Good news for those craving for authentic Sichuan style Mala hotpot, the popular Da Miao Hotpot from Chengdu China has opened at Clarke Quay.

The highlight is its Mala soup base, said to contain more than twenty spices, added with special plant oil and herbs. Therefore, it is not that greasy, yet still quintessentially Sichuan.

If you fear for your tickling tongue, you can always opt for a “modified to local taste” option, or have it the “original Chinese way” if you are up for the challenge. You decide.

Of course, there are also choices of Pig Bones, Tomato and Mushroom soup bases.

Ingredients-wise, get the Beef or Fresh Shrimp Paste ($18) – a flat block of freshly-minced meat paste, made without additional starch so that you can still savour the original favours after being cooked in the soup bases.

Come at night, and you will be entertained by traditional Sichuan performances of “Bian Lian” (literally meaning mask changing), and Chinese long-sprout tea pouring ceremony by professional “Stage Artists”.

Da Miao Hotpot 大妙火锅
Clarke Quay Block C #01-11, 3C River Valley Road Singapore 179022
Tel: +65 6250 9969
Opening Hours: 11:30am – 5:00am Daily

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* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. This was a hosted meal by Clarke Quay.


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