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The cosy interior of Beauty in the pot exudes a sense of warmth, but still bordering on the whole casual dining feel. Inspired by the concept of Yin and Yang, they have managed to achieve a balance of a dark ambience complete with enough natural lighting.
However, this Yin Yang inspiration does not just stop at their cosy interior design. Not to forget, refills are free flow as well! Both comprising of shark cartilage as the main ingredient, more than six hours of hard work goes into the making of the robust and collagen-rich broths. The Spicy Nourishing Broth even uses chinese herbs like red dates, wolf berries, ginseng, dang gui and dang shen, complete with 3 levels of Szechuan chilli oil to create an invigorating Mala sensation that leaves you dying for a cup of water.
But come on, what is steamboat without its prime ingredients right? Offering quality ingredients that are made from scratch by hand, Beauty In A Pot does not seem to compromise on its Steamboat Winter Carnival 2019 ingredients, sourcing for the best experience for their customers as much as possible.
Even so, each table is served attentively by their experienced in-house hotpot masters, introducing each dish and the soups and helping whenever necessary. Dipping the skins into the tasty soup, they managed a balance of crispiness and a taste of their signature broth without presenting a soggy beancurd skin, which I really appreciated.
The meat was sufficiently thinly sliced, and were well marbled, signifying good quality. Full portions are also available, at double the price. It was a pleasant addition to our meal, and added different textures to our palate. The collagen soup seeped and was well integrated into the fish tofu, making it very soft and juicy, very much like biting into a homemade fishbowl laden with soup juices.
My favourite was the Ebiko Prawn Paste, as with the tiny ebiko bits mixed with the paste, it provided a very interesting texture and taste to the whole side dish. The collagen soup seeped and was well integrated into the fish tofu, making it very soft and juicy, very much like biting into a homemade fishbowl laden with soup juices. My favourite was the Ebiko Prawn Paste, as with the tiny ebiko bits mixed with the paste, it provided a very interesting texture and taste to the whole side dish.
Originating from its fishball paste predecessor, I can say that this creative innovation is definitely a success. All their pastes would absorb the soup very well, making it juicy yet springy at the same time. Handmade in-stall daily, there is a distinct difference between theirs and any assorted fish balls you find in most steamboat outlets in Singapore. With a much softer and semi- springy texture, their range of meatballs stand out from the crowd, and would certainly be a crowd pleaser. Again, priding themselves on quality handmade ingredients, Beauty in A Pot chooses to painstakingly fold the dumplings in-house as well.
The dumplings managed to absorb juices from the soup broth well, allowing for a soupy, wanton finish. Not forgetting their sauce bar, comprising of many special sauces for customers to create their own individual blend of sauces to cater to each and every need. Go wild and create your own customized sauces limited only by your imagination and stomach strength. Paradise Group latest addition offers yet another affordable option for a value-for-money meal, so put Beauty in A Pot on your to-go list for steamboat today.
Olivia is an avid pursuer of anything fun. You can find her poking her head into the latest fad or maybe, even climbing the nearby tree. However, more often that she wishes to, she finds herself instinctively retreating into solitary confinement to write.
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