Bon Broth, a groundbreaking hotpot dining concept by Chef André Chiang debuts at Raffles City, Singapore, on 18 February 2025. Featuring a curated selection of eight standout broths, Chef André Chiang brings a fresh perspective to hotpot dining, placing the spotlight firmly on the art of broth. This opening, in collaboration with local F&B and lifestyle group Surrey Hill Holdings, sets a new benchmark for the hotpot dining scene in Singapore, offering superior quality in a refined yet inviting setting.
The Art Of Broth Making
Broth is at the heart of each meal at Bon Broth, where diners can enjoy individual hotpots, which
are cooked from scratch upon order.
Each pot of broth is crafted with the precision of a fine French sauce. A fresh, aromatic mirepoix base is gently sautéed before being infused with Chef André Chiang’s signature spice paste. The mixture is then deglazed with a classic French-style bouillon, made fresh daily using only pure fish, beef, pork, or chicken bones – a process that takes 12 to 16 hours – resulting in a rich, nourishing broth, brimming with marrow and collagen. The broth is then further enhanced with fresh herbs, aromatic spices, and condiments before serving.
Unlike traditional hotpot, where the broth’s flavours deepen over time, each broth at Bon Broth is carefully crafted to be savoured from the very first sip. Chef André Chiang’s vision is simple yet profound – to return to the basics of crafting a pure, balanced broth that is rich and complete on its own. At Bon Broth, there is no need for condiments as the broth alone is masterfully designed to elevate the natural flavours of the finest, freshest ingredients.
“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 Chef André 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.”
Exceptional Broths For Every Palate
Diners can look forward to a curated selection of eight broth flavours by Chef André Chiang, which were inspired by his culinary journey and travels over the years. From the multi-faceted profile of the Sichuan Green Pepper Signature broth to the robust umami flavour of the Satay (Sha Cha) broth, Bon Broth caters to all palates.
Served alongside a selection of quality, fresh ingredients, including seafoods, meats, and vegetables, diners can expect a thoughtful and satisfying hotpot experience every time they dine at Bon Broth.
Bon Broth For All Occasions
Spanning 2,150 square feet with a seating capacity of 40, the restaurant’s design exudes modern sophistication and features two circular bar seating arrangements, inspired by traditional communal hotpot dining, offering a unique blend of intimacy and togetherness – guests can enjoy the privacy of their own individual hotpot while still seated in a communal setting.
In addition to the bar seating, the restaurant also features three cosy booth seats, each accommodating up to four diners, making them perfect for small group dining with friends or family.
“With Bon Broth, we’ve created a warm space where exceptional flavours and a unique service experience come together, offering something that’s special yet accessible to our diners,” says Ms. Pang Gek Teng, CEO of Surrey Hills Holdings. “In collaboration with Chef André Chiang, we’re proud to introduce his innovative broth creations and culinary vision to Singapore, proving that outstanding quality can come at a price that feels just right.”
Prices at Bon Broth start from S$110 for the deluxe set menu and S$138 for the premium set menu.
