Viva Lavender @ Lavender Road - European-Asian Cuisine with Modern Tapas, Wood-Fired Grill and Quality Steaks

Tucked along Lavender Street, Viva Lavender is a neighbourhood gem that has quietly built a loyal following for its European-Asian cuisine, warm hospitality and relaxed dining ambience. Led by a young local culinary team, the restaurant blends European cooking techniques with Asian-inspired flavours, offering a menu that is polished yet approachable.

At the helm is Head Chef Colin Peh, who trained in a Michelin-starred kitchen in France and gained experience at established restaurants including Tapas Club and Kulto. He is joined by Sous Chef Danny Kwok, who previously honed his craft at Gaig Singapore. Together, the two Singaporean chefs bring their respective experiences to the kitchen, creating dishes that balance thoughtful execution with flavours suited for casual dining.

The menu revolves around four key pillars: Modern Tapas, Wood-Fired Grill, Steak and Wine. Much of the restaurant's identity comes from its use of the wood-fired Josper grill, house-made sauces, and carefully considered flavour pairings. Viva Lavender is now expanding its tapas selection, giving diners more choices to kick-start their meal while retaining the signatures that have helped establish its following.

Salmon Tartare 4.5/5

One highlight of the new tapas selection is the Salmon Tartare ($22), a refreshing start to the meal that showcases the quality of its ingredients. Fresh, plump cubes of salmon are delicately seasoned, allowing their natural sweetness and clean flavour to shine through. Creamy avocado adds a buttery texture that complements the salmon without overpowering it.

The tartare is served over ajo blanco, a traditional Spanish chilled almond and garlic soup. Its creamy consistency and subtle nuttiness add another dimension to the dish, while the garlic contributes a gentle savoury depth. Pipirrana brings a refreshing vegetable element, while pomegranate adds little bursts of sweetness and acidity to brighten each mouthful.

The combination is thoughtfully balanced, with the salmon's freshness playing against the creamy ajo blanco and fruity accents. It is an elegant yet uncomplicated appetiser that sets the tone for the meal.

Charred Cabbage 4.2/5

Vegetables take centre stage in the Charred Cabbage ($12), demonstrating how the wood-fired grill can transform a humble ingredient into something more compelling. Cooked in the heavy Josper grill, the cabbage develops a deep, smoky char on the outside while retaining moisture and tenderness within its layers.

The charred cabbage is laid over a bed of herb yoghurt, which adds a cool, tangy contrast to the vegetable's smokiness. House-made chilli oil adds a gentle kick, while a savoury Parmesan crumble brings an extra layer of umami. Crispy kale completes the dish with an earthy crunch that contrasts nicely with the tender cabbage.

Lychee Mojito 4.2/5

For a refreshing accompaniment, the Lychee Mojito ($10) combines lychee, mint, lemon and soda in a lively, easy-drinking concoction. The soda gives the drink a pleasant effervescence, while lemon juice adds a zesty brightness that keeps the sweetness in check. Fresh mint leaves add a cooling, aromatic quality that complements the lychee's floral sweetness. The result is a light, refreshing drink that pairs particularly well with the restaurant's grilled dishes and richer plates. Its fruity profile makes it an approachable choice for those who prefer something sweet, citrusy and refreshing.

Eggplant Crisps 4/5

The Eggplant Crisps ($12) offer a playful take on a familiar vegetable. Thin slices of eggplant are coated in a delicate batter and deep-fried until golden and crisp, then drizzled with wildflower honey. The thin slices achieve a light, airy crunch on the outside, while the eggplant stays tender inside. The contrast between the crisp coating and softer interior gives the dish its appeal, making it an enjoyable snack to share. The wildflower honey adds a gentle floral sweetness that complements the eggplant's naturally earthy flavour. Rather than making the dish overly sweet, the honey provides a pleasing counterpoint to the savoury notes of the fried vegetable.

Hokkaido Scallop Risotto 4.2/5

Moving on to the mains, the Hokkaido Scallop Risotto ($38) brings together seafood richness and contrasting textures in a satisfying plate. The dish features four plump Hokkaido scallops, seared to develop a golden exterior while keeping the centres tender and succulent. The risotto is cooked in lobster stock, which lends the rice a deep crustacean aroma and concentrated seafood flavour. Parmesan is incorporated into the rice, contributing a savoury, umami-rich dimension that enhances the natural sweetness of the lobster stock. The dish's extra point of interest is the use of ponzu pearls. These delicate spheres burst in the mouth, releasing a bright citrusy acidity that cuts through the richness of the seafood stock and cheese. The tangy notes refresh the palate between bites, preventing the risotto from becoming too heavy.

150-Day Grain-Fed Australian Black Angus Flat Iron (300g) 4.2/5

For steak lovers, the 150-Day Grain-Fed Australian Black Angus Flat Iron ($42 for 300g) is a worthwhile option. While ribeye is often favoured for its marbling and rich, buttery character, the flat iron offers a different appeal, with a more pronounced beefy flavour. The cut comes from the shoulder area and provides an alternative for diners who prefer a leaner steak. Despite having less fat and marbling than ribeye, a properly cooked flat iron can deliver a firm yet tender bite with plenty of beefy character. The 150-day grain-feeding process adds flavour, giving it satisfying depth without the heavier, fattier mouthfeel of some other cuts. Its relatively lean profile also lets the beef's natural taste take centre stage.

Chocolate Mousse & Hazelnut 4.2/5

No meal is complete without dessert, and the Chocolate Mousse & Hazelnut ($16) is a fitting finale for chocolate lovers. Inspired by the flavours of Nutella, the dessert combines dark chocolate mousse with a lighter chocolate mousse, creating a contrast in intensity while keeping the presentation simple and elegant. The dark chocolate mousse delivers a deeper, more pronounced cocoa flavour, while the lighter mousse provides a smoother, airier counterpart. Together, the two layers offer a satisfying chocolate experience without relying on a single dense component. Scattered throughout are salted hazelnuts, which contribute a pleasant crunch and a nutty aroma. Their savoury saltiness contrasts with the chocolate's sweetness, while the hazelnuts' earthy notes reinforce the dessert's Nutella-inspired character.

Viva Lavender offers a relaxed neighbourhood dining experience where European culinary techniques meet Asian-inspired flavours. Under the guidance of Head Chef Colin Peh and Sous Chef Danny Kwok, the kitchen emphasises quality ingredients, thoughtful combinations, and the smoky character of wood-fired cooking. With its expanded tapas selection, wood-fired dishes and steak offerings, Viva Lavender is a comfortable spot for a casual meal with friends, a relaxed dinner or a gathering over food and wine. Its approachable menu and welcoming setting make it a neighbourhood dining destination worth considering for those looking for something beyond the usual casual fare along Lavender Street.

Note: This is an invited tasting.


Viva Lavender
161 Lavender Street
#01-02/03/04
Singapore 338759
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Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Bendemeer MRT station. Take Exit A. Cross the road at the traffic junction of Lavender Street and Kallang Bahru. Turn right and walk down Lavender Street. Walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Lavender MRT station. Take Exit B. Walk to the bus stop at Lavender MRT station (Stop ID 01311). Take bus number 133 or 145. Alight 3 stops later. Walk to Foch Road. Walk to the destination. Journey time is about 10 minutes. [Map]

3) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Walk down Horne Road. Turn right onto Tyrwhitt Road. Walk down Tyrwhitt Road. Turn left onto Lavender Street and walk down Lavender Street. Walk to the destination. Journey time is about 15 minutes. [Map]

Jiak Kim House @ Jiak Kim Street (Kim Seng Road) - Reimagines Asian Heritage Through a New Modern Communal Menu

Jiak Kim House unveils a new communal menu celebrating the diverse cultures, races, and culinary traditions that have shaped Asia’s rich food heritage. Led by Chef-Partner Seow Tzi Qin, the menu draws on Indian, Peranakan, Hakka, Teochew, Hainanese, and other Asian traditions, reinterpreting familiar flavours and techniques through a contemporary lens.

Rather than simply recreating nostalgic classics, Chef TQ looks into the stories and memories behind these dishes, transforming them into modern creations that are both familiar and unexpected. The result is a menu that takes diners on a journey through Asia, with playful interpretations, refined techniques and plenty of nostalgic references.

Croissant Lapis 4.2/5

Our meal begins with a complimentary Croissant Lapis, a seasonal bread course inspired by the intricate layers of traditional kueh lapis. Here, the layered structure is recreated with delicate French croissant lamination, giving it a wonderfully crisp, buttery texture while retaining the visual appeal of traditional kueh. What makes it even more interesting is the accompanying aromatic curry mash, inspired by the comforting combination of prata and curry. The buttery croissant works surprisingly well with the fragrant, mildly spiced curry, reflecting Chef TQ’s love for Indian cuisine and setting the tone for the cultural crossovers to come.

Jasmine Paloma 4.2/5

For something refreshing, the Jasmine Paloma ($22) is a light, fragrant mocktail made with jasmine tea cordial, cucumber, grapefruit, and lime. The floral notes of jasmine are balanced by the citrusy brightness of grapefruit and lime, while cucumber adds a clean, cooling finish. It makes for an easy-drinking accompaniment throughout the meal.

Chilli Crab Tacos 4.5/5

We started with a selection of small bites from the Tingkat of Memories, where diners can choose four for $28. Our selection included the Chilli Crab Tacos, Paper-Wrapped Quail, Shiso Hamburg with Kimchi and Hokkaido Scallops with Herbal Dashi Beurre Blanc.

The standout for me was the Chilli Crab Tacos, which cleverly swaps the conventional taco shell for crisp beancurd skin. It provides a delicate crunch while holding a generous filling of chilli crab and tandoori-spiced chicken. The sweet and savoury richness of chilli crab is layered with warmth and spice from the tandoori seasoning, making this one of the meal's more memorable bites.

Paper-Wrapped Quail 4/5

The Paper-Wrapped Quail is a more personal creation, inspired by one of the first dishes Chef TQ learnt to prepare as a young chef. Drawing on the nostalgic paper-wrapped chicken, the quail is a refined interpretation of the familiar dish. The delicate meat carries a savoury, aromatic depth, while the presentation and execution reflect how the chef has evolved from those early culinary memories.

Shiso Hamburg with Kimchi 4/5

The Shiso Hamburg with Kimchi brings together Japanese and Korean influences, pairing the aromatic freshness of shiso with the punchy, fermented character of kimchi. It is a compact bite, but it delivers plenty of flavour.

Hokkaido Scallops with Herbal Dashi Beurre Blanc 4/5

The Hokkaido Scallops with Herbal Dashi Beurre Blanc takes a more delicate approach. Sweet, plump scallops are paired with a silky beurre blanc enriched with herbal dashi, combining French technique with Japanese flavours. The sauce adds depth without overpowering the natural sweetness of the scallops.

Seafood Otak Chawanmushi 4.5/5

One of the menu's highlights is the Seafood Otak Chawanmushi ($24). The chawanmushi is remarkably silky, with a layer of spiced fish paste running through the custard to bring out the familiar sweet and spicy flavours of otak. It is then taken several notches higher with a luxurious topping of uni, caviar, sweet Caledonia prawns and tender Hokkaido scallops. Despite the richness, the dish remains cohesive thanks to the fragrant green curry poured over the top. The curry adds a creamy, aromatic and mildly spicy dimension that ties the seafood and otak together beautifully.

Tamarind Kale Salad 4/5

The Tamarind Kale Salad ($22) is another playful interpretation, combining mint yoghurt, battered kale and pomegranate. Rather than a conventional salad, it almost eats like a deconstructed take on Indian street food - Pani Puri. The tamarind brings a tangy and slightly sweet punch, while the battered kale provides an addictive crunch. Juicy pomegranate seeds add bursts of tartness and sweetness, while the cooling mint yoghurt helps balance the stronger flavours. There are almost echoes of pani puri here, particularly in the combination of tang, sweetness, spice and freshness.

ABC Root Vegetable Melange

In between the richer courses comes the ABC Root Vegetable Melange, a playful palate cleanser inspired by the familiar ABC soup. The dish comprises green apple sorbet, beetroot tagliatelle and carrot tartare.

Tom Yum 'Chee Cheong Fun' 4.2/5

The Tom Yum 'Chee Cheong Fun' ($44) is perhaps one of the menu’s most imaginative creations. Ulam herb lasagna is rolled and stuffed with assam fish farce, giving it the look and texture of chee cheong fun while retaining the herbs’ aromatic character. The rolls are served in a rich, velvety tom yum lobster bisque, bringing together sour, spicy, and seafood-forward flavours. Alongside it is a clever sambal cuttlefish "pappardelle", with tender ribbons of cuttlefish mimicking Italian pasta while contributing a smoky, spicy kick. It is an interesting collision of Southeast Asian flavours and Western presentation.

Hainan Pork Mille-Feuille 4/5

The Hainan Pork Mille-Feuille ($44) pays homage to the familiar flavours of Hainanese curry rice. Pork, vegetables and curry are reworked into a layered mille-feuille, topped with puffed rice for an added crunch. The accompanying curry sauce brings the comforting, savoury richness of curry rice, while grilled pineapple adds a touch of sweetness and acidity to cut through the richness. It is a sophisticated reinterpretation that retains the nostalgic soul of the original dish in one bite.

Quail Medallion Panggang 4.2/5

For the mains, the Quail Medallion Panggang ($28) sees quail chargrilled until the surface develops a beautiful smoky char while the meat remains tender and juicy within. It is served over a silky celeriac purée, whose subtle sweetness and creamy texture gently contrast the more robust quail. A rich truffle sauce further deepens the smoky flavours, while the deep-fried cauliflower bhaji brings an aromatic Indian-inspired crunch to the plate. The combination of chargrilled quail, truffle and spiced cauliflower makes this a well-balanced dish with plenty of contrasting textures and flavours.

Childhood Popsicle 4/5

Before dessert, we were served the Childhood Popsicle, a non-alcoholic pre-dessert inspired by the simple ice pops, or sng bao, that many Singaporeans may remember from childhood. This modern version uses Kyoho and Muscat grapes, resulting in a vibrant, fruit-forward popsicle that is refreshing and lightly sweet. It is a playful nod to childhood nostalgia, while giving the familiar ice pop a more polished, sophisticated treatment.

Asam Boi Sour Plum Shot 4/5

For an alcoholic alternative, the Asam Boi Sour Plum Shot takes inspiration from the sour plum shots once associated with the nightlife scene around Jiak Kim Street and Zouk. Made with vodka, housemade sour plum cordial and pickled apple, it is presented as a frozen sorbet surrounded by cascading dry ice. The combination of sour plum, fruit, and vodka is nostalgic yet playful, reminding us that the menu is not just about ingredients, but also about memories tied to places and experiences.

Yang Zi Gan Lu 4.2/5

Dessert begins with the Yang Zi Gan Lu ($22), a playful, modern take on the classic Hong Kong-style mango pomelo sago. Mango, mikan and golden passionfruit come together in a brighter, fruitier rendition of the familiar dessert. The mango's sweetness is balanced by the citrusy mikan and tangy passionfruit, creating a refreshing finish that feels familiar without simply replicating the original dessert.

Tangyuan 'Muah Chee' Cookie 4.5/5

My favourite dessert of the meal was the Tangyuan 'Muah Chee' Cookie ($22), which brings together two nostalgic Asian treats in one playful creation. A warm house-made peanut cookie is filled with a chewy mochi centre, then served with duo sesame gelato, crushed roasted peanuts and sesame seeds. The combination of textures makes this especially enjoyable — crisp, crumbly cookie; chewy mochi; creamy cold gelato; and nutty peanut crumble. The black and white sesame gelato adds a fragrant, slightly bitter nuttiness that works beautifully with the sweet peanut cookie, while the crushed peanuts reinforce the familiar flavours of muah chee.

Overall, the new menu at Jiak Kim House is an exploration of Asian culinary heritage through Chef TQ's personal lens. What makes it interesting is not simply how many cultures it represents, but how the dishes connect seemingly familiar flavours and memories in unexpected ways.

From chilli crab and otak to Hainanese curry rice, tom yum, muah chee, and even the humble childhood ice pop, the menu draws on recognisable references. It gives them new forms through contemporary techniques and presentation. Some dishes are playful, some nostalgic, and others more luxurious, but a consistent sense of storytelling runs through the meal.

Note: This is an invited tasting.


Jiak Kim House
5 Jiak Kim Street
#01-16/17
Singapore 169426
Tel: +65 98315430
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 4. Walk to the traffic junction at Kim Seng Road and Havelock Road. Cross the road. Turn left and walk down Kim Seng Road towards Grand Copthorne Waterfront Hotel. Turn right onto Jiak Kim Street. Walk to the destination. Journey time is about 6 minutes. [Map]

Bari Bari Grand @ The Capitol Kempinski - Premium Teppan with Complimentary Unlimited Gourmet Bar

If you enjoy sizzling teppan dishes with plenty of sides, Bari Bari Grand at The Capitol Kempinski Singapore is a new Japanese steak and seafood concept worth checking out. An evolution of the Bari Bari dining experience, the new concept takes things up a notch with more premium steak and seafood options, an expanded free-flow gourmet bar, and a more upscale social dining space.

The idea remains familiar — order your choice of teppan main and enjoy it straight from the hot stone — but Bari Bari Grand offers a wider selection of premium proteins, including Miyazaki Wagyu, lobster, scallops and Angus beef. Every teppan order also includes complimentary access to the Free-Flow Gourmet Bar, featuring a rotating selection of fresh salads, seasonal appetisers, and other accompaniments. All teppan mains are also served with homemade truffle mashed potatoes, cherry tomatoes, brussels sprouts and pearl corn, making each platter a rather substantial meal.

Lobster & Wagyu Hamburg Teppan 4.2/5

Lobster & Wagyu Hamburg Teppan ($49) is a fun surf-and-turf combination that gives you both seafood and beef in one plate. The lobster arrives piping hot on the teppan, topped with a rich, cheese-forward Thermidor-style sauce. The sauce melts into the lobster meat, giving it a creamy, savoury, decadent finish without completely masking the lobster’s sweetness. Alongside it is a house-made Japanese Wagyu beef patty, which adds a juicy, beefy component to the dish. I liked the variety here, from the richness of the lobster and sauce to the comforting truffle mash and vegetables on the side.

Gindara Teriyaki & Scallops Mentaiko Teppan 3.5/5

The Gindara Teriyaki & Scallops Mentaiko Teppan ($36) combines flaky black cod with scallops for a seafood-focused option. The gindara is teppan-grilled until tender and flaky, and the black cod’s natural richness pairs well with the house-made teriyaki sauce. The glaze is sweet, savoury and deeply caramelised around the edges from the heat of the teppan. The scallops come with a creamy mentaiko sauce, adding a slightly briny and savoury contrast. This is a fairly rich combination, especially with the fatty gindara, but seafood lovers will appreciate the different textures on the plate.

Chicken Thigh & Angus Saikoro Steak Teppan 4/5

For something more value-driven, the Chicken Thigh & Angus Saikoro Steak Teppan ($32) is a multi-protein platter with plenty to eat. The Angus beef is cut into bite-sized cubes, making it easy to pick up and enjoy with the accompanying sauce. The beef was tender with a good savoury beefiness. What stood out more, though, was the chicken thigh. The skin was nicely crisp and well marinated, while the meat underneath stayed tender and juicy. The combination feels comforting and satisfying without being overly complicated.

Miyazaki Wagyu Teppan 4.2/5

For those looking to splurge a little more, the Miyazaki Wagyu Teppan ($75) features 150g of ribeye round sourced from Miyazaki Wagyu. The beef is rich and exceptionally tender, with the kind of deep, savoury flavour and marbling you would expect from premium Japanese Wagyu. It is cooked on the teppan, allowing the exterior to develop a nice sear while keeping the meat juicy inside. The steak is finished with a dollop of house herb butter, which slowly melts over the warm beef and adds another layer of richness and aroma. Bari Bari Grand highlights A4/A5-grade Miyazaki Wagyu from a producer associated with the prestigious National Wagyu Award, making it one of the menu’s more premium options.

Atsuage Negi Cheese Yaki 3.8/5

For a lighter side or something to snack on while waiting for the mains, the Atsuage Negi Cheese Yaki ($8) is worth adding. The atsuage tofu is deep-fried until it develops a thin, lightly crisp exterior while retaining its soft, silky and slightly wobbly texture inside. The tofu is then topped with an umami-rich mentaiko sauce and melted cheese, then finished with crisp scallions. It is creamy, savoury and quite addictive, with the scallions adding some freshness and crunch to cut through the richness. This would work particularly well as a starter or bar bite alongside a drink.

Iidako Karaage 4.2/5

The Iidako Karaage ($10) was another favourite. Instead of the usual larger pieces of octopus, this uses whole baby octopus, lightly coated in seasoned starch and deep-fried until golden and crunchy. The exterior is satisfyingly crisp, while the baby octopus inside stays pleasantly chewy and tender. Seasoned simply with salt and savoury spices, it is the sort of snack that is easy to keep reaching for.

Whether you are here for a casual meal with friends or looking to indulge in premium Japanese beef, there’s a wide range to choose from. I particularly enjoyed the Lobster & Wagyu Hamburg Teppan and Miyazaki Wagyu Teppan, and the Iidako Karaage is a great addition to share. If you like your food served hot and sizzling straight from the teppan, Bari Bari Grand is one to add to your list for a Japanese-style steak and seafood meal with plenty of sides to go around.

Note: This is an invited tasting.


Bari Bari Grand
Arcade @ The Capitol Kempinski
15 Stamford Road
#01-82
Singapore 178906
Tel: +65 62843788
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Nearest: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to the destination. Journey time is about 5 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]