The name of the upcoming restaurant in Marina Bay Sands, “Mott 32” pays homage to 32 Mott Street in New York, where the city’s first Chinese convenience store opened in 1851. The store served as the nucleus for what is now a vibrant Chinatown in one of the most dynamic cities in the world. Their contemporary Chinese restaurant located in the heart of the city at Asia’s leading integrated resort is a celebration of Hong Kong culture and culinary tradition. 

Mott 32 boasts 149 seats and is expected to open in end 2019. 

The provenance of their ingredients is of paramount importance to them as they embrace unique flavours discovered globally. They practise ethical sourcing by using organic and sustainable ingredients wherever possible, while also working closely with farms to ensure the uncompromising quality of the food their culinary team presents.

They chefs utilise the latest in modern and innovative cooking techniques from around the world to create their dishes, which are principally Cantonese with some Beijing and Szechuan influences in their signature dishes. Their food aims to bring the best out of time-honoured recipes passed down from generation to generation; it is this particular level of modernity, combined with a respect for tradition, that makes Mott 32 so spectacularly unique.

10 Bayfront Avenue, Unit #B1--42-44, Galleria Level, The Shoppes at Marina Bay Sand (OPENING IN END 2019)  

Indulge your senses in the tantalizing flavours of Sichuan-style cuisine at Chuan Grill & Noodle Bar.

With an array of barbecued meat prepared with Sichuan spices & more than 10 different flavours of noodles, feast your eyes and tummies in a cosy space right in the ever-lively heart of Clarke Quay. Get ready for a unique barbecue experience that will keep you coming back for more! 

3 River Valley Road, Unit #01-01 Block A Clarke Quay

Ding Xian Hot Pot is the first à la carte hotpot restaurant in Singapore to offer its guests both Blazing Magma Soup (Japanese spicy white miso soup) and Spicy Mala Soup under one roof.

The homemade Sichuan mala soup follows a secret recipe and is made with 28 spices & ingredients.

With the spices from Sichuan and Chongqing as culinary muses, Ding Xian aims to deliver an unforgettable hot pot experience for their patrons.  

Located in Amoy Street, Sichuan restaurant Chengdu has a menu packed with authentic & fiery offerings for their diners.

Their signature "Spicy Grilled Frog Skewer" (S$29.80) will be served to diners on a fancy Chinese junkboat with dry ice vapour plus a figurine that sings.  

On the menu: Griddle Cooked Trotters, Beef with Pickles in Sour Soup, Fish with Green Pepper Soup, Giant Sesame Ball and more. 

74 Amoy Street

Tel: +65 6221 9928

Founded in China 4 years ago, Enjoy Mala specialises in ZhanGuo (spicy Szechuan dip pot). Popular amongst many actors and actresses in China, Enjoy Mala runs 35 restaurants in China and has open their 1st Singapore outlet in Orchard Central.

Enjoy Mala's signature "Dip Pot" contains 20 spices including a special chili spice from SiChuan, thus creating a perfect soup dip for spicy food lovers! 

A dish not for the faint-hearted; they offer "Spicy Pig's Brain" and claim it tastes like foie gras.....

181 Orchard Road, Unit #04-22 & 22B Orchard Central 

Tel: +65 6509 0295

Shang Pin Hot Pot at Marina Square provides a wholesome variety of Chinese steamboat ingredients that would satisfy all your hotpot cravings. Its charm lies in its unassuming, no-frills restaurant setup, where diners can simply enjoy the fresh meat variants, vegetables and rich broth at friendly prices.

With more than twenty condiments to select from, guests can tailor a unique dipping sauce for their tastebuds and create their ideal complements to the steamboat meal; free flow drinks are available as well. Coupled with excellent waitstaff who are prompt with their service, Shang Pin makes for an enjoyable steamboat experience.

Qi - House of Sichuan, the one-Michelin-starred Sichuan Restaurant in Hong Kong is now also available in Singapore, serving contemporary Sichuan dishes at Marina Bay Financial Centre.  

Qi has been awarded the One Michelin Star for three consecutive years since 2016, it has created a modern interpretation of traditional and authentic Sichuan dishes that reflect the “seven flavours of Sichuan” (spicy, aromatic, sweet, bitter, sour, peppery, and salty). A wide spectrum of intense flavours can be experienced at Qi.

8A Marina Boulevard, Unit #02-01 Ground Plaza, Marina Bay Link Mall

With the fragrant aroma of Sichuan peppercorns and chilies beckoning, get ready to welcome new hotpot restaurant chain Spice World Hot Pot from China making its inaugural presence in Singapore with a 200-seater, 6,000 sqft duo-design dining space at Clarke Quay that serves up an array of aromatic spicy and non-spicy soup broths with exquisitely plated, high-quality and fresh ingredients.

Spice World Hot Pot, founded in 2003 is one of China’s top ten global hotpot brands that prides itself in the meticulous preparation of its soup broths and accompaniments. No artificial flavouring, MSG or flavor enhancers are used. Instead, soup bases are first brewed in Sichuan China using the most carefully sourced deep forest peppercorns from Hongya farmlands, chilies from the mountainous origins of Guizhou and Sichuan before being air-flown to Singapore where it goes through a secondary preparation. All soup bases including the much loved Sichuan mala broth are brewed for at least four to six hours.

Diners can choose from 7 different soup bases – mala, which comes in three varying degrees of spiciness (mild, medium, hot), pork belly and chicken, three-delicacy (pork, chicken, duck), wild mushroom, tomato, tom-yam, and curry. 

At Spice World, accompanying ingredients such as beef, pork and lamb are freshly sourced, painstakingly prepared and hand-sliced as opposed to frozen and machined cut. Similarly, all seafood arrives at Spice World fresh, not frozen. A source of great pride, this method of serving fresh ingredients is Spice World’s hallmark of distinction. 

From the freshest Australian M8 Wagyu beef, delicately draped to form a dress over a doll, to the Australian mutton slices served on a meter long plank, to the good-humouredly named Prime Minister’s Pork Balls (former U.K Prime Minister David Cameron’s favourite dish) made from pork belly and parsley, to the delicately sliced rumen tripe from the first section of a cow’s stomach that contains the grass it consumes; all meats are air-flown to ensure that freshness and quality are never compromised. For seafood lovers, freshly prepared shrimp paste made from 100% shrimp meat and tobiko are a perennial favourite amongst diners along with the seafood platter. 

To add a bit of fun to the dining experience, diners can choose to have a teddy bear or Hello Kitty shaped out of mala soup and beef oil added to the hotpot and watch it slowly melt into the broth (limited to only 8 per day!). This fun element has been and still is a big hit with Spice World patrons around the world. Diners can also have a meal with Nicholas the Bear, a life-sized teddy bear stuffed toy mascot, if he is not too busy posing for pictures. 

3 River Valley Road, Unit #01-06/07 Block B Clarke Quay

Tel: +65 6265 9777 Email: xiangtianxiahotpotsg@gmail.com

Tang Steamboat Restaurant offers you the most authentic Szechuan Steamboat in Singapore with a wide variety of high quality ingredients and specialties.

Enjoy their chef's new signature dish: bamboo shrimp roll, the perfect combination of crunchy bamboo fungus and crispy shrimp paste.

The menu also includes Miyazaki Japanese Wagyu ribeye, rosy spicy beef slices, house special fish slices and red wine marinated beef.

41 Keong Saik Road

Tel: +65 62211760