Looking for a hotpot restaurant in the heart of town at Orchard Road?
This season, head out to Ngee Ann City Level 5 and discover Empire Hotpot, a sister brand restaurant of Empire Fine Chinese Cuisine.
It offers eight types of in-house soup bases, including their signature Empire Supreme Lobster Broth and Fish Maw & Shark’s Cartilage Soup, American Ginseng & Angelica Root Fish Head Soup and more.
Each one is made-from-scratch and tailored-fit to the taste buds of Singaporeans.
Helmed by Head Chef Chan Ka Chun, Empire Hotpot is a specialty restaurant promoting the joy of steamboat dining.
Armed with 30+ years of experience running top restaurants in Hong Kong and Singapore, Chef Chan Ka Chun specialises in traditional Cantonese and Teochew delicacies.
Over single or duo pots of soup you can dunk in your favourite premium meat cuts, handmade specialties, fresh vegetables and other quality ingredients.
Extend your Shabu-shabu by adding seafood specialties like the prized Marble Goby, Canadian oysters, crabs and live prawns.
Here’s more on the soup bases:
Empire Supreme Lobster Broth ($38 for full pot)
A signature Empire-branded broth prepared with extracted flavours of the Boston lobster, pooled with golden bamboo shoots, pumpkins and onions.
Its subtly sweet, crustacean-based flavour is an ideal base for your hotpot, while its golden-yellow hue adds an enticing visual appeal to your bowl.
Ordering a soup base also includes half a portion of Boston lobster, in which you could savour chunks of the sweet meat cooked in the broth itself.
Fish Maw & Shark’s Cartilage Soup ($19 for half pot, $38 for full pot)
Something as smooth and tasty as the Fish Maw & Shark Cartilage Soup is made nutritious by combining high-quality ingredients like fish maw, shark bone, dried Longan fruits, and wolfberries.
Both your taste buds and body will rejoice in the soup’s flavour, rich collagen content and smooth texture.
Sichuan Spicy Soup ($10 for half pot, $20 for full pot)
If you enjoy hot and peppery flavours, the Sichuan Spicy Soup is made for you. The broth features a mix of Sichuan peppercorns, green pepper, cardamom and dried chilli.
You can’t miss the waft of aromatic chili oil, and let your palate dive deep into a spicy, numbing sensation.
Other hotpot soup bases at Empire Hotpot includes American Ginseng & Angelica Root Fish Head Soup, Chicken Soup with Yellow Morel, Japanese Rice Wine Clam Soup, Homemade Satay Hotpot, and Italian Tomato Soup. Look out for seasonal specials as well.
Kagoshima A4 Wagyu Beef ($33, $66)
Moving on to the ingredients: Known for its tenderness and full-bodied flavour, this Kagoshima Wagyu is made from Japanese Black cattle of the Kagoshima Prefecture.
Savour this A4-grade beef’s melt-in-your-mouth softness which makes any meat lover melt in delight.
Also available are the Kagoshima A4 Wagyu Beef Cubes ($33, $66).
Shirobuta Pork Belly ($10, $20)
Add variety to your meats and throw in an order of Shirobuta or Premium Japanese Kurobuta Pork Belly.
The alternating layers of fat and meat make pork belly a perfect Shabu Shabu ingredient, keeping your meats soft and tender while giving you just the right bite.
Diners can also select the Premium Japanese Kutobuta Pork Collar ($14, $28), and Premium Japanese Kurobuta Pork Belly ($14, $28).
Drunken Chicken with Chinese Wine ($15 for half)
Don’t miss Empire Hotpot’s version of the historic drunken chicken made drunk with hua diao.
Perhaps the most famous and best Shaoxing yellow wine for drunken chicken dishes, its aromatic sweetness complements the succulent chicken meat slices and adds a kick of flavour.
Empire Four Treasure Ball ($12)
A must-order at Empire Hotpot is the Four Treasure Ball, so called for the four flavours in its line-up: pork, beef, cuttlefish, and prawn.
A platter gives you 8 pieces of hand-rolled balls in 4 flavours.
Assorted Sauces ($3.50 per diner)
Mix and match up to 16 assorted sauces and condiments to discover your most compatible pairings.
Try their Homemade Special XO Sauce ($3) for a heightened burst of flavour.
Empire Assorted Vegetable and Mushroom Platter ($30)
For a medley of seasonal greens and ‘shrooms, go for the Empire Assorted Vegetable and Mushroom Platter (an off-the-menu item).
Expect a plateful of fresh baby cabbages, leafy spinach, and HK baby choy sum side-by-side with shiitake mushroom, ling zhi mushroom, king oyster mushroom and enoki mushroom.
Fried Rice with Diced Scallop and Honshimeji Mushroom in Black Truffle Oil ($26)
The good thing about this hotpot restaurant is that it also offers fried dishes and Hong Kong style dishes.
The range featured includes Hong Kong style rice and noodle dishes of Century Egg & Lean Meat Congee ($8.80), Wok-Fried Black Pepper Udon with sliced beef or kurobuta pork ($20), Shrimp Wanton Soup Noodle ($8.80), to Dried Scallop, Prawn and Sakura Shrimp Fried Rice ($24).
Go for the Fried Rice with Diced Scallop and Honshimeji Mushrooms in Black Truffle Oil to taste an elevated, deluxe version of the all-time staple fried rice.
Together with generous portions of diced scallops and honshimeji or brown beech mushrooms, this dish is tossed with black truffle oil for that alluring aroma. Serving size is best for sharing.
391 Orchard Road, #05-13/14 Ngee Ann City, Singapore 238872
Tel: +65 6908 0606
Opening Hours: Lunch 11:30am – 2:45pm (Mon – Fri), 11am – 2:45pm (Sat), 10:30am – 2:45pm (Sun)
Dinner 6pm – 9:45pm (Mon – Sun)
* This entry is brought to you in partnership with Empire Hotpot.