Bon Broth is set to be an elevated take on the hotpot experience.
Taiwanese chef Andre Chiang will launch his new hotpot concept called Bon Broth, while two other concepts - ramen chain Mensho Tokyo and Spanish restaurant MoVida Original - will launch in July.
The most notable new concept is in partnership with acclaimed Taiwanese chef Andre Chiang, who runs Raw restaurant in Taipei.This time, he is launching a new hotpot concept called Bon Broth, which is slated for the last quarter of 2024. A similar version – called Broth by Andre Chiang – is running a pop-up at Wynn Palace’s Mizumi restaurant in Macau.
Two other concepts will launch first in July. They are ramen chain Mensho Tokyo from Japan and Spanish restaurant MoVida Original from Melbourne.Founded in 2005, the chain is also present in cities such as San Francisco, Bangkok, New Delhi and Melbourne. It is best known for its signature tori paitan ramen, as well as innovative creations such as matcha ramen and lamb ramen.
The Singapore outpost will be headed by Australian chef Adrian Clemmens, the former head chef and founding team member of award-winning restaurant MoVida Original.
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