A good hotpot on a cold, gloomy day does the trick.
Terence Ong
Terence Ong

I’m an absolute fan of BITP. That collagen-rich soup base and the fresh, delicious ingredients. How can one say no to that rich, luscious, savoury broth that’s made from compoy, pig trotters, chicken and pork bones and chicken feet. If you could recall, the collagen broth was previously made with shark collagen. While that was smoother, this is more flavourful.

The Spicy Nourishing Broth is good too. The soup base isn’t oily but it’s reasonably spicy and flavourful. It uses a pork bone broth and there’s a good amount of Chinese herbs that helps to nourish your body. However, I prefer a true mala soup base over this as the numbing hot feeling is real when you have the latter.

Don’t forget to order the beancurd skin and fish tofu. I’m always conscious of how long to dip those beancurd skins to get the right texture. The beancurd skin here is unimaginable.

I like how fresh the meats are here. For me, hotpots are about the meat. So beef, lamb and pork are the things I go for.

A meal at BITP isn’t a cheap affair. It can set you aside anywhere between $40 to $60 per head (depending on how much you order). But you get good quality food and awesome company.

Surely having hotpot is comforting on rainy days like today. And even more so with a fiery hot and numbing mala hotpot that’s filled with dried chillies 🌶 .

Hai Di Lao is famed not only for their hotpot but also for their service. It makes it a pleasant dining experience. What I really love here is the mala hotpot with extra peppercorn.

The (in)famous teddy bear mala butter ($9.90++) which actually makes the very numbing hot mala soup base tastier. 🌶🔥😋

One of the best things about eating Beauty in the Pot (美滋锅) is the abundance of shark collagen in every soup stock. Although the mala (麻辣) soup base is not the best base but it still works for me. Great place to have hotpot and there is a 20% discount after 10.30pm. Average per person is $40 to $60.

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The camera always eats first. Instagram: @eaterries

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