A Review of Bon Broth: Chef Andre Chiang's Premium Shabu Shabu With Exotic Broths
- Ava Lyn
- 3 days ago
- 4 min read
Bon Broth
252 N Bridge Rd, #03-01
Singapore 179103
I am not sure Bon Broth has an official website, but reservations can be made through the link below:
The space is absolutely amazing. When you walk in, you see these 2 huge circular communal bars and each seat has its own induction plate. In the middle of the 2 is a broth and bar station as well as a couple of standalone tables for bigger parties.
For those who know Chef Andre Chiang, you'd know that this concept was from Sichuan Moon restaurant in Macau where he used to serve hotpot as a side treat for his guests. Restaurant Andre was a big name in Singapore and it closed in 2018. We never got a chance to go to Restaurant Andre but when we were in Taipei last, we made it a point to visit Restaurant Raw. The entire experience was amazing. Fun, whimsical, beautiful and most importantly, we were absolutely blown away by the food there. At the end of 2024, Chef Andre Chiang announced that he was stepping away from the front lines of his restaurants and that came as a huge shock. So we were absolutely delighted to see he was involved in Bon Broth and hugely excited about what he was getting into in Singapore again.
The concept here is simple, choose between 2 set menus and then head to the broth station to experience any of the 8 available soup bases for your hotpot. The 'broth sommelier' took time to explain the differences in flavour profile as well as understand what we typically gravitate towards before letting us taste a few of the broths. We were a party of 4 and tried a total of 6 out of the 8 broths.
Types of broth:
Signature - Sichuan Green Peppers and Pickled Chilli Broth
Laksa - Southeast Asian Curry Laksa Broth
Herbal - Figs and Mushroom Imperial Broth
Satay - Taiwan Traditonal Satay Broth
Mala - Chengdu Style Spicy Mala Broth
Sauerkraut - Gao-liang Sour Cabbage Broth
Hokkaido - Hokkaido Milk and Miso Collagen Broth
Suki - Black diamond truffle and Echire Sukiyaki
Each broth had a distinct flavour profile as well as a little twist, as you'd expect from Chef Andre Chiang. When served at the table, all of the broths also had either sake or gao liang wine added to enhance the flavour. Our server also let us know that at any point if the broths got too 'gao', we could also request for more sake to dilute down the broth, which we very happily did.
There are 2 sets available, Deluxe and Premium priced at 110 ++ and 138 ++ respectively.
Deluxe Set:
Seabass
Hokkaido Fan Scallop
Mussel
Tiger Prawn
Squid
Clam
Wagyu Beef Short Rib MB3
Duroc Pork Collar
Australian Lamb Shoulder
Assortment of Vegetables and Sides
Premium Set:
Cod Fish
Hokkaido Fan Scallop
Rock Lobster
South African Abalone
Tiger Prawn
Clam
Japanese Kagoshima A4 Wagyu Sirloin
Duroc Pork Neck
Duck Breast
Assortment of Vegetables and Sides
In the event that you are still hungry after the set menu, there are options to add on ala carte dishes which the servers would be happy to share more about. But for us, we were absolutely stuffed.
We went with the Premium Set and were told by the staff that the seafood tank resides in the back and everything in our set is freshly caught, including the lobster as well as the abalone. They also provide deshelling service, which made it super convenient. The quality of the seafood, meats and broth were outstanding and overall it is a very premium hotpot experience. Each broth that we had on the table was spectacular and so different and made it a very unique experience.
At the time of writing, it seems like there is a divide on google reviews in terms of service. We concur with everything that was said and also provided this feedback to the restaurant in a separate survey. Whilst the food was fantastic and the servers did their best, there were definitely several teething issues that needed to be sorted out. For example, we sat at one of the individual tables and could barely get the attention of the staff throughout the meal. When we did, they were fantastic in assisting us and making sure we had everything we needed. But getting attention was definitely difficult.
Another point was on the overall eating experience. Whilst the placement of the food maketh an amazing blog post shot, it was actually really quite cumbersome to eat with all the food surrounding the hotpot. Perhaps we are just clumsy people and kept dropping our cutlery whilst trying to cook and eat at the same time. But we would have appreciated some egronomic considerations as part of the overall dining experience.
On saying that, we had a great time and was absolutely stuffed by the time we got to the end of the meal.
Booking
The next available weekend slot in the evening is about 1.5 months out. So definitely book early!
Accessibility
Bon broth is located at Level 3 in Raffles City within the cluster of Surrey Hills establishments, including Mensho Tokyo (another fantastic concept) and Movida (a restaurant I have frequented in Melbourne since the early 2000s). So you know you are in good hands. I digress on the accessibility topic. Getting to Bon Broth is ultra convenient, just take any bus that goes to Raffles City or stop at Raffles City MRT and head up into Raffles City.
The Damage
The Premium course menu was 138++ SGD.
Would We Recommend?
Yes, at least once. If you have never tried an Andre Chiang establishment, this gives you an insight into what magic he can do in a comfortable and elegant setting. Or perhaps if you would like to have to full experience, you can wait for Andre's new restaurant to open at Raffles Hotel sometime this year (: Regardless, if you choose to visit Bon Broth, this will be your ultimate elevated hotpot/shabu shabu experience.
Comments