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
It took 30 mins before the soup was served. Food took 1 hour to be served completely. Our food were burnt in the steamboat as the staff did not top it up the soup in time even though we are the only table in the whole restaurant.
Opened in March 2013, Cuisine Master Hot Pot (食神锅奉行) is hailed from Beijing, China and was founded by Master Chef Zhong Li Wen, one of China's top 10 Chefs.
There is no ala carte or buffet menu, just pick from the 5 nine-course set menu that ranges from $78++ to 198++ per pax.
We have the $78++ set menu and the imperial experience started off with a refreshing fruit platter. On the side there was a trio of appertiser consists of Marinated Tomatoes, Peas and Black Fungus which one can nibble while waiting for the food to be cooked. The marinated tomatoes were a delight with its sweet and tangy flavours.
At Cuisine Master Hot Pot which is famed for its soup culture comes with only 2 types of soup base. The signature Golden Soup which is a rich concoction from "old hen" and "old duck", slow cooked over 10 hours for a creamy texture. The other is the Mushroom Soup which is a clear soup prepared with over 5 types of imported exotic mushrooms. All the soups are freshly prepared with all natural ingredients, with no additives or MSG added.
Before cooking the raw ingredients, we are each served a bowl of the soup to taste the original flavours before they are diluted by the impurities or got too rich after all the cooking. The clear Mushroom Soup was packed with earthy flavour that very comforting.
The Buddha Jumps over the Wall is cooked in the signature Golden Soup to showcase the flavourful soup. An impressive luscious bowl of soup with rich and creamy consistency.
I was delighted to see freshly made Shrimps and Pork Balls being served. I love the fact that chestnut was added to the pork balls giving it an extra crunchy bite.
Next up was vegetables and mushrooms. We have the Chinese Yam which has a lot of health benefits. We also have seasonal Matsutake Mushroom and Assorted Greens making it a balanced meal.
For the seafood, we had Prawn and Turbot Platter as stated in the $78++ set menu. However I doubt the fish is turbot, it looked more like grouper from its appearance and texture. The prawn and fish were cooked in the beautiful golden soup. Fresh and quality seafood that is always a joy for hot pot.
For meat we have the Kurobuta Pork and Beef. I thought they were too thinly sliced to be able to enjoy it to the fullest. While I enjoyed the succulent kurobuta pork, the beef was overcooked and tough for me.
Not to be missed is the Special Homemade Noodles that comes in 4 different colours. They are made from egg white (white), spinach (green), carrot (orange) and purple cabbage (purple). The delectable noodles were springy and had a nice bite to it.
Wrapping up the dinner, we have the refreshing White Fungus with Longan and Red Dates. It was a welcoming dessert that helped to cleanse the palate after all the rich flavours. Once again its all about healthy, well being and optimum digestion.
Full review and photos at www.sgfoodonfoot.com
Ever wondered how it feels like to be served throughout the entire meal and your only job was to consume the food that has been placed in front of you? Was invited to Cuisine Master Hotpot and the experience was as such.
From the hot towel to wipe the hand, the already plated fruits before the meal, a cup of shaoxing wine to warm the tummy, a taste of the soup simmered for long hours, each and every individual items cooked for us and delivered onto our plate. Gosh, the service staff was forever busy while we just sat there and waited to be served. Felt a bit of luxury.
Had the $78 per pax set, and I'm guessing the most premium item would be the mini buddha jump over the wall (dried baby abalone, fish maw and dried scallops). Drink as much as you can of the golden soup at the beginning. Recommended.
Also enjoyed the matsutake mushrooms, prawns and the beef. Am quite taken with the beautiful arrangements of the greens. So pretty looking!
Thank you to the two gentlemen who took care of the cooking and serving. Diners can practically ask them anything such as the origins of the shop, the sauce used, nutrients of the food that we're eating etc.
For more pics, you may wish to click here.
Disclaimer: I ate here at a HGW tasting
One of the best things about Cuisine Master Hot Pot is that you don't have to do a thing for yourself. Rather, everything is prepared for you by staff who have been trained in exactly how long each ingredient should be cooked. None of that messing about with as many ingredients as the pot can hold; instead, each item is cooked and presented as an individual course after it has been cooked in one of two soup broths. (And the broths themselves are mighty flavourful indeed.)
The ingredients at Cuisine Master are of high quality, and truth be told this is reflected in the price (at dinner time, the cheapest set meal comes in at $78 per person). But I think you're not just paying for the ingredients but for the pampering service mentioned above. That, and the availability of private rooms, makes Cuisine Master an ideal place for corporate dining, especially if a lighter meal is required.
I should also mention that the hot pot meal comes with delicious hand made noodles (made by the restaurant) that can also be had at the sister restaurant next door to Cuisine Master, which has a more casual feel and a lower price point.
Full post with pics: http://www.alexischeong.com/2013/08/food-review-cuisine-master-hot-pot-at.html
Excellent place for quality hotpot with esteemed friends, family or colleagues. Since it is rather pricey I would reserve it for special occasions only, but you can be sure it will be good.