Foodies in Singapore love their hotpots and soups despite us having an all-year summer weather. I mean, just look at the number of hotpot restaurants around the island.
Now, this new ‘hotpot’ restaurant is going to bring something literally different to the table.
Fufu Pot is a brand-new concept which specialises in bubbling one-set individual pots, all in different Asian-inspired flavours.
The upbeat, modern casual restaurant is conveniently located at Plaza Singapura Level 6, for diners to experience variety of hot broths in air-con comfort.
Have a friend who wants collagen soup, yet you are craving for Korean Budae Jjigae? You’ve got your problem solved.
There are eight different individual broth sets available here, from Stinky Tofu, Collagen, Mushroom, Tonkotsu Miso, Korean Stew, Sichuan Mala, White Curry, to Tomato, at affordable pricing from $9.90.
There is also a vegetarian option – the Mushroom pot.
All the sets arrive with fixed-set of ingredients, served with a choice of rice or noodles; while diners can also further add-on meats, seafood, vegetables and more.
I liked that every pot already comes with a pre-set items filled quite to the brim, so you do not have to stress picking the ‘right’ ones ingredients. And these ingredients are chosen to best pair with the respective soups.
Also expect salads, hot sides, desserts and coolers to complete the dining experience. Here’s more on the 8 exciting Asian-inspired hotpot flavours: (prices subject to service charge and GST)
Stinky Tofu ($24.90)
Introducing this pot first because it is likely to get everyone’s attention. Stinky tofu 臭豆腐 is a type of fermented tofu popular in Taiwanese night markets, with such a strong ‘aroma’ that you can probably smell it a mile away.
So question: Is this really going to be stinky?
The answer is “No”. I smelled it, had it, and there’s wasn’t that strong pungent smell.
However, the tofu used is fermented in-house, so you still get those mild, earthy, distinct undertones of that familiar chou tofu flavour.
That aside, the pot is filled with bountiful ingredients from Angus beef shabu shabu, tiger prawns, clams, scallops, shrimp balls, pork balls, enoki mushrooms, to instant noodles.
The broth itself was surprisingly close to Sichuan-style mala, and considered to the sharp and spicy side without being numbing. Be prepared to break out in a little sweat.
Korean Army Stew ($16.90)
This was the first pot I wanted to order, because I was longing for Budae Jjigae but they mostly come in bigger portions meant for small groups.
This is great for the individual.
Ingredients-wise, it is filled with Angus beef shabu shabu and army-stew-regulars of luncheon meat, sausages, kimchi, enoki mushroom, silken tofu, instant noodles (yes), and of course tteokpokki aka Korean rice cakes.
While I thought that luncheon meat could have been softer, I did enjoy the kimchi-based sour and spicy broth with that touch of tangy tomato sweetness. That Korean feel developed more as the broth got thicker with the cooking.
White Curry ($19.90)
While I initially didn’t think much of the White Curry broth, this turned to be a firm favourite of many.
This Thai-inspired White Curry is prepared with a seafood-based soup, enhanced with creamy coconut milk for more body and robustness. Yet, it was not too rich so you can savour spoonful after spoonful.
This comes with treasures of the sea like tiger prawns, scallops, clams and fish roe ball.
The icing on the cake was the crispy fried beancurd roll (ling ling juan) which you can dip in the curry broth for a couple of seconds to absorb those flavours.
Tonkotsu Miso ($18.90)
A safe choice if you are the type who loves your dashi stock and tonkotsu ramen.
Have some shabu shabu with the Angus beef, and there are familiar favourites of Japanese chachu, scallops, tiger prawns, Ajitama egg to complete miso-based pot.
This tomato broth had that nice thickness, along with lovely sweet and sour flavours of tomatoes which made this a comforting favourite.
There is nothing quite like the simple pleasure of having pork shabu shabu, pork balls, sausages and sweet corn in a pot brimming with freshness.
Sichuan Mala ($14.90)
One of those Sichuan Mala broth that is quite drinkable as it is overly numbing or oily. Rest assured it is still on the medium spicy side.
What I liked was the addition of sweet potato vermicelli, which absorbed just some of the fiery flavours with a good bite and chewiness.
Also featured are pork shabu shabu, tiger prawns, clams, scallops, pork balls bubble, baby napa cabbage, enoki and shimeji mushrooms.
The pot comes with beige-coloured collagen jelly that would melt as the heat goes up, complete with white and rich classic bone broth soup cooked with chicken and pork.
I would personally wish the broth to be thicker with the silky mouth-feel though, but that got better mid-way through the cooking.
Enjoy the beautifying properties of collagen with pork shabu shabu, tiger prawns, clams, scallops, shrimp balls, fish roe balls, pork balls, silken tofu and more.
This was the surprise ‘underdog’, as the plant-based broth was really tasty with natural sweetness coming from the mushrooms (enoki and shimeji) and array of vegetables from nai bai, baby napa cabbage, broccoli to cherry tomatoes.
While the pots are the main features of the restaurant, you can also add on sides from Golden Custard Lava Bun ($6.80) – this is like Liu Sha Bao deep-fried, Crispy Prawn Twisters ($5.80), Grilled Tteobokki Skewer with Cheese ($4.80), Garlic Fried Rice ($5.80) to Mala Kolo Mee ($5.80).
If your tongue is feeling tingling after the hot soups, have some cooling Aiyu Jelly ($4.80) and Beancurd with Peach Gum ($4.80) as a sweet treat to end the meal.
Plaza Singapura #06-07, 68 Orchard Road, Singapore 238839
Tel: +65 6250 2193
Opening Hours: 11am – 10pm, Last order 9pm (Mon – Sun)
* This entry is brought to you in partnership with Fufu Pot.