While the outlet in Chinatown was closed for 2 weeks due to licence revoke from NEA, we visited the Xiao Long Kan hotpot in Bugis recently. Despite the scandal (it is said they disposed waste into public areas), Xiao Long Kan Old hotpot is still one of the most famous hotpot restaurants from Chengdu that offers the authentic taste.

Xiao Long Kan, the name is actually taken from a place in Chongqing (although the place not famous for hotpot). Located at Bugis Junction, Xiao Long Kan Hotpot is one of the hot places there best suited for families and friends gathering. They brought the exact same style of settings from China to Singapore, which gives you a fantastic time-travel experience from the moment you enter. The interior is based mostly on Qing Dynasty style. Inside the spacious seatings, are story-telling wooden furniture, red carp decorations and curtains and dedicated-carved wooden walls. Very traditional, isn’t’ it?

After marvelling at the atmosphere, we finally start to order our dishes. Just like many other hotpot restaurants, you can always order a mix of soup. The spicy soup is the dreamed one with beef tallow, Sichuan pepper and chillis.

There is no self-service sauce stall, but everything is on the table. Particularly the restaurant prepared their special recipe sesame oil, which is perfect for hotpot.

There is a wide range of food you can order. See, this is just a small part of our feast!

Favourite tripe, fresh and crispy.

Must order dessert – fried sticky rice with brown sugar – best so far!

Fried pork – quite good, although traditionally in Chengdu and Sichuan we use more fat meat (e.g. pork belly) to fry.

Getting to Xiao Long Kan

Address: Bugis Junction(白沙浮购物中心),200 Victoria Street #02-54, Singapore 188021
Operating hours: Daily 11:00 – 00:00

  • 7.5/10
    Quality of Food - 7.5/10
  • 7/10
    Customer Service - 7/10
  • 7/10
    Value for Money - 7/10
  • 7.5/10
    Atmosphere - 7.5/10
7.3/10

Summary

There are a lot of hotpot restaurants claimed to be authentic taste from Chengdu or Chongqing. To be honest, most of them have localized the taste a bit to cater for local appetite. People may have varied preferences but I do recommend trying old hotpot that is made from beef tallow. In this respect, Xiao Long Kan is the place to go. However, to survive in Singapore, a company should follow strictly to the local laws and regulation. That is a way to win trust from customers as well. Finally, I do feel the price is still high just like many other hotpot restaurants in Chinatown and Bugis, which is not going to work in long run.

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