Insider I FOODIE FOCUS
The more food is added, the richer the flavour of the broth In Thailand, a popular hot pot base is tom yum. Though spicy, it has more elements of sourness from the use of lemongrass, galangal and lime leaves and its intense flavour is sometimes lightened by coconut cream. Japan focuses on using dashi broth, a base made from konbu (dried kelp) and bonito (dried fish) flakes. This light broth – used in many Japanese soup dishes – is clear and salty, and often enhanced by soy, miso or other seasonings.
Spoilt for choice
WORDS AMANDA JAYNE LEE
In Singapore and Malaysia, there are a variety of hot pot styles. Malaysian lok lok, for example, can be found in stalls and food trucks around the country and refers to an assortment of food on skewers such as florets of broccoli, sausages, fish cakes – and even enoki mushrooms wrapped in bacon, which are then dipped into a communal pot of boiling water. They also come deep fried in oil or served with satay, chicken and other broths.
Find the perfect pot ● In Malaysia, busy lok lok food trucks line countless streets, offering sauces and skewers with quality, tasty ingredients. TRY IT: Fat One Steamboat, No 33, Jalan SR ¼, Taman Serdang Raya, Seri Kembangan, Selangor, Malaysia, +603 8942 8403; fatonesteamboat.com.my ● In Singapore, Teochew fish head steamboat is popular, with the chimneystyle steamboat allowing charcoal smoke to escape from the top, adding a smoky, fragrant aroma. TRY IT: Hai Chang Fish Head Steamboat, 137, Tampines Round Market, 11 Tampines St, Singapore, +65 9663 7994 ● For traditional hot pot in a more luxurious setting, try J Pot in Singapore where you’ll get an individual pot all to yourself. TRY IT: JPot, #01-53 Vivocity, 1 Harbourfront Walk, Singapore, +65 6273 3536; jpot.com.sg ● Fans of more intense flavours will enjoy China’s signature mala hot pot with the famously numbing, bright-red Szechuan spice. TRY IT: San Xi Lou, 7/F Coda Plaza, 51 Garden Rd, Mid-Levels, Hong Kong, +852 2838 8811 ● At Korean-inspired restaurant Captain K., the juices from steamed seafood in stacked trays add flavour to the tasty broth. TRY IT: Captain K Seafood Tower, #01-02 Income Prinsep House, 30 Prinsep St, Singapore, +65 6255 2270; captainksg.com
Clockwise from left: dig into lobster at Captain K; the restaurant’s smorgasbord of steamed seafood; a flavour-packed steamboat; Captain K’s funky interiors
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Local flavours In Singapore, Teochew-style fish head steamboat can be found at plenty of kopitiam (coffee shops) in heartland areas. The traditional aluminum hot pot is uniquely shaped, with a stacked chimney surrounded by a large soup bowl, lending a smoky, charred taste. The stock is made with fish bones and ingredients dunked in it include yam, cabbage, mushroom and, of course, fish heads.
Mixing it up At Jpot in Singapore, it’s all about variety, with customers able to choose from ten different soup bases for their hot pots, from traditional mala to unique local favourites like bak kut the [pork ribs], laksa, fish head and duck with salted vegetables.