Chef André Chiang’s Bon Broth Hotpot Lunch Is Limited To 30 Sets A Day
The Bon at Petite set pares the Raffles City restaurant’s broth-first hotpot down to a single lunch.
Bon Broth, the hotpot restaurant André Chiang opened at Raffles City in February 2025, has introduced a set lunch called Bon at Petite.
At S$88 per person, it is served daily from 11am to 3pm, and is limited to 30 sets a day.
The set pairs the restaurant’s broths with three meats (USDA Prime short rib, Duroc pork collar, and Australian lamb shoulder) and four kinds of seafood: sea bass, tiger prawn, squid, and clams.
The rest of the table fills out with handmade shrimp paste, cuttlefish balls, traditional tofu and tofu skin, three kinds of mushroom, and a long run of vegetables such as lotus root, kelp, baby cabbage, and yellow and green zucchini.
For context, Bon Broth is not hotpot in the communal, shared-cauldron sense. Each diner gets an individual pot, and the broth is finished to order.
No dipping sauces are served, on the principle that the broth should carry the meal on its own. Chiang has likened the approach to the attention French kitchens give their sauces.
The bouillon behind it simmers for 12 to 16 hours, and a single ‘mother broth’ is the base for eight varieties, among them sauerkraut, Sichuan green pepper, and a traditional Taiwanese satay.
Chiang has likened the approach to the attention French kitchens give their sauces.
Staff at the Broth Bar, whom the restaurant calls broth sommeliers, steer each guest towards one.
The lunch set is a direct introduction for diners: one price, a broad spread of ingredients, and the broth still at the centre of things.