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Beauty in the Pot never fails to impress me. The extremely rich collagen broth made with sharks cartilage instantly invigorates you with just a sip. It’s so thick and savoury that a sticky residual layer deposits itself on your lips after every spoonful.
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A must try, and something I get every time I’m dining here, is the Ebiko Prawn Paste ($18.80). It’s essentially prawn meat, which will be shaped into little mounds by the staff before cooking. The resulting flesh is bouncy, clear and fresh, with little bits of ebiko that have a fun texture to enhance the mouthfeel of what would otherwise be a bite of pure prawn flesh.
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I couldn’t resist the Pig Brains ($7), a new addition to the menu I didn’t see the previous times I was around. Be sure to cook it in the metal colander like basket provided, as it breaks extremely easy once cooked, almost like a meat tofu. In fact, the flavour is similar to tofu, it’s surprisingly neutral and light, going perfectly with the Sha Cha sauce provided at their condiment table.
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The Assorted Balls Platter ($12) is a good way to get a variety of the different handmade balls offered here. My favourites were the soft-bone pork ball, which was pure pork goodness with a great chewiness and bounce to it, and the mushroom meat ball, which was chock full of teepo flavour.
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Honestly, the soup is just so fantastic and savoury that I wouldn’t mind coming back here just to enjoy the broth with white rice and nothing else. Everything else is good, but the broth is the star here.
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