Butcher's Block @ Raffles Hotel Singapore - Unveils Autumn IMUA Wood-Fire Tasting Menu

Back at Butcher’s Block at Raffles Hotel Singapore, I returned to experience the new Autumn IMUA Wood-Fire Tasting Menu, priced at $178++ per person. Helmed by Chef Jordan Keao, the tasting menu showcases his culinary philosophy through the art of wood-fire cooking, whole-animal butchery and a zero-waste approach to ingredients. Drawing inspiration from his Hawaiian roots, Chef Jordan brings together premium produce, bold flavours and the primal appeal of cooking over an open fire, creating a dining experience that celebrates both craftsmanship and sustainability.

Brioche Bread 4/5

We kicked off the meal with the Brioche Bread, which has become a signature at Butcher’s Block. Soft, fluffy and delightfully pillowy, the brioche had a tender crumb that made it an inviting start to the meal. Its gentle richness and buttery aroma set the tone for the courses that followed.

Blackmore Farms Wagyu Beef Pipikaula | Beef Fat Fried Rice 4.2/5

The opening snack, Blackmore Farms Wagyu Beef Pipikaula, delivered an immediate punch of flavour. Inspired by pipikaula, a traditional Hawaiian-style dried beef preparation, Chef Jordan elevates the humble snack with premium Blackmore Farms Australian full-blood Wagyu rump. The beef is marinated in a house-made garlic shoyu blend, aged for up to two months, lightly cured and dried before being finished over the wood fire. The result is a deeply savoury piece of Wagyu with concentrated beefy flavours, a hint of smokiness and a satisfying chew. It is paired with a compact cube of crispy fried rice, prepared using rendered beef fat from the trimmings of the same Wagyu. The rice delivers a crisp exterior and a savoury richness that complements the tender beef beautifully. This small but flavour-packed bite exemplifies the restaurant’s whole-animal butchery and zero-waste philosophy.

Bluefin Tuna Poke Tartlet | Premium Osetra Caviar 4.2/5

Another bite-sized creation draws inspiration from the Hawaiian staple of poke. Premium sushi-grade Bluefin Tuna is diced and seasoned, then nestled inside an intricately patterned, crisp tartlet shell. A generous topping of premium Osetra caviar adds a luxurious finishing touch. The tuna offers a rich, buttery texture, while the delicate pastry provides a pleasing crunch. The caviar adds a refined brininess, with each pearl popping gently on the palate to enhance the tuna's natural richness. This elegant interpretation of poke transforms a familiar Hawaiian dish into a refined one-bite indulgence.

Lomi Lomi 4/5

Chef Jordan’s interpretation of Lomi Lomi reimagines the traditional Hawaiian preparation into a refreshing seafood course. Rather than the classic combination of salted salmon, tomatoes, and onions, this version features jewel-toned beet-cured Bluefin tuna and delicate smoked Kanpachi, arranged with a lightness that lets the seafood take centre stage. The beet cure lends the Bluefin tuna a striking colour and subtle earthy notes, while the smoked Kanpachi introduces a gentle smokiness that ties the dish back to the restaurant’s wood-fired cooking. At the centre is a quenelle of tomato sorbet, accompanied by clear tomato water that brings a clean, savoury acidity to the plate. A drizzle of aromatic marigold oil adds a delicate floral note, rounding out the dish with a refreshing finish. The interplay of cool seafood, bright tomato and gentle smoke makes this a lighter interlude in the tasting menu, offering a welcome contrast to the richer meat courses.

Huli-Huli Dry-Aged Duck 4.5/5

The Huli-Huli Dry-Aged Duck showcases two preparations of duck, allowing diners to appreciate different textures from the same ingredient. The duck breast is slow-roasted over the wood fire and glazed with a house-made Huli-Huli sauce, inspired by the Hawaiian tradition of turning and grilling meat over a flame. The glaze lends the duck a savoury-sweet character, complementing the rich flavour developed through dry-ageing and wood-fire cooking. Japanese curry spice adds a gentle warmth, while the kabocha purée provides a smooth, naturally sweet counterpoint to the meat. For contrast, the duck leg is prepared as a katsu. Coated in a crisp crust, it offers a satisfying crunch before giving way to tender, flavourful meat within. Serving both the roasted breast and crispy leg on one plate makes this a particularly enjoyable expression of duck's versatility.

Smoked Arctic Char 4.2/5

The Smoked Arctic Char brings a comforting fish-and-rice combination into a more refined setting. The fish is lightly seasoned to preserve its natural flavour, with smoking lending subtle depth without overwhelming its delicate character. It rests on limu congee, a nod to the Hawaiian affinity for seaweed, while a bed of cauliflower froth adds a light, creamy element. A piece of crispy fish skin provides textural contrast, and premium Osetra caviar contributes a delicate brininess that complements the seafood. The combination of tender fish, comforting congee and airy cauliflower creates a balanced course that feels both familiar and luxurious. It also shows how Chef Jordan incorporates elements of his Hawaiian heritage into a contemporary tasting menu.

Lumina Farm Lamb Trio 4.5/5

The Lumina Farm Lamb Trio celebrates three different cuts of lamb on a single plate: leg, saddle and rack. Each cut offers its own character, allowing diners to appreciate the differences in texture and flavour across the animal. Cooked over the wood fire, the lamb develops a beautifully caramelised exterior while retaining its natural juiciness. The leg offers a hearty, meaty bite, while the saddle provides a tender texture and the rack delivers a satisfying balance of meat and richness. To accompany the trio, pumpkin purée introduces a gentle sweetness that complements the lamb’s savoury notes. Mint brings a refreshing herbal lift, while crème fraîche adds a subtle tang and creamy finish. Together, the accompaniments keep the plate from feeling too heavy, allowing the lamb's flavour to remain the focus.

Pumpkin Pie 4/5

For dessert, the Pumpkin Pie takes a deconstructed approach to the familiar autumn favourite. Instead of a conventional pastry pie, the dish celebrates the natural sweetness of kabocha, or Japanese pumpkin, known for its dense flesh and nutty flavour. The pumpkin is transformed into a velvety-smooth purée, with gentle spices adding warmth and depth. Wood-fire cooking lends another layer of character, bringing out the pumpkin’s natural sweetness. Pumpkin seeds provide a nutty crunch, creating a welcome textural contrast against the smooth purée. It is a restrained yet comforting finish to the meal, allowing the seasonal ingredient to shine without relying on excessive sweetness.

The Autumn IMUA Wood-Fire Tasting Menu at Butcher’s Block offers an engaging showcase of Chef Jordan Keao’s culinary philosophy, bringing together the bold flavours of Hawaiian-inspired cooking, premium ingredients and the distinctive character of wood-fire preparation. At $178++ per person, the Autumn IMUA Wood-Fire Tasting Menu offers diners a premium tasting experience that goes beyond conventional fine dining, with the open fire playing an integral role in the flavour and identity of each course.

Note: This is an invited tasting.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Wed-Sat): 12pm - 230pm
Dinner (Tue-Sat): 6pm - 930pm
(Closed on Sun and Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

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

Prego @ Fairmont Singapore - A Journey Through Campania Wine Dinner

PREGO at Fairmont Singapore recently hosted a six-course Campania wine dinner, A Journey Through Campania, featuring Mastroberardino wines and celebrating Campania's renowned wines and culinary traditions. Curated by Chef Davide, the six-course experience focused on the ingredient-driven simplicity and fresh Mediterranean seafood of Southern Italy.

Pizza Fritta

Bellavista Franciacorta Alma Gran Cuvée Brut

The evening began with a panipuri-shaped Pizza Fritta, a moreish bite of creamy Stracciatella with a savoury kick from anchovies, accented with lemon zest. It was paired with Bellavista Franciacorta Alma Gran Cuvée Brut, a premium Italian sparkling wine from Lombardy, crafted using the traditional bottle-fermented method similar to Champagne.

Panzanella di Mare

Mastro Campania Bianco IGT 2024

The main menu began with Panzanella di Mare, a classic Campania-style salad that offered an enjoyable interplay of textures, with chunky mixed Mediterranean seafood and crunchy Friselle bread. Tropea onions and baked Piennolo tomatoes brought sweetness, while celery and basil added freshness. I paired it with the bright, medium-bodied Mastro Campania Bianco IGT 2024.

La Genovese

Radici Fiano di Avellino DOCG 2019

My favourite of the evening was the following course, La Genovese, a family-style dish we learnt was born of scarcity, when adding a generous amount of onions to meat helped bulk up a meal. The eight-hour-cooked onion and beef ragu was unctuous, with sweet, jammy onions and beef that had fallen completely apart. The rigatoni was cooked just al dente, holding up well to the rich sauce. Balancing the course beautifully was Radici Fiano di Avellino DOCG 2019, a Campania white known for its crisp acidity.

Riso e Cozze

Mastro Rosso Campania IGT 2024

Next came Riso e Cozze. What stood out for me about this Carnaroli risotto was the heady black pepper and tomato 'Impepata' sauce, which accentuated the meaty black mussels. The risotto was a little undercooked for my liking, but the sauce's punchy flavours made for an on-point pairing with Mastro Rosso Campania IGT 2024.

Polpo alla Luciana

Radici Taurasi DOCG 2019

Concluding the savoury courses was a stunning Polpo alla Luciana, a traditional Neapolitan stew of octopus leg cooked in a vibrant tomato sauce, savoury and tart with a substantial amount of capers and olives. Because stewed octopus can be relatively mild, the punchy sauce gave the dish plenty of character, while creating a delicious contrast with the decadent, buttery mashed potatoes. Holding up to the richness of the dish was the bold and relatively intense Radici Taurasi DOCG 2019.

Il Babà

The sweet ending to the wine dinner was Il Babà, a traditional Babà soaked in Limoncello syrup, offering a bright, citrusy finish to the meal.

A Journey Through Campania was part of Prego’s wine dinner series held in collaboration with Mastroberardino. The six-course dinner was priced at S$138++ per person.

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.


Prego
Fairmont Singapore
80 Bras Basah Road
Level 1
Singapore 189560
Tel: +65 64316156
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Mon-Tue, Thu-Fri: 12pm - 230pm, 3pm - 1030pm
Wed: 12pm - 2pm
Sat-Sun: 1215pm - 230pm, 3pm - 1030pm

Direction:
1) Alight at City Hall MRT Station. Take Exit A. Cut through Raffles City Shopping Centre and walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Esplanade MRT Station. Take Exit G. Walk to destination. Journey time is about 3 minutes. [Map]

Bari Bari Grand @ The Capitol Kempinski - Premium Teppan with Complimentary Unlimited Gourmet Bar

If you enjoy sizzling teppan dishes with plenty of sides, Bari Bari Grand at The Capitol Kempinski Singapore is a new Japanese steak and seafood concept worth checking out. An evolution of the Bari Bari dining experience, the new concept takes things up a notch with more premium steak and seafood options, an expanded free-flow gourmet bar, and a more upscale social dining space.

The idea remains familiar — order your choice of teppan main and enjoy it straight from the hot stone — but Bari Bari Grand offers a wider selection of premium proteins, including Miyazaki Wagyu, lobster, scallops and Angus beef. Every teppan order also includes complimentary access to the Free-Flow Gourmet Bar, featuring a rotating selection of fresh salads, seasonal appetisers, and other accompaniments. All teppan mains are also served with homemade truffle mashed potatoes, cherry tomatoes, brussels sprouts and pearl corn, making each platter a rather substantial meal.

Lobster & Wagyu Hamburg Teppan 4.2/5

Lobster & Wagyu Hamburg Teppan ($49) is a fun surf-and-turf combination that gives you both seafood and beef in one plate. The lobster arrives piping hot on the teppan, topped with a rich, cheese-forward Thermidor-style sauce. The sauce melts into the lobster meat, giving it a creamy, savoury, decadent finish without completely masking the lobster’s sweetness. Alongside it is a house-made Japanese Wagyu beef patty, which adds a juicy, beefy component to the dish. I liked the variety here, from the richness of the lobster and sauce to the comforting truffle mash and vegetables on the side.

Gindara Teriyaki & Scallops Mentaiko Teppan 3.5/5

The Gindara Teriyaki & Scallops Mentaiko Teppan ($36) combines flaky black cod with scallops for a seafood-focused option. The gindara is teppan-grilled until tender and flaky, and the black cod’s natural richness pairs well with the house-made teriyaki sauce. The glaze is sweet, savoury and deeply caramelised around the edges from the heat of the teppan. The scallops come with a creamy mentaiko sauce, adding a slightly briny and savoury contrast. This is a fairly rich combination, especially with the fatty gindara, but seafood lovers will appreciate the different textures on the plate.

Chicken Thigh & Angus Saikoro Steak Teppan 4/5

For something more value-driven, the Chicken Thigh & Angus Saikoro Steak Teppan ($32) is a multi-protein platter with plenty to eat. The Angus beef is cut into bite-sized cubes, making it easy to pick up and enjoy with the accompanying sauce. The beef was tender with a good savoury beefiness. What stood out more, though, was the chicken thigh. The skin was nicely crisp and well marinated, while the meat underneath stayed tender and juicy. The combination feels comforting and satisfying without being overly complicated.

Miyazaki Wagyu Teppan 4.2/5

For those looking to splurge a little more, the Miyazaki Wagyu Teppan ($75) features 150g of ribeye round sourced from Miyazaki Wagyu. The beef is rich and exceptionally tender, with the kind of deep, savoury flavour and marbling you would expect from premium Japanese Wagyu. It is cooked on the teppan, allowing the exterior to develop a nice sear while keeping the meat juicy inside. The steak is finished with a dollop of house herb butter, which slowly melts over the warm beef and adds another layer of richness and aroma. Bari Bari Grand highlights A4/A5-grade Miyazaki Wagyu from a producer associated with the prestigious National Wagyu Award, making it one of the menu’s more premium options.

Atsuage Negi Cheese Yaki 3.8/5

For a lighter side or something to snack on while waiting for the mains, the Atsuage Negi Cheese Yaki ($8) is worth adding. The atsuage tofu is deep-fried until it develops a thin, lightly crisp exterior while retaining its soft, silky and slightly wobbly texture inside. The tofu is then topped with an umami-rich mentaiko sauce and melted cheese, then finished with crisp scallions. It is creamy, savoury and quite addictive, with the scallions adding some freshness and crunch to cut through the richness. This would work particularly well as a starter or bar bite alongside a drink.

Iidako Karaage 4.2/5

The Iidako Karaage ($10) was another favourite. Instead of the usual larger pieces of octopus, this uses whole baby octopus, lightly coated in seasoned starch and deep-fried until golden and crunchy. The exterior is satisfyingly crisp, while the baby octopus inside stays pleasantly chewy and tender. Seasoned simply with salt and savoury spices, it is the sort of snack that is easy to keep reaching for.

Whether you are here for a casual meal with friends or looking to indulge in premium Japanese beef, there’s a wide range to choose from. I particularly enjoyed the Lobster & Wagyu Hamburg Teppan and Miyazaki Wagyu Teppan, and the Iidako Karaage is a great addition to share. If you like your food served hot and sizzling straight from the teppan, Bari Bari Grand is one to add to your list for a Japanese-style steak and seafood meal with plenty of sides to go around.

Note: This is an invited tasting.


Bari Bari Grand
Arcade @ The Capitol Kempinski
15 Stamford Road
#01-82
Singapore 178906
Tel: +65 62843788
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Nearest: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Hill Street Chicken Rice Delights (禧街鸡饭) @ Peninsula Shopping Complex - New Chicken Rice Stall Hidden Inside A Shopping Mall

Chicken rice is one of those dishes that never really goes out of style, and there is always room for another stall to join the scene. One of the newer additions is Hill Street Chicken Rice Delights (禧街鸡饭), a newly opened stall tucked away inside Peninsula Shopping Complex. Beyond the usual Poached Chicken and Roasted Chicken, the stall also offers a wider selection including Fried Chicken Cutlet Rice, Salted Baked Chicken Rice and Nan Ru Fried Pork Belly, along with a variety of sides and braised items. So if you are dining with a group, there’s plenty to choose from.

We started with the Roasted Chicken ($19 Half Chicken), which came with beautifully glossy skin coated in a soy and honey glaze. The glaze delivers rich, concentrated savouriness with lovely caramelised depth, balanced by earthy, subtly sweet notes from the honey. Despite the glaze’s richness and the chicken skin, I found it surprisingly easy to eat without feeling overly greasy or heavy. More importantly, the meat underneath remained tender, juicy and succulent, making each bite satisfying without being too rich.

Roasted Chicken 4.2/5

The chicken is good, but I think the condiments really complete the experience. The Garlic-Chilli Sauce packs a fiery kick with a bright, garlicky punch, while the fresh Ginger-Scallion Sauce adds a more aromatic, refreshing lift. Even the Dark Soya Sauce is worth mentioning, with a thick, sweet and fragrant profile.

Of course, a good plate of chicken rice is never just about the chicken. The rice here is fragrant and fluffy, with the grains infused with chicken essence. They are moist, plump and glossy, with enough savoury depth to complement the sweet-savoury profile of the roasted chicken. Personally, I prefer my chicken rice grains with a slightly firmer bite, so I would have liked the texture a little firmer. But this is very much a matter of personal preference, and the rice itself has good flavour.

Poached Chicken 4.2/5

The Poached Chicken ($19 Half Chicken) was equally enjoyable, especially if you prefer something lighter and more straightforward. The meat was exceptionally tender, silky and succulent, with the flesh remaining moist and juicy without feeling undercooked. It has a clean, naturally sweet poultry flavour, with gentle poaching aromatics that enhance rather than overpower the chicken.

Between the two, I would probably alternate depending on my mood — the Roasted Chicken for something richer and more caramelised, and the Poached Chicken when I want to taste the chicken’s natural sweetness.

Mixed Organ 3.5/5

Braised Egg, Tofu, Beancurd 3.8/5

For those who enjoy chicken innards, the Mixed Organ ($3/$5) comes with both chicken liver and gizzard. The liver was soft and creamy, while the gizzard offered a firmer, slightly crunchy bite. It is a simple side but works well with the chicken rice, especially with a little chilli and dark soya sauce.

You can also add a selection of braised items to make your meal more substantial. We had the Braised Egg ($1), Braised Tofu ($1) and Braised Beancurd ($1.20). Of the three, the Braised Tofu stood out for me. It had a soft and silky texture and soaked up the savoury braising sauce nicely. Definitely one I would get again as a simple accompaniment to the chicken rice.

Oyster Sauce Vegetable 3/5

Oyster Sauce Bean Sprouts 3.5/5

For some greens, there are Oyster Sauce Vegetable ($5/$8) and Oyster Sauce Bean Sprouts ($4/$7). Between the two, I preferred the bean sprouts. They retained a nice crunch and came topped with fried shallots, which added a fragrant, slightly crispy finish and made the dish more interesting.

Nan Ru Fried Pork Belly 3.5/5

The Nan Ru Fried Pork Belly is another option if you are looking beyond chicken. The pork belly is marinated in Nan Ru, or fermented red bean curd, giving it a distinctive savoury umami flavour with a subtle sweetness and plenty of depth. The exterior is deep-fried until golden and crisp, while the meat inside remains tender, juicy and succulent. The crispy outer layer contrasts nicely with the softer, fatty pork belly within. You can order it on its own to share, or as a dedicated Nan Ru Pork Rice set.

Fried Chicken Cutlet 3.5/5

For something a little different, the stall also offers Fried Chicken Cutlet in three flavours — Original, Wasabi Mayo and Salted Egg. The cutlet has a crispy, golden-brown crust, while the meat stays tender, juicy, and moist. One thing to note, however, is that Hill Street Chicken Rice Delights is primarily a chicken rice stall rather than a fried chicken specialist. The cutlets are prepared beforehand rather than deep-fried to order, so they may not have that just-out-of-the-fryer heat and crispness you would get from a dedicated fried chicken shop. Still, it is a useful option if you are dining with friends or family who want something other than traditional chicken rice.

Hill Street Chicken Rice Delights is a new addition to Peninsula Shopping Complex worth checking out if you’re in the area. The Poached and Roasted Chicken are the main draws for me. I particularly enjoyed the roasted version for its caramelised soy and honey glaze, while the poached chicken offers a cleaner and more delicate profile. The range of sides, braised items and alternative rice dishes also makes the stall suitable for sharing and for diners who want more than just a plate of chicken rice. It may still be a new stall, but the menu already offers a decent variety to explore. For me, I would return for the chicken rice, chilli and that silky braised tofu.

Note: This is an invited tasting.


Hill Street Chicken Rice Delights (禧街鸡饭)
Peninsula Shopping Complex
3 Coleman Street
#01-12
Singapore 179804
Tel: +65 8152 2204
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon: 10am - 6pm
Tue-Sat: 10am - 7pm
(Closed on Sun)

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. Walk to Coleman Street. Turn right onto Coleman Street. Walk down Coleman Street. Walk to the destination. Journey time is about 5 minutes. [Map]

Bon Broth @ Raffles City - An Elevated Premium Hotpot Experience

Bon Broth by Chef André Chiang at Raffles City brings a refined spin to the familiar hotpot experience, blending French culinary precision with the deep, nourishing traditions of Asian double-boiled soups.

Instead of heading straight to the table, diners first visit the dedicated Broth Bar, where a soup sommelier introduces the different flavour profiles and helps you choose your broth. You can choose from eight: Sauerkraut, Signature, Herbal, Satay, Suki, Hokkaido, Laksa, and Mala. But don’t be too quick to judge them by their names; some taste quite different from what you might expect.

The broths are made with pure fish, beef, pork, or chicken bones, simmered for up to 16 hours to extract marrow and collagen.

The kitchen also avoids pre-made stocks or broths left sitting around; each pot is prepared to be enjoyed at its peak. The result is a broth rich and flavourful enough to enjoy entirely on its own. In fact, traditional hotpot dipping sauces and condiments aren’t really necessary here. We were simply offered soy sauce with freshly cut red chillies.

Deluxe Set

Premium Set

We tried both the Deluxe Set ($110++ per person) and Premium Set ($138++ per person), paired with the Mala and Signature broths. The Mala has an authentic Chengdu-style flavour that is spicy, fragrant and slightly numbing without overpowering the ingredients. The Signature, on the other hand, features a Pickled Chilli broth with Sichuan green peppers, giving it a gentle numbing sensation and lovely fragrance.

Both sets include six seafood items, three meats, an assortment of fresh vegetables, and a small platter of Fish Dumpling, Handmade Shrimp Paste, and Braised Beef “Three Treasures”.

The Deluxe Set includes Sea Bass, Hokkaido Fan Scallop, Mussel, Tiger Prawn, Squid and Clam, alongside Wagyu Beef Short Ribs MB3, Duroc Pork Collar and Australian Lamb Shoulder.

The Premium Set steps things up with more premium ingredients, including Cod Fish, Rock Lobster, South African Abalone, Tiger Prawn and Clam, accompanied by Japanese Kagoshima A4 Wagyu Sirloin, Duroc Pork Neck, and Duck Breast.

Everything was incredibly fresh, and the portions were much more generous than we expected. We were actually surprised that we couldn’t finish everything!

One service detail we particularly loved was the de-shelling service. Our rock lobster was taken back into the kitchen and returned completely de-shelled and beautifully plated. It’s a small touch, but one that makes the whole hotpot experience feel considerably more luxurious.

For dessert, we were recommended the Pink Guava Sorbet with Preserved Shiso Plum ($12) and Sichuan Ice Jelly with Osmanthus and Japanese Melon ($12). Both were light and refreshing, exactly what we needed after such a substantial meal. The tart, fruity Pink Guava Sorbet was especially refreshing and somehow made us feel a little less full after all that food!

Bon Broth is certainly not your everyday hotpot experience. The space is beautiful and elegant, the ingredients are fresh and generous, and there’s a sense of refinement in everything from choosing your broth at the Broth Bar to having your lobster de-shelled and returned beautifully plated.

At $110++ to $138++ per person, it sits firmly in the premium hotpot category, but the experience feels equally premium. What stood out most for us was that the broth isn’t simply the base for cooking the ingredients. It is very much one of the stars of the meal. A good choice for a special occasion, an indulgent dinner, or simply when you’re in the mood for hotpot with a little more finesse.

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


Bon Broth
Raffles City
252 North Bridge Road
#03-01
Singapore 179103
Tel: +65 83807434
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 10pm

Direction:
1) Alight at City Hall MRT Station. Take Exit A. Walk to the destination. Journey time is about 3 minutes. [Map]