[CLOSED] Feima Stone Hotpot

Feima Stone Hotpot does hotpot in a unique way where onions, carrots, cuttlefish and meat are stir-fried in shacha sauce in the stone pot by the staff before adding the other ingredients and broth to boil. This method of cooking actually brings out the fragrance and enhances the flavours in the broth.

Add-ons are available in coloured plates from $3 (white), $5 (orange/red), $7 (yellow/green) and $9 (black). Choices of add-ons range from meat, seafood, vegetables and other hotpot staples such as prawn paste, tofu, Fuzhou fish ball, and dumplings. etc

I went with the medium hot pot that serves about 2 to 4 pax and includes 1 potion of meat (chicken/pork/beef/mutton) of your choice. I also tried ingredients that were imported from Taiwan such as the 發 tofu and mochi fish cake which were somewhat out of the norm in SG. I was stuffed at the end of the meal and the bill came up to $68.90 with braised pork rice and Taiwan beer 🍻

Medium Hot Pot 》$18.90
Braised Pork Rice 》$2.50

Stone Hotpot (from $9.90)

The base of the broth is made of stir-fried dried cuttlefish and meat before they add in the pork bone broth and medley of vegetables you have chosen like Pig Skin, Cheese Tofu, Fish Roe Pockets, and TW Egg Dumplings.

The unique broth is pleasantly sweet and enlivened with shacha sauce, comes in Single Pot ($9.90), Medium Pot ($18.90) and Large Pot ($21.90).

Remember to order their Lu Rou Fan ($2.50) along with a bucket of refreshing Taiwan beer!

📸 & ✍🏻 by Tastemaker Cassie Ong

Stepping into the “vending machines”, you’ll find a traditional Taiwanese stone hotpot restaurant.

The base of the broth is made of stir-fried dried cuttlefish and meat before they add in the pork bone broth and medley of vegetables you have chosen like Pig Skin, Cheese Tofu, Fish Roe Pockets, and TW Egg Dumplings.

The unique broth is pleasantly sweet and enlivened with shacha sauce, comes in Single Pot ($9.90), Medium Pot ($18.90) and Large Pot ($21.90).

Remember to order their Lu Rou Fan ($2.50) along with a bucket of refreshing Taiwan beer!

I have been wanting to try the Taiwanese-style shacha hotpot from Feima Stone Hotpot for the longest time ever:D We got the large hotpot ($21.90 for 5 pax) which came with 1 choice of meat. We topped it up with a Meat Lover Tray ($20) which included 3 portions of meat and ordered a variety of hotpot ingredients ranging from $3 - $9 per plate.

This hotpot is quite unlike other hotpots as the broth is prepared right before you on the table. The server first fry some onions, carrots, cuttlefish and meat with shacha sauce (aka 沙茶酱, which is an aromatic sauce made from oil, garlic, shallots, chilli, brill fish and dried shrimp) in the pot to extract the flavours, before adding broth to form the soup base. The shacha sauce is quite fragrant and the soup gets sweeter and more flavourful as more ingredients are added.

For meat, we chose pork belly, pork collar and chicken thigh, and they are very tender and delicious. There are also many hotpot ingredients to choose from and my favourites include Pocket with Fish Roe (福袋), Prawn Paste, Stuffed Mini Tofu Puff and the tofu that looks like a Mahjong tile. Hotpot aside, the other star of the show would have to be the Braised Pork Rice 卤肉饭 ($2.50) - it’s a perfect match with the shacha hotpot and it’s so good🤤

We ended dinner with complimentary ice cream kiaped from a vending machine - talk about completing the whole Taiwan experience👏🏻! In the end, the bill totalled to about $120 for 5 pax, which was mindblowingly affordable given the quality and how stuffed we were by the end of the meal. Glad to finally check this off my wish list!

It should be clear now I hate steamboats or any kind of self-cooking. But I was persuaded by this interesting concept. Even the rice you can go for lu rou fan since this place is Taiwanese. Quite an authentic rendition.

It should be clear now I hate steamboats or any kind of self-cooking. But I was persuaded by this interesting concept. Apparently there are Taiwanese who do this. The stone pot doubles up for a stir-fry by the staff of some of your ingredients. What's really pointless for me is when the stir-fry is done, you don't get to try it. The SOP is they'll then pour soup into the pot and transform it into steamboat, the idea being the stir-fry enhances the soup. But wait, someone forgot when you put something and soup together, it becomes soupy. That's just science. If you ask me, this really is just steamboat that's gimmicky.