Broth & Beyond Hot Pot @ Chijmes - Yunnan Ecological Hotpot Concept, Available Till 2.30am Daily

Joining the vibrant dining scene at CHIJMES is Broth & Beyond Hot Pot, a Yunnan-inspired individual hotpot concept that remains open daily until 230am.

The restaurant takes pride in offering MSG and preservative-free broths and ingredients at wallet-friendly prices.

Broth & Beyond Hot Pot 4/5

We opted for the Black Truffle & Eight-Mushroom Broth and the Golden Fungus Chicken Broth. Both are brewed in-house using natural ingredients, including produce flown in from Yunnan. Diners can also choose from five other exciting broths, such as 100% Pure Coconut Chicken, Spicy Broth, and Vegetarian Tom Yum, all created under the direction of their head chef.

The Black Truffle & Eight-Mushroom Broth offered earthy depth with a subtle umami lift from the black truffle, all made from a base of Yunnan mushrooms and chicken fat.

Meanwhile, the Golden Fungus Chicken Broth was creamy and nourishing. The individual hotpots are perfect for accommodating personal preferences.

Market Table

A standout feature is the Market Table, available for just $4.99 per diner, which grants access to a rotating selection of condiments, appetisers, fruits, and desserts. During our visit, the appetisers included house-made kimchi and mala king oyster mushrooms, reminiscent of another well-loved hot pot chain.

Yunnan Delicacy Mushroom Platter

We couldn't leave without trying their signature Yunnan Delicacy Mushroom Platter ($28.99), featuring lesser-seen varieties such as golden fungus, wine cap mushrooms, and chanterelles.

Seafood Platter

For seafood enthusiasts, the Seafood Platter ($43.99) had a mix of tiger prawns, scallops, abalone, mussels, and grouper slices. While pricey, we thoroughly appreciated the freshness and sweetness of the seafood in each item.

Jasmine Flower Shrimp Paté

The handcrafted Jasmine Flower Shrimp Paté ($18.99) was a highlight for us. Unlike the usual prawn paste, this had a delicate floral note infused within. The cooked shrimp paste was nicely springy with a bite.

Tri-Coloured Hand Crafted La Mian

For carbs, the Tri-Coloured Hand Crafted La Mian ($8.99), which had a chewy texture, was served in a portion sufficient for two to three people.

Fragrant Fermented Beancurd Chicken Wings 4/5

For sides, we tried out the Fragrant Fermented Beancurd Chicken Wings ($13.99), which were marinated in Yunnan spices and fermented Beancurd. They were enjoyable on their own, though they also came with tartar sauce for an optional twist.

To end the meal, we returned to the Market Table for dessert, where we could choose from sticks of candied hawthorn or create our own DIY Ice Jelly bowl. Toppings ranged from red bean and osmanthus jelly to taro balls and adorably shaped marshmallows.

If you're looking to try Broth & Beyond, consider their lunch set menu, the Flavour Discovery Set. Starting from $29.90 and available daily from 1130am to 5pm, each set includes a broth of your choice, meat, vegetables, noodles or rice, plus access to the Market Table.

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.


Broth & Beyond
CHIJMES
30 Victoria Street
#B1-02
Singapore 187996
Tel: +65 8220 7993
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
11.30am to 2.30am Daily

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

KAMO by London Fat Duck @ Orchard Rendezvous Hotel - Experience the Best of Japanese-Chinese Cuisine

Taking over the space once occupied by Akanoya Robatayaki & Bar, KAMO by London Fat Duck makes a bold entrance with a concept that artfully blends Japanese finesse with the depth of Chinese flavours. Crafted in collaboration with a Michelin-starred Japanese chef, the menu offers diners a refined yet hearty culinary experience that centres around duck, but stretches well beyond it.

Crystal Prawn Dumpling with Clam Sauce 4.5/5

We began the meal with the Crystal Prawn Dumpling with Clam Sauce ($12 for 4 pieces), a dish that was as elegant in appearance as it was in flavour. Each dumpling was filled with sweet, crunchy tiger prawn, wrapped in a translucent crystal skin, and crowned with ebi sakura and ikura. The highlight was the robust clam sauce, rich with crustacean essence and fragrant with Chinese wine that enveloped the dumplings, delivering a savoury punch with every bite.

Signature Braised Duck 4.5/5

Braised Taupok, Braised Ajitama Egg, Braised Peanut 4/5

The centrepiece of our dinner was the Signature Braised Duck ($58 Half / $108 Full), a dish that surprises with its roots in Japanese technique but unmistakably evokes the soulful taste of Chinese-style braised duck. The team cleverly uses premium ingredients such as Rishiri konbu, aged tangerine peel, and Japanese soy sauce to create a deeply flavourful, aromatic braising liquid. The use of London Fat Duck, a fattier, more tender breed that elevates the texture and richness of the dish. To complete the platter, diners can add on classic braised companions like Taupok, Ajitama Egg, and Braised Peanuts ($2 each), soaking up the rich sauce beautifully. Two dipping sauces, green chilli coriander and fermented soybean vinegar, offer a refreshing contrast and added depth.

Braised Elephant Fish Fin 5/5

A unique and sustainable alternative to shark fin soup, the Braised Elephant Fish Fin ($68) was a delightful discovery. Its gelatinous texture mimics the prized delicacy, but the addition of luscious crab roe and sweet crab meat truly brought the dish to life, resulting in a luxurious, umami-rich broth that was both comforting and indulgent.

Stir Fry Golden Fungus 4.2/5

The Stir-Fried Golden Fungus ($28) introduced a pleasant crunch with its use of rare Yunnan golden fungus, known for both its delicate texture and medicinal value. Tossed with seasonal vegetables and finished in a savoury seaweed sauce, the dish offered both elegance and balance.

Pan Roasted Tiger Prawn 4.2/5

Next came the Pan-Roasted Tiger Prawn ($28 per piece), presented with a creative twist. The prawn was plump and meaty, paired with juicy shimeji mushrooms, and served on a shell filled with XO rice enriched by ebi butter and prawn roe. The result was a rich, umami-packed combination that was both satisfying and indulgent.

Black Cod 4.5/5

Another standout was the Black Cod ($22 per pax), available steamed or deep-fried. We opted for the latter, and it didn’t disappoint. The skin was shatteringly crisp while the flesh remained buttery soft. The fermented black bean sauce added a bold, savoury layer that perfectly complemented the sweetness of the cod.

Wagyu Claypot Noodles 4.2/5

The Wagyu Claypot Noodles ($38) are a luxury delight. The Shanghai noodles in Fujian sauce are paired with succulent A5 Omi Gyu. The slurping goodness tastes like Malaysia Tai Lok Mee, with a delightful chewy texture.

Orh Nee 4/5

Dessert was a modern rendition of the Teochew classic, Orh Nee ($14 per pax). The velvety yam purée was paired with a scoop of coconut ice cream and drizzled with Okinawa brown sugar, offering a perfect balance of richness and sweetness. A crispy black sesame pastry added crunch and contrast, rounding the meal with textural satisfaction.

KAMO by London Fat Duck is a confident and refreshing concept that pays homage to both Chinese and Japanese culinary traditions. The duck dishes are undoubtedly the stars, but the supporting cast from crystal dumplings to XO rice and claypot noodles adds dimension and flair. Whether you're a fan of bold Chinese flavours or refined Japanese technique, KAMO delivers a compelling fusion worth returning to.

Note: This is an invited tasting.


KAMO by London Fat Duck
Orchard Rendezvous Hotel
1 Tanglin Road
#01-01A
Singapore 247905
Tel: +65 9695 4124
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]

Yun Nans (云海肴) @ Jewel Changi Airport - Unveils Five New Dishes

I am glad to be back at Yun Nans (云海肴) at Jewel Changi Airport. I had enjoyed the food when it first opened its door back in April 2019. I am back to try its new dishes, celebrating Yunnan cuisine in China, using fresh ingredients from the highlands of the Yunnan province.

Spicy Fish Skin with Jasmine Petals 3/5

Fish skin is commonly served in Chinese restaurant nowadays but for something slightly different is the Spicy Fish Skin with Jasmine Petals ($6.90). The deep-fried fish skins are coated with a potpourri of traditional Yunnan spices, boasting a delightful hint of mala and crunchy bite.

Century Egg with Grilled Capsicum 3.5/5

I love century egg and glad to see the restaurant has introduced the Century Egg with Grilled Capsicum ($6.90) as one of the five new dishes. The century egg is soused in a special Yunnan chilli sauce that has a spicy-tangy note.

Fried Chayote with Dried Shrimp (Dried Chilli/Garlic) 4.2/5

The Fried Chayote with Dried Shrimp ($11.90) can be done in 2 ways, dried chilli or garlic. Chayote is a type of melon from Yunnan, that is cooked in almost every home in Yunnan. The restaurant even imports the dried chilli all the way from Yunnan.

Double Boiled Pear with Golden Fungus and Snow Lotus 4/5

A hot dessert on the menu is the Double Boiled Pear with Golden Fungus and Snow Lotus ($5.90). A rare item is the wild golden fungus, a speciality ingredient from Yunnan province that has health benefit such as nourishing the lungs and good for the complexion. There is also wild snow lotus that is known to alleviate cough.

Steamed Red Grouper with Green Peppercorns 4.2/5

One of my favourite dishes is the Steamed Red Grouper with Green Peppercorns ($48.80). Steamed to perfection is the tender and moist fish. What brightens the flavour is the fresh green peppercorns, which are fragrant and less numbing than their red counterparts.

Double Boiled Chicken Soup with Red Mushrooms 4.5/5

While Yun Nans is known for their signature Steam Pot Chicken Soup, the Double Boiled Chicken Soup with Red Mushrooms ($22.90/$38.90) is as good too. The black feet chicken is double boiled for at least two hours with red mushrooms. The red mushrooms are priced delicacy, costing US$400 per kg, which are consumed only during celebrations and special festivals. It has full of nutrients such as amino acid and helps to nourish the blood.

Besides the five new dishes, there is also the children's menu, which offers two selections: Yunnan Rice Noodles with Shredded Chicken, Shredded Carrot and Black Fungus ($7.80); and Shredded Chicken Congee ($7.80). Each choice comes with fresh fruits, corn cakes and ribena.

Note: This is an invited tasting.


Yun Nans (云海肴)
Jewel Changi Airport
78 Airport Boulevard
#02-17
Singapore 819666
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Sat-Sun, Eve of PH, PH: 11am - 10pm

Direction:
Alight at Changi Airport MRT station. Take Exit A or B. Walk to the link bridge to Jewel. Walk to destination. Journey time about 5 minutes. [Map]