01 Jun 2010
Steamboats are everywhere now – Geylang, Chinatown, Tan Quee Lan, Kitchener Road. Hotpots are associated with winter season, but yet springing up in perpetual HOT
Options are plenty, but quality (and hygience) may be otherwise. But Chong Qing Hotpot, a renowned pioneer in Singapore since 1993, still remains one of the most popular.
The buffet dinner is priced at $30.90++ during weekends. It’s almost double the price of those offered at nearby Bugis, but the added service and consistent quality makes the eating affair more worthwhile. 5 Ways to Enjoy Your Chong Qing Hotpot @ Suntec
1) Select 2 choices of soup: Ma-La, Faithful Chicken, or Preserved Sour Vegetable. My recommended are the first two. To prevent my buds from getting too numb, I go for a 80% chicken broth/20% spicy combination.
2) Dip your thin sliced meat into the four different sauces: sesame seed base, sesame oil, sweet chilli and chilli with garlic for that additional kick.
3) To ease that buffet guilt, add lots of vegetables and mushroom (especially yummy soft Golden Mushroom) to balance that oily intake.
4) Save space for the complimentary one standard serving of Sliced Salmon, Fu Zhou Fish Balls, New Zealand Mussels, Sliced Squid with Abalone Sauce and Chicken Sausage (well, maybe you can leave this out.) The dishes came quite late after we are almost done eating!
5) Save MORE space for some fried items such as Meat & Chives Dumpling, Fried Buns and Cripsy Spring Roll which came at the end of the meal. Eat it before you call Surrender. You can give the Xiao Long Bao a miss if you mind the thick skin.
The meal came up close to $40 per person (pricey for a poor person like me). I did enjoy the experience though – an opportunity for good friends to gather and friendly service from aunties who can’t wait to stack up your table with plates of meat.The Verdict
Hot pot, Hot soup, Hot food… but High price.
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