Newly opened at Raffles City, Bon Broth takes the art of hotpot to a whole new level

Chef André Chiang is back, but this time as a collaboration between lifestyle group Surrey Hills Holdings. Previously behind the French fine-dining Restaurant Andre, he now has stake in Bon Broth, a new concept that aims to set a new benchmark for the hotpot dining scene.

Unlike traditional hotpot, where the soup only gets more flavourful over time, Chiang’s version is to be savoured from the very first sip. Cooked from scratch upon order, each hotpot is made with the precision of a fine French sauce. It all begins with fresh, aromatic mirepoix that’s gently sautéed and infused with his signature spice paste, before finally getting deglazed with a classic French-style bouillon. This bouillon, made fresh daily from fish, beef, pork or chicken bones, is a 12- to 16-hour endeavour that’s rich, nourishing and brimming with marrow and collagen.

Look forward to a selection of eight flavours, each inspired by Chiang’s culinary journey and travels. From the signature Sichuan Green Pepper to the rich and silky Hokkaido blend, Bon Broth aims to cater to all palates and anyone who appreciates quality and freshness within a modern yet sophisticated space. Spanning 200 square metres with room for 40, it offers an experience inspired by intimacy and togetherness, allowing guests to enjoy individual hotspots in a communal setting.

“With Bon Broth, I hope to change the way people see hotpot by shifting their focus to what truly matters—the quality of the broth,” says Chiang. “I’m delighted to debut this new concept in Singapore, which holds a very special place in my heart, before launching it in other major cities such as Tokyo, New York and Los Angeles in the second half of the year.”

Bon Broth just opened at Raffles City on 18 February 2025. Make your reservations here.