A hotpot feast with gorgeous waterfront views? Little Sheep Hot Pot at One Fullerton is a popular hot pot restaurant chain which has almost 300 branches all over the world.

Founded 18 years ago in Inner Mongolia, you can be sure that the dishes served here have an authentic Mongolian taste. Standing out from the regular hot pot restaurant, Little Sheep Hot Pot is well-known to serve broths that do not require a separate dipping sauce.

Not only will you enjoy mouth-watering platters and soups, but you also get to dine with a picturesque view if you opt for outdoor seating.

Trust us, the rich, palatable broth base is just enough to satiate your tastebuds. Each broth base blends a harmony of flavours, spices, and ingredients such as goji berries, jujubes, black cardamon pods, ginseng, and herbs.

We ordered their famous broth, the Mushroom Soup (S$9++), which is arguably one of their richest broths, with an earthy flavour that complements the superb meats perfectly.

We recommend pairing this broth with their signature meats, the Kurobuta Pork (S$10++), Signature Lamb Rolls (S$9++), or the USA Beef (S$14++). The meats are thinly sliced, tender, and juicy.

Enjoy a hearty meal with your friends and family while you take in the views of the spectacular Marina Bay waterfront. Feast your tastebuds on the wide array of meat platters offered, paired with equally delicious broth, and feast your eyes on the lovely view of the bayfront. Enjoy!

Little Sheep Hot Pot
One Fullerton
1 Fullerton Rd, #01-05
Singapore 049213

Beauty In The Pot (BITP) is opening its 7th outlet at nex in October 2020. Beauty In The Pot rose to fame with its beauty collagen broth and it has firmly established itself as one of the most popular hotpot restaurants in Singapore.

Beauty In The Pot will be taking over the spot vacated by the now-defunct MOF @ My Izakaya. The Paradise Group—the parent company of Beauty In The Pot—will also be opening Canton Paradise next to Beauty In The Pot.

Photo credit: Beauty In The Pot

We are definitely hoping that the new outlet at nex will open until 3am like the other the Beauty In The Pot outlets. Can’t wait to have steamboat supper at the new outlet!

Beauty In The Pot nex
23 Serangoon Central
#02-01 nex
Singapore 556083
Nearest station: Serangoon

Located in Yishun Town Square, newly-opened Qi Lai Feng specialises in fish pots, both dry and soup versions, as well as hot pot. The beauty in eating fish pots is that one gets to choose their preferred fish and here, they offer anything from their signature Q fish, dory to toman fish.

Having spent a great deal of time abroad and eating their way through China, the founders decided to bring it back here, after realising that many of popular hot pot restaurants in Singapore lacked the proper technique, the flair and the wide variety that authentic grilled fish dishes is supposed to have.

By marrying the authentic flavours and lip-smacking spices of Sichuan cuisine which take on a more fragrant complexity rather than being overly fiery, it is the restaurant’s distinctive fish pot flavours coupled with their use of fresh ingredients that allow this humble restaurant to resonate with diners.

Some of their notable fish pot flavours include their dry signature Spicy Fragrant Fish Pot, Jade Pepper Fish Pot and soup versions such as their Gold Soup Lemon Fish Pot and Tomato Vitamin C Fish Pot. Ensuring a flavour-packed dining experience that promises good value for exceptional food, Qi Lai Feng in Yishun is one that warrants a visit.

From now until 31 January 2019, our readers can enjoy 50% OFF for all fish pots only at Qi Lai Feng between Mondays to Fridays and 30% OFF on weekends.

COLLAGEN Q FISH RIBS

To kick-start your meal on a high note, a great option to consider is their flavourful, fried Collagen Q Fish Ribs (S$10++). For the uninitiated, Q fish is a very distinct species of fish commonly used in Chinese cuisine and is best known for its crunchy and bouncy texture, high amounts of collagen and a great source of protein and calcium.

The restaurant prides themselves on zero wastage and tries their utter best to use every part of the fish—a value we appreciate a lot. For this dish, the ribs of the Q fish, the ones used in their various fish pots, are kept, seasoned in an aromatic mix of spices and salt and deep-fried to golden perfection.

SPICED BEEF

A good, meat-forward appetiser that’s perfect for sharing is the Spiced Beef (S$10++). Cut thin and served alongside a vinegar-based sauce with garlic, the flavourful combination does well to perk up the taste buds and ease the appetite into the spicier dishes to come.

SPICY FRAGRANT Q FISH POT

A dish that boasts interesting textures, a fiery complexity and above all, a medley of flavours that’ll leave you sorely addicted is the Spicy Fragrant Q Fish Pot (S$49++ for small, S$69++ for large).

Utilising their signature Q fish that has a distinct bounciness, smooth texture and nutritious value, the dish involves a variety of dried chilli as well as their house-perfected chilli oil that is infused with over 30 different herbs and spices.

The cooking technique applied in this dish is unparalleled—and we were lucky enough to have a glimpse. Cooked dry, the fish is only wok-fried till about 70% doneness, after which, a piping-hot 200-degree ladle of their spiced oil is poured over the top to finish the dish. What this method does is that it activates the natural flavours of the fish and also tightens it up, giving it its signature chewy texture.

JADE PEPPER MULLET FISH

A dish that’s sure to get you perspiring—but in a good way—is the Jade Pepper Mullet Fish (S$49++ for small, S$69++ for large). Generously topped with fresh red and green chillies along with a sprinkling of sesame seeds, the dish indeed packed a lip-smacking punch.

The dish was spicy—as it should be—but the sensation was elevated with a fruity, fresh-tasting characteristic that was what clearly set it apart from its other mala counterparts. Paired with the robust, chewy texture of the mullet fish and the nuttiness of the sesame seeds, this dish is something worth trying.

MALA FISH POT

What’s Sichuan food without a chilli-laden centrepiece that’ll numb the tongue and blow your head right off? If you’re a fan of spice then the Mala Fish Pot (S$39++ for small, S$49++ for large) is sure to get your taste buds tingling.

Exuding a crimson red hue, this terror of a fish pot did intimidate us slightly, but contrary to our initial expectations, it was a lot more fragrant and flavourful than it was fiery. The broth has lots of flavourful depth and a distinct umami quality that makes reaching in for repeated spoonfuls difficult to resist.

GOLD SOUP LEMON FISH POT

An easy dish to fall in love with, the Gold Soup Lemon Fish Pot (S$39++ for small, S$49++ for large) ranks high, not just amongst their various soupy fish pots offered here, but among some of the best that we’ve ever tried.

This non-lethal fish hot pot option sees a bright yellow broth that’s accented with a zesty lemon flavour but is nicely balanced with numerous other spices as well, giving it a hearty, savoury flavour. Nuanced and fragrant, this dish tastes similar to Thai tom yam sans the fearsome spice.

TOMATO VITAMIN C FISH POT

Loaded with fresh, bright flavours with an added bonus of being rich in vitamins, the umami-dense Tomato Vitamin C Fish Pot (S$39++ for small, S$49++ for large) is a good, non-spicy option to consider if you’re not too keen on sweating buckets.

Rich in nutrients and vitamins, every sip of this broth will have you feeling a tad bit better about yourself but more importantly is the symphony of tangy, vibrant flavours that make this fish pot addictive.

Offering a limited but straightforward list of soup bases for their main Hot Pot—Mala Broth (S$10++) and Fresh Pork Bone Broth (S$8++)—Qi Lai Feng more than makes up for it with their sheer attention to flavour and seasoning. Both of the broths were hearty, adequately seasoned and boasted a deep flavour profile that is only achievable through the use of good ingredients and long periods of brewing.

Committed to serving food of exceptional quality, every raw ingredient—from their meats and seafood to even their noodle options—is prepared fresh upon order. Their meat offerings are a must and we absolutely adore that the paper-thin slices allow for more flavour to latch onto the meat better.

Hankering for some carbs? Skip the rice and go straight for their Three-Colour Noodles (S$5++). Made using different ingredients for each variety, these handfuls of delicious joy are sure to fill you up and give you a unique taste each.

If you’re hankering after some solid fish pots and hot pot, you should hurry down now, because from now until 31 January 2019, our readers can enjoy 50% OFF for all fish pots only at Qi Lai Feng between Mondays to Fridays and 30% OFF on weekends.

Qi Lai Feng
3 Northpoint Drive, #01-02
Yishun Town Square,
Singapore 768020
Tel: +65 6483 0100
Daily: 10.30am – 9.45pm
Nearest Station: Yishun

This post was brought to you by Qi Lai Feng. 

2015 is coming to an end, and with that, we celebrate a year of amazing food and also fresh new trends that have landed on our sunny island. Of course, trends come and go but the really good ones shall stay on.

In this piece, we explore the trends that have invaded Singapore this year. The rubrics are simple – a) Photogenic and hence, hyped up on social media, b) more than one store riding on the trend, c) so delicious and/ or innovative that it is no surprise they are labeled as a ‘trend’.

Here are 13 Food Trends in Singapore in 2015 that you probably already know about. We pay homage to some of the best food that graced our nation this year.

#1 KOREAN BINGSU

What better way to curb this awful humidity than with a Korean Ice Kachang? This Korean shaved ice dessert is well-loved by many. We love how it comes in a variety of flavours, but for us, we would choose anything with injeolmi for sure!

#2 ‘BLACK’ DISHES

‘Black’ is always sexy and many have caught on to this trend. With black steamed buns, black waffles and black pastas, the chefs mainly use either squid ink or charcoal to make this happen. However gimmicky it may be, we have to say that this trend most definitely got our attention and our hearts!

#3 OVER-THE-TOP CAKE SHAKES

A small bakery in Canberra first started serving these insane milkshakes and now you can find them at many cafes around the world, including Singapore.

The Cake Shake includes crazy things ingredients such as macarons, slices of cakes, biscuits and more in a milkshake. However pretty they look in pictures, it is still a tiny bit ridiculous to us. Calories aside, aren’t cake shakes a little too massive that they don’t blend well?

#4 COCONUT ICE CREAM

These Thai-style coconut ice cream were everywhere for awhile. Served in a half coconut shell, coconut ice cream is usually paired with other condiments such as jelly or fruits. It worked really well here because anything that can save us from the heat is marvelous. But of course, they are pretty too!

#5 COLLAGEN HOTPOT

Collagen has been a trend for a long time. However, collagen in steamboats or hot pots have only been popular recently. With the most popular being Tsukada Nojo, the collagen is first served in a jelly form and it will slowly liquify into a collagen soup over high heat, resulting in a creamy, rich broth that is so sweet and addictive.

#6 FLAVOURED LAVA CAKES

From red velvet to matcha to all kinds of interesting flavours. We always welcome a classic molten chocolate lava cake, but these unique creations can be great too – but it all depends on how good the pastry chef is.

#7 ICE CREAM ROLLS

Ice Cream Rolls first became a thing when people started sharing cool videos of street vendors making it in countries such as Thailand. When Hari Raya season rolled up, people started setting up booths, and the queues were almost an hour of wait! Now, you can see permanent stores in a few places in Singapore selling this cool new technique of serving ice cream.

#8 JUICE CLEANSE – COLD-PRESSED JUICES

Whether juice cleanses actually work, it is subjective and varies from consumer to consumer. This year, there was a sudden influx of cold-pressed juice places in Singapore. However, juices like these can be pricey, so if you want to splurge, make sure you are truly disciplined to adhere to the programme for optimal results.

#9 KOREAN FRIED CHICKEN

This needs no introduction because it is basically everywhere and it is a trend that we foresee will stay a long long time. With so many restaurants specialising in this dish in Singapore, that shows just how much Singaporeans love this classic Korean dish. And, give us beer please.

#10 SALTED EGG YOLK EVERYTHING

Well, we would not say this is a new trend but rather, an ongoing one and one that is so strong this year. Salted Egg Yolk brings life to just about any dish and truth be told, we can never get sick of it. Salted Egg Yolk Chicken, Squid, Prawns… anything. We love them all!

Read: The Best Salted Egg Yolk Dishes in Singapore.

#11 SHIBUYA THICK TOAST

Thick toasts were first made popular on social media by Taiwanese cafe chain, Dazzling Cafe when they opened its doors here in Singapore. Now, so many cafes and dessert parlours have started to serve and further popularise it. And yes, they are very photogenic.

#12 SOFT-SERVE ICE CREAM

This is nothing new but 2015 has seen a spike in people going for soft-serve ice cream as more and more restauranteurs start to get creative with flavours and plating. The Korean ones are usually very well received too.

#13 CHURROS

Churros aren’t new for sure, but Singaporeans have fallen head over heels in love with them this year alongside the sudden influx of churros stalls/ kiosks sprouting out in Singapore. Are you a fan of the classic ones with cinnamon sugar, or the Korean versions with lots of fillings on the inside?