There are 5 soup bases to choose from - we picked bak kut teh which had a well-balanced sweetness with strong herbal flavour, and a pretty spicy blazing magma (Japanese miso) that’s good for dipping your meats in. There’s also clear chicken soup, tomyum and Sichuan mala soup, made from their secret recipe which uses 28 spices and ingredients!

The hotpot ingredients were fresh and pretty affordable (prices start from $2) - we particularly loved the iberico pork collar ($5)! Other than that, there’s also cooked side dishes. Personal favourite was the Seasonal fiery mala Fish ($10.80), crisp, meaty and the mild spiciness proved to be very addictive!

Thank you @dingxianhotpot /@brandcellar for having us and @cweizhi for extending the invite!