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14993351 1691909824472111 1175463266957654143 n - Food Guide: Upin Hotpot whips up authentic Sichuan steamboat in Singapore

Food Guide: Upin Hotpot whips up authentic Sichuan steamboat in Singapore

Chinese New Year is almost here, and nothing screams ‘tasty!’ more than an authentic Chinese steamboat for dinner! Cue Upin Hotpot; nestled in the buzzy area of Clarke Quay, this spacious hotpot place serves up authentic Sichuan selections with their Ma La soup base. The best part? Prices are around SGD $35 – $45 per head, which means you can get fresh quality Chinese food without breaking the bank! Here are some of the highlights to look out for at Upin Hotpot.

 

Hotpot with three flavors - Food Guide: Upin Hotpot whips up authentic Sichuan steamboat in Singapore

Soup Broth: Herbal Black Chicken Soup & Tomato Soup

If you think an authentic Sichuan restaurant only has a Ma La soup base, you’ll be in for a lovely surprise! Besides the usual soups, Upin Hotpot’s specialty also includes their Black Chicken Soup and Tomato soup. Looking for a concentrated body which packs a punch? The Black Chicken Soup is your top choice! Made with herbs such as lotus, red dates, angelica fungus, and ginseng, the stock is stewed for a whole day to achieve its natural sweet taste.

If herbal isn’t to your liking, then go for their Tomato soup. You won’t find any canned tomatoes here; the soup reduces freshly plucked tomatoes to its essence in the pot to give this popular soup its tangy flavor.

 

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Steamboat Highlights

You might want to give the steamboat staples a miss, and instead opt for their fine choices of Japanese Kurobuta Pork and Australian Marbled Beef, both imported directly from overseas. But what would really pique your interest is their unique handmade meatballs made from prawns, scallops, or meat. These aren’t you ordinary meatballs though; unique to Chinese cuisine, the meat is minced finely before being rolled into a shaped mass and placed into the simmering steamboat soup.

 

Mixed meat shrimp scallop balls - Food Guide: Upin Hotpot whips up authentic Sichuan steamboat in Singapore

For the adventurous diner, don’t miss this opportunity to sample some of China’s exotic cuisine. Help yourself to a freshly prepped platter of pig offal such as Pig’s Kidney, Liver, Brain, as well as the famous Sichuan Black Tripe. These delicacies are not commonly offered in Singapore, and is a rarity for those who relish them. Don’t fret though if these doesn’t whet your appetite; Upin Hotpot also cooks up a mean Fried Crispy Pork too. Wrapped in batter and deep-fried to a crisp golden brown, your stomach will start growling just looking at it! It’s perhaps no exaggeration to say that the fried slices are one of the best in Singapore.

 

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Crispy Fried Pork

braised pig intestines - Food Guide: Upin Hotpot whips up authentic Sichuan steamboat in Singapore

Braised Pig Intestines

Upin Hotpot, 6 Eu Tong Sen Street, #03-87 Clarke Quay Central, Singapore 059817. Phone: 6221 5550

Thinking of heading to Upin Hotpot for your next meal? Well, hold that thought till you’ve heard of these promotions! From 20 January to 26 January all dishes have a discounted price of 12%; dine in between 28 January to 5 February, and stand to gain twice the spending points. Accumulate enough points and you can redeem them for attractive giveaways such as Yves Saint Lauren and Christian Dior cosmetics, as well as wine aperitifs and others too!

Don’t forget to sign up with Travel141 to get a free plate of shrimp mud on the house! Simply sign up for our newsletter and present the QR when you dine at Upin Hotpot! The offer is valid rom 19 January to 18 February. Do note that customers may choose to either redeem the shrimp mud or the discounted price for each dine in. Click here to get your free QR code!

Do note that bookings for 27 January are open except from 7pm-9pm.


1 Comment

  • Daniel

    Nice HOT POT, location is good near to Clarke Quay, can reach this restaurant by exit G Clarke Quay MRT. escalator direct go the level 3. very convenience

    January 31, 2017 at 6:43 am

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