Whether it is Chinese New Year, a weekend gathering, or a damp rainy evening, steamboat (hot pot) nights are a staple of Singaporean home hosting. However, placing a dual-sided pot of bubbling mala spice and rich chicken broth in the middle of a dining room creates immense heat and steam, making temperature management your primary hosting challenge.

Room-temperature drinks or full-bodied red wines fail completely in this environment - they intensify the chili burn and make the room feel hotter. The key to a successful steamboat night is heavy ice reinforcement and high-effervescence drinks.

Fill your fridge with crisp German lagers like Paulaner Münchner Hell or prepare tall highball glasses packed to the brim with ice, vodka, and sparkling soda water. The icy temperature and sharp carbonation slice right through the rich sesame dip, numbing mala spice, and savory meats, cleansing the palate between every round of dipping.

From the Beeva range: Paulaner Münchner Hell, kept ice-cold for the steamboat table.