Steamboat

Steamboat

Featuring LongQing, Da Miao Hot Pot
Jeremiah Lam
Jeremiah Lam

Damiao Traditional Yuan Yang Soup Pot, which was essentially made up of a Fresh Mushroom & Pig Bone Soup and Damiao Special Spicy Soup that can each be ordered separately. 

Read more: https://www.misstamchiak.com/da-miao-hotpot/

Always a lovely dinner here at my friend's steamboat restaurant. What sets Longqing apart from other hotpot offerings in Singapore is the soup base, and I've tried almost all that they have - spicy mala, lotus root and lily bulb, pork bone clear broth, tomato soup, wild mushroom, and shark's fin melon herbal soup, and I found them to be thick and deep in flavours, and has none of the artificial flavourings.
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They now have a new soup base - 老黄瓜猪肚汤, where the pig stomach is balanced by 老黄瓜, and both flavours are equally evident. And because they wanted the 老黄瓜 flavours to stand out, they've tuned down the amount of pepper here, so it's a creamy sweet broth that's not too heaty.
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Out of the steamboat ingredients, two dishes stand out - a Wild-caught whole New Zealand Snapper ($42, 600g to 700g) with fresh sweetness, and a full blood Australian wagyu at $58 for 300g that's tender yet strong in beefy flavours.
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This meal was paid for by the restaurant owner who's also my friend.

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