Nabehide Japanese Hotpot Dining – Tasty Soup Bases with Homemade Dips

Nabehide Japanese Hotpot Dining - Tasty Soup Bases with Homemade Dips

How many would pay attention about the building right opposite IKEA Alexandra, next to Anchorpoint housing restaurants Gyu Kaku and Nabehide? This conserved building was built in the 1930s and was owned by Anchor Brewery (thus Anchorpoint!) and called Archipelago Brewery Company (ABC Brickworks!)

While you are having Japanese hotpot at Nabehide, take time to appreciate this part of the building that has stood the test of time.

Nabehide is a new Japanese hotpot restaurant (above Gyu Kaku) which prides themselves of using premium quality ingredients such as Japanese Kagoshima Wagyu along with their homemade Goma and Ponzu dipping to enjoy freshness at its best.

Firstly, I appreciated how spacious it was, with booth seats comfortably allowing two to order trays of meat and still find space. (I did find some other hotpot restaurants cramped up.) Ambience was relaxing and aircon cool enough.

For meat lovers, the recommended set is the Japanese Wagyu and Australian Beef rib eye set ($98), though more affordable alternatives such as Australian Beef and Kurobuta black pork collar set ($63), and Kurobuta Pork set ($58.00) are available.

Nabehide uses charcoal as the heating medium for the hot-pot combined with full cast iron pots imported from Japan. This is a similar setting to bonfire cooking. The beauty of this setting is that the soup base will maintain its temperature evenly throughout making it a “simmer” style of cooking instead of hard boiling it.

This will help to maintain the texture of even the more delicate items such as the tofu and udon. True enough, the tofu stays in pieces and does not disintegrate towards the end of the meal.

The soup bases are winners. I would applaud the Miso Dashi (additional $5) which is fuller, slightly saltier and more intense soup base, being a tasty complement with pork dishes.

If that is a level three, the Tonyu Dashi (made in-house and has to be ordered in advance upon reservation) is a one. The soy milk soup base is light, feels somewhat like very diluted tantalising soy milk, and brings out flavours of mushroom and vegetables.

While you are paying slightly more than the usual hotpot restaurants, the marbling of the fresh meat, umami and sweetness of the soup bases, along with a comfortable setting may make it all worthwhile.

[Giveaway Ended] Nabehide Japanese Hotpot Vouchers Giveaway
Nabehide Japanese Hotpot will be giving away 10 x $20 vouchers to 10 blessed Daniel’s Food Diary readers.

All you need to do is to
Step 1: LIKES the FaceBook pages of Daniel’s Food Diary
Step 2: Share this post on Facebook
Step 3: Leave a comment to name one of your favourite ingredient to go with hotpot

(Ends 21 Feb 2014)

Nabehide Japanese Hotpot Dining
368 Alexandra Road Level 2 Singapore 159952 (Opp IKEA), Tel: +65 6479 0368
Opening Hours: 5:30pm – 10:30pm Daily
Reserve Online Now

Other Related Entries
Shirokiyai (Cuppage Terrace)
Danro Japanese Hotpot (NEX)
Tsukada Nojo (Chinatown Point)
Shabu Sai (Orchard Central)
Hai Di Lao 海底捞火锅 (Clarke Quay)

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  1. Australian beef and Kurobuta black collar pork and Kurobuta Pork

  2. Definitely wagyu beef slices to go with my hot pot!! Gets done in awhile, and goes so well with a dipping sauce!

  3. One of fav is beef slice!

  4. One of fav is beef slice!

  5. Nice!

  6. inoki mushroom and all kinds of mushrooms!

  7. Beef sluces

  8. Sliced beef!

  9. Pork liver:)

  10. Mushrooms!

  11. Sliced beef

  12. Sliced beef!

  13. Wagyu Beef!

  14. Wagyu beef for it being succulent, tender, tangy and simply sumptuous!

  15. sliced beefs and kinds of mushrooms to make the hotpot smell and taste better 😀

  16. Yummy hotpot!

  17. Fishball

  18. Forgot to indicate beef!!

  19. Sliced beef!

  20. Wagyu beef!!!

  21. Wagyu Beef!

  22. SCALLOPS!!

  23. Beef slice, then dipped in raw egg

  24. Certainly the Japanese Wagyu for me!

  25. Inoki Mushroom and sliced beef with eggs.

  26. sliced beef.

  27. I choose moo moo beef and mushroom madness!

  28. Mushrooms!

  29. Bernadette Lim : February 15, 2014 at 9:36 am

    Wagyu beef

  30. Favourite ingredient to go with hotpot… chikuwa!

  31. Sliced beef!! drooling :3

  32. Chunks of Wagyu beef

  33. Daikon – simple cuts it for me

  34. Sliced beef!

  35. Enoki Mushroom

  36. Succulent Wagyu Beef definitely my favourite to go with hotpot! can't go without it!

  37. Shitake mushroom

  38. wagyu beef's the best! 🙂

  39. Favourite ingredient to go with hotpot is salmon.

  40. My favourite ingredient to go with hotpot is wagyu beef. 🙂

  41. Crab meat

  42. Mushroom FTW!

  43. Tang Hoon

  44. tanghoon soaks up the delicious sauces!

  45. Mushrooms!!

  46. Japanese Wagyu for me to go into the delicious soup base! 😀

  47. Wagyu beef

  48. Mushrooms !!

  49. give me wagyu beef any day and I'll be a happy girl ^_^

  50. the miso dashi is the best. i mean, what better way to start it all of with a great soup base <3

  51. give me wagyu beef any day and I’ll be a happy girl ^_^

  52. All i need for my hotpot to hit the jackpot is to have a darn good broth, with the perfect ingredient of sliced Kurobuta black pork collar, which after being shabu-ed will simply melt in the mouth! *Yums*

  53. yummmm the beef slices are the best!

  54. Japanese Wagyu Beef

  55. I can't take beef, but I always love pork ! Kurobuta black pork collar would be my number 1 best favourite ingredient ! <3 Thinking of it makes me drool… Slurps !

  56. Japanese Wagyu and Australian Beef rib eye set….I wanna eat MEAT!!!

  57. 맛있겠다!

  58. As long there’s beef!! =)

  59. Japanese Wagyu Beef

  60. Japanese Wagyu

  61. Enoki mushrooms! Loves! though it sometimes sticks in my teeth but … awesome with any broth!

  62. IT HAS TO BE Japanese Wagyu and Australian Beef rib eye!!!!

  63. It has to be Wagyu Beef!

  64. I like Japanese Wagyu beef in my ramen.

  65. mushrooms!

  66. Kurobuta black pork

  67. Wagyu Beef!

  68. Japanese wagyu beef slices!

  69. Japanese Kagoshima Wagyu

  70. Mushrooms & Sweet corn… Makes the broth very frangrance….

  71. i love Kurobuta Pork in my hotpot!! 🙂

  72. Japanese Wagyu Beef!

  73. beef

  74. sliced beef

  75. Tang Hoon! It soaks the essence of the hotpot soup!

  76. Pork collar is my favourite…

  77. Silky tofu!! Slurps!

  78. OH MY GOD! MEAT!!! i want to win!

  79. Inoki MushroomSsssss!

  80. Mushrooms and pork collar!! Slurps!!

  81. Oh god i wanna win! O like luncheon meat !aha weird choice

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