For any hot pot lover, Bon Broth is one of the most unique – if slightly pricier – hot pot experiences in Singapore to add to your list. Instead of choosing your soup base from an iPad or physical menu, head to a countertop where a ‘broth sommelier’ will introduce you to eight flavours before you sample and pick your favourite. For something lighter on the palate, go for the signature Sichuan green pepper; sauerkraut; or herbal soup bases.

AboveThe Laksa broth combines the best of local Laksa and Hong Kong-style curry, infused with fragrant coconut and a medley of spices for a rich, comforting experience (Photo: Instagram/ @bonbroth.sg). Chef André Chiang’s cultivated culinary career has seen him run the Michelin-starred Le Jardin des Sens in France and the two-star Restaurant André in Singapore, whose closure earned the gasps of loyal diners islandwide. Back with a vengeance, chef André’s Bon Broth is what’s missing from the myriad of hot pot spots in Singapore.

Helmed by Chef André Chiang, a multi-award-winning Taiwanese chef who used to run the three-Michelin-starred Le Jardin des Sens in France, Bon Broth offers eight well-curated broths to pick from, all cooked from scratch upon order. Unlike most entries on this list, each hotpot is served individually here, so there’s no sharing needed. Here are the broth flavours available, listed from lightest to richest: Sauerkraut, Sichuan Green Pepper (AKA Signature), Herbal, Satay (Sha Cha), Suki, Hokkaido, Laksa, and Mala.

In an era of Haidilaos and Beauties In The Pot, this new restaurant in Singapore is perfect for those looking for a novel, premium approach to the hot pot experience. Bon Broth’s mission statement makes itself clear the second you step into its halls, which look kinda like if Daft Punk (R.I.P.) owned a bar. But don’t get intimidated by the tables that look like UFOs and moderately aggressive strip lighting, because the journey truly begins when you approach your countertop and chat up the broth sommelier.

It’s evident from the moment you step in—you won’t find any of the bustle of your typical hotpot chains. Instead, the restaurant’s gorgeous interiors are sleek and minimalist, in earthy tones that infuse the space with a serene warmth. A new concept by acclaimed Taiwanese chef André Chiang, Singapore is the first country that gets to experience the elevated hotpot restaurant—before it launches in other cities in the second half of the year.

Celebrity chef André Chiang reinvents soup at Bon Broth, blending French and Chinese techniques in eight exquisite broths. Opening mid-January at Raffles City, this elevated hotpot experience showcases premium ingredients lightly cooked in signature soups, all crafted in a Taipei broth lab. It’s culinary artistry in a bowl.

The relatively new Bon Broth, helmed by popular Taiwanese chef Andre Chiang, offers a refined take on steamboat in Singapore. If you’re in the market for a unique hotpot experience that borders on haute cuisine, look no further. Here, the broth isn’t just the foundation of the meal — it’s the main character.

But what if I were to tell you it’s by celebrated chef Andre Chiang?. The enfant terrible of our culinary scene returns to our shores once again, this time with a hotpot concept featuring eight curated broths. Continue reading if you’re not convinced…