appealing, I preferred a richer, more intense dark chocolate ice cream to better complement the crepe.

Overall, French Fold at Great World City offers a charming space for galettes and crêpes, with thoughtful attention to ingredient quality and presentation.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


French Fold
Great World City
1 Kim Seng Promenade
#01-153
Singapore 237994
Tel: +65 6047 0248
Facebook
Instagram
Website
Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 8am - 10pm

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

Tempura Makino @ Great World City - New Seasonal Summer Menu Showcasing Unagi

Summer in Japan means soaring heat, lively festivals, and an appetite for food that nourishes and cools the body, which is pretty much what we experience all year round in Singapore. Tempura Makino's new seasonal summer menu (available from 17 June 2025) brings the spirit of Japanese summer here, with a spotlight on unagi, which is believed to revitalise the body and build stamina during the sweltering season.

Umeshu Chuhai & Yuzu Lemon Chuhai 3.5/5

To beat the heat, we cooled down with Chuhai highballs ($10 each). The Umeshu Chuhai was pleasantly fruity and light, while the Yuzu Lemon Chuhai felt like summer in a glass - zesty, fizzy and refreshing without being too sweet. Both use iichiko shochu, known for its purity and quality.

Mozuku Uzaka with Shikuwasa Jelly 3.8/5

For our lunch, we started with the Mozuku Uzaka with Shikuwasa Jelly ($9). It came chilled, tangy and refreshing. The grilled unagi was smoky and soft within, balanced with crunchy cucumber, slippery Okinawan mozuku seaweed and jelly made from shikuwasa (a tart citrus fruit sometimes referred to as the "longevity fruit"). It's a great start to whet the palate.

Unagi Isobe Age 4/5

Then came the Unagi Isobe Age ($10). Think crispy, lightly battered eel speckled with aonori seaweed flakes that deliver a burst of oceanic umami. The accompanying sansho pepper salt added a gentle numbing tingle and citrus note.

Unagi Tempura Hitsumabushi 4/5

The highlight for me was the Unagi Tempura Hitsumabushi ($28). Traditionally grilled, the unagi here is given a crunchy tempura twist, served atop fluffy rice with the signature hitsumabushi experience: try it plain, try it with condiments, add a pour of warm dashi to transform it into a comforting ochazuke (tea rice), and finish however you like best. Personally, the ochazuke hit all the right notes - savoury, soothing and deeply satisfying. It also comes with a small appetiser and miso soup, rounding out the meal.

Mikan Mochi with Yuzu Sherbet 3.8/5

We ended on a bright note with the Mikan Mochi with Yuzu Sherbet ($7.50, or $6 with the Hitsumabushi). The tempura-coated mochi had a warm, chewy texture with a sweet burst of mandarin orange inside, paired with a tart and icy yuzu sherbet. It’s fried but not a heavy dessert, which I appreciated after a deep-fried main course.

Tempura Makino's seasonal menu does a fine job showcasing unagi in unexpected forms - grilled, tempura-battered or chilled with citrus. I appreciated the thoughtful pairings and attention to texture and balance. The hitsumabushi was the standout dish, and I'd gladly return for that alone. Whether you're a longtime unagi lover or just looking for a refreshing Japanese meal with a summer twist, this seasonal lineup is worth checking out. These limited-time-only dishes are available while they last.

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


Tempura Makino
Great World City
1 Kim Seng Promenade
#B1-112/113
Singapore 237994
Tel: +65 6257 8733
Facebook
Instagram
Website
Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 11am - 10pm

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

Salut Private Dining @ Grange Heights - A New Private Dining Concept By Chef Karl Dobler

Celebrate and entertain your friends and loved ones in this beautiful, intimate space. Welcome to Salut Private Dining, a new dining concept helmed by Karl and Jessica - one with excellent culinary skills, the other with impeccable taste.

Austrian Chef Karl Dobler's culinary repertoire spans from Michelin-starred restaurants to luxury hotels across Europe and Australia. You might also remember him from Flutes Restaurant or then Restaurant Salut Private Dining in Dempsey. With great respect for classic flavours and culinary techniques, Chef Karl personally sources fresh seasonal ingredients and carefully prepares them. While contemporary European cuisine is his speciality, he is adept at Asian and Peranakan cooking and whips up a very popular Prawn Noodles. Meanwhile, Jessica works her magic to create the perfect ambience for your dinner event and can set the table for personalised themes. Tonight, we're enjoying a romantic candlelit table set with white roses and artfully strewn crystals.

As guests stream in, smartly dressed wait staff warmly welcome them with flutes of champagne and canapés of the most luxurious degree - smoked salmon with cream cheese & caviar, beef cheeks mini puffs and burrata & tomato mini toasts. Feel free to bring your own wines and spirits. There is no corkage charge. A generous policy!

A dish of Hokkaido Scallop Carpaccio appears in front of us. It's delicately sliced and draped like a flower, drizzled with truffle soy dressing and some olive pearls.

As White Asparagus is in season, the Chef prepares it as a warm appetiser served with a soft hen egg, truffle hollandaise and bellota ham, which is the finest grade of Jamón ibérico with a smooth texture and a rich, savoury taste.

Next comes a pan-seared NZ Bass Grouper prepared with artichoke mash, edamame, and scampi glaze. The fish's flesh is firm, white, and flaky. Delicious!

We got to try the Chef's signature Crispy Roasted Suckling Pig, which had a crackling skin. It is served with smoked pancetta cabbage, rosemary potatoes, and star anise jus.

The dessert was well-timed. We caught an aromatic whiff of the soufflés baking as we were about to finish our main course. Out from the kitchen came those piping hot ramekins of Passionfruit Soufflé, baked with real fruit bits. It was delightfully melty and absolutely enjoyable.

We thought dinner had come to an end but were presented with Hand-rolled Hazelnut Chocolate Truffles. As a chocolate lover, I can only say that I wished I had the whole tray to myself.

Afterwards, a fine selection of Cheese, Dried Fruits, and Crackers accompanied the post-dinner wine and conversation.

Although newly opened, Salut Private Dining has already received strong interest from regulars, who invite Chef Karl to their homes for private catering. A minimum party of 6 persons is required, and the dining room can accommodate up to 20. Typically, a 5-course menu starts from $198 per pax, with no service charge or GST. If interested, do reserve at least 2 weeks to 1 month in advance.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavors and experiences. Note: This is an invited tasting.


Salut Private Dining
Grange Heights
15 Saint Thomas Walk
Singapore 238145
Tel: +65 9831 3067
Instagram
Website
Nearest MRT: Great World (TE Line)

Direction:
1) Alight at Great World MRT station. Take Exit 5. Walk to bus stop at Riva Lodge (Stop ID 13071). Take bus number 32, 54, 139 or 195. Alight 1 stop later. Walk to Saint Thomas Walk street. Turn right onto Saint Thomas Walk street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Great World MRT station. Take Exit 5. Walk down River Valley Road towards Saint Thomas Walk. Turn left onto Saint Thomas Walk. Walk to destination. Journey time about 8 minutes. [Map]