Da Miao Hot Pot @ Clarke Quay - Authentic Sichuan Hot Pot Restaurant Debuts Beauty Collagen Soup Broth

Little did I know that Da Miao Hot Pot originally from Chengdu, Sichuan, China has opened its first-ever overseas flagship outlet at Clark Quay two years ago. Apparently, the restaurant has won many renowned patrons in China for its high-quality traditional Sichuan hot pot such as former First Lady of the United States Michelle Obama, the royal family of Dutch King Willem-Alexander, Czech President Milos Seman, former Polish president Bronislaw Komorowski and more.

To complement its extensive variety of Chengdu delicacies, Da Miao Hot Pot recently launched a brand new Beauty Collagen Soup broth. It is specially concocted using a mix of collagen-rich ingredients such as pork bone, fish maw, pigskin, chicken feet and pumpkin. There is also the signature Da Miao Special Spicy Soup broth which uses over 20 different herbs and spices together with finest rapeseed vegetable oil from Chengdu instead of conventional animal oil or butter.

Australian Prime Beef

Marinated Black Pork

Marinated Mutton

Meat lovers can look forward to a selection of premium meats such as the Australian Prime Beef ($32), Wagyu Beef ($36), Marinated Black Pork ($12) and Marinated Mutton ($16) which are marinated in their special in-house Da Miao blend of sauces.

Spicy Beef

Spicy Chicken Kidney

For those that enjoy spicy food, you will like the Spicy Beef ($12) and Spicy Chicken Kidney ($12). It is recommended to be cooked in the Da Miao Special Spicy Soup. I have to admit that I raise the white flag for the spicy soup. For someone that can take spicy food, I find it above my tolerant. However it definitely for those that enjoy an authentic Sichuan fiery kick.

Braised Pig Trotter

The Braised Pig Trotter ($16)  is something not commonly served in a hot pot restaurant. I am not sure how true it is, but I am told to dip it into the Da Miao Special Spicy soup until all the flavours of the soup are absorbed by the meat. Apparently, this is the authentic Sichuan-style of appreciating the dish.

Bamboo Fungus Shrimp Wrap

Another interesting dish that is a must-try here is the Bamboo Fungus Shrimp Wrap ($18). Succulent shrimp paste is wrapped in a sheet of fluffy bamboo fungus. The bamboo fungus has a delightful crunchy texture too.

Seaweed Grass

Of course, we can't just have meats for our hot pot. We also order a platter of vegetables and Seaweed Grass ($6).

Glutinous Rice Cake with Brown Sugar 

Make fresh daily is the Glutinous Rice Cake with Brown Sugar ($6). The deep-fried golden strips of rice cakes are soft and chewy inside and crispy on the outside. Best enjoyed with the sweet brown sugar syrup.

Besides enjoying authentic Sichuan hot pot. Diners at Da Miao Hot Pot can also watch traditional King-Fu tea art performance throughout the day and Sichaun Face-Changing Opera in the evening.

Note: This is an invited tasting.


Da Miao Hot Pot
3 River Valley Road
Block C
#01-11
Singapore 179022
Tel: +65 62509969
Facebook
Website
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Sun-Thu: 1130am, 1030pm
Fri-Sat: 1130am - 3am

Direction: 
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river front. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes.  [Map]

Auntie’s Wok and Steam @ Andaz Singapore - Celebrate Asia Street Food By Top Female Chefs

The start of the year 2020 sees female power taking over Auntie’s Wok and Steam at Andaz Singapore. As part of a culinary series that aims to celebrate the unique taste of Asian street food, a scheduled line-up of top female chefs of different Hyatt hotels in Asia will set up a short-term residency at Auntie’s Wok and Steam, and they shall be whipping up their city’s authentic street food tastes and flavours. Kickstarting this culinary series is Chef Tubtim Warapai, who will be presenting to you Thai cuisine from her hometown of North-east Isan with a specially crafted a la carte menu, lunch and dinner sets, which will be available daily from 3 to 14 February 2020.

Prices for the a la carte menu start at $12 per dish and $26 for the lunch tray sets which include an appetizer, main and dessert. Set dinner menu which we had tried is priced at $68, which showcases Chef Tubtim Warapai's home-cooked local specialties such as Chicken Green Curry (Gaeng keaw wan gai) and Crab Fried Rice (Khao pad poo).

Som Tum 3.5/5

You get to choose any 3 dishes from Appetizer. Som Tum is what most of us are familiar with - the spicy, sweet and sour green papaya salad that we love in our summery weather. What I like about this Som Tum is that the fish sauce is not as assertive like some others, and definitely not as fiery as well.

Grilled Pork Neck 4/5

The next two dishes are the must-order - Kor Moo Yang (Grilled pork neck) and Nam tok Thai Beef Salad. Grilled Pork Neck is blessed with the right amount of lean meat and fats and when grilled perfectly, like ours, they get really tender and flavorful. But what really pushes the experience up a notch is the accompanying spicy Isan dipping sauce that counters the fatty pork neck - nam jim jaew chilli sauce. Like most Thai sauces, it is tart, sweet, spicy, and nutty with tamarind, herbs, sugar and ground peanuts, and ours had such a good balance of flavours that I had the remaining for most of the other dishes too.

Thai Beef Salad 3.8/5

The Thai Beef Salad is essentially beef slices mixed with dried chilli, kaffir lime and mint. Similar to the grilled pork neck, the beef slices had a beautiful texture to it. The condiments did not at all overpower the meat but they combined to serve as a refreshing counterpoint to the beef.

Tom Yum Talay 3/5

You get to select 3 Mains as well. Tom Yum Talay, again, a hot and spicy soup that we have grown to love. Although it lacked the usual shiokness from the sour-spicy kick that I was craving for, the fresh and succulent ingredients somewhat make up for it.

Crab Fried Rice 4/5

Khao Pad Poo (Crab fried rice) was yummy with chewy-tender fried rice and I love the chunks of scrambled organic egg that marbled the rice. Topped with chunks of crab meats, tossing them together gives a satisfying textural bite.

Gaeng Phed Goong 4/5

Gaeng Phed Goong serves up tiger prawns in red curry. The curry can certainly be more robust I feel, but it suits diners who can't take much heat.

Mango Stick Rice 3.8/5

For Dessert, on the menu are Mango Sticky Rice and Tub Tim Grob (Red rubies). Don't expect them to be street-food quantity but the sweetness of them will satisfy that post-meal craving for sure.

Red Ruby 3/5

Written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Auntie's Wok & Steam
Andaz Singapore
Level 25
5 Fraser Street
Singapore 189354
Tel: +65 64081255
Facebook
Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 12pm - 10pm
Weekend & PH Yum Cha Buffet: 12pm - 3pm

Direction:
1) Alight at Bugis MRT station. Take Exit F. Walk to destination. Journey time about 5 minutes. [Map]