Remember Hot Stones? If you grew up in the 90s, you probably do. It opened in 1992 and was the first restaurant in Singapore to offer cooking over serpentine volcanic stone slabs. It wasn’t just a novelty, the food was actually really delicious (although I do remember jumping back from the oil splattering on the stone).
The month, we see a new Japanese-style Yakiniku hands-on dining experience on the same signature volcanic stone slabs, together with new Japanese-inspired menu items that include appetisers, donburis, onsen eggs, ikura and more. Here are the highlights.
Above: APPETISER — Aburi Wagyu Beef ($14)
MS7-8 wagyu beef, sliced onions, wakame, truffle dressing, spring onion, ebiko
Above: SEAFOOD — Fresh Oysters ($32 for 1/2 Dozen and $58 for 1 Dozen)
U.S. oysters served with lemon and tabasco
These are full shell oysters and were juicy and fresh.
Above: MAIN — Surf & Turf Set for 2 ($108)
King prawn, salmon, U.S. scallops, Australia wagyu striploin, U.S. striploin
served with 5 sides: cold shrimp tofu or spicy miso salmon / wafu salad or house salad / mushroom soup or tomato soup / garlic rice or steamed rice / and matcha cheesecake or caramel pudding
Above: Close-up of the Wagyu beef.
We were advised to cook the beef just 30 seconds on each side for the perfect doneness.
Above: Tomato Soup or Mushroom Soup options (part of the Surf & Turf Set for 2)
Above: Spicy Miso Salmon (one of the side options from the Surf & Turf Set for 2)
Above: Caramel Pudding (one of the side options from the Surf & Turf Set for 2)
Above: SIGNATURE COCKTAILS
Cherry Blossom Martini ($16) — vodka, sake, grapefruit juice
Warm High Ball ($16) — whisky, lemon, lemon juice, honey
If you like fruity drinks, I recommend the Cherry Blossom Martini — it was a good balance of sweet and sour, and overall very tasty. It was refreshing and accompanied the food well.
Above: Cooking on the volcanic platter
The original Hot Stones placed the hot slabs in front of the customer, and you ate straight off it. The new Hot Stones places the slabs in the centre of the table and there’s a vent just above it that will suck up the smoke. These slabs are changed every 10 to 15 minutes to ensure that you always have a piping hot plate to cook your raw food on. Needless to say, keep the children away and be careful not to touch it.
Above: Cooking the Surf & Turf platter.
If you’re eager to try these dishes, this is a good month to do so because Hot Stones is offering 50% off the second set menu until 31 October 2020. This is really good value if you’re going in a group of four; get two different kinds of sets for 2, and share everything — including the bill.
Reservation is necessary, and can be made online here: HOTSTONES.COM.SG/ONLINE-RESERVATION.
Hot Stones Steak and Seafood Restaurant is located at 3D River Valley Rd, Clarke Quay #01-06 Block D, Singapore 179023. Operating hours: Mondays to Sundays, 12pm to 3pm; 5pm to 10pm.
You must be logged in to post a comment.