[CLOSED] Bijin Nabe by Tsukada Nojo (Liang Court)

This tomato soup base with the usual collagen base makes a mean combo. Really flavourful and light. Somehow the tomatoes cut through the collagen richness and so you can end up drinking a lot more soup. So hearty!

Actually damn good, I rlly enjoyed it. :p just take it slow cuz the soup damn hot.

Tsukada Nojo has won over legions of fans with their Bijin Nabe ($25 each, minimum two people). The wholly popular hot pot features a stock that's painstakingly prepared by stewing Jidori chicken bones for over eight hours, which they present at your table as a soya beancurd like pudding to melt down. Each set comes with a platter of vegetables, skewered prawns and chicken pieces, plus a choice of noodles.
The menu now offers two additional choices of soup base — spicy chilli and curry. Burppler Dex Neo tried the spicy chilli, and describes it be a mildly spicy, mala-type base peppered with Szechuan peppercorns. It's good if you like the heat, but his advice is for purists to stick with the original collagen-rich chicken broth, which he says is a lot easier to slurp down.
Also new to the menu are the Bijin Shabu Shabu ($32 per person, with Iberico pork slices) and Beef Sukiyaki Collagen ($38 per person, with a special collagen sukiyaki base) options, which are great alternatives if you're not a big fan of the default poached chicken parts that the original set comes with. Consider ordering the Spicy Chicken Nanban ($9) to share. Expect four pieces of addictively tasty deep-fried chicken, slicked in spicy hot egg mayo.
Avg price: $30
Photo by Burppler Muriel A

Great way to start a meal here. Sweet and fizzy with just a bit of acidity to get your juices flowing!

When I think of collagen soup, Tsukada Nojo's the first place that comes to mind. The soup base is incredibly rich and thick, such that it'll leave a glossy sheen on your lips after just a spoonful. 😋

The spread here usually comes with an assortment of organic veggies, tsukune (meatballs), skewered fresh prawns as well as chicken pieces. Saw a new menu option that comes with thinly sliced Iberico pork (instead of chicken), and decided to give it a try – we really liked the meat's good fat to meat ratio and that it had no strong porky taste. My friends and I liked it so much more than the usual experience and will probably go for this for future visits.

A Singapore-exclusive item, and the concept of “dish localization” executed to perfection. The juicy chicken has a youthful, glistening succulence that has-been and haggard fried chicken can only fantasize about, while elsewhere the eggy nanban element reins in the searing viciousness of the habanero like a good wife. 4.1/5