MAO MASTER 帽牌货冒菜 @ Bugis - Chinese “Mao Cai” Individualised Hotpot with Selection of More Than 50 Ingredients

Hailing from China with over 7,000 stores worldwide, MAO MASTER 川魂冒牌货冒菜 is known for its “Mao Cai”, individualised hotpots with customisable ingredients - which seems quite similar to what we know of Ma La Tang. Their new store in Singapore has just opened at Bugis Junction, taking over the space of Fu Xiao Xian, a few doors down from Zhang Liang Ma La Tang.

The store is thoughtfully decorated with Chengdu’s street culture in mind. Chinese calligraphy quotes are hung on the ceilings and walls, paired with straw huts and low bamboo furniture. Even though the seating area definitely enhanced the vibes, it could feel a little uncomfortable.

First, we headed straight to the Mao Cai ingredients display fridge to pick our preferred items. The ingredients were fresh, with a wide variety, and all items were priced at $3.28/100g or $2.98/100g if you sign up for their membership.

Meat lovers will be satisfied with the range they offer, including sliced chicken, pork, beef and several in-house marinated beef in flavours such as garlic and chilli. Once you’re ready, you bring your bowl to the cashier and choose from four broths: Tomato Soup, Classic Golden Soup, Classic Spicy Red Soup, and Dry Mala. We noticed the Dry Mala was especially popular among diners.

Passion Fruit Drink 3/5

We had two big glasses of Passion Fruit Drink ($5.80) to go with our meal, but found them too sweet for our liking. Would recommend perhaps asking for less syrup or trying their other available drinks.

Starters 4/5

For Starters, we tried four out of seven types available - Shrimp Balls ($8), Duck Web ($6), Tribute Dish ($8) and Quail Egg ($8).

Starters 4/5

Among these, we preferred the lightly braised Quail Egg ($8), as well as the crunchy and spicy Tribute Dish ($8), which is asparagus lettuce in a spicy sauce. If you’re a fan of asparagus lettuce, you’d be glad to know that it’s also available for their Mao Cai - a seemingly rare ingredient to find in other mala shops.

Mao Cai 4/5

Our Mao Cai ($3.28/100g) arrived quickly in a copper bowl. We decided on the Classic Golden Soup which is by default sour and mildly spicy. We learned from the staff that their signature is the Classic Spicy Red Soup made with a beef and pork broth base, while the Tomato Soup is a vegetarian option.

While our chosen broth was lighter than expected, we enjoyed its mild lingering heat, which made it appetising. Ingredients that we tried and liked included the squid tentacles, cuttlefish, handmade noodles, celtuce, asparagus lettuce, winter melon, Chinese yam and chicken.

Paper Wrapped Fish - Mala 4/5

Our meal concluded with the Paper Wrapped Fish - Mala ($38.80) which was freshly put together upon order and cooked on our table over an electric hot plate. The raw fish is seasoned and wrapped in paper, with a timer set to determine when it’s ready. Once the timer rings, the staff comes by to unwrap the steaming hot fish.

While the mala broth was aromatic and packed a spicy, garlicky punch, we found the fish itself to lean a bit muddy tasting which not everyone may be a fan of. Otherwise, the portion will comfortably feed two to three diners with white rice to pair.

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.



MAO MASTER 帽牌货冒菜
Bugis Junction
#01-88/89
200 Victoria Street
Singapore 188021
Tel: +65 8668 6920
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Nearest MRT: Bugis MRT (EW, DT Line)

Opening Hours:
Daily: 1030am to 10pm

Direction:
1) Alight at Bugist MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

QIN (亲) Restaurant & Bar @ The Clan Hotel - Where Heritage Meets Gastronomy

Located at The Clan Hotel, QIN (亲) Restaurant & Bar, helmed by Executive Chef Maksym Chukanov, offers a dining experience that seamlessly marries modern European techniques with Asian flavours. The restaurant provides both lunch and dinner set menus, and I had the privilege of experiencing the exquisite 6-course dinner menu ($198++). There's also an option to add wine pairing for $98++ for those interested.

Milk Bread, Gula Melaka, Whipped Brown Butter 4.5/5

Our dinner began with a complimentary homemade Milk Bread, beautifully finished with a luscious gula melaka glaze. Paired with velvety whipped brown butter, this bread offered a tantalising introduction to our meal.

White Asparagus, Chervil, Yuzu 4/5

The first trio of appetisers kicked off with White Asparagus, Chervil, Yuzu. The seasonal white asparagus heads were lightly seasoned and topped with a delightful egg yolk jam, enhanced by a burst of yuzu zest. The dish was light, crunchy, and full of vibrant flavours.

Kueh Pie Tee, Smoked Petuna Trout, Horseradish 4.2/5

Next up was a modern take on the traditional Kueh Pie Tee. It was filled with smoked Petuna trout belly cured with kelp salt and paired with freshly grated horseradish, adding a spicy kick. This innovative dish provided a wonderful blend of textures and flavours.

Hamachi Toro, Wasabi, Creme Fraiche 4.5/5

The final appetiser was Hamachi Toro, mixed with Japanese mayo and yuzu kosho, nestled within a homemade rye flour crust and topped with crispy ginger. This dish was a harmonious symphony of textures and flavours, creating a delightful experience on the palate.

Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu 4.2/5

The main course began with Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu. Tender slices of yellowtail loin cured in kombu seaweed were topped with diced cucumber and sliced radish, offering a refreshing crunch. A drizzle of cucumber juice and ponzu sauce provided a bright and tangy finish.

'Xing Ren Dou Fu', White Asparagus, Nomad Caviar, Almond 4.5/5

Inspired by the popular Chinese almond cream dessert, Chef Maksym's interpretation of 'Xing Ren Dou Fu' featured sautéed White Asparagus, a luscious white asparagus mousse infused with almonds, crowned with caviar, and drizzled with almond milk and hazelnut oil sauce. The dish was a satisfying blend of textures and flavours.

Tom Yum, Danish Langoustine, Calamansi 5/5

A signature dish at QIN, the Tom Yum, Danish Langoustine, Calamansi, featured Danish langoustine tails grilled over binchotan, imparting a mouthwatering aroma and beautiful char. The accompanying tom yum-inspired broth, crafted from the essence of the langoustine, was rich and complex, awakening the senses with its stimulating flavours.

Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper 4.5/5

Wrapping up the mains was the Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper. The Australian quail, aged in-house for a week, was enjoyed in two ways: deboned quail legs dipped in kecap manis and covered in puffed quinoa and tender quail breast paired with wild garlic leaves and green onions in a bold Szechuan pepper sauce. The accompanying fluffy Chinese steamed bao, seasoned with green onions, was perfect on its own or for mopping up the delicious sauce.

Ice Kachang, Rhubarb, Mascarpone 4/5

As a palate cleanser, the Ice Kachang, Rhubarb, Mascarpone was a tangy and sweet dessert featuring refreshing shaved ice, whipped mascarpone, and fresh rhubarb compote. This dish provided a delightful break after all the savoury dishes.

Japanese Strawberry, Hokkaido Milk, Soya Sauce 4.2/5

For a sweet ending, the Japanese Strawberry, Hokkaido Milk, Soya Sauce offered a harmonious blend of creamy sweetness and fruity goodness, enhanced by the rich flavours of a sweet Japanese shoyu. The Hokkaido milk sorbet paired beautifully with the Japanese strawberry jam.

Pineapple Tart 'Cloud' 4/5

Exclusive to the 6-course menu was the whimsical Pineapple Tart 'Cloud'. Pineapple puree was transformed into frozen orbs using liquid nitrogen. Popping the whole orb into your mouth, it dissolved, reminiscent of a tropical paradise and providing a truly unique and delightful end to the meal.

QIN (亲) Restaurant & Bar offers a unique and memorable dining experience, skillfully blending modern European techniques with Asian flavours. Each course of the 6-course dinner menu was thoughtfully crafted, providing a delightful journey of flavours and textures. Whether you're a fan of traditional dishes with a modern twist or looking for a unique culinary adventure, QIN is a must-visit destination.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]