8 Best Hotpot & Steamboat Restaurants in Singapore (August 2026)

Four things, and the first one is worth more money than the rest combined.

• The soup base is a separate charge at a la carte hotpot. Haidilao soup bases run S$14 to S$16. At Beauty in the Pot the signature collagen broth is from about S$10.80 for a quarter pot and up to S$34.80 for a single pot, with the spicy beef tallow and clear chicken broths at S$28.80. That is the bill before food. A buffet folds the broth into the headline price, which is most of why buffets look so much cheaper.
• Read the broth description, not its name. Beauty in the Pot lists its Immunity Clear Chicken Broth as containing pork. That is disclosed and entirely legitimate, and it is also exactly the sort of thing a name will never tell you. If anyone at the table avoids pork or beef, read the fine print on the soup base before you read the meat menu.
• Buffets have a clock. Suki-Suki caps dining at 80 minutes. Most steamboat buffets sit between 80 and 120. It is fine when you know and annoying when you find out from a server.
• Halal hotpot is much easier than halal Korean BBQ. A broth and a tray of ingredients can be rebuilt with certified stock and halal meat. A samgyeopsal cannot, because it is pork by definition. That is the whole reason there are several MUIS-certified hotpot restaurants here and barely any certified Korean BBQ.

One habit that saves real money: at an a la carte place, ask whether you can take a half-and-half pot with one paid broth and one plain, or a smaller pot size. Most will do it, few advertise it, and it is the difference between S$34.80 and S$10.80 on the soup line.

Haidilao is the most famous hotpot chain in Singapore and the honest way to describe it is that the service is the product. Free manicures while you queue, hand-pulled noodle performances at the table, hair ties, phone bags, snacks for people waiting, birthday songs whether or not you wanted one. No other restaurant on this list is trying to do that.

Budget S$50 to S$70 a head. Soup bases are S$14 to S$16 and each serving of meat or seafood runs S$6 to S$20, so the total climbs in small steps rather than one big one. There are usually promotional sets running, including student pricing around S$29.90, which is worth checking before you book because it moves.

Is the food the best in the city? No. Is it consistently good, open very late, able to absorb a table of nine, and genuinely fun for a birthday? Yes, and those are the reasons to go. Expect to queue at weekends even with a booking.

Website: haidilao.com/sg
Price: About S$50 to S$70 per pax, soup bases S$14 to S$16
Style: Sichuan, a la carte
Best for: Groups, birthdays and late nights
Note: The service is the reason to come. Set expectations on the broth accordingly

Beauty in the Pot built a chain on one thing: a collagen broth thick enough that people drink bowls of it before touching the meat. It is from about S$10.80 for a quarter pot and up to S$34.80 for a single pot, which tells you where the restaurant thinks the value is. Budget S$40 to S$60 a head, a little under Haidilao.

The other bases are a Slimming Spicy Beef Tallow Broth and an Immunity Clear Chicken Broth, both around S$28.80 for a single pot. Read that second one carefully, because it is listed as containing pork. That is disclosed rather than hidden, and it is the single most useful thing to know before booking here for a mixed table.

Order the collagen broth as at least half the pot, get the fish tofu, and do not over-order meat, because the broth genuinely fills you in a way a mala base does not. Most outlets run late, which makes it a reasonable supper option.

Website: paradisegp.com
Price: About S$40 to S$60 per pax, collagen broth from S$10.80 a quarter pot
Order this: Collagen broth and the fish tofu
Watch for: The Immunity Clear Chicken Broth is listed as containing pork
Best for: People who care more about the soup than the meat

Xiao Long Kan came from Chengdu and cooks Sichuan hotpot the way Sichuan hotpot is actually eaten, which means a beef tallow base heavy with dried chilli and Sichuan peppercorn and a numbing quality that a lot of Singapore mala softens away. If you have only had the local interpretation, this is a genuinely different experience.

It is the pick when someone at the table has said the mala elsewhere was not spicy enough and meant it. Budget S$50 to S$70. Order a divided pot unless everyone is committed, because the tallow base is not something you back out of halfway.

The room is louder and more functional than Haidilao and there is none of the theatre. That is the trade, and for people who came for the broth rather than the manicure it is the right one. Several outlets across the island.

Website: xiaolongkan.com.sg
Price: About S$50 to S$70 per pax
Style: Chengdu-style Sichuan, beef tallow base
Order this: A divided pot, unless the whole table is sure
Best for: Anyone who finds local mala underpowered

Imperial Treasure is the premium end of steamboat in Singapore and the one to book when the meal is the event. Budget S$80 to S$120 a head once wagyu and seafood are on the table, which puts it roughly double a mid-tier hotpot and in the same territory as a good Cantonese dinner.

What you are paying for is sourcing and service rather than novelty. The broths are classical, the seafood is properly fresh, and the room is a restaurant rather than a chain. If you are hosting people who would find Haidilao's birthday song excruciating, this is where to take them.

It is not the place for a casual weeknight and it does not pretend to be. Order the wagyu sparingly and spend the difference on the seafood, which is where this kitchen is actually strongest.

Website: imperialtreasure.com
Price: About S$80 to S$120 per pax with wagyu and seafood
Style: Premium Chinese steamboat
Order this: The seafood over the wagyu
Best for: Hosting, and a room with no theatre in it

Coca is a Thai-style suki restaurant, founded in Thailand in 1957 and open in Singapore since 1987, which makes it far older than every trend on this page. Thai suki is a different tradition from Chinese hotpot: a lighter, clearer broth, and a sweet and sour chilli dipping sauce that does most of the flavouring rather than the soup.

Buffet lunch is S$27++ per adult and S$20++ per child, dinner S$43.80++ and S$25++. That is well-priced for a sit-down restaurant with three decades of history behind it, and the buffet format means the broth is included rather than charged.

Three outlets: Ngee Ann City, Suntec City and Leisure Park Kallang. Come here if the table has done Haidilao and mala to death, because it genuinely tastes like a different cuisine rather than a variation. The suki sauce is the thing people remember.

Website: coca.com.sg
Where: Ngee Ann City, Suntec City and Leisure Park Kallang
Price: Buffet lunch S$27++ adult and S$20++ child, dinner S$43.80++ and S$25++
Style: Thai suki, founded 1957 and in Singapore since 1987
Order this: Whatever you like, then drown it in the suki sauce

Suki-Ya is a Japanese hotpot buffet with free flow of premium meats and soup bases covering sukiyaki, tonyu miso, shabu shabu and mala. At S$25 to S$35 a head with the broth included, it is the most straightforward value on this list for anyone who does not want a numbing Sichuan base.

Sukiyaki is the one to pick if you have not had it: a sweet soy and mirin base that you eat with raw egg, which sounds odd and is the best thing on the menu. The tonyu miso is the gentle option and works for children and anyone who cannot take chilli.

Over ten outlets across the island, which makes it the easiest booking here. It is a chain and it eats like one, and for a Tuesday with four people that is exactly the right ambition.

Website: suki-ya.com.sg
Where: Over 10 outlets islandwide
Price: About S$25 to S$35 per pax, buffet with broth included
Broths: Sukiyaki, tonyu miso, shabu shabu and mala
Order this: Sukiyaki, with the raw egg

Suki-Suki is MUIS halal-certified, with broths, meat sourcing and ingredients all handled to that standard, and it is the answer for a halal table that wants hotpot rather than a compromise. Buffet pricing starts around S$17.90++ for lunch and about S$23.90++ for dinner, which is the cheapest genuinely good option on this list.

Seven soup bases including Lemak Laksa and Mala, plus over 40 fresh ingredients running up to wagyu beef and tiger prawns. Lemak Laksa is the one worth ordering because it is not a broth you will find at any of the Chinese hotpot chains and it works far better than it sounds.

Dining is capped at 80 minutes, which is tighter than most, so order your first two rounds quickly. Verify the certification on the MUIS directory if it matters to your guests, since certification is renewed rather than permanent.

Website: sukisukihotpot.com.sg
Price: Buffet from about S$17.90++ lunch and S$23.90++ dinner
Certification: MUIS halal-certified
Broths: Seven, including Lemak Laksa and Mala
Note: 80 minute dining limit, the tightest on this list

HaHa Hotpot does halal Sichuan-style hotpot out at E!Avenue Market Square in Jurong, with buffet pricing from about S$35.90++ for adults. The reason it earns a place is narrow and real: halal mala is close to unobtainable in Singapore, because the tallow base and the stock are usually the problem rather than the meat.

You pick up to two soup bases and the spiciness is adjustable, which matters more here than at a Chinese hotpot chain because a halal table is often a mixed-tolerance table. They also run a home delivery hotpot set, which is unusual and genuinely useful for a gathering at home.

It is out west and the room is unremarkable. Neither of those is the point. If someone has spent years watching colleagues eat mala hotpot without being able to join in, this is the fix.

Website: hahahotpot.com
Where: E!Avenue Market Square, Jurong
Price: Buffet from about S$35.90++ per adult
Style: Halal Sichuan, up to two soup bases, adjustable heat
Also does: Home delivery hotpot sets

Five things, and most of them are on the restaurant page before you go.

• What the broth costs, and whether it is included. The single biggest variable in the bill. A buffet includes it. A la carte does not, and a full pot can be S$30 or more before food.
• What is actually in the broth. Names are marketing. A clear chicken broth can contain pork, a vegetarian-sounding base can be built on a meat stock. If anyone at the table avoids something, read the description rather than the name.
• Whether a half pot or a divided pot is available. Most places will do it and few advertise it, and it is the cheapest way to let one person have mala without committing the table.
• The dining time limit at a buffet. Eighty minutes at Suki-Suki, more commonly 90 to 120. Ask when you book.
• Halal certification, if it matters. MUIS is the sole certifying authority here, so "no pork no lard" is not certification. Check the restaurant on the MUIS halal directory or look for the certificate at the counter.

Worth reading correctly too: the A, B or C hygiene sticker near the door changed meaning on 19 January 2026, when the Singapore Food Agency replaced the old annual grade with the Safety Assurance for Food Establishments framework, which grades on track record over time rather than a single inspection. Relevant here because hotpot is one of the few cuisines where diners handle raw meat themselves.

If hotpot is not quite the format, my picks of the best Korean BBQ in Singapore cover the other half of the group-dining lane, the best buffets in Singapore covers all-you-can-eat generally, halal restaurants goes deeper on certified kitchens, and the best family-friendly restaurants guide is the saner call with young children and a boiling pot. For the wider picture, my guide to the best restaurants in Singapore is the hub for this whole cluster.

Hotpot in Singapore costs about S$18 to S$35 per person at a steamboat buffet, S$40 to S$70 at an a la carte chain such as Haidilao or Beauty in the Pot, and S$80 to S$120 at a premium restaurant with wagyu and seafood. The soup base is charged separately a la carte, at S$14 to S$16 at Haidilao and up to S$34.80 for a single pot at Beauty in the Pot.

Two things move that total more than the restaurant does. The broth, as above. And timing, since weekend dinner typically runs 10 to 15 percent above weekday lunch for the same food.

Suki-Suki Thai Hot Pot is MUIS halal-certified and runs an all-you-can-eat buffet from about S$17.90++ for lunch, with seven soup bases including Lemak Laksa and Mala and over 40 ingredients. HaHa Hotpot in Jurong does halal Sichuan-style hotpot from about S$35.90++ and also delivers hotpot sets to your home.

Halal hotpot is much easier to find than halal Korean BBQ, because a broth and its ingredients can be rebuilt to certified standards while a pork belly cannot be substituted. Verify any restaurant on the MUIS halal directory before booking, since certification is renewed rather than permanent and "no pork no lard" is not the same thing.

Hotpot and steamboat describe the same method, cooking raw ingredients at the table in a simmering pot, and in Singapore the words are used interchangeably. In practice "hotpot" tends to signal a Chinese or Sichuan restaurant with a mala or collagen broth charged separately, while "steamboat" more often signals a local or Southeast Asian buffet with the broth included.

The regional versions are genuinely different foods. Sichuan hotpot leads with a numbing beef tallow chilli base, Japanese shabu shabu and sukiyaki use light dashi or a sweet soy base, and Thai suki uses a clear broth with the flavour carried by a sweet and sour dipping sauce. Choosing between them matters more than choosing between two restaurants doing the same style.

Haidilao is worth it if you value the service, the long opening hours and its ability to handle a large group, and it is not worth it if you are judging purely on the broth. Expect S$50 to S$70 per person, with soup bases at S$14 to S$16 and each meat or seafood serving from S$6 to S$20. Beauty in the Pot is usually S$10 or so cheaper per head for comparable food.

The free manicures, noodle-pulling performance, queue snacks and birthday routine are the actual product and no other hotpot chain in Singapore attempts them. For a birthday or a group that will be there three hours, that is a reasonable thing to pay for. For a quiet dinner focused on the soup, Beauty in the Pot or Xiao Long Kan give you more for the money.

If the broth is what you care about, Beauty in the Pot, and order the collagen base as at least half the pot. If the mala elsewhere has never been strong enough, Xiao Long Kan, which cooks Chengdu-style and has not softened it for the local market. If it is a birthday or a group of nine, Haidilao, and go in knowing you are buying the service.

Suki-Ya is the sane weeknight answer at S$25 to S$35 with the broth included, and sukiyaki with a raw egg is the order. Suki-Suki if the table is halal, at about S$17.90++ for lunch, which is the best value on this page by some distance. Coca if everyone has done mala to death and wants something that tastes like a different cuisine. And Imperial Treasure when you are hosting and the room matters.

Two habits worth forming. Check the broth price before you look at the meat menu, because it is the line that quietly doubles an a la carte bill. And read what is in the broth rather than what it is called, since a clear chicken soup can contain pork and the name will never tell you.

One last note for the trade. Hotpot in Singapore is one of the most searched dining categories there is, and yet several of the restaurants worth eating at are hard to find online, sitting behind a group site or a Facebook page while aggregators outrank them for their own name. If you run an F&B business and your website is the weak link, my web design for restaurants is built around that problem, or get a quote and I will tell you honestly what would move the needle.