Is This $110++ Personal Hotpot By Michelin-Starred Chef André Chiang Worth The Splurge?

Bon Broth Singapore by Chef André Chiang opens at Raffles City

Image credit: @bonbroth.sg

Rain or shine, we love a good hotpot meal. So when we heard that the renowned Chef André Chiang recently opened his first hotpot restaurant in Singapore, Bon Broth, our interest was piqued.

Image credit: @bonbroth.sg

There was plenty of hype surrounding this much-anticipated launch. For those who don’t know, Chef André is a multi-award-winning Taiwanese chef who used to run the three Michelin-starred Le Jardin des Sens in France. In 2017, his two-starred, self-titled Restaurant André was ranked the Best Restaurant in Singapore.

 

Food at Bon Broth Singapore

“Bon” translates to “good” in French, so you can expect eight well-curated broths to pick from, all cooked from scratch upon order. Each hotpot is served individually, so there’s no sharing needed—a score in my books.

Image credit: @bonbroth.sg

What’s unique about Bon Broth is their incorporation of French techniques: a mirepoix base (a mixture of veggies) is sauteed on low heat before it is infused with Chef André’s signature spice paste, and then deglazed with a French-style bouillon. Said bouillon is prepared fresh daily by cooking fish, beef, pork, or chicken bones for at least 12 hours, so you get a rich soup that’s full of flavour even from the first sip—think hotpot that’s elevated to a whole new level.

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.

Image credit: @bonbroth.sg

It’s all about the experience here. There’s a designated Broth Bar, where a “sommelier” will walk each guest through the flavour profiles of each broth. You get to sample two broths of your choice before deciding on The One.

Unlike most hotpot places, the broths are designed such that no additional condiments are needed to enhance the ingredients. From my experience, I found that to be the case, as the well-balanced soup carried enough body and flavour—I did not feel like I needed any extra seasoning.

Despite being the only vegetarian option on the list, I was drawn to the Herbal soup for its delicate sweetness and umami richness. This broth featured red dates, a blend of wild mushrooms, namely porcini and morels, and fresh and dried figs. I was also gravitating towards the Hokkaido broth, but eventually decided against it, as the soup was a little too sweet and milky for my liking.

As someone who’s fickle-minded, I appreciated that there were only two hotpot sets for me to choose from: Deluxe ($110++) and Premium ($138++). Both options come with six seafood items, three meats, an assortment of fresh vegetables, and a small platter with Fish Dumpling, Handmade Shrimp Paste, and Braised Beef “Three Treasures”.

I went for the Deluxe menu while an acquaintance seated beside me opted for the Premium. The former stars Sea Bass, Hokkaido Fan Scallop, Mussel, Tiger Prawn, Squid, and Clam, as well as Wagyu Beef Short Ribs MB3, Duroc Pork Collar, and Australian Lamb Shoulder for meats.

The other set features more premium ingredients, namely Cod Fish, Rock Lobster, South African Abalone, Tiger Prawn, and Clam, alongside Japanese Kagoshima A4 Wagyu Sirloin, Duroc Pork Neck, and Duck Breast.

Despite opting for the cheaper menu, I did not feel shortchanged. I found the portion of both sets equally generous, brimming with fresh seafood—some of which were live seafood from the restaurant’s tanks—and high-quality meats.

I was impressed with the lineup of seafood in my set, which boasted a decent variety and serving size. While you’re paying a hefty sum for hotpot, these were some of the freshest seafood I’ve had in a steamboat setting, so I felt it was worth the splurge.

There’s even a complimentary deshelling service; simply cook your shellfish and request to have them peeled by the staff.

Personally, the seafood items stood out more than the meat trio. Nonetheless, I enjoyed the Duroc pork collar the most as it was well-marbled and tender, without an overly porky taste. The Wagyu short ribs and lamb shoulder cuts were slightly gamey for my liking, though the herbal notes of the soup helped to mask that.

I’m a big eater, so I was surprised that I could not finish all the ingredients—the portions here were truly generous.

Ambience at Bon Broth Singapore

Image credit: @bonbroth.sg

Bon Broth is spacious with a seating capacity of 40, spread across two circular bars and three cosy booth tables that accommodate up to four diners each. The mood is dark and sexy, yet cosy and intimate thanks to the warm lighting.

The restaurant is located at Raffles City, directly connected to City Hall MRT Station. It sits beside Movida Singapore and Mensho Tokyo; all three restaurants are Surrey Hills Group’s projects.

The verdict

You know how you often get super thirsty after a hotpot feast? I did not encounter that after my meal at Bon Broth—I’d credit it to the high-quality ingredients used for each broth. The excellent service, fresh seafood, and convenient location are more reasons for me to plan a return visit soon.

Yes, the price tag is premium, but all things considered, Bon Broth is a worthy contender for your next special occasion meal.

I recommend you book a table online as seats are limited.

For more food in the area, read our guide to the best food at Raffles City. Otherwise, check out our Ramadan bazaar guide 2025 now that Ramadan is approaching.

Address: 252 North Bridge Road, #03-01, Singapore 179103
Opening hours: Daily 11am to 8pm
Tel: 8380 7434
Website
Bon Broth Singapore is not a halal-certified eatery.

Photos taken by Anthia Chng and edited by Marcus Neo.
This was a media tasting at Bon Broth Singapore.