FOOD & WINE
Taste: Reimagining Asian Cuisine
by Anton D. Javier
03 Mar 2025
03 Mar 2025
Trust the talented chefs of these three culinary hotspots to turn familiar techniques and flavours on their heads for an unforgettable dining experience.
- BON BROTH
- KI-SHO
- BORN
The hotpot experience in Singapore is about to change. Chef André Chiang, one of Asia’s most celebrated culinary visionaries, unveils Bon Broth, a dining concept that places the focus on the foundation of every great hotpot – the broth. Located at Raffles City, Bon Broth presents a meticulously crafted selection of eight broths, each one highlighting distinct Asian flavours and developed using French culinary techniques. “We approach the broth with the same focus the French apply to their signature sauces,” revealed Chef Chiang.
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Unlike traditional hotpot experiences where flavours develop over time with every swish and swirl of individual ingredients, broths at Bon Broth are designed to be savoured from the very first sip. The Sichuan Green Pepper Signature Broth, infused with Taiwanese pickled chili and Sichuan green pepper, offers a balance of numbing heat and nuanced sweetness. The Satay (Sha Cha) Broth, inspired by Taiwan’s Min Nan cuisine, brings a smoky, umami-rich depth. Meanwhile, the Hokkaido Broth, featuring miso, sake, and Hokkaido milk, provides a rich, creamy mouthfeel. With no need for additional condiments, each broth is a self-contained masterpiece.
At the moment, Bon Broth offers two sets (priced at $110 and $138) comprised of fresh vegetables, tofu, an assortment of thinly sliced premium meats like duck, pork, and beef, as well as seafood favourites like prawns, clams, scallops, sliced abalone, and lobster.
Visit Bon Broth at Raffles City, 252 North Bridge Road, #03-43
- BON BROTH
- KI-SHO
- BORN
KI-SHO
Tucked inside a stately black-and-white bungalow along Scotts Road, Ki-sho unveils an exciting new chapter under the leadership of Chef Kawaii Hideki. With over 30 years of experience in fine Japanese gastronomy, the Osaka-born chef brings a fresh interpretation of kappou-style omakase, blending traditional craftsmanship with a contemporary edge.
The experience at Ki-sho is as much about storytelling as it is about exceptional ingredients. The new seasonal menu showcases Kabusecha Tea to start, a rare Nara-region tea aged in ponzu, awakening the palate with delicate umami notes. Diners can also indulge in Yaki Shirako, a prized Hokkaido milt dish, and Sekogani, a small yet richly flavoured seasonal crab dish. For something bold, the Yakimono A5 Omi Wagyu, grilled to perfection and served with five distinct condiments – including black miso, freshly grated wasabi, and fried garlic – delivers an unparalleled sensory experience.
Whether seated at the hinoki wood counter or enjoying the privacy of an exclusive dining room, Ki-sho offers a refined yet deeply personal exploration of Japanese culinary artistry.
- BON BROTH
- KI-SHO
- BORN
BORN
Few restaurants weave nostalgia, philosophy, and technique as seamlessly as Born, the Michelin-starred fine-dining destination helmed by Chef Zor Tan. The restaurant’s latest nine-course tasting menu is a testament to its ethos – the Circle of Life – where past, present, and future converge on the plate.
Chef Tan’s third menu is a bold reimagining of flavours and textures that reflect his personal and professional journey. Opening with a series of meticulously crafted snacks, the menu sets the stage with inventive bites like the Ba Long Long/Smoked Plum/Chilli, inspired by the tart ‘suan mei’ (sour plum) drinks of his childhood. The Cordyceps/Homemade Sauce/Truffle presents a refined take on deep-fried oyster mushrooms, while the Otoro/Pork Jowl/Caviar elevates the humble Chinese ‘Jiao Bing’ into an umami-rich bite.
From the delicate Chestnut/Black Garlic/Macadamia velouté to the moreish Monkfish/Fermented Capsicum/Chicken Fat, each dish is a meticulously composed expression of flavour, texture, and memory. The menu closes with a deeply personal touch – the signature Sweet Potato/Oolong/Sea Salt dessert that’s inspired by childhood cartoons, blending playful nostalgia with refined technique.
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