The extremely flavourful soup base is made of collagen pudding, after simmering kampong chicken for six hours. The broth is then solidified into a silky smooth pudding full of collagen, which eventually melts into liquid under the low temperature heat.
Offering over 100 items on the buffet spread, including cooked food like sushi, the spread had so much to offer, apart from the mainstream steamboat items such as sliced meat, seafood and vegetables. Onsen eggs (half boiled eggs), kurobuta pork and minced meat served in bamboos were the few items that definitely caught our attention at the buffet line.
Needless to say, our favourite was the unlimited amount of sliced pork and beef, as well as the deep sea red prawns which were naturally sweet on its own. We also liked the station which allows you to concoct your own dipping sauce to pair with the meat.
For more taste, one also has the option to add the Himalayan Pink Salt to further enhance the soup's taste. Honestly, as much as we thought the soup was good on its own, we preferred it with a dash of pink salt. Or maybe it was us just being too pretentious since the salt was pink.
Momiji Shabu Shabu
352 Balestier Road
Balestier Shaw Plaza, #04-01
+65 6258 3398
This was an invited media tasting.