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]

LINO @ Binjai Park - Indulge in New Weekend Brunch with Free Flow Starters, Pizzas, Pastas and Desserts

Casual Italian restaurant LINO has launched its new Weekend Brunch at its Binjai Park outlet.

Weekend Brunch 3/5

Priced at $68 per pax, the brunch includes free-flow starters, pasta, pizza, and desserts, along with a choice of one main per diner. It also comes with coffee or tea, or you can opt for free-flowing prosecco with a $38 top-up per pax. Available every Saturday and Sunday for lunch only, excluding the eve of and actual public holidays, as well as festive periods.

Canadian Oysters

There are five starters in total. We began with fresh, briny Canadian Oysters, topped with a refreshing blood orange granita. This is limited to six pieces per person, with additional orders available at $10 for three.

LINO’s Egg Benedict

Next, the LINO’s Egg Benedict arrived, featuring a base of housemade fried dough, smoked bacon, a poached egg and hollandaise, alongside arugula with grated parmesan. We enjoyed the warm, crunchy dough and the savoury combination of flavours.

Smoked Salmon

The Smoked Salmon came with herb ricotta on crisp sourdough toast, topped with slices of hard-boiled egg. It was simple yet satisfying.

Gnocco Fritto

Each serving of Gnocco Fritto came as a pair of crisp pillows filled with parmesan cream and topped with a slice of prosciutto.

Italian Chopped Salad

For a lighter option, the Italian Chopped Salad offers a crunchy mix of romaine lettuce, Japanese cucumber, salami and more, dressed in a slightly creamy house dressing.

Vannamei Prawns Spaghetti

The pastas fell short for us. While the Vannamei Prawns Spaghetti featured fresh, sweet prawns, the tomato-based sauce leaned too sweet and acidic for our preference.

Vongole Linguine

The Vongole Linguine fared slightly better, though we wished the natural briny sweetness of the clams were more pronounced.

Lamb Spare Rib

Each diner gets to choose one main. We went with the Lamb Spare Rib, featuring a rack of slow-cooked Australian lamb served with sweet peas and potato cubes in a honey mustard sauce. The meat was tender, though much fattier than we would have liked. Other mains include Red Snapper, Pork Sausage and the popular Angus Beef Striploin.

Pancetta

For pizza, the Pancetta is a nice pick if you enjoy pesto. It features a basil pesto base topped with potatoes, Swiss smoked farmer bacon, mozzarella, Parmigiano Reggiano and an oozy egg. The crust is thin with a slight chew. Other options include Salame Picante, Margherita and Mixed Mushrooms.

Panna Cotta

For desserts, we tried one of each option. The Panna Cotta was smooth and jiggly, topped with honey, raspberry coulis and walnuts.

Cheesecake

The Cheesecake came with hazelnut crumble and raspberry coulis on the side.

Lemon Sorbet

Lastly, there is a selection of gelato and sorbetto in flavours such as vanilla, chocolate, strawberry and lemon. We opted for the tangy Lemon Sorbet, which made for a refreshing end to the meal.

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.


LINO
7 Binjai Park
Singapore 589821
Tel: +65 9738 0891
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Nearest MRT: King Albert Park (DT Line)

Opening Hours:
Daily: 12pm - 2.15pm, 5.30pm - 9.30pm

Direction:
1) Alight at King Albert Park MRT station. Take Exit B. Walk down Dunearn Road to Binjai Park Road. Turn left onto Binjau Park Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Opus Bar and Grill @ VOCO Orchard Singapore - Grilled Out Sunday Edition 2.0.

Opus Bar and Grill has recently rolled out a refreshed edition of its Sunday brunch, Grilled Out Sunday Edition 2.0. This new concept introduces a bi-monthly themed culinary series, where each edition has its own menu, ranging from classic roasts and slow-smoked meats to local flavours, spit-roast specials, and festive holiday grills. The experience is further elevated with curated beverage pairings, including wines, cocktails and beers.

Taking centre stage in this Grilled Out Sunday Edition 2.0 à la carte buffet is the mains selection, where the sumptuous meat platter is as much a visual feast as it is indulgent. The Sunday roasts highlight four distinctive fire-led cooking techniques — Grilling, Josper Roasting, Smoking and Rotisserie.

Black Angus Striploin

From the grill, the Black Angus Striploin delivered the expected beefy flavours. The Josper oven was key in building intense depth in the Garlic and Rosemary Lamb Leg, sealing in its aromatic richness. The Smoked Duck Breast stood out for its tender, unctuous texture, gently infused with a lingering smokiness. A familiar crowd-pleaser, the Rotisserie-roasted Chicken was evenly cooked, with golden skin and a desired succulence. That said, the oven -roasted Crispy Pork Belly fell short of expectations. The crackling lacked the desired crispness, and a slight gamey note detracted from its overall appeal.

An engaging highlight of the brunch is the live guéridon service, where selected savoury items are finished tableside, adding an interactive and theatrical touch to the dining experience.

Moules Marinière

Completing the brunch is a selection of appetisers and sides. The starters were delectable - Crab and Potato, Moules Marinière, and Roasted Tomato Soup were enjoyable and, in fact, more memorable than the sides.

Cauliflower Gratin

Yorkshire Pudding

Among the sides, the warm, cheesy Cauliflower Gratin and the classic Yorkshire Pudding stood out. The latter, being a must-have with any proper Sunday roast, was fluffy and chewy.

Salad Bar

A thoughtful addition is the self-service Salad Bar, where we helped ourselves to fresh salads, cheeses and crackers as we await our orders.

Creme Brulee

For desserts, we had the Apple Crumble, Crème Brûlée, and Ice Cream Sundae. The latter charmed with its nostalgic, old-school presentation. My favourite was the Apple Crumble, served warm with a generous dollop of cream. The buttery sweetness of the crumble hit just the right spot, making it a comforting and satisfying end to the meal.

Ice Cream Sundae

For more information and for dining reservations, please call Opus Bar and Grill at +65 6730 3390 or visit orcharddining.vocohotels.com/dining/opus-bar-grill

Grilled Out Sunday (a la carte buffet)
Every Sunday, 12pm to 3pm $78++ per adult | $39++ per child (6 to 12 years old)
Free-flow alcoholic beverages at $48++ per adult

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.


Opus Bar & Grill
VOCO Orchard Singapore
581 Orchard Road
Singapore 238883
Tel: +65 6730 3390
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 630am - 1030pm

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 the destination. Journey time is about 10 minutes. [Map]

Mr Triple Hotpots (三锅先生) @ Jalan Sultan - A Taste of Northern China with Traditional Copper Pot & Lamb Spine Hotpot

Located along the bustling stretch of Jalan Sultan, Mr Triple Hotpots (三锅先生) offers a robust selection of Northern Chinese specialities, including a variety of hotpot styles and Jinzhou-style BBQ. From the traditional Beijing copper pot to the hearty lamb spine hotpot, the concept here goes beyond the usual hotpot experience commonly found in Singapore.

Classic Beijing Copper Pot 4/5

We began our meal with the Classic Beijing Copper Pot, a style deeply rooted in Northern Chinese dining culture. Unlike the typical flavourful broths we are accustomed to, the pot uses plain water in a charcoal-fired copper chimney vessel. The design ensures a consistent, high heat, ideal for flash-cooking thinly sliced meats. This minimalist approach allows the natural flavours of the ingredients to shine, with the dipping sauces playing a crucial role in elevating each bite.

To complement the pots, we ordered a selection of sliced beef, lamb, and pork, along with bamboo shoots. Each ingredient cooks quickly in the boiling water, retaining its inherent freshness and texture. One particularly interesting accompaniment was the pickled garlic, which was new to me. Its tangy and slightly pungent profile works surprisingly well as a palate cleanser, refreshing the taste buds between bites and preparing you for the next round of indulgence.

Lamb Spine Pot 4.2/5

In addition to the copper pot, we also tried the Lamb Spine Pot (羊蝎子), a dish that may sound intimidating at first. The direct translation can be misleading, but it actually refers to the lamb spine, named for its resemblance to a scorpion’s tail. This was my first encounter with the dish, and it turned out to be a pleasant surprise. The pot is richly flavoured with spices, and the lamb spine is chopped into chunky pieces, similar to oxtail. The meat is tender and gelatinous, while the radish in the pot soaks up the deeply savoury broth beautifully. Diners can also add additional raw ingredients into the pot, transforming it into a more familiar hotpot experience.

Lamb Skewer 4.2/5

To kickstart the meal while waiting for the hotpot to come to a boil, we had the Lamb Skewers. Grilled to a slight char, the skewers were tender, juicy, and packed with aromatic spices, delivering a fragrant, satisfying bite. It is a great addition to the meal, especially for those looking for something cooked and ready to enjoy immediately.

Overall, Mr Triple Hotpots offers a refreshing take on hotpot dining by showcasing traditional Northern Chinese styles that are less commonly seen locally. Whether it is the simplicity of the Beijing copper pot or the bold flavours of the lamb spine hotpot, the experience here is both unique and comforting — perfect for those looking to explore something different beyond the usual hotpot options in Singapore.


Mr Triple Hotpots (三锅先生)
61 Jalan Sultan
Singapore 198980
Tel: +65 8039 1818
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 4pm - 6am

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to the end. Continue onto Jalan Sultan until the traffic junction of North Bridge Road and Jalan Sultan. Journey time about 8 minutes. [Map]