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]

Belly Umami Private Dining - A Memorable Cantonese-Inspired Feast by Chef Bernard Tan in MacPherson

Recently, I gathered with my foodie friends for a meal at Belly Umami Private Dining, which has moved to its new location in MacPherson. I first got to know Chef Bernard Tan when he participated in Mediacorp’s cooking competition, King of Culinary (三把刀). Since then, I've wanted to experience his cooking at his private dining establishment.

Thanks to my friend, who secured a coveted slot, I finally had the opportunity to savour Chef Bernard’s creations. Known for his inventive approach to familiar flavours, the chef blends Cantonese cooking techniques with bold Nanyang influences, offering a menu that showcases both comforting classics and creative interpretations of local favourites.

Cantonese Charcoal Soup Coconut Chicken 5/5

As with any traditional Cantonese dinner, our meal began with a pot of Cantonese Charcoal Soup Coconut Chicken, a nourishing soup simmered over charcoal for hours to extract the essence of its ingredients. The pot was generously filled with young coconut, snow pear, old cucumber, chicken, dried seafood, waxed ham and dates. Each ingredient added complexity to the broth, creating a deeply flavoured soup with layers of natural sweetness and savoury richness. The slow cooking process let the flavours meld beautifully, producing a comforting, well-rounded broth that was neither too heavy nor overpowering. This was the kind of soup that reminded me of traditional Cantonese home cooking, where patience and carefully selected ingredients make all the difference. It was so satisfying that everyone at the table went back for second and even third helpings.

Crispy Lychee Pops 4/5

Next came the Crispy Lychee Pops, a playful creation that surprised us with its unusual combination of ingredients. The stuffed lychees were coated in a light tempura batter and deep-fried until golden brown, delivering a delicate crunch on the outside while retaining the fruit's natural sweetness. What made this dish particularly interesting was the choice of fillings. The oysters brought a savoury, briny note, while the Nanyang achar added a tangy, refreshing contrast. Ikura lent little bursts of oceanic salinity, and mint provided a fresh aromatic finish. The combination might sound unconventional, but the contrasting flavours and textures came together more harmoniously than expected. The crisp batter, sweet lychee, and savoury seafood created an intriguing interplay of sweet, sour, and savoury notes. It was a creative fusion appetiser that offered something different from the usual starters.

AngMo SioBa 5/5

One of the evening's highlights was the AngMo SioBa, Chef Bernard's modern take on the beloved local sio bak (roast pork belly). Prepared with Chardonnay, thyme and garlic, this dish puts a Western-inspired spin on a familiar local favourite. It is also Belly Umami's winter Christmas bestseller and a popular returning-diner request. The star of the show was undoubtedly the crackling. The skin was beautifully blistered to a deep golden brown, delivering an exceptionally loud, glass-like crunch with every bite. Beneath the crisp exterior, the layers of pork fat and meat were carefully rendered through slow roasting, resulting in a buttery, melt-in-the-mouth texture while keeping the meat juicy and flavourful. The Chardonnay, thyme, and garlic added aromatic nuances to the pork, lending it a more refined profile without overshadowing the meat's natural richness. The contrast between the shatteringly crisp skin and tender, succulent pork made each bite thoroughly satisfying. Good sio bak is all about getting the crackling right, and this version certainly delivered. With its precise cooking, excellent texture, and familiar comfort, the AngMo SioBa was a standout dish that deserved its perfect score.

Assam Wild Caught Prawns 4.5/5

For seafood lovers, the Assam Wild Caught Prawns offered a punchy taste of Nanyang heritage cooking. Featuring wild-caught Angkar prawns, the dish showcased the seafood's natural sweetness and firm, succulent texture. The prawns were paired with a robust assam sauce made from house-pounded rempah. The sauce opened with an appetising tanginess, followed by a warming chilli heat and a depth of spice that made it particularly moreish. Rather than overwhelming the prawns, the bold seasoning complemented their clean, oceanic sweetness. The interplay between the sour, spicy gravy and the naturally sweet prawn meat was especially satisfying. It was the sort of dish that would appeal to those who enjoy their seafood with a strong Nanyang flavour profile, and the generous size of the prawns made them even more enjoyable.

Cabbage Roll 4.2/5

The Cabbage Roll offered a gentler interlude amid the evening's more robust flavours. Each cabbage leaf was carefully rolled around a savoury filling of minced pork, shiitake mushrooms and water chestnuts, then finished with chicken abalone sauce. The filling was well balanced, with the minced pork providing richness, the shiitake mushrooms contributing an earthy depth, and the water chestnuts adding a welcome crunch. The cabbage itself was tender and naturally sweet, complementing the savoury meat filling without becoming overly soft. The chicken abalone sauce brought the components together with an additional layer of umami. Although less dramatic than some of the other dishes, this comforting, thoughtfully prepared creation showed how familiar ingredients can work beautifully together.

Live Sri Lankan Crab Beehoon 4.5/5

The Live Sri Lankan Crab Beehoon holds a special place in Belly Umami's story, being the original dish that helped establish Chef Bernard's private dining concept. It remains a signature offering on the menu. The dish featured live Sri Lankan crab cooked in a creamy, milky broth made with chicken and sole-fish stock. Cooking the crab directly in the simmering broth let its natural sweetness and oceanic juices mingle with the stock, creating a rich, comforting base with a distinct seafood character. The broth was creamy and sweet, coating the beehoon with its savoury goodness. Both thin and thick beehoon were served, giving diners a choice of textures. Personally, I preferred the thin beehoon, as its finer strands absorbed the delicious broth more readily, allowing the flavours to shine through with every mouthful. The crab added another dimension to the dish, with its naturally sweet meat complementing the soup's richness. This hearty, satisfying comfort food showed why the dish has become such an important part of Belly Umami's identity.

Charcoal Poached Fruits 3.5/5

We ended the meal with Charcoal Poached Fruits, a dessert featuring charcoal-poached pear paired with peach and longan. Liquor-soaked peach gum was added for a delicate, gelatinous texture, while a scoop of ice cream provided a creamy finish. The fruit brought gentle natural sweetness, while the peach gum added an interesting texture. The combination offered a lighter conclusion after the rich, savoury courses, with the ice cream providing a pleasant contrast to the fruit. While it was a refreshing way to round off the meal, the dessert was less memorable than the savoury highlights that had come before it.

With private dining spots in high demand, securing a seat at Belly Umami is certainly worth considering for those who enjoy Cantonese-inspired cooking with a distinctive Nanyang touch. If you are planning a gathering with fellow food lovers and looking for a meal that goes beyond the usual restaurant experience, Chef Bernard's cooking offers plenty to savour.


Belly Umami Private Dining
Macpherson Garden Estate
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WHUCHU @ UE Square - Elevated Korean Ssam Dining with Aged Jeju Pork and Wagyu Beef

Newly opened at UE Square, WHUCHU reimagines ssam (쌈), one of Korea’s most cherished dining traditions, as a more refined, interactive dining experience. The concept centres on freshness, fermentation, and craftsmanship, bringing together farm-to-table vegetables flown in from Korea, authentic Korean jeotgal (fermented salted seafood), and premium 100% certified Jeju pork aged in-house.

By day, WHUCHU offers a wellness-led ssambap experience, where fresh Korean greens take centre stage. In the evening, the restaurant transforms into a premium Korean BBQ destination, with aged meats grilled over high heat and enjoyed with an assortment of vegetables and fermented accompaniments.

I visited with a friend for dinner and chose the Signature Set ($188), designed for 2–3 people. The set includes a choice of two BBQ meats, Pot Rice, a choice of Cold Kimchi Noodle, Pork Belly Kimchi Stew or Beef Soybean Tofu Stew, a choice of Tofu & Stir-Fried Kimchi, Minari Pancake or Potato Pancake, and finishes with gelato for dessert.

For our meal, we picked the Aged Bone-in Pork Belly and Wagyu Beef Brisket for the BBQ meats, along with the Pork Belly Kimchi Stew and Minari Pancake.

Aged Bone-in Pork Belly 4.2/5

The Aged Bone-in Pork Belly was easily one of my highlights. Made with 100% certified natural Jeju pork sourced directly from Korea, the pork undergoes a combination of wet and dry ageing in-house. The wet ageing helps tenderise the meat, while the subsequent dry ageing concentrates the flavour, giving the pork a deeper and more developed taste.

Cut thick around the bone, the pork belly was beautifully marbled with a good amount of fat. Once it hits the grill, the fat slowly renders, crisping up the edges while keeping the meat juicy and tender. The slightly charred exterior contrasts with the rich, succulent pork within. It is the kind of cut that is delicious on its own, but even better when wrapped in fresh greens with rice and a little jeotgal.

Wagyu Beef Brisket 4.2/5

The Wagyu Beef Brisket offered a completely different experience. With its generous intramuscular marbling, the beef quickly renders its rich fat when grilled over high heat, coating the meat in its own buttery juices. The result is incredibly tender, with a rich, beefy and savoury flavour.

It is definitely on the more decadent side, with the high fat content giving each bite that almost melt-in-the-mouth texture. I found it particularly enjoyable wrapped up with the fresh vegetables, which helped cut through the richness and added a refreshing crunch.

Authentic Korean Jeotgal 4/5

One thing that sets WHUCHU apart is its emphasis on authentic Korean Jeotgal, rather than treating it as a side dish. Traditionally used as a concentrated flavour enhancer, jeotgal brings an intense hit of umami, saltiness and fermentation to the meal. WHUCHU offers a selection including Salted Pollock Roe, Seasoned Sea Squirt, Spicy Fermented Oysters and Spicy Salted Squid, each with its own distinct character. Some are rich and silky, while others are briny, spicy and deeply savoury. Enjoy them in small amounts, paired with the greens, rice, and grilled meats to create your own ssam combination.

Fresh Vegetables

And speaking of greens, the selection of fresh vegetables is an important part of the experience here. The wrap vegetables are flown in from Korea daily and include Fresh Garlic Leaves, Angelica, Red Lettuce, Perilla Leaves and Lettuce. Rather than being an afterthought to the meat, the greens form an integral part of the meal. Pick your preferred leaf, add rice, grilled meat, and a touch of jeotgal, then wrap it all into one bite. Each vegetable brings a different texture and flavour, from crisp and refreshing lettuce to the distinctive herbal aroma of perilla.

Minari Pancake 4.2/5

The Minari Pancake was another pleasant surprise. Instead of the thick, doughy pancakes you might sometimes encounter, WHUCHU’s version uses a light batter to bind a generous amount of whole minari stalks. Fried until crisp, the edges had a satisfying crunch while the minari retained a juicy bite. The Korean water parsley gives the pancake a clean, grassy, slightly peppery herbal flavour that comes through nicely without the batter masking it. It was airy, crunchy and surprisingly light rather than greasy, making it an enjoyable accompaniment to the richer BBQ meats.

We also had the Pork Belly Kimchi Stew, which brought a comforting, warming element to the meal. The tangy and savoury kimchi broth works particularly well alongside the fatty grilled meats, while the pork belly adds another layer of richness. It is the sort of dish that helps round out the meal, especially when paired with steamed rice.

For those looking for a more elevated Korean BBQ experience, WHUCHU at UE Square offers a polished take on the traditional ssam culture, with premium aged meats and Korean-sourced produce forming the heart of the experience. The Aged Bone-in Pork Belly was my favourite of the two meats, while the Wagyu Beef Brisket will appeal to those who prefer a richer, more indulgent cut. With its focus on ageing, fermentation, and fresh Korean vegetables, WHUCHU brings a more thoughtful dimension to Korean BBQ while still keeping the fun, communal nature of wrapping, grilling, and sharing.

Note: This is an invited tasting.


WHUCHU Korean Dining
UE Square
81 Clemenceau Ave
#01-18
Singapore 239917
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Sun-Thu: 1130am - 11pm
Fri-Sat, PH: 1130am - 1130pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to the traffic junction between Clemenceau Ave and River Valley Road. Cross the road. Turn left and walk down Clemenceau Ave. Walk to the destination. The 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]