Boiling point: André Chiang launches hotpot pop-up in Macau focused on artisanal broths

Among the creations is Chiang’s personal favourite, the sauerkraut broth—a nod to his Taiwanese heritage. This unique concoction pairs sorghum (Gaoliang) liquor with sour cabbage and pork bone broth, delivering refreshing notes of fermented cabbage and the subtle aroma of grain spirit. Equally enticing is the Hokkaido miso and milk broth, which pays homage to Japanese soy milk broth but opts for fresh dairy, enriched with miso for a burst of umami, perfectly complementing ocean delicacies like giant grouper. Meanwhile, the laksa broth transports diners to the vibrant streets of Southeast Asia with its robust blend of fresh herbs and spices, evoking the essence of a Penang curry.

The experience commences with a lavish presentation of fresh seafood, premium meats and seasonal vegetables. Guests then enjoy a broth tasting, sampling all eight broths to acquaint their palates with the array of flavours. Once the broth is selected, it is prepared while guests indulge in a collection of fresh and seasonal Japanese appetisers, all in anticipation of the hot pot feast to follow. A seafood tower to share is served alongside Chiang’s secret dipping sauce, adding an extra layer of indulgence to the experience. As the hot pot simmers, meats are expertly prepared table-side, ensuring each type is cooked to perfection and infused with the essence of its designated bouillon. The dining experience culminates with a starch course, featuring a selection of noodles and rice prepared with pure dashi.

At Broth by André Chiang, the hotpot tradition transforms through a harmonious fusion of Chinese, French and Japanese culinary influences. The experience has been created to transcend culinary expectations. Each broth is an expression of unique character, offering comfort, satisfaction and a celebration of flavour that aims to leave a lasting impression.