Uncle Fong Hotpot Restaurant (方叔叔重庆老火锅) @ Suntec City - Launches New Fresh Fruit and Vegetable Broth and Freshly Chopped Kampung Chicken Tower

Founded by Fong Chi Chung, the visionary behind the well-loved PUTIEN chain, Uncle Fong Hotpot Restaurant (方叔叔重庆老火锅) is his dedicated tribute to the bold and fiery flavours of authentic Chongqing hotpot. Uncle Fong’s deep-rooted passion first materialised in Hong Kong before the brand made its way to Singapore in 2022 with outlets in Suntec City and Great World City.

The restaurant places great emphasis on using premium ingredients free from artificial additives, especially evident in their signature Chongqing Spicy Soup. This fiery broth is brewed using a traditional Chongqing herbal tea, "Lao Ying Tea". We learned that the tea's cooling properties work well to balance the contrasting spice blend and enhance the complexity of the base.

Fresh Fruit and Vegetable Broth with Eight Natural Ingredients 4.5/5

Diners seeking a lighter, cleaner hotpot experience can try the newly improved Fresh Fruit and Vegetable Broth (Small $22.80, Large $29.80), which has made a comeback on the menu. Brewed daily without preservatives, the broth features a nourishing blend of apple, white pear, corn, tomato, sugarcane, red dates, water chestnut, and coriander. It begins refreshingly light but gradually develops a natural sweetness and rounded depth as ingredients are added throughout the meal.

Freshly Chopped Kampung Chicken Tower 4.2/5

The new launch of the nutritious broth is also accompanied by the new Freshly Chopped Kampung Chicken Tower ($29.80), which is highly recommended to order together. Presented across five tiers, it showcases fresh boneless kampung chicken and innards. The top tier features offcuts like heart, gizzard, liver, neck, wings, and drumstick bones, followed by layers of thin-sliced breast and thigh meat. The addition of these cuts not only enhances the broth's flavour but also delivers firm yet tender textures in each bite.

Chongqing Spicy Soup 4.8/5

For those craving heat, the Chongqing Spicy Soup (Small $22.80, Large $29.80) is an unmissable signature. Made with a slow-fried potent mix of Shizhuhong chilli, Hanyuan pepper, high-purity beef tallow, Pixian bean paste, and Yunnan yellow ginger, it’s a bold, aromatic broth that spice lovers will relish. Diners who don’t take beef can inform the restaurant beforehand to omit the beef tallow.

Pork Shoulder

The menu offers a diverse spread of hotpot ingredients, including meats like Pork Shoulder ($27.60) and US Prime Beef Short Ribs ($45.60), seafood such as Truffle Cuttlefish Paste, Abalone, and Tiger Prawns, and vegetables like Mountain Yam, Bamboo Shoots, and Pumpkin. For something more unique, options like Putien Soft Bean Curd, Ox Liver, and Sliced Pork Heart add variety.

Some standout items from our visit included the juicy and texturally delightful Handmade Ebiko Prawn Paste ($17.60 Full), Crunchy QQ Mushroom ($13.60 Full), and the Live Razor Clams ($24 Full), which were plump and fresh.

Sea Cucumber Intestine, Red Sea Cucumber Intestine

We also tried the Sea Cucumber Intestine and Red Sea Cucumber Intestine (both $21.80 for Half), which were new to us but pleasantly surprising. They were crunchy with a mild, clam-like flavour, especially enjoyable when dipped in the spicy broth.

Oolong Iced Tea, Iced Bayberry Juice

To wash it all down, we had the Oolong Iced Tea ($9.80) and Iced Bayberry Juice ($9.80), which were pricey but came in bigger shareable portions.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Uncle Fong Hotpot Restaurant
方叔叔重庆老火锅
Suntec City
3 Temasek Boulevard
#02-391
Singapore 038983
Tel: +65 6513 9565
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Embu @ Mandarin Oriental Singapore - Flavours of Singapore Buffet Theme in Celebration of The Nation's 60th Birthday

Embu at Mandarin Oriental Singapore presents 'Flavours of Singapore' with a special SG60 Nostalgic Gourmet Series from 30 June to 10 August 2025, in celebration of the nation's 60th birthday. As part of Mandarin Oriental's SG60-themed experiences, the SG60 Nostalgic Gourmet Series features pop-up stations that pay tribute to local culinary heritage. On selected days, celebrated pastry and Chef Pang Kok Keong will present his signature Mee Tai Mak. You can also look forward to Haig Road Putu Piring, a beloved name in traditional Malay steamed rice cakes, and Ah Mah's Legacy, known for their nostalgic renditions of Muah Chee and Orh Nee.

Hakka Mee Tai Mak

On the evening I visited, it was Chef Pang in action, dishing up his signature Hakka Mee Tai Mak. The star of this dish lies in the handmade rice noodles, which boasted a noticeably more bouncy and chewy texture than the typical version. Guests could choose between a dry or soup rendition. The dry version highlighted the rich umami of savoury minced pork, while the soup offered a comforting, flavourful broth that made for a heartwarming bowl.

Hakka Abacus Seeds

Hakka Radish Balls

Adding to the exclusivity of the evening were Hakka Abacus Seeds and Hakka Radish Balls. I was pleasantly surprised by the execution of these traditional dishes, especially considering they were served buffet-style. The taro dumplings were satisfyingly chewy, while the radish balls were a rare and nostalgic highlight that brought unexpected joy to the lineup.

Fried Carrot Cake

Over at the Chef's Live Station, a variety of local hawker favourites were made to order. The Fried Carrot Cake leaned slightly on the salty side but was still deeply moreish, with savoury radish bits adding subtle sweetness. The Oyster Omelette was a standout, featuring crisp edges, gooey bits, and generous helpings of plump, fresh oysters.

Popiah and Kueh Pie Tee

Popiah and Kueh Pie Tee were both well done too. The popiah skin had a nice springy bite, and the kueh pie tee shells were crisp, carrying well-seasoned turnip filling that balanced sweet and savoury notes.

Singapore Bak Kut Teh

Singapore Chilli Crab

The Local Favourites station offered comforting staples that many Singaporeans would instantly recognise. The peppery-style Singapore Bak Kut Teh warmed the soul with its heady broth and fork-tender pork ribs, while the Singapore Chilli Crab was indulgently rich, served with golden fried mantou perfect for soaking up the sauce.

Singapore Hokkien Mee

The Singapore Hokkien Mee brimmed with juicy prawns and crunchy pork lard.

Baked Whole Fish

Australian Grass-fed Angus Sirloin

Baby Back Ribs

At the Chef's Speciality Carving Board, Baked Whole Fish impressed with its moist, tender flesh, elevated by a piquant Nonya spice sauce. The slow-roasted Baby Back Ribs were coated in a sticky barbecue glaze that made them finger-licking good. Meanwhile, Australian Grass-fed Angus Sirloin was slow-roasted and paired with red wine sauce, offering a hearty Western touch to the spread.

Singapore Rojak

You could customise your own Singapore Rojak at the DIY station. The spread included pineapple, cucumber, bean sprouts, apple, turnip, youtiao, prawn paste sauce, and crushed peanuts. I appreciate the youtiao, which was crisp on the outside and soft on the inside, soaking up the punchy rojak sauce beautifully.

Seafood Colosseum

The Seafood Colosseum, a highlight of the buffet, was extremely popular due to its impressive array of seafood. There were seasonal oysters, Boston lobster, mud crab, tiger prawns, green-lipped mussels, and white clams.

Chendol

To round off the experience, the dessert section featured a lavish assortment of both local favourites and Western pastries. My personal favourite was the Chendol, which was delightful with fragrant coconut milk and soft, chewy green jelly. It was a sweet and refreshing way to end an evening that truly celebrated Singapore's culinary richness.

Flavours of Singapore
30 June to 10 August 2025
6:30pm - 10pm
SGD 98 per adult inclusive of free flow of chilled juices, coffee and tea (Sunday to Thursday)
SGD 118 per adult inclusive of free flow of chilled juices, coffee and tea (Friday and Saturday)

SG60 NOSTALGIC GOURMET SERIES
Mee Tai Mak by Chef Pang Kok Keong: 18–19 July and 8–9 August.
Muah Chee & Orh Nee by Shiny Phua of Ah Mah’s Legacy: 4–5, 11–12, 25–26 July and 8–9 August.
Haig Road Putu Piring: 27 July and 3 August.

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


Embu
Mandarin Oriental Hotel Singapore
5 Raffles Avenue
Singapore 039797
Tel: +65 68853500
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 630am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]

Peppermint @ PARKROYAL COLLECTION Marina Bay - Bringing Vibrant Flavours of Korea to The Heart of Marina Bay

Back by popular demand, Seoul Good returns to Peppermint for a limited time from 6 June (Dinner) to 13 July 2025 (Lunch). This special edition of the halal-certified buffet brings the vibrant flavours of Korea to the heart of Marina Bay, curated by Chef de Cuisine Leon Yee and his talented team.

With nearly 40 dishes available, this Korean showcase celebrates the diversity and comfort of the country’s cuisine – from sizzling meats to soul-warming soups and vibrant street food. Here’s a taste of what to expect:

Banchans

You're greeted by an inviting spread of Banchan the moment you step in. The small plates included Kkakdugi (spicy pickled radish), Baechu Kimchi (fermented cabbage) and Gim Gui (roasted seaweed), offering a crunchy, tangy and savoury start to awaken your palate. It's a great way to sample a little bit of everything before moving on to the heavier dishes.

Korean Bibimbap

One of the most eye-catching stations was the Make-Your-Own Bibimbap. With colourful vegetables, marinated meats, and sauces, diners can customise their rice bowls to their liking, from classic gochujang to a drizzle of sesame oil for that authentic Korean touch.

Korean Spicy Cheese and Corn Pizza

Haemul Pajeon

Japchae

Some standouts included the Korean Spicy Cheese & Corn Pizza – rich, creamy and satisfying with a hint of spice and the Haemul Pajeon (seafood pancake), which had a great crisp edge and generous bits of squid and prawns. The Japchae stir-fried sweet potato noodles were well-balanced with just the right amount of chew and umami.

Beef Galbi

Chicken Bulgogi

Yang-Galbi

Kkorijjim

Carnivores will be well-fed with the buffet’s generous spread of grilled and braised meats, including crowd favourites like Beef Galbi and Chicken Bulgogi. Two standout additions include Yang-Galbi, Korean-style lamb spare ribs that offer a rich, smoky bite and Kkorijjim, a deeply comforting dish of braised wagyu oxtail simmered until fork-tender. Each option is full of bold, savoury flavours and perfect for piling onto your plate or wrapping in lettuce for a satisfying ssam-style bite.

Korean Fried Chicken

Of course, no Korean meal is complete without Korean Fried Chicken. Choose between Spicy and Garlic Soy or have both. Crispy, juicy and addictive, this was easily one of the most popular items at the buffet.

Korean Style Seabass

Tteobokki with Fishcake

Beyond the showstoppers, there are several comforting dishes worth trying. The Tteokbokki with Fishcake – chewy rice cakes in a mildly spicy sauce, is a Korean street food staple that's always a crowd-pleaser.

Jjamppong

At the live noodle station, they were serving up Jjamppong, a spicy seafood noodle soup that delivered a bold, punchy broth. However, the noodles were a touch too soft for our liking.

Samgyentang

We also sampled the Samgyetang, a traditional ginseng chicken soup served with glutinous rice. It was mild in flavour but soothing and comforting.

Baesuk

While we didn’t spot many Korean-themed desserts, there was Baesuk (Korean pear soup), a refreshing end to the meal, although the strong cinnamon note might not appeal to everyone.

Whether you're a longtime fan of Korean cuisine or simply craving something different, Seoul Good at Peppermint delivers a delightful experience filled with comforting flavours, generous portions and value for money.

Seou Good Buffet 4/5

Seoul Good buffet at Peppermint is available at $72++ per adult (Mon-Thurs), $82++ per adult (Weekend, eve of PH & PH) during lunch and $98++ per adult (Mon-Thurs), $112++ (Weekend, eve of PH & PH).

Exclusively for weekday lunches, all GST and service charges will be fully absorbed!

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


Peppermint
PARKROYAL COLLECTION Marina Bay
6 Raffles Boulevard
Level 4
Singapore 039594
Tel: +65 6845 1111
Facebook
Instagram
Website
Nearest MRT: Promenade MRT (CC, DT Line), Esplanade MRT (CC Line)

Opening Hours:
Lunch
Weekdays: 12pm - 2.30pm
Weekends: 12pm - 3pm
Dinner
Daily: 6.30pm - 10pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

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