Let me first preface – I’m not the adventurous kind when it comes to eating meat. Typically, I stick to chicken, and even then, I eat it sparingly. So when Uncle Fong Hotpot Restaurant invited me to experience their Chongqing Mala Hotpot, I wasn’t sure what to expect.
But I decided to keep an open mind and hop on the ride! Because Uncle Fong Hotpot Restaurant does things a bit differently – with their fierce commitment to using all-natural ingredients without artificial additives. So you bet they bring the true Chongqing flavours to their tables! It’s not every day that you get to dive headfirst into something this culturally prized, and little did I know I was buckled in for quite an experience. Here’s how it went!
Uncle Fong’s Recipe for Success
As soon as I walked into the restaurant, the cosy setting and welcoming staff made me feel right at home! Soon enough, Uncle Fong himself walked in, prompting cheers from the crowd. He kicked off the night by sharing his love for Chongqing Mala Hotpot, and how he brought it to Singapore in its best form.
What really sets Uncle Fong’s restaurants apart is how serious he is about embracing the real Chongqing flavours. He’s all about using only natural, quality ingredients and avoiding artificial additives completely. Singapore’s strict regulations on imported animal products could have made it tricky to maintain this authenticity, but Uncle Fong wasn’t about to let that slow him down! He ingeniously found a way to prepare a beef tallow recipe right here in Singapore, so his diners are lucky enough to still get the richness of the original Chongqing hotpot.
And the best part? In a market where extra charges are the norm, Uncle Fong decided to remove both GST and service charges entirely. Isn’t it nice to know that what you see on the menu is what you’ll pay? It’s a little detail, but takes a load off your mind. And this transparency makes the whole dining experience more chill – letting you focus on the food, flavours, and your beloved company.
A Journey through Uncle Fong’s Menu
Speaking of food, let’s talk about it! Anyone who knows me knows that I sure love me some spicy food! So of course, the mala broth was the star of the show. I’d been eyeing the bright red chilli like a bull beckoned by a muleta, and as soon as the pot started bubbling, the aroma wafted through the air and into my nose instantly. One spoonful of it and the chilli hit the back of my throat right away, followed by the familiar numbing sensation on my lips from the peppercorns.
Complementing the pungent Shizhuhong Chili and the fragrant Sichuan Hanyuan Pepper, the beef tallow, bean paste, and ginger all came together to form this soup base that was not only rich in taste but also surprisingly easy on the stomach – for me at least! It was tongue-tingling, piquant, and so addictive — and I kept going back for more! It goes without saying that this broth has my stamp of approval.
When it was time to dig in, I first played it safe with the Putian Soft Bean Curd. It soaked up the broth beautifully, delivering a red-hot punch with its silky texture. And while I don’t usually go for mushrooms, the Golden Oyster Mushroom was surprisingly soft and delicate, absorbing all the mala flavours without being overly chewy.
Then came the meat. I took a leap out of my comfort zone – and I’m glad I did! The Handmade Ebiko Prawn Paste was a revelation, fresh and bursting with umami flavour. And the Leather Jacket Fish? It simply fell off the bone and was practically melting in the mouth. Countering that with a satisfying crunch was the Deep-Fried Pork, which went wonderfully with the nutty notes in the garlic dip. And yes, I even mustered the courage to try the Sea Cucumber Intestine. While the texture was new to me, the mala broth helped to balance it out and make everything enjoyable.
The meat dishes weren’t the only foods new to me! One of the two desserts I tried was the Glutinous Rice Cake, and wow. Biting into the crispy fried coating opened a dam, releasing a surge of sweet, melty brown sugar that pooled in my mouth. Coupled with the peanut powder on the side, the different textures and tastes cleansed my palate from the mala, like a delightful gift that tied the ends of my meal together. It was my first time trying it, but definitely not my last!
Oh, and I’ll let you in on a little secret, courtesy of Uncle Fong’s recommendation. He says to pair the spicy hotpot with Shang Yang Tai Chinese Baijiu to manage the heat – so that’s exactly what I did. At 53% ABV, I expected it to be very overpowering, but as I took sips of it throughout the meal, the subtly sweet notes cut through the spice increasingly, rounding out the whole experience.
Taste the Mala Magic Yourself!
By the end of the night, I was full, satisfied, and ready for an ice-cold drink! It’s safe to say Uncle Fong has created something very special here – a profound journey into the heart of Chongqing. If you’re ready to awaken your taste buds and ignite your senses with authentic flavours, Uncle Fong Hotpot Restaurant is calling for you, so don’t miss out!
📍Locations: 3 Temasek Boulevard, Suntec City #02-391, Atrium (Convention Centre), 038983 and Great World, 1 Kim Seng Promenade, #B1-108/109, Singapore 237994
⏰ Opening Hours: 11.30am to 10pm daily
Tag your foodie friends and get together! For more information, keep up with Uncle Fong Hotpot Restaurant on Instagram and Facebook, and check out their website. Bon appétit!
Photos by Pauline Caoile of the DANAMIC Team.
