We've been to steamboat restaurants throughout Singapore, and further ashore, across Beijing, Taiwan, Hong Kong and even Australia. We've come across hot pots with 8 sections, with shark cartilage and with live river loaches. But we've never ever had a 4-tier steamboat like the one we enjoyed at Jiu Mao Jiu.
The pork broth came with a giant chunk of bone-in pork leg. It is boiled for over 3 hours together with red dates, goji berries and white radish, giving the soup a rich flavour that was readily soaked up by the generous chunks of fish maw we added to it.
Mala was spicy enough without bushels of peppercorn or dried Chilis getting in the way of the numerous steamboat items we kept adding to it. Hardened acolytes of the Mala may find that the familiar numbing sensation from the use of huajiao (peppercorns) is missing and therefore opt for a higher degree of spiciness.
The steamboat menu is an extensive mix of staples like fish, lamb, beef, and chicken, with a few extras like Chinese sausage (lap cheong) and pork liver thrown in for good measure. It truly is one of the more comprehensive steamboat menus we have come across.
Everything other than the drinks is free flow and available to you at only $25+. That is a steal given prevailing market rates of eating out, not just among the steamboat/BBQ category but among F&B across the board.