Restaurant Review

Overall Rating: 5.5/10

Steamov brings an innovative concept to Singapore’s competitive hotpot scene—a supermarket-inspired dining experience where patrons literally shop for their ingredients. Located conveniently at Outram Park, this restaurant attempts to gamify the traditional steamboat experience with basket-grabbing and aisle-browsing fun.

What Works

The concept is undeniably novel and Instagram-worthy. Walking through refrigerated aisles with a basket feels playful and gives diners complete control over portion sizes. The $5+ soup bases are competitively priced, and having individual hotpots eliminates the usual dining companion negotiations about spice levels or ingredient timing. The extended operating hours until 6am make it a viable supper destination.

What Doesn’t

Unfortunately, novelty can’t compensate for mediocre execution. The ingredient quality raises concerns—meat slices lack the vibrant color of fresher proteins, and the seafood selection appears tired. The Mushroom Pot broth is disappointingly one-dimensional, barely offering any depth of flavor. At this price point, you’re getting what you pay for, but competing establishments offer better value.

The Verdict

Steamov is best appreciated as a casual, late-night option when convenience trumps quality. It’s perfect for spontaneous supper cravings but unlikely to become anyone’s go-to hotpot destination. The supermarket gimmick provides initial entertainment, but repeat visits would depend heavily on whether the novelty outweighs the lackluster food quality.

Ambience Analysis

First Impressions

Upon entering, Steamov immediately distinguishes itself from traditional hotpot restaurants. The supermarket aesthetic—complete with shopping baskets, refrigerated display cases, and aisle-style layouts—creates an unconventional dining environment. It’s quirky and photogenic, ideal for social media content.

Atmosphere & Mood

However, beneath the thematic veneer, the restaurant feels somewhat utilitarian. The lighting is functional rather than atmospheric, and the overall space comes across as unassuming and slightly dingy. There’s a disconnect between the fun concept and the execution—it feels more like a budget operation than a thoughtfully designed dining experience.

Space & Capacity

The restaurant is surprisingly spacious, accommodating over 50 diners simultaneously. This makes it practical for groups, though the capacity can make it feel impersonal during busy periods. The individual hotpot stations do provide some sense of personal space despite the crowd.

Location & Accessibility

One major advantage is the prime location adjacent to Outram Park MRT Station, with Chinatown and Maxwell stations within walking distance. For late-night diners using public transport, this accessibility is invaluable.

Overall Ambience Rating: 6/10

The novelty factor provides initial charm, but the execution feels incomplete. It’s functional and accessible but lacks the warmth or polish that would encourage lingering beyond the meal.

Dish-by-Dish Analysis

Soup Bases ($5+)

Tom Yum Pot ⭐ Recommended The standout option among the broths tested. Delivers authentic spicy-tangy flavors with good heat level. The acidity cuts through richer ingredients effectively, and the flavor intensifies as you cook more items. Best for those who enjoy bold, punchy flavors and can handle moderate to high spice levels.

Mushroom & Black Chicken Pot A disappointing choice that barely registers flavor-wise. Lacks the earthy depth expected from mushroom broths and the promised richness from black chicken. Even after cooking various ingredients, it remains underwhelming. Skip this unless you plan to heavily doctor it with sauces.

Vegetables

Watercress ($0.88+) Standard quality leafy green that absorbs broth flavors well. Cooks quickly and adds nutritional balance. Good value for money.

Choy Sum ($0.32+) Budget-friendly greens that perform adequately. Nothing remarkable but serves its purpose of providing vegetable matter and soaking up broth.

Black Fungus ($1.30+) Provides textural contrast with its characteristic crunch. Quality seems average—not particularly thick or substantial pieces.

Proteins

Pork Belly Slices ($4.80+) Extremely thin slices that cook almost instantly. While tender, the meat-to-fat ratio skews heavily toward fat, which may not appeal to everyone. The color appears less vibrant than premium hotpot establishments, suggesting the meat may not be as fresh. Functional but unremarkable.

Japanese Beef Slices ($23.80+) The most expensive item tested, but quality doesn’t justify the premium. Slices are paper-thin and excessively fatty. The marbling seems generous but translates to greasy mouthfeel rather than luxurious richness. Color concerns persist here too—lacking the bright red hue of freshly sliced beef.

Seafood

Prawns & Scallops The seafood section raises the most concern. Visual inspection suggests items may have been sitting longer than ideal. However, after cooking thoroughly, the prawns and scallops do contribute flavor to the broth. They’re serviceable but unlikely to impress seafood enthusiasts.

Salmon ($4.30+) Not personally tested, but displayed alongside other seafood with similar freshness concerns.

Abalone ($12.80+ for two) Premium pricing for an item that wasn’t evaluated, but given the overall seafood quality, approach with measured expectations.

Noodles & Carbs

Instant Noodles ($1+) Extremely affordable option that does exactly what you’d expect. They absorb broth flavor and provide bulk to the meal. No complaints for the price point.

Hotpot Recipe: Recreating Steamov’s Tom Yum Experience at Home

Tom Yum Hotpot Base Recipe

Serves 4 | Prep Time: 20 minutes | Cook Time: 30 minutes

Ingredients for Broth:

1.5L chicken stock
500ml water
4 stalks lemongrass (bruised and cut into 3-inch pieces)
6 kaffir lime leaves (torn)
5cm galangal (sliced)
5 Thai bird’s eye chilies (smashed)
3 shallots (halved)
4 cloves garlic (smashed)
3 tbsp tom yum paste
2 tbsp fish sauce
1 tbsp palm sugar (or brown sugar)
3 tbsp lime juice
2 medium tomatoes (quartered)
200g straw mushrooms (or button mushrooms, halved)
3 tbsp chili oil (adjust to taste)
Fresh cilantro for garnish

Recommended Hotpot Ingredients:

Thinly sliced pork belly (200g)
Beef slices (200g)
Medium prawns (200g, deveined)
Fish balls and seafood balls
Firm tofu (cubed)
Napa cabbage (roughly chopped)
Watercress or morning glory
Enoki mushrooms
Glass noodles or instant noodles
Rice vermicelli

Cooking Instructions

Making the Tom Yum Broth

Step 1: Build the Aromatic Base In a large pot, combine chicken stock and water. Add lemongrass, galangal, kaffir lime leaves, shallots, and garlic. Bring to a boil over medium-high heat, then reduce to a simmer for 15 minutes. This extracts the essential oils and flavors from the aromatics.

Step 2: Add Tom Yum Paste Stir in tom yum paste until fully dissolved. This provides the signature tangy-spicy base flavor. Add the smashed chilies—more for extra heat, fewer for milder broth.

Step 3: Season and Balance Add fish sauce for saltiness and umami, palm sugar for subtle sweetness that balances the acidity, and lime juice for brightness. Taste and adjust—you want sour-spicy-salty-sweet harmony with sour and spicy leading.

Step 4: Add Vegetables Toss in quartered tomatoes and mushrooms. Simmer for 5 minutes until tomatoes soften slightly and mushrooms are tender. Tomatoes add body and natural sweetness to the broth.

Step 5: Final Touches Stir in chili oil for that vibrant red color and extra heat. Keep the broth at a gentle simmer—you’re now ready to start cooking ingredients.

Hotpot Cooking Technique

Setting Up Your Station:

Transfer broth to a portable burner or electric hotpot at the table
Arrange all raw ingredients on plates around the pot
Prepare individual dipping sauce bowls for each diner
Keep the heat at medium to maintain a steady simmer

Cooking Order for Best Results:

First (5-7 minutes before eating):

Heartier vegetables like cabbage and carrots
Root vegetables if using
Firm tofu cubes These need more time and won’t overcook easily.

Second (3-4 minutes before eating):

Fish balls and processed seafood items
Thicker cuts of meat These require moderate cooking time.

Third (1-2 minutes, cook in batches):

Thinly sliced beef and pork
Prawns and seafood
Leafy vegetables like watercress These cook quickly and are best eaten immediately.

Last (30 seconds to 1 minute):

Delicate greens
Glass noodles
Final garnish items

Pro Tips:

Don’t overcrowd the pot—cook in waves
Skim foam occasionally to keep broth clear
Add more stock or water as it reduces
The longer the broth simmers, the more intense the flavors
Add extra lime juice and fish sauce to taste as you go

Dipping Sauce Suggestions

Classic Thai Seafood Sauce:

3 tbsp lime juice
2 tbsp fish sauce
1 tsp sugar
2 Thai chilies (minced)
2 cloves garlic (minced)
Fresh cilantro

Savory Sesame Sauce:

3 tbsp sesame paste
2 tbsp soy sauce
1 tbsp Chinese black vinegar
1 tsp sesame oil
Minced garlic and scallions

Spicy Fermented Bean Sauce:

2 tbsp fermented bean paste
1 tbsp chili oil
1 tsp sugar
Chopped scallions
Dash of vinegar

Shopping List for Home Hotpot

Fresh Ingredients:

Aromatics (lemongrass, galangal, kaffir lime leaves, chilies)
Proteins of choice (aim for 600-800g total for 4 people)
Mixed vegetables (500-700g total)
Fresh herbs (cilantro, Thai basil)

Pantry Staples:

Tom yum paste
Fish sauce
Chili oil
Lime juice
Palm sugar
Chicken stock or stock cubes

Equipment Needed:

Electric hotpot or portable gas burner
Large pot (at least 3L capacity)
Ladles and cooking chopsticks
Individual bowls and plates
Small sauce dishes

Final Thoughts

Steamov offers a unique dining concept that prioritizes novelty and convenience over culinary excellence. While the supermarket shopping experience provides entertainment value, the food quality doesn’t match the creativity of the concept.

For those seeking a late-night hotpot fix near Outram Park, it serves its purpose adequately. However, discerning diners and hotpot enthusiasts will find better options elsewhere in Singapore’s robust steamboat scene.

Best For: Late-night casual dining, groups looking for novelty, budget-conscious diners Skip If: You prioritize ingredient quality, seek authentic flavors, or want a polished dining atmosphere

If the concept appeals to you, visit for the experience but manage expectations accordingly. Alternatively, recreate a superior version at home using the recipe above—you’ll likely achieve better flavor and quality at a comparable cost.

Steamov: A Complete Guide to Singapore’s Supermarket-Themed Hotpot Experience