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
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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]

Shiok Pot @ Bukit Timah Interim Food Centre - A Mother’s Bold Career Switch from MNC to Hawker

Tucked away at the unassuming end of Bukit Timah Interim Food Centre is a newly opened hawker stall that comes with a story worth knowing. Meet Shiok Pot, started by 40-year-old Pei Jin, or PJ, who made a bold career switch from working in a corporate MNC to becoming a hawker after losing her job.

For someone who had a stable corporate career, starting from zero in the hawker trade was certainly not the obvious next step. PJ has no culinary training and no family background in the hawker business. What she does have is a love for cooking — and plenty of encouragement from her family, especially her daughter. Her daughter loved her cooking so much that she encouraged her mum to become a hawker and share her food with more people. That simple encouragement eventually pushed PJ to take the plunge.

At Shiok Pot, PJ serves hearty one-pot meals where diners can customise their meal by choosing their soup base, meats, and staple. Everything is cooked together with vegetables and tofu, making it a fuss-free, comforting one-pot meal.

Diners can choose from four soup bases: Original, Tomato, Sauerkraut, and Mala. For proteins, diners can choose two meats from Beef, Pork, or Chicken, then select one staple from Instant Noodle, Yi Mien, Thick Beehoon, Yellow Noodle, or Rice. It is essentially a build-your-own hotpot, but served as an individual portion, convenient for those who want a warm, filling meal without the commitment of a traditional hotpot.

Original Pork Bone Soup 4/5

For my first pot, I went with the Original Pork Bone Soup ($8.90) with beef and thick beehoon. The broth has a pleasant pork-bone depth and a savoury profile, balanced by the natural sweetness of the cabbage and corn. The soup also has a slight milky creaminess, giving it a comforting quality without making it overly rich. The beef was a substantial addition to the bowl, while the thick beehoon soaked up the broth well. With the vegetables and tofu thrown into the pot as well, there is quite a lot going on in a single serving. What stood out to me was the portion size. At $8.90, the bowl is fairly generous and makes for a hearty meal, especially for those looking for something warm and filling.

Sauerkraut Soup 3.5/5

For the second pot, we tried the Sauerkraut Soup ($8.90) with pork, chicken and Yi Mien. Again, the portion was generous, with a good mix of meat, noodles, vegetables, and tofu, making it another substantial one-pot meal. The sauerkraut broth has a light sourness that gives the soup a different character from the more comforting pork bone version. Personally, I felt the sauerkraut tang could be more pronounced. A little more acidity and perhaps some spiciness would also give the broth an extra kick and make it more distinctive.

That said, PJ shared that this is one of the soup bases she is still tweaking based on customer feedback. It is understandable for a newly opened stall to continue refining its recipes, and it will be interesting to see how the Sauerkraut Soup develops over time.

Unfortunately, I didn’t get to try the Tomato Soup, mainly because the portions were more generous than expected and we were already quite full after the two pots. From what I understand, the Tomato Soup is also one of the more popular choices among customers, alongside the Original Pork Bone Soup. That gives me a reason to return and try it on another visit.

I wouldn’t say Shiok Pot is currently one of those hawker stalls that I would travel across Singapore specifically for. However, for residents living around Bukit Timah and those working in the area, Shiok Pot offers something quite appealing. This hearty, customisable one-pot meal is generous and reasonably priced at $8.90. More importantly, the story behind the stall is rather heartwarming.

What started with cooking for the love of her daughter has now become an opportunity for PJ to share her food with a wider group of diners. It is a bold move for a 40-year-old mother to make such a drastic career change, especially without culinary training or hawker experience. The food may still be evolving as PJ gathers feedback and fine-tunes her recipes, but the passion behind Shiok Pot is clear. Sometimes, a new chapter begins not because you planned for it, but because life gives you no choice but to start again.

Note: This is an invited tasting.


Shiok Pot
Bukit Timah Intermin Food Centre
2A Jln Seh Chuan
#01-075
Singapore 599213
Nearest MRT: Beauty World (DT Line)

Opening Hours:
Tue-Sun: 11am - 8pm
(Closed on Mon)

Direction:
1) Alight at Beauty World MRT station. Take Exit B. Walk to the destination. Journey time is about 3 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]

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]