Press release -

Nostalgic F&B Brand Hot Stones Pivots to New Concept Offering Japanese Steakhouse Dining Experience

SINGAPORE, 28 September – Nostalgia-invoking F&B brand Hot Stones is the first restaurant in Singapore to offer cooking over serpentine volcanic stone slabs since its inception in 1992. During this pandemic, it has revamped its dining concept to offer a Japanese steakhouse dining experience, regaling diners with a plethora of premium-grade meats and seafood as well as Japanese dishes ranging from appetisers, salads to luxurious bowls of donburi, complemented by a selection of sake, Japanese whiskey and cocktails.

Yakiniku hands-on dining experience with curated sets

Following the Japanese gastronomic philosophy of eating quality ingredients with as little adulteration as possible, it now provides a sizzling Yakiniku hands-on dining experience that is a feast for both the eyes and taste buds while rediscovering the goodness of natural cooking.

The volcanic serpentinite stone slabs it uses are from the European Alps and have an excellent ability to absorb and retain heat. Using stones that are pre-heated to 230°C, this unique cooking method seals in the juices of the succulent meats, poultry and seafood. Not only that, it keeps food warm throughout the entire session, even if protracted. This sizzling experience is enlivened by the multitude of premium-grade meats and seafood. Continuing its tradition, the sets are perfect for couples on their date nights or for a small party of friends looking to catch up and bond over good food. Combining the best of both worlds, the Surf & Turf for 2 (S$108) is a medley of king prawns, salmon, US scallops, Australian wagyu and US striploin. The luxurious Japanese Premium Wagyu Beef for 2 (S$198) comprises different cuts, including Miyazaki Striploin A4, Miyazaki Ribeye A4, Kagoshima Ribeye A4, and Kagoshima Striploin A4. Each set also comes complete with five choices of appetisers, carbs and desserts per diner. The delectable options include cold shrimp tofu, mushroom soup, garlic rice and matcha cheesecake, to name a few.

Craving for more meaty goodness? Hot Stones offers a la carte meat cuts and seafood such as A4 Miyazaki Chuck Ribs Cubes, A4 Kagoshima Ribeye, Kurobuta pork belly and pork loin, Iberico pork jowl, salmon, scallop, and hamachi. As Hot Stones offers a DIY cooking concept, guests can cook the meats to their preferred doneness and the seafood to their preferred charring.

Plethora of new Japanese offerings

There are new offerings apart from its specially curated sets. Savour appetisers such as the melt in your mouth Aburi Wagyu Beef (S$14), which showcases MS7 to 8 beef topped with sliced onions, wakame, truffle dressing, spring onion and ebiko. Nourishing for the skin, the meaty Steamed Shrimp Momotaro (S$8) combines the natural essences of tomato, chicken leg, shrimp, and chicken collagen for an umami-filled dish. Fresh mussels are also available in four unique flavours: Japanese Curry Mussels ($14), Sake Steamed Mussels ($14), Spicy Garlic Miso Mussels ($14), and Garlic Butter Mussels ($14).

Gourmets can also enjoy a selection of luxurious bowls of donburi such as the Australia MS7-8 Wagyu Striploin Don ($38), Honey Miso Salmon Don ($28), and Teriyaki Chicken Don ($22) which are served with onsen egg, ikura, foie gras, furikake, spring onion, tobiko, truffle oil, and fried garlic. Healthier alternatives are available such as the Sashimi Salad ($16) featuring salmon, Hamachi, scallop, mixed greens, wasabi dressing, and kizami nori or Wafu Salad ($10) comprising mixed greens, sweet corn, silken tofu, carrot, Japanese cucumber, cherry tomato, and wafu dressing.

For an authentic Japanese steakhouse experience, wash the meal down with Hot Stones’s array of alcohols, cocktails and mocktails. To its arsenal, the restaurant has added Gekkeikan’s sake — the renowned brand has over 380 years of sake-making experience — as well as Japanese whiskeys such as Nikka Black Special, Yamazaki Distiller’s Reserve and Hakushu (12 years). Inspired by the beautiful flower, the Cherry Blossom Martini (S$16) is a sweet concoction made with vodka, sake and grapefruit juice. Packing a bright and citrusy note, the Shojito (S$16) intoxicates with its mix of shochu, lime and mint leaf. The Warm High Ball (S$16) pairs especially well with beef, a perfect end to your meal. Mocktail selections include the tangy Peach Lychee Calpis (S$9) or the sweet Watermelon Pineapple Calpis (S$9).

Promotion

Enjoy 50% off its 2nd set menu from 1 October till 31 October 2020.

T&Cs:

- To enjoy promotion, reservation is mandatory. Please visit

https://hotstones.com.sg/online-reservation/ for reservations.

- Not valid on Public Holiday, special occasions e.g. Valentine’s Day and their respective eves.

- Item of equal or lower value will be discounted.

- Offer is applicable to the billed amount excluding prevailing GST and service charges.

- Valid for dine-in only, not applicable for private events, take-away or bookings of more than 5pax.

- Offer cannot be used in conjunction with other promotions, discounts, offers and/or

any other credit/debit card privileges.

- Limited to one redemption per card, per bill, per table, per party and per occasion.

- Diners from the same party are not allowed to split bills and/or tables.

- Management reserves the right to amend menu, prices, promotions and/or terms and

conditions without prior notice.

Topics

  • Tourism

Categories

  • food
  • singapore
  • western
  • restaurant
  • f&b
  • local
  • dining
  • steak
  • newmenu

Hot Stones Steak and Seafood Restaurant features a unique dining concept that involves

cooking fresh meats and seafood on serpentine volcanic stone slabs. This method seals in

the natural juices of the food, providing extraordinary flavour and taste. The restaurant prides

itself on giving diners an unforgettable experience by letting the freshness of its produce do

the talking.

Address: 3D River Valley Rd, #01-06 Block D, Singapore 179023

Operating hours: Mondays to Sundays, 12pm to 3pm; 5pm to 10pm

Facebook: https://www.facebook.com/hotstones.sg/

Instagram: https://www.instagram.com/creativeeateries/

Website: http://hotstones.com.sg

Contacts

Huang Shuwen

Press contact Executive, Marketing Communications Marketing Communications +65 6557 7052

Elene Foo

Press contact Manager, Marketing Communications Marketing Communications +65 6557 7063

Stefanie Koh

Press contact Executive, Marketing Communications Marketing Communications +65 6557 7061