I was lucky enough to snag a solo lunch reservation at Bon Broth, the new hotpot concept by celebrated chef Andre Chiang at Raffles City L3, when it opened recently. I saw it on a ST Food IG reel and thought, I really really want to try it, and so convinced myself that it is an investment (I paid for the bill myself!) for my food content creation. This is not your typical steamboat joint - there's a distinct focus on the broths (as the name suggests), and interestingly, zero fried food, carbs or dipping sauces in sight. A bold move in the hotpot scene!
The restaurant has an elegant minimalist design that feels very Zen, with warm woods and clean lines. The tables have induction cookers seamlessly built in, giving the place a sleek, contemporary feel.
Counter seats surround a vat of "mother broth" made with chicken, beef or fish. There are 3 big vats/counters and a few normal tables with induction stoves built in. Funnily, even though I was there for close to 2 hours, I did not smell strongly of hotpot at all. Maybe just a tiny bit.
I appreciate that things are kept simple with just two set menus - the Premium (S$110) and Deluxe (S$138) per pax. I went with the Premium and made a small customisation, swapping out the squid for more fish, which they were happy to accommodate. The only diff with the deluxe is you get the rock lobster instead of mussels, abalone instead of squid and duck breast instead of the AU lamb shoulder.
Upon being seated, we were invited to visit the broth bar to sample 2 of the 8 broths available.
I tried the thicker laksa and suki collagen broth but ultimately picked the signature broth instead. The staff assured me it wouldn't be spicy, but the green peppercorns would provide that delightful numbing sensation. I felt like it would help me better enjoy the ingredients compared to the thicker broths, which might be too filling. This turned out to be a wise choice! The individual pot of soup is placed over the induction and 4 trays of ingredients are laid out nicely.
The meat and seafood quality was exceptionally fresh. We were instructed to add the braised ingredients first to let them cook thoroughly. I then proceeded with the vegetables, mushrooms and tofu, before adding the seafood and lastly the thinly sliced meat. The seafood was pristine - plump prawns, sweet lobster, and delicate fish slices that required just seconds in the hot broth. The meat selection was equally impressive, featuring beautifully marbled beef that practically melted in the mouth.
One thoughtful touch I appreciated was their de-shelling service for the prawns and lobster, since I HATE de-shelling them and would rather not eat it.
What made the experience unique was how the focus remained on the ingredients and broth, without the distraction of dipping sauces. It really allowed the natural flavours to shine through. You could actually taste the sweetness from the 18-hour broth rather than masking it with sauce.
Despite being absolutely stuffed by the end, I couldn't resist trying their Pink Guava Sorbet topped with Preserved Shiso Plum (S$12) drizzled with olive oil. The combination was refreshingly tart and not overly sweet - a perfect palate cleanser to end such a rich meal. 4/5.
The service was warm and affable throughout, with staff knowledgeably guiding us through the cooking process and timing. The whole meal lasted about 1 hour and 45 minutes, which felt just right for a leisurely dining experience, and I was so full I skipped dinner after. So I think lunch is actually recommended over dinner, so you get time to digest everything!
In all, Bon Broth offers a refined take on hotpot that focuses on quality over quantity. While the price point puts it firmly in special occasion territory, the exceptional ingredients and unique broth-focused concept make it worth the splurge. Chef Andre Chiang has once again proven his culinary vision by elevating a casual dining experience into something sophisticated and memorable.
🙅 Thank you, next
🤷 Try if nearby
💁 Bookmark this ✔️
Bon Broth
Raffles City Shopping Centre, Level 3
252 North Bridge Road, #03-01, Singapore 179103
Daily 11.30am-3pm, 5.30pm-10pm
Reservations recommended via Sevenrooms
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