Simmering on the third floor of Raffles City, this refined hot pot restaurant, true to its name, puts the focus on the quality of its broth. Stepping into its stylish, moodily-lit interiors, the journey begins at the broth bar, where a server guides diners through a selection of eight broth flavours including the signature Sichuan green pepper broth and the delicate herbal broth, made with wild mushrooms and figs. The broths are crafted with precision, starting with a fresh mirepoix base that is sautéed and infused with a signature spice paste, then deglazed with a French-style bouillon made from bones simmered for 12 to 16 hours.
Circular bar seating adds to the communal dining atmosphere, while cosy booths offer a more intimate setting for families and friends. Choose between the Deluxe, or the more luxurious Premium Set menu, which includes rock lobster, South African abalone and the meltingly tender Kagoshima A4 Wagyu sirloin. Bring an appetite; the generous portions, which include a green grocer’s worth of fresh vegetables, make this a truly indulgent meal.
