Step into the heart of Singapore, where every meal tells a story. Here, Chinese cuisine is more than food — it’s a celebration. Imagine baskets of piping hot dim sum, each bite bursting with flavor and tradition. Picture golden buns, silky dumplings, and sweet custard tarts that melt on your tongue.
For those who crave warmth and comfort, Singapore’s top hot pot spots are a dream come true. Gather friends around bubbling broths, fresh seafood, and crisp greens. Every swirl in the pot brings laughter and memories.
These restaurants aren’t just places to eat — they’re places to connect. Each visit offers a taste of heritage, crafted with care. The chefs pour their passion into every dish, making every meal unforgettable.
Indulge in these treasures. Let the aroma draw you in. Discover why these Chinese restaurants stand above the rest. Treat yourself to the best — and savor every moment.
TOP DIM SUM DESTINATIONS
1. Yellow Pot – Premium Cantonese Excellence
Address: 83 Duxton Road, Singapore 089540
Contact: +65 9859 1643
Operating Hours: Daily 12:00 PM – 2:30 PM, 5:30 PM – 10:30 PM
Website: https://yellowpot.sg/
Ambience & Setting
Yellow Pot stands as a golden beacon of refined Chinese dining within the award-winning Duxton Reserve Hotel. The restaurant exudes sophisticated elegance with warm amber lighting, rich mahogany furnishings, and contemporary Chinese décor elements. The intimate 60-seat dining room features private alcoves perfect for business dinners or romantic occasions, while floor-to-ceiling windows offer glimpses of historic Duxton Road’s charming shophouses.
Interior Design Elements:
- Hand-painted Chinese scrolls depicting classical landscapes
- Crystal chandeliers with golden accents creating intimate lighting
- Jade-green banquette seating with silk cushions
- Traditional wooden screens providing privacy between tables
- Live orchid arrangements on each table
- Background playlist of subtle Chinese instrumental music
Complete Menu Selection
DIM SUM CLASSICS
- Har Gow (Crystal Shrimp Dumplings) – S$12
- Siew Mai (Pork & Shrimp Dumplings) – S$10
- Xiao Long Bao (Soup Dumplings) – S$14
- Char Siew Bao (BBQ Pork Buns) – S$9
- Cheong Fun (Rice Noodle Rolls) – S$11
SIGNATURE ROASTS
- Whole Roast Duck (serves 4-6) – S$88
- Half Roast Duck – S$48
- Roast Char Siew – S$26
- Crispy Pork Belly – S$24
SEAFOOD SPECIALTIES
- Steamed Whole Fish (market price)
- Salt & Pepper Prawns – S$32
- Braised Sea Cucumber – S$38
- Stir-fried Clams in Black Bean Sauce – S$28
VEGETARIAN DELIGHTS
- Sweet & Sour Eggplant – S$22
- Ma Po Tofu – S$18
- Stir-fried Seasonal Vegetables – S$16
- Buddhist Delight (Mixed Vegetables) – S$20
SOUPS & TONICS
- Double-boiled Shark Fin Soup – S$45
- The Kaifung (Herbal Tonic) – S$12
- Winter Melon Soup – S$18
DESSERTS
- Mango Pudding – S$8
- Almond Tofu – S$7
- Traditional Egg Tarts – S$6
Detailed Dish Analysis
Roast Duck – The Crown Jewel Preparation Time: 48 hours The duck arrives tableside carved with theatrical precision. The mahogany-colored skin crackles audibly as the knife glides through, revealing succulent meat that falls apart at the touch. Each slice is served with traditional accompaniments: paper-thin pancakes, julienned cucumber, spring onions, and sweet hoisin sauce. The fat renders perfectly, creating a glossy sheen without excessive greasiness.
Sweet & Sour Eggplant – Vegetarian Masterpiece Chunks of purple eggplant are transformed through expert wok technique into golden, silk-textured morsels. The sauce strikes perfect balance – tangy vinegar notes give way to honey sweetness, while the hot bean paste adds depth without overwhelming heat. The dish arrives garnished with toasted sesame seeds and fresh cilantro.
The Kaifung Tonic – Healing Elixir This aromatic herbal drink combines chrysanthemum flowers, goji berries, and rock sugar in a delicate infusion. Served warm in traditional clay cups, it provides a refreshing palate cleanser between rich courses. The floral notes are subtle yet distinctive, with a natural sweetness that doesn’t require additional sugar.
Signature Dish Analysis: Roast Duck (招牌烤鸭)
The Masterpiece: Yellow Pot’s legendary Roast Duck represents two days of meticulous preparation, resulting in an extraordinary culinary experience that has earned rave reviews from food critics and diners alike.
Preparation Process:
- Day 1: Fresh duck is air-dried for 24 hours using a proprietary blend of five-spice, Shaoxing wine, and secret aromatics
- Day 2: Slow-roasted in traditional wood-fired ovens at precisely 180°C for 3 hours
- Final Stage: High-heat finishing at 220°C for that signature crackling skin
Flavor Profile: The duck presents layers of complex flavors – smoky depth from the wood firing, subtle sweetness from the marinade, and an intoxicating aroma that fills the dining room. The skin achieves the perfect balance of crispy exterior and succulent meat beneath.
Featured Recipe: Sweet and Sour Eggplant (糖醋茄子)
Ingredients:
- 2 large Chinese eggplants, cut into 2-inch chunks
- 3 tbsp Nanyang soya sauce
- 2 tbsp Chinese black vinegar
- 2 tbsp honey
- 1 tbsp hot bean paste (doubanjiang)
- 2 cloves garlic, minced
- 1 inch ginger, julienned
- 2 spring onions, chopped
- Cornstarch for coating
- Vegetable oil for deep frying
Cooking Instructions:
- Prep the Eggplant: Salt eggplant chunks and let drain for 30 minutes. Pat dry and coat lightly with cornstarch.
- Make the Sauce: Whisk together soya sauce, vinegar, honey, and hot bean paste until smooth.
- Deep Fry: Heat oil to 180°C. Fry eggplant until golden and crispy, about 3-4 minutes. Drain on paper towels.
- Stir-Fry: In a wok, heat 2 tbsp oil. Add garlic and ginger, stir-fry for 30 seconds.
- Combine: Add fried eggplant and sauce. Toss quickly for 2 minutes until well coated.
- Finish: Garnish with spring onions and serve immediately.
Pricing & Value
- Roast Duck (Half): S$48
- Sweet and Sour Eggplant: S$22
- Average meal per person: S$65-85
- Wine pairings available: S$15-25 per glass
Delivery Options
Yellow Pot offers island-wide delivery through their proprietary service and third-party platforms. Delivery fee: S$8 (free for orders above S$80). Special insulated containers ensure dishes arrive at optimal temperature.
2. Yum Cha Restaurant – Traditional Dim Sum Haven
Address:
- Chinatown: 20 Trengganu Street, #02-01, Singapore 058479
- Changi: 6 Changi Business Park Ave 1, #01-33, Singapore 486017
Contact: Varies by location
Operating Hours:
- Chinatown: Tue-Fri 10:30 AM-9 PM, Weekends 9 AM-9 PM
- Changi: Tue-Fri 7 AM-3 PM & 6 PM-10 PM, Weekends 7 AM-3 PM & 6 PM-9 PM
Ambience & Heritage
Since 2000, Yum Cha has transported diners to old-world Hong Kong with its nostalgic marble tables, traditional wooden chairs, and vintage Chinese artwork. The Chinatown location buzzes with authentic energy, while red lacquered accents and warm lighting create an inviting atmosphere that bridges tradition with modern comfort.
Atmospheric Details:
- Chinatown Location: Exposed brick walls adorned with vintage Hong Kong movie posters
- Changi Location: Modern interpretation with sleek concrete surfaces and industrial lighting
- Traditional round marble-top tables encouraging communal dining
- Bamboo steamers stacked high on serving carts
- Open kitchen allows diners to witness dim sum artistry
- Classic Cantopop music plays softly in background
- Red paper lanterns suspended from ceiling
- Traditional tea service with proper yixing clay teapots
Complete Menu Portfolio (60+ Varieties)
STEAMED DIM SUM
- Har Gow (Crystal Shrimp Dumplings) – S$5.80
- Siew Mai (Pork & Shrimp Open Dumplings) – S$5.80
- Fish Roe Siew Mai – S$6.80
- Xiao Long Bao (6 pieces) – S$8.80
- Shark Fin Dumplings – S$12.80
- Scallop Dumplings – S$9.80
- Chives Dumplings – S$5.80
FRIED SPECIALTIES
- Mango Prawn Sesame Fritters – S$8.80
- Deep-fried Squid Tentacles – S$7.80
- Crispy Taro Croquettes – S$6.80
- Pan-fried Pork Pancakes – S$7.80
- Spring Rolls (4 pieces) – S$6.80
BAKED & STEAMED BUNS
- Char Siew Bao (BBQ Pork Buns) – S$5.80
- Custard Buns – S$5.80
- Lotus Paste Buns – S$6.80
- Pineapple Buns – S$5.80
RICE & NOODLE DISHES
- Seafood Horfun – S$12.80
- Yang Chow Fried Rice – S$10.80
- Beef Cheong Fun – S$7.80
- Char Siew Cheong Fun – S$7.80
LARGE PLATES
- Whole Peking Duck – S$68
- Salt & Pepper Prawns – S$28
- Sweet & Sour Pork – S$18
- Kung Pao Chicken – S$16
TEA SELECTION
- Pu-erh Tea (per pot) – S$4
- Jasmine Tea (per pot) – S$3
- Oolong Tea (per pot) – S$4
- Chrysanthemum Tea (per pot) – S$3
Signature Dish Deep Dive
Xiao Long Bao – Soup Dumpling Perfection Each dumpling is a marvel of engineering – 18 precise pleats create a perfect pouch containing seasoned pork and gelatinized stock. When steamed, the gelatin melts into savory soup. The proper eating technique: lift gently with chopsticks, bite small hole, sip the soup, then consume the dumpling. Temperature is crucial – too hot burns the tongue, too cool and the magic is lost.
Fish Roe Siew Mai – Modern Innovation Traditional pork and shrimp mixture topped with bright orange flying fish roe creates visual drama and textural contrast. The roe bursts on the tongue, adding oceanic salinity that complements the umami-rich filling. Served in bamboo steamers lined with lettuce leaves.
Seafood Horfun – Wok Hei Mastery Broad rice noodles stir-fried over intense heat develop the coveted “wok hei” – breath of the wok. Fresh prawns, scallops, and squid are added at precise intervals to achieve perfect doneness. Dark soy sauce creates the characteristic smoky color while maintaining the noodles’ silky texture.
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Menu Excellence: 60+ Dim Sum Varieties
Signature Xiao Long Bao (小笼包): The restaurant’s crown jewel features delicate, pleated dumpling skins that cradle seasoned pork and aromatic soup. Each dumpling requires 18 precise pleats and contains exactly one tablespoon of gelatinized stock.
Fish Roe Siew Mai Innovation: A modern twist on the classic, topped with bright orange tobiko that bursts with oceanic flavor, complementing the traditional pork and shrimp filling.
Featured Recipe: Har Gow (Crystal Shrimp Dumplings) 虾饺
Ingredients:
- 300g fresh prawns, peeled and deveined
- 50g bamboo shoots, finely diced
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 1/2 tsp white pepper
- 1/2 tsp sugar
- 1 tsp cornstarch
For the wrapper:
- 150g wheat starch
- 50g tapioca starch
- 1 tsp salt
- 200ml boiling water
- 1 tbsp lard or oil
Cooking Instructions:
- Prepare Filling: Roughly chop prawns, leaving some chunks for texture. Mix with bamboo shoots and seasonings. Chill for 30 minutes.
- Make Wrappers: Combine starches and salt. Add boiling water and lard, mix until smooth dough forms. Rest 20 minutes.
- Assemble: Roll dough into small circles. Place 1 tsp filling in center, pleat and seal edges.
- Steam: Steam on high heat for 8-10 minutes until translucent and cooked through.
High Tea Buffet Special
Time: 3 PM – 6 PM daily
Price: S$32.80++ per person
Features: Unlimited dim sum selection, perfect for leisurely afternoons
Delivery & Takeout
Yum Cha Express provides convenient delivery service with specialized packaging to maintain dim sum quality. Delivery radius covers central Singapore with S$5 delivery fee.
3. Swee Choon – The 24-Hour Dim Sum Legend
Address: 183/185/187/189/191/193 Jln Besar, Singapore 208882
Contact: +65 6225 7788
Operating Hours:
- Mon, Wed-Fri: 9 AM-3 PM, 6 PM-3 AM
- Weekends: 9 AM-4 PM, 6 PM-3 AM Website: http://www.sweechoon.com/
The Institution
For over 50 years, Swee Choon has been Singapore’s undisputed king of late-night dim sum. This family-run institution embodies the spirit of traditional teahouse culture, where conversations flow as freely as the jasmine tea, and the kitchen never sleeps.
Ambience & Character
The restaurant’s no-frills aesthetic focuses entirely on the food experience. Fluorescent lighting, simple furnishings, and the constant buzz of Cantonese chatter create an authentic Hong Kong teahouse atmosphere. The open kitchen allows diners to witness the ballet of dim sum preparation.
Atmospheric Elements:
- Utilitarian fluorescent lighting creates that authentic “cha chaan teng” feel
- Simple white tile floors and walls – easy to clean, purely functional
- Round tables with lazy susans for sharing dishes
- Constant background symphony of sizzling woks and chopping sounds
- Steam billowing from multiple bamboo steamer towers
- Handwritten menu boards in Chinese characters
- Vintage cash register and old-school service style
- Mix of solo diners, families, and late-night workers
- No air conditioning – fans provide cooling like traditional teahouses
Extensive Menu Selection
HANDMADE DIM SUM CLASSICS
- Har Gow (Crystal Shrimp Dumplings) – S$4.80
- Siew Mai (Pork Dumplings) – S$4.80
- Char Siew Bao (BBQ Pork Buns) – S$4.50
- Liu Sha Bao (Salted Egg Custard Buns) – S$5.20
- Xiao Long Bao (Soup Dumplings) – S$6.80
- Wolfberry Siew Mai – S$5.50
- Scallop Dumplings – S$6.80
FRIED SPECIALTIES
- Carrot Cake (Chai Tow Kway) – S$5.50
- Fried Dumplings – S$5.20
- Spring Rolls – S$4.80
- Wu Kok (Taro Croquettes) – S$5.50
RICE & NOODLE DISHES
- Handpulled Noodles in Soup – S$8.80
- Beef Noodle Soup – S$10.80
- Wonton Noodles – S$8.50
- Fried Kway Teow – S$6.80
- Yang Chow Fried Rice – S$8.80
CONGEE VARIETIES
- Plain Congee – S$3.50
- Pork & Century Egg Congee – S$6.80
- Fish Congee – S$7.80
- Chicken Congee – S$6.80
LATE NIGHT COMFORT FOOD
- Braised Duck – S$12
- Roast Pork – S$10
- Steamed Chicken – S$12
- Stir-fried Vegetables – S$8
BEVERAGES
- Chinese Tea (unlimited refills) – 😊S$1.20 per person
- Fresh Soy Milk – S$2.20
- Barley Water – S$2.50
- Chinese Herbal Tea – S$3.50
Signature Dishes Analysis
Handpulled Noodles – Live Performance The real show begins when the noodle master takes center stage. Starting with a ball of dough, he stretches and folds repeatedly until thousands of hair-thin strands emerge. The noodles cook in minutes, retaining perfect al dente texture. Served in clear broth with simple garnishes that highlight the noodle craftsmanship.
Classic Har Gow – Translucent Perfection The wrapper achieves legendary translucency – you can clearly see the pink shrimp filling through the delicate skin. Each dumpling contains 3-4 whole shrimp pieces seasoned with white pepper, sesame oil, and bamboo shoots for crunch. The pleating pattern creates both beauty and structural integrity.
Char Siew Bao – Fluffy Clouds of Joy These steamed buns emerge from bamboo steamers like white clouds. The yeast dough achieves perfect softness – pillowy exterior giving way to sweet-savory barbecued pork filling. The char siew is diced into small pieces, glazed with honey and hoisin sauce, creating pockets of concentrated flavor within the mild bun.
Handmade Excellence
Signature Dishes Analysis:
- Har Gow: Translucent wrappers so delicate they reveal the pink shrimp within
- Siew Mai: Open-topped dumplings crowned with bright orange roe
- Char Siew Bao: Fluffy steamed buns filled with sweet-savory barbecued pork
- Handpulled Noodles: Made to order, displaying the chef’s artistry
Featured Recipe: Char Siew Bao (叉烧包)
For the Char Siew Filling:
- 500g pork shoulder, cut into strips
- 3 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp honey
- 2 tbsp Shaoxing wine
- 1 tbsp dark soy sauce
- 1 tsp five-spice powder
For the Bao Dough:
- 500g pau flour (or all-purpose flour)
- 250ml warm water
- 2 tsp instant yeast
- 2 tbsp sugar
- 1 tbsp lard or oil
- 1 tsp baking powder
Cooking Instructions:
- Marinate Pork: Combine all char siew ingredients. Marinate pork overnight, then roast at 200°C for 25 minutes.
- Make Dough: Mix yeast with warm water and sugar. Combine with flour and lard, knead until smooth. Rise for 1 hour.
- Prepare Filling: Dice char siew and mix with sauce (thicken with cornstarch if needed).
- Assemble: Roll dough into circles, fill with char siew, seal and shape.
- Steam: Steam on parchment paper for 15 minutes on high heat.
Budget-Friendly Excellence
Average Prices:
- Har Gow (4 pieces): S$4.80
- Siew Mai (4 pieces): S$4.80
- Char Siew Bao (3 pieces): S$4.50
- Total meal for 2: S$25-35
Late-Night Delivery
Island-wide delivery available until 2 AM, making it perfect for late-night cravings. Minimum order S$30, delivery fee S$6.
PREMIER HOTPOT EXPERIENCES
1. Haidilao – The Global Hotpot Phenomenon
Address: 313 Orchard Rd, #04-23/24, Singapore 238895
Contact: +65 6835 7227
Operating Hours: Daily 10:30 AM – 6:00 AM
Website: https://www.superhiinternational.com/sg
The Haidilao Experience
More than just a restaurant, Haidilao represents a cultural phenomenon that has redefined hotpot dining globally. The Singapore outlet maintains the brand’s legendary reputation for exceptional service, where waiting staff are trained to anticipate every need.
Ambience & Service Theater
The restaurant design features modern Chinese elements with red and gold accents, comfortable booth seating, and an open kitchen concept. What sets Haidilao apart is the entertainment factor – complimentary manicures while waiting, noodle-pulling performances, and birthday celebrations that rival theme park shows.
Atmospheric Features:
- Sleek modern interior with traditional Chinese color palette
- Individual booth seating with built-in induction cooktops
- LED lighting that changes throughout the day
- Live entertainment area for noodle-pulling demonstrations
- Waiting area with massage chairs and complimentary services
- Open spice kitchen where diners can watch soup base preparation
- Birthday celebration area with traditional lion dance performances
- Background music mixing traditional Chinese with modern pop
- Servers in traditional-inspired uniforms with modern touches
Comprehensive Menu System
SIGNATURE SOUP BASES
- Original Sichuan Spicy (Ma La) – S$12
- Mushroom Soup Base – S$10
- Tomato Soup Base – S$10
- Bone Broth (Pork/Chicken) – S$11
- Seafood Soup Base – S$14
- Curry Soup Base – S$12
- Coconut Chicken Base – S$
PREMIUM MEATS
- Australian M9 Wagyu Slices – S$35
- US Prime Beef Short Rib – S$28
- Kurobuta Pork Belly – S$22
- Free-Range Chicken Slices – S$18
- Lamb Shoulder (New Zealand) – S$24
FRESH SEAFOOD
- Live Boston Lobster – S$45
- Fresh Abalone (per piece) – S$28
- Live Prawns – S$22
- Fish Maw – S$32
- Scallops – S$26
- Fresh Fish Slices – S$20
HANDMADE SPECIALTIES
- Signature Shrimp Paste – S$18
- Beef Balls (handmade) – S$12
- Fish Balls (fresh daily) – S$12
- Pork & Chive Dumplings – S$15
- Handpulled Noodles (made to order) – S$8
VEGETABLES & TOFU
- Seasonal Vegetables – S$8-12
- Fresh Mushroom Platter – S$14
- Silky Tofu Varieties – S$6-10
- Seaweed & Kelp Selection – S$8
- Corn & Root Vegetables – S$10
SIGNATURE SAUCES (DIY Station)
- Original Sesame Oil & Garlic
- Sichuan Spicy Mix
- Taiwanese Sha Cha Sauce
- Thai-style Seafood Sauce
- House Special (Secret Recipe)
Detailed Dish Exploration
Sichuan Spicy Soup Base – The Legend This iconic broth begins with a theatrical presentation – servers pour the crimson base into your pot as aromatic steam rises. The initial aroma hits with layers of complexity: numbing Sichuan peppercorns, fiery dried chilies, fermented bean paste depth, and underlying sweetness from rock sugar. The heat builds gradually, creating the famous “ma-la” sensation – numbing and spicy simultaneously.
Australian M9 Wagyu – Premium Indulgence Paper-thin slices of marbled beef arrive on ice-chilled plates. The marbling creates stunning visual patterns, and when briefly swished in boiling broth (15-20 seconds maximum), the fat renders slightly while the meat remains butter-tender. Each piece literally melts on the tongue with rich, beefy flavor enhanced by the spicy broth.
Handpulled Noodles – Live Performance Art Watch skilled noodle masters transform dough into thousands of hair-thin strands through rhythmic stretching and folding. The noodles cook in your hotpot within minutes, absorbing the complex flavors of your chosen broth. The texture is perfectly chewy with slight bite – a testament to proper gluten development.
Live Boston Lobster – Interactive Luxury Diners select their lobster from live tanks, watching as kitchen staff prepare it tableside. The lobster is quickly dispatched and sectioned, with different parts requiring different cooking times. The tail meat needs just 2-3 minutes, while claws require slightly longer. The sweet lobster meat pairs beautifully with the aromatic broths.
Signature Soup Base: Sichuan Spicy (麻辣锅底)
Flavor Profile Analysis: The legendary Sichuan base combines numbing Sichuan peppercorns (ma) with fiery chilies (la), creating a complex heat that builds gradually. The broth contains over 20 spices and simmers for hours, developing layers of umami depth.
Spice Level Options:
- Mild (微辣): Gentle introduction to Sichuan flavors
- Medium (中辣): Balanced heat and flavor
- Spicy (辣): Authentic Sichuan intensity
- Extra Spicy (特辣): For spice enthusiasts only
Featured Recipe: Haidilao-Style Sichuan Hotpot Base
Ingredients:
- 100g dried chilies (mix of different varieties)
- 50g Sichuan peppercorns
- 100g doubanjiang (fermented bean paste)
- 50g fermented black beans
- 30g rock sugar
- 500ml chicken stock
- 200ml beef tallow or oil
- Aromatics: ginger, garlic, scallions
Cooking Instructions:
- Toast Spices: Dry-roast chilies and peppercorns until fragrant, about 3 minutes.
- Blend: Grind toasted spices coarsely, maintaining some texture.
- Build Base: Heat tallow, add aromatics, then doubanjiang. Cook until oil turns red.
- Layer Flavors: Add ground spices, black beans, and sugar. Simmer 10 minutes.
- Add Stock: Gradually incorporate hot stock, simmer 30 minutes.
- Strain & Serve: Strain for smooth base or leave chunky for rustic style.
Premium Ingredients Menu
- Australian M9 Wagyu Slices: S$35 per plate
- Fresh Abalone: S$28 per piece
- Live Prawns: S$22 per plate
- Handmade Fish Balls: S$12 per plate
Take-Home Hotpot Kits
Haidilao offers retail hotpot bases and complete dinner kits available for purchase in-store or online, allowing diners to recreate the experience at home.
Pricing Structure
- Soup Base: S$8-15 per pot
- Average per person: S$45-65
- Premium experience: S$80-120 per person
2. City Hot Pot – Individual Excellence
Address: 7 Wallich St, B1-04/05 Guoco Tower, Singapore 078884
Contact: +65 6721 9501
Operating Hours: Daily 11:30 AM-3 PM, 5 PM-10 PM
Website: https://www.cityhotpot.sg/
Revolutionary Individual Hotpot Concept
City Hot Pot pioneered the individual hotpot experience in Singapore, giving each diner their personal cooking station and customized soup base selection. This concept eliminates the need for communal cooking and allows for personalized spice levels and timing.
Modern Ambience
Located in prestigious Guoco Tower, the restaurant features sleek contemporary design with individual induction cookers built into each table. The modern lighting and clean lines create an upscale atmosphere perfect for business lunches or intimate dinners.
Design Elements:
- Individual induction cooktops built seamlessly into each table
- Sleek granite tabletops with brass accents
- Modern pendant lighting creating intimate dining zones
- Floor-to-ceiling windows offering city skyline views
- Contemporary Chinese art featuring abstract interpretations
- Minimalist décor focusing attention on the food experience
- Sound-dampening materials creating surprisingly quiet atmosphere
- Temperature-controlled environment for year-round comfort
Complete Individual Set Menu
SOUP BASE SELECTION (Choose 1 or 2)
- Sichuan Spicy Ma-La – S$8
- Clear Pork Bone Broth – S$6
- Tomato & Herb Base – S$7
- Mushroom Supreme – S$8
- Seafood Bisque – S$10
- Coconut Curry – S$9
- Double Base (Yin-Yang Pot) – +S$1
SET MEAL INCLUSIONS All sets include unlimited access to:
- Fresh Vegetable Station (20+ varieties)
- Handmade Ball Selection
- Tofu & Soy Products
- Noodles & Dumplings
- Condiment & Sauce Bar
- Dessert Station
- Hot & Cold Beverages
PREMIUM ADD-ONS
- Wagyu Beef Slices – S$18
- Fresh Lobster – S$25
- Abalone – S$20
- Premium Fish Slices – S$12
- Kurobuta Pork – S$15
FREE-FLOW SIDES STATION
Leafy Vegetables:
- Chinese Spinach, Bok Choy, Lettuce Varieties
- Watercress, Chinese Broccoli, Napa Cabbage
Root Vegetables:
- Daikon Radish, Carrots, Winter Melon
- Lotus Root, Taro, Sweet Potato
Mushrooms:
- Shiitake, Enoki, King Oyster
- Button Mushrooms, Wood Ear
Protein Alternatives:
- Assorted Fish Balls, Beef Balls
- Various Tofu Types, Gluten Products
- Handmade Dumplings
Signature Dish Analysis
Double Soup Base Experience The innovative yin-yang pot design allows simultaneous enjoyment of contrasting flavors. One side features fiery Sichuan ma-la broth while the other offers soothing bone broth. The divider maintains distinct flavors while allowing ingredients to move between sides for customized taste experiences.
Premium Bone Broth – Liquid Gold Simmered for 8+ hours using pork bones, chicken carcasses, and secret aromatics. The resulting broth achieves rich, milky-white color with deep umami flavor. Collagen extracted during long cooking creates a silky mouthfeel that coats ingredients beautifully.
Free-Flow Station Strategy The unlimited sides concept encourages experimentation with different vegetables, textures, and cooking times. Leafy greens need mere seconds, while root vegetables require several minutes. The variety ensures balanced nutrition alongside indulgent proteins.
Signature Double Soup Base Innovation
The ingenious yin-yang pot design allows diners to enjoy two contrasting flavors simultaneously:
- Spicy Side: Authentic Sichuan ma-la broth
- Clear Side: Nourishing bone broth or tomato base
Featured Recipe: Premium Bone Broth Base (上汤锅底)
Ingredients:
- 2kg pork bones (mix of spine and leg bones)
- 1 whole chicken carcass
- 500g beef bones
- 50g dried shiitake mushrooms
- 30g dried scallops
- 20g goji berries
- 6 slices ginger
- 4 cloves garlic
- 3L water
Cooking Instructions:
- Blanch Bones: Boil bones for 10 minutes, drain and rinse to remove impurities.
- Build Foundation: In a large pot, combine all bones with fresh water and bring to boil.
- Slow Simmer: Reduce heat to low, skim foam regularly. Simmer 4-6 hours.
- Add Aromatics: In final hour, add mushrooms, scallops, ginger, and garlic.
- Finish: Strain broth, add goji berries just before serving for color and nutrition.
Free-Flow Sides Selection
City Hot Pot’s all-you-can-eat sides include:
- Fresh vegetables (30+ varieties)
- Handmade fish and meat balls
- Various tofu products
- Noodles and dumplings
- Sauces and condiments station
Pricing Model
- Individual Set: S$28-38 per person (includes soup base + unlimited sides)
- Double Soup Base: +S$1
- Premium Ingredients: À la carte pricing
- Lunch Special: S$22 per person (weekdays only)
3. Xian De Lai – Heritage Buffet Experience
Address: 18 Liang Seah St, Singapore 189039
Contact: +65 6336 7505
Operating Hours: Daily 10:30 AM – 4:00 AM
Website: https://xian-de-lai.business.site/
The Heritage Story
Xian De Lai represents old-school Singapore hotpot culture, where generations of families have gathered for late-night feasts. This humble establishment has maintained its authentic character for over 15 years, resisting modernization in favor of traditional values.
Rustic Charm & Character
The restaurant embraces its humble roots with simple décor, al fresco seating, and a no-frills atmosphere that focuses entirely on the communal dining experience. The open-air setup creates a uniquely Singaporean ambience reminiscent of traditional zi char stalls.
Authentic Atmosphere:
- Mostly outdoor seating under canvas awnings
- Plastic stools and marble-top tables – classic zi char style
- String lights creating warm evening ambience
- No air conditioning – natural ventilation and ceiling fans
- Bustling open kitchen visible to all diners
- Mix of Hokkien, Mandarin, and English conversations
- Servers rushing between tables with practiced efficiency
- Raw ingredients displayed on ice at entrance
- Traditional Chinese calendar and lucky decorations
- Cash-only policy maintaining old-school authenticity
Unlimited Buffet Menu System
SOUP BASE OPTIONS (Choose from 5)
- Traditional Mala (Sichuan Spicy) – Included
- Pork Ribs & Corn Soup – Included
- Clear Chicken Broth – Included
- Tom Yum (Thai-style) – Included
- Herbal Tonic Soup – Included
UNLIMITED BUFFET INCLUDES:
Fresh Meat Selection:
- Sliced Pork, Beef, Chicken
- Fresh Fish Fillets
- Prawns and Squid
- Pork and Beef Balls
Vegetables & Greens:
- Napa Cabbage, Chinese Spinach
- Watercress, Lettuce Varieties
- Bean Sprouts, Corn
- Winter Melon, Daikon
Processed Items:
- Fish Balls, Crab Sticks
- Various Tofu Products
- Instant Noodles, Rice Vermicelli
- Dumplings and Won Tons
Beverages:
- Chinese Tea (hot)
- Soft Drinks
- Fresh Lime Juice
- Barley Water
Traditional Dishes Deep Dive
Mala Soup Base – Heritage Recipe This version represents authentic Sichuan tradition adapted for Singapore palates. Unlike commercialized versions, Xian De Lai’s mala achieves perfect balance between numbing peppercorns and fiery chilies. The base simmers all day, building layers of complexity from dried chilies, fermented beans, and aromatic spices.
Pork Ribs & Corn Soup – Comfort Classic The most popular non-spicy option features meaty pork ribs slow-cooked with sweet corn and tomatoes. The natural sweetness from corn balances the rich pork flavor, while tomatoes add subtle acidity. This clear broth allows ingredient flavors to shine without masking.
Fresh Ingredients Philosophy Despite budget pricing, Xian De Lai maintains quality through twice-daily ingredient deliveries. Vegetables are crisp and vibrant, meats are well-marbled, and seafood arrives live or fresh-killed. The unlimited concept works because rapid turnover ensures peak freshness.
Unlimited Buffet Concept
What’s Included:
- Choice of 5 soup bases
- Unlimited fresh ingredients
- Selection of meats and seafood
- Handmade balls and dumplings
- Free-flow beverages
- No Time Limit Policy
Signature Mala Soup Base Analysis
Xian De Lai’s mala base represents authentic Sichuan tradition with a Singapore twist – slightly milder to accommodate local palates while maintaining the essential ma-la character.
Featured Recipe: Traditional Pork Ribs Soup Base (排骨汤底)
Ingredients:
- 1.5kg fresh pork ribs, chopped
- 500g pork bones
- 2 corn cobs, cut into sections
- 4 tomatoes, quartered
- 1 large onion, halved
- 6 dried shiitake mushrooms
- Salt and white pepper to taste
- 3L water
Cooking Instructions:
- Prepare Ribs: Blanch ribs in boiling water for 5 minutes, drain and rinse.
- Build Base: In large pot, combine ribs, bones, and fresh water. Bring to boil.
- Long Simmer: Reduce heat, simmer gently for 2 hours, skimming regularly.
- Add Vegetables: Add corn, tomatoes, onion, and mushrooms. Continue cooking 1 hour.
- Season: Adjust seasoning with salt and white pepper before serving.
Buffet Pricing
- Adult: S$25 per person (before 6 PM)
- Adult: S$28 per person (after 6 PM)
- Child (4-12): S$15 per person
- Senior (60+): S$20 per person
Late-Night Culture
Open until 4 AM, Xian De Lai serves as a gathering place for night owls, shift workers, and anyone seeking authentic late-night comfort food in a casual, unpretentious setting.
DELIVERY & CONVENIENCE OPTIONS
Comprehensive Delivery Coverage
Yellow Pot: Premium packaging ensures restaurant-quality delivery experience Yum Cha: Specialized dim sum containers maintain optimal texture and temperature
Swee Choon: Late-night delivery until 2 AM for midnight cravings Haidilao: DIY hotpot kits with detailed instructions and video tutorials City Hot Pot: Individual portion containers perfect for solo dining at home Xian De Lai: Limited delivery for soup bases and raw ingredients
Ordering Platforms
- Restaurant websites and dedicated apps
- GrabFood, Foodpanda, Deliveroo
- WhatsApp ordering available for some locations
- Advance booking recommended for peak times
CONCLUSION
Singapore’s Chinese restaurant scene represents a perfect fusion of tradition and innovation. From Yellow Pot’s refined elegance to Xian De Lai’s humble authenticity, each establishment offers a unique window into Chinese culinary culture. Whether seeking a casual dim sum breakfast, an elaborate hotpot dinner, or a late-night comfort meal, these restaurants provide experiences that satisfy both palate and soul.
The diversity in pricing, ambience, and service styles ensures that every diner can find their perfect Chinese dining experience in Singapore’s vibrant food landscape.
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