With an abundance of Chinese regional establishments at every nook and cranny of Chinatown, what makes La Hong Dian Hotpot at 41 Mosque Street a breath of fresh air?
Well, for starters, it embarks customers on an authentic Chongqing-style dining experience with its dual dry pot concept. Just imagine: one moment, you’re indulging in a fiery dry pot, and the next, you’re cooking your favourite ingredients in a hotpot.
This 100-seater eatery is situated within a revamped 3-storey shophouse, making it well-suited for both small gatherings and large group meals.. A splash of colour awaits! The moment you step inside, you’ll be immersed in a vibrant Oriental-themed space with funky orange seats.
If you enjoy belting the latest hits while savouring hotpot in private, 2 out of the 3 VIP rooms on level 3 provide karaoke facilities. For a limited time, there’s no minimum spending required in any of these exclusive rooms (6 to 8 pax), so be sure to take advantage of this opportunity!
What I tried at La Hong Dian Hotpot
Flipping through the menu, I was spoiled for choice with their range of dry pot options because, ladies and gentlemen, they have not 1, not 2, but a total of 11 options! These include seafood, chicken, pork intestines, frog and vegetables, amongst others.
After contemplating for so long, I finally decided on the Dry Pot Pork Ribs (S$49.90 for small). The pieces of pork ribs were served with soybean sprouts and cabbage, then drenched in a unique spice mix. It’s then topped with Sichuan peppercorns, dried chilli and sesame seeds.
Even though La Hong Dian has tweaked its recipes to better suit the taste buds of Singaporeans and Malaysians, it still retains the defining characteristics of Chongqing cuisine, such as its fiery heat. Upon taking my first bite, a numbing spiciness escalated instantly in my mouth— definitely not for those who can’t handle spice.
Famous 328 Katong Laksa now serves their famous & refillable laksa broth in hotpot
Despite its fiery heat, it left me wanting more, tempting me with a multitude of flavours amidst its slightly smoky and robust notes. The pork ribs had a perfect ratio of meat to fat, resulting in an extremely satisfying and delicious experience. It was the epitome of tenderness, with a fall-off-the-bone texture.
We decided to keep half the amount of Pork Ribs and requested the service crew to convert our dry pot into a hotpot. This resulted in maximum flavour concentration as the rich essence of the meat permeated into the stock.
Once the soup started bubbling, it was time to start dunking our chosen ingredients to get them cooking in the boiling inferno.
There were a total of 42 choices to choose from. We decided on the Iberico Pork Belly Slices (S$13.80), Australian Beef Slices (S$12.80), White Shimeiji Mushrooms (S$5.80), Handmade Shrimp Paste with Fish Roe (S$11.80) and Fried Beancurd Stick (S$5.80).
The sinful fattiness of the Iberico Pork Belly Slices were as delicious as it looked— you can never stop at one piece.
The Handmade Shrimp Paste with Fish Roe tasted just like the insides of a premium-made har kow. Filled with mini juicy pops of umami-ness emanating from the fish roe, the shrimp paste was fresh and had an addictive chunky and springy texture.
Oh, and don’t forget to retrieve the slice of Japanese cucumber (yes, it drops out!) for a juicy and crunchy contrast.
The Australian Beef Slices were exceptionally tender and its natural sweetness shone through, hitting the sweet spot, especially for someone like me who’s obsessed with beef.
We also tried the original Handmade Pork Paste (S$7.80). There were also flavoured ones like Onion and Coriander for S$8.80.
The handcrafted meat balls were so comforting and the texture reminded me of my grandmother’s homemade goodness.
The spiciness of the broth was toned down as compared to the Pork Ribs earlier on, but it still possessed some kick and was perfectly balanced with an aromatic layer of chilli oil on the top.
We also tried the Fish Soup with Yam (S$58.80 for small). The creamy broth was filled with pieces of tiger grouper, yam sticks, black fungus, beancurd skin and seaweed.
The fish was extra fragrant as it was deep-fried before getting doused in the soup. This extra but essential step added a lovely crispiness to the skin. The flesh was fresh and soft, flaking apart effortlessly with each bite.
I really enjoyed the beancurd which had several layers that absorbed loads of the broth— just be careful not to get scorched, though. The oceanic essence of the seaweed really enhanced the taste while the creamy pieces of yam provided a satisfying finish.
The creamy broth was rich yet light enough to avoid being jelak, with hints of fish and ginger flavour that kept me going back for more.
To complement our hotpot, we also gave the Hot & Sour Stir-Fried Shredded Potato (S$15) a go.
This dish is usually my go-to at most Chinese regional establishments. While most renditions elsewhere have a dominant vinegary and spicy taste, the crunchy shreds of potato here have a subtle sweetness in addition to its mild sourness. Why can’t other places cook it this way? It was so good!
Of course, it would’ve been a waste if we hadn’t ordered the quintessential Spicy Chicken Cubes (S$28). Loaded with tons of dried chilli, Sichuan peppercorns and white sesame, the crispy chicken bites were packed with intense flavour and spices.
Final thoughts
Whether you desire a spicy dry pot, solid hotpot or lip-smacking Chongqing delicacies, La Hong Dian Hotpot is a one-stop destination that offers it all, and more.
I don’t know about you, but I’m already planning my next gathering with my friends! Swing by to Chinatown and check them out.
Expected damage: S$17 – S$30 per pax
* This post is brought to you in partnership with La Hong Dian Hotpot.
This JB bbq & hotpot buffet offers free-flow ingredients for just S$20 approx
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