There’s no need to ask about condiments at Bon Broth, which opened in February at Raffles City Singapore. “The broth is so tasty and flavourful that you won’t need a dip,” says André Chiang.
An elevated interpretation of hotpot dining, it is a collaboration between Chiang, whose portfolio includes Burnt Ends (Singapore), Sichuan Moon (Macau), and now-defunct two-Michelin starred Raw (Taipei), and local F&B company Surrey Hills Holdings.
In contrast to regular hotpot restaurants, Bon Broth exudes a modern sophistication. It accommodates 40 guests with circular bar seating (communal-style dining) and three booths (group dining for four individuals each).
The centrepiece is its Broth Bar, elegantly illuminated to create the intimate vibe of a luxury fragrance counter, where a “broth sommelier” introduces the flavour profiles of eight broths.
Chiang characterises them into categories instead of lightness to richness in terms of taste. Mala, Laksa, and Hokkaido are bold, intense broths, while Suki and Satay fall under unique selections. Herbal, Sauerkraut, and the Signature Sichuan Green Pepper are classified as clear broths. I sampled two before settling on one for my meal.
Chiang’s favourite, the Sichuan Green Pepper, originates from an exclusive off-menu dish served to VIPs at his restaurant, Sichuan Moon. This fiery broth combines Taiwanese pickled chillies and Sichuan green peppers, delivering a tantalising mix of tingling sweetness and numbing spiciness.
The first sip of my Hokkaido broth made me realise how seriously Chiang takes his broths. With collagen broth made from grouper fish heads, miso, sake, and Hokkaido milk, it was creamy, rich, and nourishing, and had just the right amount of umami to round it off.
“Coming from a Chinese family, soup has always been central to our meals. A good broth is more than just a dish—it’s a symbol of care, tradition, and togetherness.”
And how delightfully it stood up to the delicious ingredients in my premium set. It included cod, Hokkaido fan scallops, rock lobster, and Japanese Kagoshima A4 wagyu sirloin, duroc pork neck, and duck breast.
BOWLED OVER
There is a deep significance to Bon Broth in Chiang’s gastronomic journey. “Bon” (French for good) embodies his 30-plus years of cooking French cuisine, where quality, technique, and tradition are all part of the art.
By contrast, “Broth” emphasises the essence of his restaurant, much like how French cooking revolves around sauce. The two names refer to the essential “mother stock”—the slow-cooked bone broth base used in the restaurant’s variety of broths.
“Coming from a Chinese family, soup has always been central to our meals,” Taiwanese-born Chiang shares. “Good broth is more than just a dish—it is a symbol of caring, tradition, and togetherness. At Bon Broth, we honour this philosophy, ensuring that every bowl served is rich in flavour, history, and love.”
His philosophy is that a great broth can make or break the hotpot, so he insists it must be made fresh from scratch and served immediately. “No pre-made broths sitting around for days. Each must be cooked, served, and enjoyed at its peak quality.”
Chiang hopes diners will focus on this quality. In place of condiments, fresh ingredients such as seafood, meat, and vegetables complement the flavour of broths. His Sichuan Green Pepper and Hokkaido broths, in particular, are enhanced with sake to “bring out the natural umami”. Dive in!
