Hong Kong’s steam-potting food trend makes its way to Singapore with Steam Box, a type of steamboat that eschews conventional hot pot methods by steaming raw ingredients instead of boiling them.
Claiming to be a healthier alternative to traditional steamboats, which leaves behind a layer of fat, the steam cooking method is said to retain the food’s natural juices and nutrients. The menu comprises fresh meats, seafood and vegetable, with highlights like ginger chicken thigh with wolfberry ($4.50-9), Iberico black pork ($9-18), wagyu beef ($12.50-25), tiger prawns ($11.50-23) and egg custard buns ($4.80 for three). It also has a small selection of congee with century egg, pork rib and clams, and diners have the option of ordering dim sum dishes too.
