Founded in Hong Kong, Uncle Fong Hotpot Restaurant is a modern-style Chongqing hotpot restaurant that has been visited by lots of Hong Kong celebrities such as Carina Lau, Julian Cheung, and Stanley Kwan. The restaurant has opened an outlet over at Great World City, where mala-lovers can now have a go at the authentic Chongqing-style soup bases.
Unique Nine Grid Hotpot Layout
One of the most identifiable features of Uncle Fong Hot Pot is the unique nine-grid layout (also known as 九宫格 in Chinese). This layout segregates the pot into 3 different heat zones, providing different temperatures of soup and different beef tallow concentrations.
The heat in the middle square is the most concentrated, making it ideal for blanching quick-cook foods such as beef slices and beef tripe. The four girds around the center square are heated with an even, medium heat, which is great for poaching foods like tender beef, vegetables, and handmade balls. As for the corner grids, they get the least amount of heat which makes it great for stewing items like tofu, quail eggs, and intestines.
Do note that the nine-grid hotpot layout is only available for their Signature Chongqing Soup Base.
Chongqing Soup Base by Uncle Fong Hotpot
Speaking of which, you’ll be glad to know that the hotpot is made using carefully selected ingredients, such as Chongqing Shizhuhong Chilli, Sichuan Hanyuan Pepper, Refined Beef Tallow, Sichuan Pixian Bean Paste, and Yunnan Yellow Ginger.
Unlike some other hotpots that we’ve tried, the Chongqing Soup Base does not have an artificial spiciness to it and is extremely fragrant.
For those who can’t take spice, you can indulge in the Singapore-exclusive Fruit & Vegetable Soup made by boiling chicken broth with sugarcane, water chestnut, coconut water, sweet corn, apple, and pear slices together with tomatoes, coriander, and wolfberries. If not, there are other soup options like Pork Bone Broth, Tomato Broth, Fungus & Mushroom Broth, and Coriander and Preserved Egg Broth.
Specially Curated Ingredients
Apart from the fresh selection of meats, seafood, vegetables and produce, Uncle Fong Hotpot Restaurant also has a range of not-so-commonly-seen hotpot ingredients! We’re talking about items such as coral mussels, which are the intestines of red sea cucumbers.
Some other must-orders include the Beef Tripe ($24 full portion, $12.50 half portion), a premium ox tripe served properly cleaned and had no gamey flavours to it. The Pig Throat ($18 full portion, $9.50 half portion) was one that left a great impression on us with its delightfully chewy texture.
Make sure to get the US Prime Beef Short Ribs ($42 full portion, $21.50 half portion) which was premium sliced beef boasting a good fat-to-lean meat ratio. Indulge in their Homemade Ebiko Prawn Paste ($16 full portion, $8.50 half portion) made using hormone-free white prawns hand-minced to a silky paste.
As for greens, make sure to get the Celtuce Slices ($8 full portion, $4.50 half portion) which were sliced to a paper-thin consistency that retained its crispiness even after cooking. Don’t miss out on the Dried Gong Chai ($8 full portion, $4.50 half portion), a dish rarely seen in Singapore.
If you’re getting the Putien Soft Tofu ($6 full portion, $3.50 half portion), make sure to place it in the corner grids so that it soaks up all the mala goodness.
Sauce Station At Each Table
Each customer will be served a dipping sauce, comprising of sesame oil, garlic, and spring onion, and you can add more of each item according to your own preference as they are all available at the table. There’s also a dry dipping powder that’s a mix of chilli powder, peanut, and spring onion that’s a must-try!
There’s also a welcome dessert that you have before the mala meal!
Promotion Till End of Year
From now till end of 2022, enjoy the Nine Grid Spicy Soup Base for FREE (U.P. $28/pot). Applicable for dine-in only.
Uncle Fong Hotpot Restaurant
Great World, 1 Kim Seng Promenade, #B1-108/109, Singapore 237994
Mon-Sun, 11:30am-11pm
*This was a media invite by Uncle Fong Hotpot. However, this is not a paid review and all opinions are ours.
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