The Cuisine Master Hot Pot has certainly brought the hotpot/steam boat concept up to a great new level. The restaurant's predecessors are opened in China, helmed by Master Chef Zhong Li Wen. CuisineMaster would like to bring over the luscious concept of hot pot into Singapore, with course set menus instead of ala carte and buffet styles.
Full review with more photos on: http://www.chiamhuiy.com/2013/09/food-review-cuisine-master-hot-pot.htm
While many diners are wondering when the steamboat pot will be served, the service staff easily surprised all of us by simply activating the automated hot pot (which they called 'ding' 鼎）to reveal it. Another revitalizing sides platter includes Black Fungus, Green Peas with Preserved Olive Leaves and De-skined Cherry Tomatoes. Not exactly my favourite but I like how the tomatoes are dipped in orange juice to give a tangy sensation before we start off with the main course. A friendly service staff will be stationed at the side and help you with all the cooking. He or she will also be happy to explain to you the steps and procedure in all the set menu courses, ranging from SGD78++ to 198++ per pax. If you would prefer enjoying the hotpot yourself, you can kindly request the staff to excuse himself. At Cuisine Master Hot Pot, the two commonly used soup broth are the Golden Soup and the Mushroom Soup.
The Mushroom Soup (菌，fungus) was first served before all other ingredients are cooked in it. The broth is specially prepared with several premium fungus and herbs to give a nourishing indulgence. The soup is clear, palatable and most importantly, nutritious.
The seafood platter was cooked in the Golden Soup (Jin 金）, the broth that was simmered for a good 10 hours, reaching a delectable creamy texture which taste extremely nourishing. The succulent and luscious baby abalone and sea cucumber, along with the springy fish maw were impressively savory.
I was really dazzled by the presentation of the next dish - Chef's special prepared Shrimps and Pork Balls. It's hard to choose between the Shrimps and Pork balls as both were chewy and juicy, leaving me craving for more.
After the Prawn with turbot combination, we were served fresh Beef slices and Kurobuta Pork. I personally thought the Kurobuta Pork was a little tough but it was still bitable. The beef slices one the other hand was a chewy pleasure to the tastebuds.
I won't be lying when I say that the handmade noodles was delicious, especially when I specifically requested for another bowl despite my carbo diet. For some reason, the noodles tasted especially delectable (and very bouncy) in the bowl of Golden Soup. Perhaps the soup has became more flavourful after having all the ingredients cooking in it.
To fight off the post food slump. we enjoyed the White Fungus with Longan and Red Dates that came just at the right time. Love, Celine
Love their soup which is very healthy , and the hand-made noodles, deinitely a high-end hotpot place to be , great for business meeting too, it's a bit pricey but I guess it's worth the money for all the finest ingredients!
Since i was working near this stretch of road, it was always a question to me and peers about this store. Lately there was several promotions going on here, hence we decided to drop by for a look.
The price was a bit on the high side when we looked at the menu, but upon finishing the whole meal, i guess it was definitely worth the food.
There were some categories to the set meals ranging from 80 to 200. I tried the 118 package and was astonished at the type of food they were serving.
It consisted of Sahsimi, "super nice" soup, lobster, fresh fish, beef, lamb, balls , mushroom and vegetables. Not to mention the last dessert delight which has a form of philosophy in it. It was crazy, i was wondering the restaurant are offering 20% promotion --- are they actually earning at all for this type of extravagent food?!?
Food is really v good over here with personalised service wait staffs for one whole table.
View is very nice during 8-9pm at the 3rd floor balcony, you can see the laser show from mbs from here.
Last but not least, i will be coming back after my salary is out. This can become my monthly treat!
Food is great. Service is excellent. Food came on time, fresh and good. service staff is very friendly. Felt at home and very comfortable. its been a long time since i enjoyed myself in a restaurant. the staff was very down to earth and was very knowledgeable about the food.
Thank you Cuisine Master for the wonderful dinner.
Hot pot is usually associated with the terms buffet, low end ingredients, dirty and messy. Enter Cuisine Master Hot Pot, which intends to change that perception.
At Cuisine Master Hot Pot, one can expect to be served while having a menu that is crafted out with top notch ingredients taking into account how one's body absorb nutrients.
For a start, knowing that the body absorbs vitamins best when it is hungry, we start with a fruit platter.
The appetiser is an assortment of marinated tomatoes, peas and black fungus.
Time for the soup to line up the stomach. At Cuisine Master Hot Pot, the restaurant believes in preparing superior stock for the soup, and once the items are cooked the soup is tainted. Thus it is best to have the soup before any of the items are cooked. There are two flavours- the mushroom based soup where one can really taste the goodness of the shrooms boiled for hours and a more hearty and thicker seafood base with sea cucumber, fish maw, scallop and dried abalone in the mix.
Time for the seafood, we had the prawn with turbot combination. Once can taste the freshness in every bite.
This was followed by more vegies (my mom would have been proud of me) with Chinese yam. This was then followed by the Chef's special prepared Shrimps and Pork Ball.
For more meat we then had the freshly sliced Kurobuta pork and tender veal tripe.
This was then followed by the Matsutake mushroom platter before ending the meal with a staple of Special Home-made noodles.
Dessert was a light white fungus with longan and red date.
The best part of the meal is that despite the eleven courses, one does not feel too stuffed by the time they leave the place and the portions are ideal for a fulfilling yet not over-fed diet, with the focus on the quality of the ingredients.