When I heard of Bon Broth opening a place in Singapore, I was excited to give it a try. Opened by Chef Andre Chiang, the restaurant did seem like one to try given its hype. Though it did take us quite awhile to get there since reservations were quite full. But nevertheless we managed to make it down for dinner eventually

The place wasn’t exactly crowded. There was a broth station at the side where you get to choose your broth for the hotpot

7 broth to choose from, but you will only get to taste 2. The friend went for the Hokkaido Milk & Miso Collagen Broth while I took the Signature broth which was Sichuan Green Peppers & Pickled Chilli Broth cos the rest felt a little too funky for my liking

Menu was also quite straightforward. You either get the Premium Set ($138) or the Deluxe Set ($110) which consists of an assortment of seafood, meat & vegetables

Getting a drink while waiting for our pots to arrive

Premium Set – Cod Fish, Hokkaido Scallop, Rock Lobster, South African Abalone, Tiger Prawns, Clams, Wagyu Sirloin, Pork Neck, Duck Breast + Assortment of Vegetables

Deluxe Set – Seabass, Hokkaido Scallop, Mussel, Tiger Prawns, Squid, Clam, Wagyu Beef Short Ribs, Pork Collar, Lamb Shoulder (which they have changed to pork neck for me)

You can let them know if you have anything you don’t eat and they will do the switch as they deem fit, like intestines or beef for example. So for people who can’t take beef, you do not need to worry

When I first tasted the soup, I thought it was quite flavourful. You get the sourness of the pickled vegetables and the slight peppery kick. But as I kept savouring the broth with the hour passing, I thought it tasted very average. lol

Portion was humongous, at least for me. We were both struggling to finish our food. And for the staff to tell us from the start we can dabao the uncooked vegetables home, you know you are not he only one who think this way. I asked the friend at the end of the meal – what do you think is the selling point here. The friend said.. the broth? And I thought about it. Yes what’s unique about Bon Broth is the use of French techniques before infusing with Chef Andre Chiang’s spices, creating a unique broth for diners. Was the broth good? Yes. Was it exceptional? Not necessarily so. Ingredients-wise, they definitely used premium ingredients to make it up for the price point

It was a really filling meal. The friend said, maybe they can allow customisation. Like half portion seafood, one portion meat etc. At the end of the day, I think it’s all about personal preference. Whether you think it’s worth paying so much for hotpot that don’t need much skills. You just need a good broth and ingredients that you enjoy. And I would think many Singaporeans would have set HDL and BTIP as hotpot standards. So you need to do alot more than what these establishments had already offer in order to last an impression on diners. That being said, it was still a good experience to give it a try

Bon Broth

252 N Bridge Rd, #03-01

RAFFLES CITY SHOPPING CENTRE

Singapore 179103