10 Best Hotpot Restaurants in Singapore
Ten of the best hotpot in Singapore, from Sichuan mala and Japanese shabu-shabu to Thai suki, collagen broths and local fish-head steamboat.
- Edited by
- Amir Wahab
- Published
- Reading time
- 4 min read
AI image by LocalRankFew meals bring people together like hotpot, and the choice of hotpot in Singapore now spans numbing Sichuan mala, Japanese sukiyaki and shabu-shabu, Thai suki, nourishing collagen broths and local fish-head steamboat. This guide gathers ten established restaurants, each checked against its own website or listing, covering buffets and a la carte, communal pots and individual servings. Treat it as a shortlist to match to your craving, not a strict ranking.
1. Haidilao Hot Pot
Haidilao is the Sichuan hotpot chain that grew from Chengdu into one of Singapore's most widespread hotpot brands, with more than 20 outlets across the island listed on its site and many open into the early hours. Diners order a la carte and cook fresh meats, seafood, vegetables and hand-pulled noodles in soup bases such as mala, tomato and mushroom, often in a split pot. The brand is known for attentive, sometimes theatrical table service, from free snacks to its signature noodle-stretching show.
2. Beauty in The Pot
Beauty in The Pot is a premium hotpot restaurant from Paradise Group, built around what it calls its signature Beauty Collagen Broth alongside other soups such as a spicy mala option. Dining is a la carte and made for sharing, with meat platters, seafood, handmade balls, vegetables and noodles cooked at the table in an elegant, dimmed-light setting. It runs a handful of Singapore outlets, including Jewel Changi Airport, NEX, The Centrepoint and The Star Vista.
3. Suki-Ya
Suki-Ya specialises in Japanese-style hotpot, serving all-you-can-eat sukiyaki and shabu-shabu across several Singapore malls. Guests pick a soup base and help themselves to unlimited paper-thin chilled beef and pork, farmed chicken and a self-serve vegetable bar, then swish and simmer everything at the table. By its own description it is a buffet built around quality sliced meats rather than a long a la carte menu.
4. Coca
Coca is a Thai-style suki (steamboat) restaurant that blends Thai flavours with Cantonese home cooking, a heritage it traces back decades. It offers both buffet and a la carte dining, with a signature Hua Diao Phoenix soup among its bases and a house dipping sauce meant to tie the meal together. Its Singapore operation is at Suntec City.
Suntec City
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5. Xiao Long Kan Hotpot
Xiao Long Kan is a Sichuan hotpot brand from Chengdu that focuses on bold, numbing mala flavour. Its signature is a rich beef-tallow (butter) mala broth, offered alongside gentler options such as a clear-oil mushroom soup, and diners can usually split the pot to balance the heat. It operates several outlets in Singapore where the meal is ordered a la carte.
6. QUAN Hotpot
QUAN Hotpot is a contemporary hotpot restaurant at Resorts World Sentosa's Hotel Michael, framing the meal around what it calls the five elements of flavour. Its soup bases include a signature Singapore laksa broth among other regional options, served in a design-led, premium setting. It suits diners after a polished, sit-down hotpot rather than a casual buffet.
Sentosa
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7. Paradise Hotpot
Paradise Hotpot, also from Paradise Group, is a modern individual-hotpot concept where each diner gets a personal pot rather than sharing one. The restaurant describes an all-you-can-eat format with soup bases simmered for hours and a spread of fresh ingredients and in-house specialities. Personal pots make it easy for a group to each pick a different broth and manage their own portions.
8. Whampoa Keng Fish Head Steamboat
Whampoa Keng is a local fish-head steamboat specialist, a Singapore-Chinese style in which a bubbling pot of fish head and a robust, long-simmered broth anchors the meal. Beyond the signature fish-head steamboat, the menu runs to prawns, sotong, clams, tofu, vegetables and noodles to add to the pot. Its restaurant is on Balestier Road, and it also offers pickup and islandwide delivery.
Balestier
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9. Shi Li Fang Hot Pot
Shi Li Fang is a value-focused hotpot chain built around individual portioned sets, where each diner picks a soup base for a personal pot. Its bases run from tomato and herbal chicken to a spicy mala and a collagen chicken soup, and the chain says its soups are made without added MSG. With well over a dozen outlets across Singapore malls, it is an easy, affordable option for solo diners and small groups.
10. Shabu Sai
Shabu Sai is a Japanese hotpot chain offering all-you-can-eat shabu-shabu and sukiyaki in shopping malls across Singapore. Diners choose from several soup bases and cook a spread of sliced meats, seafood, vegetables and noodles themselves, finishing at a self-serve sauce station. It is listed with around seven soup bases and a wide ingredient spread, making it a convenient, family-friendly buffet.
How to choose
- Decide between a buffet and a la carte first. All-you-can-eat spots such as the Japanese shabu-shabu chains suit big eaters and large groups who want to graze, while a la carte lets a smaller table order exactly the premium cuts and seafood they want without paying for volume.
- Match the broth to your table. If tastes differ, look for a split or twin pot so you can pair a numbing Sichuan mala with a mild tomato, mushroom, collagen or herbal chicken soup, and check the spice levels before ordering the hottest base.
- Choose communal or individual pots. A single shared pot is sociable and traditional; individual personal pots are better for hygiene, for diners with allergies or dietary needs, and for solo visits, and they let everyone control their own broth and cooking time.
- Weigh ingredient quality and the sauce bar. Ask how meats are sliced and whether seafood is fresh or frozen, look for a self-serve condiment station to build your own dip, and confirm halal or vegetarian options directly if that matters to you.
- Sort out the logistics before you go. Popular outlets fill up on weekends, so reserve ahead, and check any buffet time limit, minimum number of diners, opening hours and parking, especially for mall and resort locations.
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Founder and Editor
Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.
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