Whenever someone asks what my last meal on earth would be, my answer is always, without hesitation, hot pot. There’s nothing more comforting than a bubbling pot of soup jazzed up with your favourite ingredients, customisable to be as simple or indulgent as you like. Over at Bon Broth, the experience definitely leans more towards the latter.
Bon Broth is Taiwanese chef André Chiang’s latest addition to the list of award-winning restaurants under his belt, like two-Michelin-starred Raw in Taipei and the eponymous Restaurant André in Singapore.
Here, French culinary finesse meets Asian flavours. Each soup base is meticulously crafted, starting with mirepoix (a classic French mix of diced carrots, celery, and onions) and Chef André signature spicy paste, before being deglazed with a French bouillon and simmered for up to 16 hours. The result? A collagen-and marrow-rich stew, which is then layered with herbs and spices before serving.
The open-concept, 40-seater space is anchored by two circular bar counters, with booth seats available for larger groups. At the heart of each counter sits a large metal cauldron, encircled like some kind of sacred relic. This is where the said ‘mother broth’ is housed. A sleek, funnel-like apparatus dispenses water directly into the broth as it cooks – a striking design element, though more for aesthetics than function.
Instead of picking a soup base from an iPad or physical menu, head to the side counters for a guided experience led by a ‘broth sommelier’. You’ll be introduced to eight house broths, get to sample two, and then choose one – yes, there are no dual-pot options here, so make sure you’re happy with your decision.
Lighter broths include the sauerkraut, finished with Kaoliang liquor; the signature Sichuan green pepper – one of Chef André’s early creations served to his VIP guests in Taiwan; and a herbal option – the only vegetarian choice, featuring wild mushrooms and dried figs for a subtle French twist. Our pick is the Sichuan soup base, which remains tangy and refreshing till the end, laced with just a whisper of spice.
For something richer, go for the Hokkaido broth – a creamy grouper head collagen base with miso and sake; the laksa, with its fragrant coconut sweetness and pronounced seafood notes; or the mala, an intense 26-spice blend with a deep, beefy profile. There are also two unique options on the menu which Chef André calls his ‘curveballs’. The satay broth leans closer to Taiwanese sha cha than our local peanut-based sauce, while the suki is a gravy-like reduction pairing French butter with black diamond truffle.
The menu is as straightforward as it gets: pick between two individual sets. The deluxe ($110) comes with a medley of seafood, meats, and vegetables – think seabass, scallops, mussels, squid, wagyu beef short ribs, Duroc pork collar, and Australian lamb shoulder. Or you can upgrade to the premium set ($138) for more luxurious trimmings like rock lobsters, abalone, codfish, and Kagoshima A4 wagyu sirloin. There’s also the option of having your seafood deshelled and cooked for you for a hassle-free experience.
In our view, the deluxe set is more than sufficient – after all, the real star of the show is the broth. You’ll also notice that no condiments or dipping sauces are provided, as Chef André’s vision is to provide a nourishing, healthy, and – needless to say – MSG-free experience where the soup and ingredients shine on their own. That said, this minimalistic, purist approach might not be for everybody, especially those who have their ways and wiles in crafting their ideal hot pot meal.
So, is it worth the splurge? For any self-professed hot pot enthusiast, Bon Broth is undeniably one of the most unique and elevated experiences of its kind in Singapore, and its broth-obsessed philosophy makes it a worthy addition to the list. But at $110 a head (about double the price of the average hot pot meal), it might not be for everyone. If it’s variety and flexibility – and the freedom to drown everything in a bowl of sesame sauce – that you value, you’re probably better off at one of these other hot pot joints instead.
Bon Broth is open daily from 11am to 10pm at 03-01, Raffles City, 252 North Bridge Road, Singapore 179103.
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