Pang Pang (胖哥俩肉蟹煲) @ Guoco Midtown II - 50% OFF Second Pot Promtion From 2 to 31 January 2026

Pang Pang (胖哥俩肉蟹煲) at Guoco Midtown II is a name that resonates strongly with fans of robust, flavour-packed Chinese casseroles. Originating from Haiyan, Zhejiang, in 2008, the brand has grown into a nationwide phenomenon in China, famed for its intensely savoury one-pot meat and seafood casseroles. With over 50 million pots sold annually and queues forming daily, Pang Pang’s reputation clearly precedes itself. Diners can choose from seven different casseroles, each spotlighting a hero protein wok-fried in an intensely aromatic blend of spices, chilli oil and secret sauces. From 2 to 31 January 2026, there is also a 50% OFF second pot promotion (T&Cs apply), making it an even more compelling reason to visit.

A definite must-order here is the Signature Crab Pot ($78), which features two sizeable crabs stir-fried generously in spices and chilli oil. While diners can select their preferred spice level, the heat is relatively mild and very manageable, allowing the savoury depth of the sauce to shine. What truly makes this dish memorable is the addictive sauce. It is rich, aromatic and dangerously good with rice. Extra ingredients such as chicken feet, noodles, pork ribs, prawns, and rice cakes can be added to further customise the pot.

⁠Signature Crab Pot 5/5

Interestingly, while the crabs are the headline, my personal highlights were the potatoes and chicken feet. The potatoes are cooked to an incredibly soft texture, thoroughly soaking up the luscious sauce. The chicken feet, on the other hand, are superbly braised until tender, gelatinous and thoroughly infused with flavour. It is so addictive that they easily stole the limelight from the crabs themselves.

Beyond the crab pot, Pang Pang also offers other casseroles, including Pork Ribs Pot, Chicken Wing Pot, Chicken Feet Pot, Frog Pot and Prawn Pot, giving diners plenty of options to explore, especially with the second pot promotion running during January.

Smashed Cucumber 4.5/5

To balance the richness of the casseroles, the Smashed Cucumber ($3.80) is a refreshing and well-executed cold dish. Crunchy, lightly tangy and cooling, it does an excellent job of cutting through the oiliness of the main pot. The menu also features other cold starters such as Sichuan Spicy Chicken in Red Chilli Oil, Crunchy Chinese Broccoli, Silken Tofu with Century Egg, Braised Peanuts with Celery, Pang Pang’s Cold Noodles and Seasonal Vegetables.

Beef Tripe Bowl 4/5

For appetisers, we tried the Beef Tripe Bowl ($15.80), which impressed with its satisfying crunch and springy bite. The tripe is coated in a spicy, piquant chilli sauce that delivers both heat and fragrance without overwhelming the palate.

Pangpang’s Fried Glutinous Rice Cake 4.2/5

The Pang Pang’s Fried Glutinous Rice Cake ($8.80) makes for a delightful snack. Deep-fried to a golden crisp exterior, the inside remains soft and chewy, with molten brown sugar oozing out for a sweet-savoury finish that is surprisingly addictive.

Pangpang’s Signature Ice Tea and ⁠Pineapple, Passionfruit Ice Tea 4/5

Given the bold and rich flavours across the menu, Pang Pang’s Signature Ice Tea, along with the Pineapple, Passionfruit Ice Tea, are perfect accompaniments. Sweet, refreshing and lightly fruity, they help refresh the palate and keep the meal enjoyable till the very end.

Overall, Pang Pang delivers precisely what it promises — hearty, indulgent casseroles packed with flavour, complemented by well-thought-out sides and drinks. It is easy to see why this brand has achieved cult status in China, and the January promotion only sweetens the deal for those looking to indulge in more than one pot.

Note: This is an invited tasting.


Pang Pang (胖哥俩肉蟹煲)
Guoco Midtown II
20 Tan Quee Lan Street
# 01-13/16
Singapore 188107
Tel: +65 8084 9068
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Bugis MRT station. Take Exit D. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]

The Drunken Chef Private Dining - Affordable Home Private Dining with Comforting Chinese Classics

The Drunken Chef by Sherine Chua is one of the newest additions to the home private dining scene, offering a Chinese cuisine menu at $98 per pax, making it one of the most affordable options currently available. The experience focuses on comforting, well-executed dishes that feel familiar yet thoughtfully prepared, making it ideal for intimate gatherings and family-style celebrations.

We started with the Marinated Tomatoes, a refreshing opener that delivered a pleasant balance of sweetness and tanginess. Light and appetising, it gently whetted our appetite and set the tone nicely for the upcoming feast.

Braised Beef Shin & Tripe 4.5/5

One of the highlights was the Braised Beef Shin & Tripe. Both components were well infused with the rich braising sauce. The beef shin was tender and flavourful, while the tripe retained a delightful chewy bite. A gentle hint of spiciness helped lift the overall flavour profile, making this a satisfying and robust dish to start the meal.

Drunken Chicken 4/5

The Drunken Chicken was tender and well-cooked, though it felt slightly restrained in terms of the Chinese wine aroma and flavour. A more generous hand with the alcohol could have elevated the dish further, giving it the signature fragrance that drunken chicken lovers would expect.

Kam Heong Clams 5/5

The Kam Heong Clams stood out with their bold aromatics. The sweet and juicy clams were beautifully coated in a fragrant, punchy sauce that paired exceptionally well with rice. The sauce was so addictive that it was impossible not to drizzle it generously over our bowls, savouring every last drop.

Sio Bak 4.8/5

A clear crowd favourite at the table was the Sio Bak. It had been a while since I encountered this style of roast pork, featuring an addictive, crispy, almost biscuity skin. It immediately brought to mind the roasting technique of 88 Hong Kong Roast Meat Specialist, delivering both nostalgia and satisfaction with every bite.

Cai Poh Steamed Snapper 4.5/5

The Cai Poh Steamed Snapper was simply and skilfully executed. Steamed to perfection, the fish remained moist and tender, while the preserved radish and soy sauce enhanced and highlighted the natural sweetness of the fish meat without overpowering it.

Kai Shui Bai Cai 4.2/5

At first glance, the Kai Shui Bai Cai may look humble and unassuming, but simple dishes often require the most finesse. This was done excellently — clean, light, and delicious, allowing the vegetable's natural sweetness to shine through.

Seafood Pao Fan 4.5/5

The undeniable highlight of the dinner was the Seafood Pao Fan. Even before it arrived at the table, the rich crustacean aroma wafted out from the kitchen. Once served, the fragrance intensified, drawing everyone in. The robust seafood flavours paired with fluffy rice created a dish that was both hearty and deeply comforting, making it a memorable centrepiece of the meal.

Gui Hua Gao 4.2/5

To end on a sweet note, we were served Gui Hua Gao (Osmanthus Jelly). The gentle sweetness and floral fragrance of osmanthus were complemented by crunchy chestnuts and wolfberries, offering a light yet satisfying conclusion to the meal.

Overall, The Drunken Chef by Sherine Chua delivers a value-driven home private dining experience with comforting Chinese dishes that resonate with warmth and familiarity. At $98 per pax, it presents an accessible entry point into the private dining scene, especially for those seeking honest flavours and a hearty communal dining experience.


The Drunken Chef Private Dining
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Nearest MRT: Buona Vista (CC, EW Line)