SINGAPORE - When Coca Steamboat opened in Singapore in 1987 as a franchise of a successful chain of hotpot restaurants in Bangkok, it was an instant success.
I was a fan, drawn by its unique suki sauce, a chilli sauce that was slightly sweet and infused with aromatic herbs. The restaurant also introduced me to fish glue, a paste that is piped into the boiling stock to form strands of springy fishcake.
Already a subscriber? Log in
Read the full story and more at $9.90/month
Get exclusive reports and insights with more than 500 subscriber-only articles every month
ST One Digital
$9.90/month
No contract
ST app access on 1 mobile device
Unlock these benefits
All subscriber-only content on ST app and straitstimes.com
Easy access any time via ST app on 1 mobile device
E-paper with 2-week archive so you won't miss out on content that matters to you
