The Place One new exciting restaurant which just opened on level three of Raffles City beside Surrey Hills Grocer is Bon Broth, the latest and highly anticipated culinary venture from renowned Chef André Chiang which focuses on individual hotpot in collaboration with local F&B and lifestyle group Surrey Hill Holdings.  Chef André is not a new name to Singapore given his legacy of Restaurant Andre Singapore and most recently of Raw Taipei. 

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Chef André has chosen Singapore as the world’s first destination to launch Bon Broth, a new steamboat concept to experience his fresh and refined interpretation of broths. I understand from the team that there are plans to open Bon Broth in other cities this year such as Tokyo, New York and Los Angeles. The inspiration behind Bon Broth as shared in the restaurant’s Instagram page is from Chef André’s Sichuan Moon days in Macau where he used to prepare Sichuan-style hotpot for VIP guests, and there is also the interesting notion of how it would be like for a Michelin starred and fine-dining chef to start a shabu-shabu hotpot concept. 

If first impression matters, I love the interior of Bon Broth. It is not designed like any other steamboat restaurants as it looks more like an elevated bar.

The space is decked in soft neutral tone which is pleasing to the eyes, with two main circular counter seating with dedicated staff to provide personalised service. 

There are also limited tables for small groups if you prefer more dining privacy. 

What I also discovered quite unique to Bon Broth is the broth bar, where there is a broth sommelier to explain the eight different types of broth on the menu.

Each diner can choose to sample up to two types of broth which makes it slightly easier to decide on what to go for. It was tough for me to narrow down to the one broth I want after hearing options like Curry Laksa inspired from Hong Kong and Singapore, Hokkaido Milk & Miso Collagen Broth, Sichuan Green Peppers & Pickled Chilli Broth, Satay (Sha Cha) broth, Mala, Herbal, and more.

The Food The whole concept of Bon Broth is that it combines the finesse of French bone broths with the nourishing tradition of Chinese double-boiled soup. Each pot of broth is crafted with the precision like a fine French sauce.

A fresh, aromatic mirepoix base is gently sautéed before being infused with Chef André Chiang’s signature spice paste. The mixture is then deglazed with a classic French-style bouillon, made fresh daily using only pure fish, beef, pork, or chicken bones – a process that takes 12 to 16 hours – resulting in a rich and nourishing broth. The broth is then further enhanced with fresh herbs, aromatic spices, and condiments before serving.  

There is a range of eight flavourful broths, each developed in Chef Chiang’s very own broth lab in Taipei and inspired by his culinary journey and travels over the years. Therefore, one other interesting difference from other steamboat restaurants is that no condiments or sauces are provided as the broth itself is good enough to pair with the ingredients.  

The menu for lunch and dinner services are the same and each diner need to choose one of the two set menus – Deluxe Set (S$110++) and Premium Set (S$138++), with the option of adding on ala carte dishes if you are still craving for more food. 

I had the Premium Set which comes with a generous serving of a wide array of ingredients. I decided to go for the Hokkaido Milk & Miso Collagen Broth where a cup of sake is added to the broth at the onset, and no regrets for me for choosing this. The rich and creamy broth is very delectable to drink on its own first before adding any ingredients into it.  

Seafood is a main highlight of the Premium Set where you can expect the likes of fresh prawns, abalone, scallop and lobster. The value-added service here is that the staff can help to deshell the seafood which makes it a lot easier and fuss-free for diners. 

The Premium Set also comes with a generous portion of an assortment of greens like cabbage, enoki mushrooms, shiitake mushrooms, and more.  

In terms of meats, there is a mix of beef slices, wagyu beef slices and pork. Overall, I find the quality of the ingredients to be fresh and good.  

That said, one of the signature broths is the Sichuan Green Peppers & Pickled Chilli Broth, which The Rantee had. I had a sip and I must say it is really good too with a subtle hint of ‘ma la’ flavour, though after a few mouthfuls and comparisons, I find the Hokkaido Milk & Miso Collagen Broth more ‘drinkable’ after an hour of eating.

Dessert is not part of the set and you can order from a small selection on the ala carte menu such as Monaka.

Rants The obvious downside is that you only get to have one type of broth eventually since it is individual basis. The dining space is also a little tight if you are at the counter seats when all the ingredients in the set are served at the start, so my tip is to try to clear and cook one box of ingredients first to make more space. 

Will I Return Again? There is nothing like Bon Broth in Singapore at the moment. I love the elegance of the space, the attention to details from the types of broth being curated to the attentive service of the staff. It is an elevated hotpot experience fit for individuals, and I have always made plans to head back. 

TheRantingPanda says:
Taste bud: 4.5/5
Hole in the pocket: 4/5
Ambience: 4.5/5
Overall Experience: 4.5/5 

Bon Broth 
252 North Bridge Road 
#03-01, Raffles City  
Singapore 179103 
Tel: +65 8189 6407 

Opening Hours 
Monday to Sunday: 11am to 10pm  

Ranted by The Ranter