Foodie couple James Chiew and his wife Zhou Ting Ting’s restaurant was birthed out of their love for hotpots. It’s their first foray into the F&B business and features a combination of flavors from both local and Sichuan hotpot family recipes. Another great thing is that instead of using monosodium glutamate (MSG), they rely heavily on traditional cooking methods.
The 50-seater restaurant has a cosy, homely vibe thanks to its wooden and edgy metal furnishings and exposed air conditioner vents. The wall has monochromatic street style murals which also depict the story of how their famous spicy mala hotpot came into being, painted by Chiew’s niece, who is an art student.
They have four different types of broth for you to choose: their signature clear broth is made with pork and chicken bones and herbs, cooked over high heat for more than 10 hours; the wild mushroom broth which consists of three types of mushrooms; a tomato broth and their take on the typical spicy mala broth, which uses Sichuan dried chilli, peppercorns, fresh chilli, garlic, ginger and 20 types of herbs. The set menu for two is priced at $55 while their a la carte menu is $35. If you’re choosing the latter, make sure you try the hungarian pork balls, dumplings and the Mangalica pork under their premium meat cuts section.
