SINGAPORE – Nestled in a quaint little coffee shop, tucked away in a corner of the central area in Bedok, Hot Tub Cuisine, a newly opened food stall offers a variety of affordable western food cooked in sous vide style that adds this healthier and rarer method of cooking to the Singapore hawker scene.
Debuted in the heartlands of Bedok, Hot Tub Cuisine’s core menu consists of healthy options including the Sous Vide Chicken Breast (S$8.50) that is cooked till tender and moist at low and slow temperature to fully pasteurize the protein while ensuring the doneness is achieved.
Since its opening in December 2021, the Sous Vide Chicken Thigh ($8.50) at Hot Tub Cuisine has amassed an increasing popularity among new and returning customers. The juicy and succulent Chicken Thighs are seasoned with an in-house blend of herbs and spices, cooked in the sous vide ‘hot tubs’ and charred for a smoky finish before being served.
Other dishes include the Sous Vide NZ Ribeye Steak ($14) that is seasoned with Hot Tub’s in-house blend of herbs and spices, cooked to medium-doneness and finished with a quick flame sear, achieving that smoky finish signature with the Aburi technique used in Japanese restaurants. Another dish on the menu is the Sous Vide Atlantic Salmon Fillet ($12) that is served delicate and moist just like the way any fish should be served – a texture of medium doneness on the inside. Marinated with a secret brown sauce and cooked for 36 hours in a sous vide hot tub, the Sous Vide Oxtail ($15) boasts a full-bodied flavour and is definitely a fall-of-the-bone tender dish that is a great option for both young and old.
Every main comes with two-sides which you can choose from the menu: Vegetable Medley, Spaghetti Aglio Olio with 10-hour Sous Vide Garlic Confit Puree, Purple Sweet Potato Mash, Creamed Potatoes, Buttered Sweet Corn Niblets, Herbed Baked Beans and 63⁰ Egg.
Hot Tub Cuisine
204 Bedok North Street 1 #01-435
Shi Wei Tian Coffeeshop, Stall #8
Singapore 460204
