SINGAPORE – To meat lovers, a veggie hotpot may sound austere and at odds with the idea of festive indulgence.
But with all the heavy feasting this time of the year, a plant-based hotpot may be just the thing to avoid post-meal remorse. It also makes a refreshing change from the avalanche of seafood, meat and overly-rich snacks of the season.
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
