The world-renowned chef has picked Singapore as the very first home for Bon Broth, his brand-new hotpot spot serving up rich, refined broths with a fresh twist on steamboat dining.
Nothing beats a steaming, flavorful broth—especially on a rainy day or when gathered around the table with your favorite people. The rich, umami-packed broth, the excitement of dipping fresh ingredients, and the slow, satisfying process of savoring every bite—it’s comfort, indulgence, and connection all in one.
Singaporeans have an undeniable love for hotpot. Let’s be honest: who can resist that first sip of deeply flavorful broth, followed by the melt-in-your-mouth meats and perfectly cooked seafood? Ah, it’s the kind of meal that makes you slow down, enjoy the moment, and relish good company.
And if you’re on the hunt for a new spot to elevate your hotpot game, look no further than Bon Broth, the latest culinary venture by renowned Taiwanese chef André Chiang. Situated in Raffles City, this fresh new concept is all about celebrating the essence of broth—rich, complex, and delicious from the very first taste.
Here’s Everything You Need to Know About Bon Broth
At Bon Broth, soup isn’t just a base waiting to absorb flavors—it’s the star of the show now. Unlike traditional hotpot, where the broth starts off mild and intensifies as you cook, Chef Chiang’s version is crafted to be savored from the start.
Each broth begins with a slow-cooked vegetable mirepoix, infused with Chiang’s signature spice blend and a French-style bouillon made fresh daily from fish, beef, pork, or chicken bones. After simmering for 12 to 16 hours, the result is a deeply flavorful, well-balanced broth that’s clean yet packed with umami, acidity, and natural sweetness. In fact, Bon Broth even recommends enjoying the soup as is, without any condiments. Indulging, right?
Of course, what’s a hotpot without premium ingredients? You’ll definitely enjoy their indulgent spread of fresh seafood, meats, and vegetables to cook in the broth, with selections carefully curated to complement each soup’s profile.
The menu comes in two set options, priced at $110 and $138 per person, both available for lunch and dinner. Each diner gets their own individual hotpot, with the more premium option featuring luxurious ingredients like rock lobster and South African abalone. For those who prefer more flexibility, there’s also an à la carte menu along with a small selection of desserts to round off the meal on a sweet note.
Chef Chiang’s broths take inspiration from his global culinary journey—offering bold and aromatic flavors like Sichuan green pepper, creamy Hokkaido milk and miso collagen, and the comforting Taiwan-style satay. For a local twist, there’s also the curry laksa with its rich coconut base, the fiery mala, tangy sauerkraut, earthy herbal mushroom, or the ultra-indulgent suki, infused with French Échiré butter and black diamond truffle.
Beyond the food, Bon Broth offers a dining experience that is both intimate and communal. The 40-seat restaurant features two 14-seat circular bar counters, along with booth seating for those who prefer a more private setting. The space is thoughtfully designed to create a warm, inviting atmosphere, making it the perfect place to catch up with friends, celebrate a special occasion, or simply indulge in a well-deserved treat.
And if you think that’s it, well, Singapore is just the beginning for Bon Broth. Chef André Chiang has big plans to take this hotpot concept global, with Tokyo, New York, and Los Angeles set to welcome new outposts in the second half of 2025.
So, if you’re a hotpot lover looking to level up your broth game, you may consider visiting Bon Broth. Whether it’s a cozy meal with loved ones or a special night out, this is one hotpot experience you won’t want to miss. After all, maybe it can only take one sip to melt away the day’s stress and wrap you in comforting warmth.
Ready for a flavorful and warm hotpot experience?
Cover image credit: Bon Broth
