Cuisine Master Hot Pot (食神锅奉行) at 68 Boat Quay, Singapore 049856
Kudos to the folks at Hungrygowhere for inviting me to this session, I suppose the night was meant to be as the torrent came down several hours before the appointment, and halted just in time, while we made our way to the venue.
A mechanized automated self hearing ‘jing’ (井trans: well) seats within the table, while a dedicated concierge is stationed at the table to cook for you. Unless, otherwise excused from the table, the concierge shall see to the entire course of lunch/dinner.
The meal is started with a plate of fresh fruits, for it is believed in ancient times that the fruits trigger enzymes activity, and readies the palettes for the meal that follows. A young Shaoxin wine is poured for us in a ‘Jue’ (爵 trans: nobleman’s wine cup) to warm things up a little, while waiting for the jin (金trans: gold) & jun (菌trans: fungus) soup to come to a boil in a 鸳鸯yuan-yang pot.
Started things off each served with a bowl of the jun soup with evenly portioned fungus assortment, followed with a bowl of miniature fotiaoqiang 佛跳墙 , comprising of dried scallops, abalone, sea cucumber & sharks fin substituted using fish maw. This arrangement calibrates the palettes, before the meal builds up to a crescendo.
Served next, prawn with turbot combination, and shrimp & meat ball on carrot. The meats are battered to pulp & neatly cut to shape for purpose of consistency of doneness, texture & taste. The soup base was good enough to lightly influence the taste, and I found very little need to use the sauce dips.
Then there was Kurobuta & Veal Tripe, lightly boiled to tender perfection. A light dab of chili oil adds a tingle to the taste. A sip of the shaoxin wine sweetens the experience too. The sliced snow fish & giant prawns were also cooked in good timing. The fish doesn’t flake, and the prawn shell was easily removed, without compromising the meat. A dab at the seafood sauce or a drip of shaoxin is also good.
The matsutake & golden mushroom combo was another delightful experience. I have to say mushrooms are after all, meatarian’s vegetables.
The garden greens comprising of lettuces & spinach, with in house handmade noodles, flavored & naturally colored (cabbage, carrots, spinach & eggs). The noodles are served together with the enriched soup, bringing a closure to the meal.
A light white fungus with longan & red dates dessert seals the meal in sweet bliss.
Possibly the only fine dining hot pot concept available in town, and it’s not everyday that one gets to experience a meal in the life of a blue blood brat.