City Snow Hotpot
Enter City Snow Hotpot: an up-and-coming traditional Beijing style hotpot experience that has newly launched in Singapore this November 2022.
The origins of this hotpot are as illustriously historic as it gets, and was formed from pure joyful happenstance when the founder visited his hometown since the pandemic struck. Why traditional Beijing style hotpot? It is said to be the purest form of hotpot that emphasises on the freshness and quality of ingredients. A copper pot is utilised in Beijing style hotpot, which very quickly absorbs heat and does not react with any of the soup and ingredients to ensure the taste is not compromised.
Upon returning to Beijing, he craved for hotpot and chanced upon a shop that serves Beijing style charcoal hotpot, a style of hotpot that is close to the Mongolian origins as it utilises charcoal as the source of heat and a single or double chamber Mongolian copper pot with a unique chimney stack in the middle.
The founder was immediately impressed by the broth and the freshness of the ingredients, and the added charcoal flavour that adds to the complexity of the taste, especially with the thinly sliced chilled beef that only required a 9 second cooking time.
As the founder requested for the last round of broth refill he also requested for the chef so that he could express his compliments, that was the moment they both recognized each other and were classmates once upon a time.
After some joyful reminiscing and conversation, that moment of joyful happenstance now serves as the beginning of City Snow Hotpot. Bringing more than 25 years of hotpot experience and a recipe that has been handed down for generations, City Snow Hotpot was established in Singapore.
Beijing-style hotpot is certainly a must-have in the Capital city , and is a style that focuses on the quality of the ingredients. The antiquated Beijing style embraces this simplicity utilising a recipe handed by generations that comprises of a secret recipe stock base, fresh lamb meat and bone, all brewed for a minimum of 4 hours using Nongquan spring water; this water is bottled direct from protected underground sources which ensure a natural sweetness and combined with the stock base and lamb results in a rich and nutritious broth.
Ingredients on the menu are meticulously sourced, and more than 30 authentic Beijing style condiments on offer which is arguably the most in Singapore, with the same attention to quality as the original shop, with a delectable selection of premium chilled meats such as mutton and beef, be sure to order the 9 second beef; the perfect blend of tenderness and fattiness that is a definite must-try. There is also live seafood available for those who wish to celebrate a special occasion.