Oct 31, 2015
What did forever young Hong Kong pop star Aaron Kwok eat the past few days to stay trim and fired-up for his Singapore performances?
Spicy Sichuan hotpot - at least three nights in a row at Hotpot Kingdom in Marina Bay Sands, where he performed on Friday and last night.
The multi-talented singer and actor, who turned 50 last Monday, returned to the stage after a three-year hiatus. Well-known for his sleek performances and flamboyant costumes, Kwok was seen dining at the Chinese hotpot restaurant on Wednesday and Thursday, and again on Friday after his first show.
One night, he was seen in a T-shirt, shorts and cap, as he sauntered into the restaurant, accompanied by his agent and tailed by some besotted fans, who paid up to $480 to catch his show at the Sands Grand Ballroom
The star apparently liked the spicy hotpot so much on Wednesday that he ordered it again on Thursday and Friday. Hotpot Kingdom's version, which had extra chilli and Sichuan peppercorns, did not send him yelping for ice water.
The restaurant served him luo han guo (Chinese monk fruit) tea, which is naturally sweet and also good for the throat, according to sources. Obviously a gourmet, Kwok picked top-quality ingredients to cook in the hotpot: melt-in-the-mouth Japanese Wagyu beef and swimmingly fresh red coral grouper snagged from a tank.
The restaurant serves premium seafood and meats for its hotpot, accompanied by home-made seafood and meat balls, Chinese dishes and dimsum.
Before his shows on Friday and yesterday, the star ordered Chinese takeaways of light, non-spicy dishes from 9 Goubuli restaurant to be sent to the backstage.
Of course, he would need throat-friendly food to ensure his vocals would be at full-throttle. He chose dishes like stir-fried vegetables and steamed fish (live from the tank) from the restaurant.
Another famous personality was also spotted dining at Hotpot Kingdom earlier this year: Singapore's Emeritus Senior Minister Goh Chok Tong. He was there apparently for an early celebration, a week before his birthday.
His choice of stock for the hotpot was hearty: Macau-style pork bone soup.