The dining scene is set to get cheesier.
Gooey melted cheese, usually associated with pizza, pasta and fondue, is stretching its way into steamboats, Korean barbecue hotplates and mookata, Thai-style barbecue steamboat.
At least eight restaurants have started offering melted cheese as a dip for meats and seafood. In restaurants serving cheesy Korean barbecues, the cheese is melted either on the grill or in a side compartment, while in mookata, it is placed in the soup trough around the dome-shaped grill.
Most of the restaurants use both mozzarella and cheddar cheeses for their dip. Mozzarella gets stretchy when melted but has a mild, milky flavour, while cheddar cheese is saltier and richer.
Here’s where to go when you’re craving a gooey cheese barbecue: