Hotpot that Makes You BEAUTIFUL??!! 4 am BREAKFAST NOODLES in Singapore

Hey guys, good morning. It's Mike Chen here in Singapore. It's about 4.30, 5 o'clock in the morning. Walking around trying to find a place to eat. Good thing about Singapore is whenever you're hungry for food, you're going to be able to find some food. And usually that food is going to be pretty darn good. And I found this place. Chow Pai Lao Wei Dao. So basically means old brand traditional flavor. Order one, two, three, four dishes. It smells amazing. This is going to be awesome. Also, look out for the Singapore best food signs. Usually that means you're going to get a great meal. So I got spicy ribs, laksa, stuffed meatballs, and of course minced meat noodles. Oh my goodness, this pork dish smells so intoxicating. I smell the medicinal herbs, star anise, some cinnamon. Smell the chilies. Wow, yeah, this is exactly what I was looking for at 5 o'clock in the morning, something like this. First of all, the ribs are just sizzling in this little vibe of sauce. There's just so much flavor in here. It's aromatic, extremely spicy, earthy. It's again, the great flavors from the star anise. You taste a little bit of the cinnamons, a tiny bit sweet. There's probably some brown sugar in here. The meat just melts in your mouth with a punch of umami. And this usually comes with a bowl of rice. I didn't get rice today because I got a lot of other carbs. But wow, this is good. Oh my God, this laksa smells good. Wow. Five in the morning, I expected to find some good food. I didn't think I'd find something this good. Spicy, explosive curry flavor. The rice noodle is able to soak a lot of the great flavor in. Put some tofu in here, some fish cake. The tofu is able to grab onto that. Oh, that tofu is so good. That thing just grabs onto all that curry, filling up every single tiny bit of air pockets. When you bite it, your mouth just fills with that amazing broth. The fish cake is good. There's a great crunchy element from the sprout. My first laksa in Singapore won't be my last, but this will definitely be very memorable. This dish I'm so excited about. Pork noodles. Wow, my seafood inside looks like some abalone, fish balls, pork, minced pork, sliced pork, pork innards, mushrooms. Minced meat noodles in Singapore are one of my favorite things in the world because it's so vinegary, so spicy. It incorporates so many different textures and flavors. You get a little nice bite of organic meat, some of that great melt-in-your-mouth sliced tender pork, some of that minced pork that breaks down even easier. Abalone, I've never seen this before. That's delicious as well. Little stuffed fish ball. No, it's not stuffed. It's still good. Overall, just a combination of everything. This is like the ultimate surf and turf noodle. The soy sauce, the vinegar, the chilies, everything combined just makes it savory and spicy. The noodle's texture is perfectly chewy. Take a bite of that. Take a sip of soup. This is one of my favorite parts of Singapore right here on this table. Lastly, stuffed. I think this is supposed to be stuffed fish ball. That's for stuffed fish ball. Mmm. Stuffed fish ball. The meat inside is soaked in pork broth. That's why I love Asia. When you're in the U.S., you want to eat something at about 4 or 5 in the morning. It's either IHOP, Denny's, or if you're lucky, a Waffle House. And this is my pre-breakfast breakfast. So go home, get ready for the day, and we'll have breakfast coming up. Let me just go back to these ribs. If you're around Singapore, you got to come here and try these ribs. You can bite the end. The cartilage is in there. You got a nice crunch. Besides all that great herby flavor from the meat. And that dish, chewing is optional. It really is. Lunchtime. This is Thompson's Center. They used to have a lot of vending machines here. And that's why I came here. They had like a durian vending machine and coconut. But I feel like vending machines just kind of disappeared in Singapore in the last few months. Anyway, not all is lost. There's a really interesting hotpot place called Sukara Nojo. It's a chicken hotpot. And it was really intriguing because I thought it was like a tofu hotpot in the beginning. Because it kind of just looks like these giant white pieces of things in a hotpot. Also, there's apparently a chicken shortage right now. So they don't have the set menu anymore. The set used to be the most popular thing. Now everything is just a la carte. So single flavor pot. Let's do the double flavor pot. Oh, there's a lot of different. Original spicy sukiyaki tomato pumpkin spinach. There's some sauce. There's additional ingredients you can buy. Never had this kind of hotpot before. I get a good feeling about this. Okay, I'm really dumb. I thought from the pictures that this was pieces of chicken breast in the hotpot. It's not. It's just collagen shaped like a chicken breast. So the collagen and all that is going to melt into the pot. And then the ingredients you order, you dip it in just like a traditional hotpot. So I don't think I ordered enough food. Because I'm ordering food, I'm like, I don't need to order that much. I got like all these chicken breasts in here. It's not. I'm just dumb. Anyway, the name of the store literally is Beauty Pot. So basically all the collagen here is supposed to be really good for your skin. Really good for your hair. Basically, this is a hotpot that's supposed to make you more beautiful. I could use a little bit of that. One thing about this place, it is definitely not cheap. The fish cake was $5. So basically a dollar for each piece of this fish cake. The pot is boiling. Got two different flavors. The original and the spicy. They highly recommended the original. This is the spicy one. Actually, I was wondering what these little cups were for. It's for the broth so you can drink it straight away. Like I was saying, this hotpot can make you beautiful. Sign me up. This is ridiculously tasty. Super rich. Full of collagen. You'll definitely be smacking your lips after every single sip of this. But it's not overly thick and oily where you feel kind of overly greasy drinking this. It's just so delicious. It's like just the ultimate, ultimate thick, rich chicken soup. Wow, that's good. I think in New York I've had chicken collagen hotpot before. But it was like way, way too thick. It just coats your mouth right away. And you just feel like you can't really eat too much of it. This, I drink the whole pot. The spicy side is even more delicious with a little bit of heat. With that rich, creamy, smooth broth. It's just excellent. Started to add all the other ingredients in. I mean this broth is so good even before all the other ingredients. So far they put chunks of chicken in here. I ordered beef, pork, some clams, fish cakes is what they highly recommend. This is a giant piece of chicken breast that's been cooking in this pot. And you can get dipping sauce, although it's not necessary. Anything cooked in this broth, you really don't need anything else. This broth is so delicious. Right away it gives the ingredients so much flavor. Pork is amazing. And that's just gonna add even more fat into that amazing broth. Gonna go ahead and add the fish cakes in. And some of the veggies. Again, nothing is oily. It's just, it just tastes really good chicken soup. And these bones are just stewed for, they said, 8 hours. With all that rich collagen added in. Probably the first time in my life where I'm eating hotpot. Where I'm not dipping everything in dipping sauce. I just take the ingredient out, get a little soup. Slurp. And devour. This is just too good. Other side. I am really excited for this broth. Some seafood. The clams, of course, gonna bring a little brininess to the broth. Has made this even better. Also, got some Wagyu beef. Look at that marbling. This might be richness overload when this thing goes in. I can't get enough of this. Like, the more I drink it, the more I want to drink more. Fried tofu where it soaks up all that great broth. Now it's kind of a race against time. You don't want the broth to kind of overcook. Because you don't want any of this great soup to evaporate. Mentaiko stuffed fish cake. The seafood flavor tastes much better. Just with a little bit of a surf and turf action going on. The fish cake's a little sweet. But it goes perfect in this chicken soup. Alright, let's try it. Let's try the Wagyu. A piece of the Wagyu. When you put in stuff like pork or Wagyu, you taste the fattiness from the pork and fattiness from the beef. So you get different flavors of fat mixed in with all that great chicken collagen. Again, for some reason, it's rich, but it's not overwhelming. It's not overly oily. It's not oily at all, actually. Alright, that's about finished. I don't think I've ever drank so much hot pot broth in my life and enjoyed it so much. And this, usually after drinking so much hot pot broth, my stomach's feeling like a volcano ready to erupt. Honestly, I don't know if collagen or whatever's in this hot pot is really gonna make you look better or make your skin better. All I know is, this tastes really, really good. And it's a very unique hot pot. Definitely on the pricey side, but an interesting hot pot experience. Thank you. And as if all that collagen wasn't enough, Hokkaido ice cream. Salty, creamy Hokkaido ice cream. Instead of a spoon, they give you a shovel. Alright, dinner at one of the best-rated restaurants in Singapore. This is really interesting. It's called Seri Sing, which pretty much means three people traveling. It's a Fujianese slash Sichuan restaurant. I've never seen anything like that before. Because if you know Fujian food, which is very mild, a lot of seafood, which is very different than Sichuan food, which is ultra spicy, numbing, very aggressively seasoned. So here, there's soup dumplings, there's chicken soup, there's drunken chicken. That's a classic Sichuan dish. Cui pi da chong, deep-fried pig's intestines. Very classic Fujianese dish. Like I said, it's something I've never encountered before, but I'm so excited. When you show up, you get a little plate of cashews and I think daikons as your starter dish. There's some chili sauce. Let's get this meal started. Food is starting to arrive. So, first three dishes, really interesting. The crispy pork intestines. This is a classic southern Chinese dish. It's basically pork intestine fried. The outside is fried until it's extremely, extremely crispy. And typically, there's some dipping sauce with this. I'm gonna go ahead and use their chili sauce that they provided. The outside is just a thin layer of airy, crispy skin. Inside is fatty. Large intestines, one of my favorite foods out there. And this thing is cleaned very, very well. There's no funk whatsoever. And this chili sauce they have is delicious. It's garlicky. It's very spicy. Some herbs for a little bit of freshness. There's a hit of umami in here as well. I don't know exactly what they added. Maybe some shrimp paste or fish sauce. That's delicious. I have not had a dumpling since coming to Singapore. And this thing just looks so good. With steamed wontons. And it's caught my attention because it's just soaked in this pool of chilies. With scallions on top as well. And they give you a spoon for this. So I think maybe you're supposed to kind of eat the soup with this dish as well. The broth is light. Very soy saucy. It's very spicy. I think it could be a little spicier. Before we get another bite of that. Next dish just arrived. Look at this. They call this corn fish. So it's fish shaped like a corn. Here's the husk. It's actually some bok choy. This I think is just the Sichuan dish Song Zi Yu. The squirrel fish. But this one just kind of looks like corn. This is very good. The outside wonderfully crispy. Soaked in this sweet and tangy and sour sauce. Mmm. Fish is really really tender. Some pine nuts here to give it some additional fat. And even though the flesh outside is covered in the sauce. It still maintains that nice light little crunch. Like this dish is known for. I really really like this. This is something I've never seen before. This is eggplant. It looks like breast sticks almost. Eggplant with pork floss on the bottom. With some scallions. I love this. Last dish is here. I mean it's really nicely fried. Got a nice crunch on the outside. It doesn't have a lot of flavor. I'm dipping it in this chili sauce. This is an amazing chili sauce by the way. I ate whatever was left in here. They filled it up for me again. The texture is great on the eggplant. It's missing a little flavor. This is a nam ping noodle. So I see everybody ordering this. This is some sort of noodle. I think this is probably a Fujian dish. So this is a bunch of seafood. Shrimp. Clams. And then veggies. Fried tofu. Some bok choy. Pork. Interesting. Broth is super light. Very mild flavor. The noodle is definitely freshly made. It's good. Very much on the lighter side. I'm just gonna throw a bunch of this chili in here. I think the purpose of this is to serve like a rice dish. Because some of these fish is very saucy. And the other dishes are really really flavorful. This could kind of serve as a base dish for all the others. You know in case you don't want to add the chilies in there. I recommend adding that chili to everything. Eggplant. I think it could be really good for this too. I mean this could have been such a spectacular dish. This doesn't have much flavor. I think this will go great with the sweet and sour sauce from the fish. Yeah. Perfect. And that wraps up. One of my first food dates here in Singapore. Woke up at 4 in the morning for some breakfast. Got some beauty hot pot. Finish it out with this Sichuan slash Fujianese restaurant. Normally you don't see those flavors going together. But here, the Sichuan food tastes like it came from a Sichuan restaurant. The Fujian dishes taste like it came from a Fujian restaurant. No wonder everybody loves the spice. Before this live I was filming weddings. And most of the weddings I filmed were Fujianese weddings. Ate this type of food a lot. It's really an underappreciated cuisine. Alright I'm gonna finish my dinner. Of course all the places I went to are listed down below for you guys. Thank you all so much for watching. Until we eat again. See you later.