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Walking into Da Miao, you will first be greeted by two Panda figurines at the entrance, with the restaurant fitted with an imperial palace look. The rather spacious setting ensures that diners can enjoy their hot pot dinner with much privacy, and most importantly despite the restaurant coming to its third year, it is very well-maintained unlike the nearby Spice World Hotpot. With only two signature broths to choose from, there is not much you need to debate about.
The soup base is prepared in Chengdu to ensure consistency, with the Singapore branch serving up this authentic broth with much ease just by diluting the paste Steamboat Buffet Clarke Quay Review with water. Prepared with more than 20 different herbs and spices, be warned that the spice level here is much higher than the typical levels we are accustomed to.
The collagen rich ingredients ensures diners get all the collagen essence, while the pumpkin adds a tinge of sweetness. Not to be outdone by other steamboat restaurants in town, Da Miao focuses itself on various authentic Sichuan hot pot favourites to ensure it stays true to its origins. That said, our fellow diners were giving their stamp of approvals.
Amongst these, the Bamboo Fungus Shrimp Wrap stood out for me, with the shrimp paste fresh and the bamboo fungus giving it a nice crunchy bite. It seems like there needs to be a balance between catering to the local palates while maintaining the authenticity of the spiciness level, which is not easy to achieve so be warned. Will I Return Again? The hot pot options in the Clarke Quay precinct is overwhelming, and Da Miao Hot Pot will get its fair share of diners who are looking for an authentic Sichuan hot pot experience.
Be here if you are game for the challenge. This was an invited tasting, though all opinions expressed are our own. Make your reservation instantly Da Miao Hot Pot here. TheRantingPanda says : Taste bud : 3. The broth is the soul of the steamboat but we are not too impressed with the seasoning, it was ordinary and not able to trigger some excitement in our tastebuds. The steamboat was ordinary and we grew more despondent with the side orders, all the side orders we tried not able to create any spark on our aspiration of a good food, it was either missing the tanginess or quality that we are looking for.
Hai Chang Fish Head Steamboat has a lot more work to do to beef up the standard for a good steamboat, be it the steamboat or the side orders, we would expect more zest to go into the food. TK and the family loves to eat and believe good food should be shared, together with his daughter's QiQi, both are the main content writers and photographers for the food niche sites. Of course, the important supports from the wife's Ping and the son's Sen got to be mentioned as well, as it is our passion about food and an important catalyst that bond us together as a family.
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