Seasonal special launched in May 2024~ 🇹🇭🫕 The default version (based on sponsored influencers' pics 🌝) apparently consisted of creamy soup filled with a generous serving of konjac 'prawns', 'seafood tofu', crunchy seaweed 'fish skin', and other 'seafood' toppings, alongside cabbage, cherry tomatoes, eggplant, and mixed mushrooms. I opted for the vegan non-dairy version, which consisted of clear tom yum broth (??) with only seaweed 'fish skin' and beancurd skin 'fish' apart from vegetables. 🍅🍆🍄 Tbh I was quite disappointed in this - if a vegan option is offered, I would expect reasonable substitutes to be made, such as coconut milk and protein alternatives (there are lots of vegan konjac 'prawns' and 'seafood tofu' available in the market, or at least assorted types of beancurd). 🔎🥥🍤 I don't typically criticise F&Bs, but this really wasn't value-for-money, with majority of the expected ingredients just being removed. 🙃 I gave feedback to the staff, but was told that the new management's standing instruction was for all dairy and mock meat items to be replaced with vegetables for vegan options. Given the price, this was a far cry from the hearty and satisfying signature vegan hotpots I used to enjoy at New Fut Kai... (Allium-free, $32) #sgvegan #chinesefood #alliumfree
White Tom Yum Charcoal Hotpot
