For all their mind-boggling dishes and ground-breaking creations, it comes as a shocker that Spice World Hotpot has ceased its operations in Singapore. There has been no reason provided yet for their closure.

This hotpot establishment in Clarke Quay shot to popularity for their wild innovation that saw dishes such as teddy bear broths and metre-long meat platters. Some skeptics may have seen them as being over-the-top and gimmicky, but Spice World Hotpot proved them wrong with their dedication to quality and service.

Spicy World Hotpot arrived in Singapore in 2018 and served up authentic Sichuan flavours.  Flying their ingredients and soup bases in from Sichuan, they were certainly not messing around with their robust broths and fresh ingredients.

Their Teddy Bear Spicy Butter Soup Base was well-loved for more than just its theatrical value while their Barbie Australian Wagyu Beef Slices promised marbled cuts of excellent quality.

We can only hope that Spice World Hotpot will re-open soon. Till then, Hai Di Lao and Beauty In A Pot will have one less competitor.

An innocuous outdoor eatery perched in the middle of Clarke Quay’s favourite eateries and bars, Chuan Grill & Noodle Bar is one of the best places to fill your stomachs with—be it post-clubbing or for lunch.

Specialising in delectable Sichuan cuisine, they cater to caters to meat-lovers with their Northern-style grilled meat and vegetable skewers, but we felt the real star of the shop was definitely their la mian.

There are over 10 different varieties of noodles to choose from, all of which were specially put together by the owner. While like any other eatery, you can pick whatever you want from the menu, your orders are customisable to your own liking—spice level, soup base, you name it, they’ll do it.

The signature dish is, aptly named, their Signature Beef Combination Noodle (S$16.50) that comes with ribeye, tendon and shank, served with a Mala soup base. The soup had a strong, robust, full body flavour from the broth alone, with an added kick from the spice without the painful choking sensation normally associated with Sichuan spice. While normally soups tend to play second fiddle to most other components, here it’s plain as day that the soups themselves are what brings each bowl to life.

They’re also generous with their portion sizes. There’s no hiding the small mound of meat in the bowl. The ribeye was so tender that it was just falling apart, while the tendons were the perfect complement to the soup.

It’s not hard to understand why the Sichuan Crispy Chicken Noodle (S$12.50) is one of the most popular dishes amongst regulars at Chuan Grill & Noodle Bar.

Crispy, juicy and satisfying, it’s a bowl of comfort food that’s been elevated by the chef’s personal touch. It’s also a much lighter bowl that makes it easier to eat, though while it’s not as heavy, it’s just as hearty as the rest.

Here, you can’t help but want to slurp your noodles, but rest assured no one would fault you for that. Open till 4am, they’re the perfect place to hit up to fill your bellies at after a night of clubbing instead of stuffing yourself silly with the usual junk food.

3A River Valley Road
#01-01
Singapore 179020
Daily: 11.30am – 4am
Nearest Station: Fort Canning

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.