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Can André Chiang reinvent hotpot? At Broth, the chef’s new Macau restaurant, he is trying
- André Chiang is putting his spin on the communal hotpot, with a focus on the stock that goes into soup bases, and cooking meat separately
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It is no secret that Chinese people love a good hotpot. It is an easy solution at group gatherings that can cater to different food preferences, requires minimum preparation and epitomises the Chinese palate’s preference for piping hot food.
Chinese hotpot restaurant chain Haidilao has around 1,400 outlets across the globe and was ranked by marketing consultant Brand Finance the 14th most valuable restaurant brand in the world.
So when André Chiang, one of Asia’s highest-profile chefs, decided to take the genre and put his signature spin on it, while charging 4,888 Macau patacas (US$605) for two for the experience, it piqued our interest.
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Broth by André Chiang has taken over Japanese restaurant Mizumi at Wynn Macau, where it will serve Chiang’s brand of hotpot for an indefinite period of time.
For those unfamiliar with Chiang, who received a 2018 Lifetime Achievement Award from Asia’s 50 Best Restaurants, he became famous for opening his eponymous French fine-dining restaurant in Singapore, then closing it not long after it received its second Michelin star to pursue other projects.
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He continues to oversee two-Michelin-star Raw in the city he grew up in, Taipei in Taiwan.
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