Chamoon Hot Pot Pea Shoots

We be back at Chamoon Hot Pot again. This is my style, exhausting the menu. The recent visits paid off - the Szechuan natives who run the floor and the chefs running the kitchen came out to say hi. Today I tried their cordyceps soup base - and it’s proving to be the best one yet. Last visit - I thought their mala offerings was supreme. The visit before, I was duly impressed with their mushroom hotpot.

At Chamoon Hot Pot, I find myself strategising what to order, as everything is good. The servers from Szechuan are really proud of the fact that most ingredients are flown in fresh from their hometown - including the decorative pandas on deserts and food platters!

The star dish for us today was the in-season (winter) pea shoots from Szechuan. This is a notch above the Taiwanese pea shoots I’ve grown to love over the years (my favourite vegetable = doumiao). Blanching my first few bunches of pea shoots into my cordyceps soup broth was magic. Just 10-15 secs and without any sauce or condiment for the first taster.
The peashoots are 8/10 straight out. Mic drop.

Absolute magic! I’ve never tasted fresher vegetable before. I loved it so much, the server from Szechuan packed me a few more bunches FOC to take home. Bless her.

Chamoon Hot Pot doesn’t come cheap, but every visit reminds me that I’m having a slice of China, specifically a slurp of Szechuan. Not to be missed!

The other stand-out dish today was the claypot chicken stew. The amount of garlic bulbs thrown in was insane! Definitely another effortless 7.5/10.

Even the simple century egg has Szechuan mama flair infused. Fine balance between the nuttiness, umami packed flavours of a good century egg, and the zing of a well poised mala oil emulsion. Just wonderful at 7.5/10

Chamoon Hot Pot is batting at 7.5/10 - currently the highest consistent ranking for hotpot offerings in ASEAN. This is Taiwan 101 artisanal hotpot range that they are operating in.