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I tried it out, and I liked how it had a distinct spice to it. It was still mild and soothing overall, perfect for those who prefer Fish Head Steamboat Toa Payoh Lorong 1 something lighter on the palate.

For one or two pax, they will serve your soup base in individual pots. This makes it easy for single diners who crave hot pot. However, for three Steamboat Toa Payoh Zen pax and above, you have the choice of the bigger sharing pots. I must say, I was pretty impressed by the variety of food they had. In terms of leafy vegetables, they were 12 different kinds. All of them looked fresh and crisp, placed in wooden baskets which I thought was a nice touch.

Beside the row of leafy greens, there were also other veggie related offerings like lotus root, potato slices, tofu, tau kwa and several more. Of course, I could not miss out on the meat selection. There was actually a pretty decent selection of seafood including mussels, clams, prawns and sotong.

They also had a bunch of other cooked food items such as sausages, luncheon meat and different kinds of meatballs. Just next to the seafood and cooked food selection were the raw meats. I took the individual serving plates out for a better view. I liked how all their meats were placed in individual serving sizes.

This not only helped to portion control better for less wastage, and it was also more hygienic as well. The offerings included beef, chicken, fish and lamb. I have to point out that the cuts of meat were actually pretty good for its price point. They were not too fatty and tasted fresh.

Just when I thought that was all the meat they had, there was another chiller with an array of shabu-shabu style meats. I have to give a spoiler right now and say this was my favourite part of the buffet. There were four different kinds of meats here, namely the sliced beef belly, sliced pork belly, sliced pork shoulder and sliced lamb. I liked how the cuts were fresh and displayed nicely, with a good ratio of fat to lean meat. If you love carbs like I do, not to worry.

They offer steamed rice as well as fried mantous! I have to admit they were not the best, but decent enough. They were also noodle options placed on the centre row aisle if rice and bread are not your thing. There are also eggs for those who wish to get in more protein or add a creamier touch to your broth. For those who love your sauces, you will be glad to know that they do have a DIY Sauce bar.

The shabu-shabu style meats were the ones that mattered the most since people were most likely going to have multiple servings of them. The meat quality was great: chilled well, fresh and dry with no smell to them.

I tried them all, and indeed they Steamboat Springs Nearest Airport 01 were pretty good. However, my favourites were the sliced beef belly and sliced pork shoulder. The squid and prawns are solid additions to your stable of hot pot of ingredients; the latter particularly handy for adding some umami depth to your soup base.

However, it was the la la that had us going back for seconds. These shells were full of juicy meat, bursting with subtly sweet seafood notes and absorbing accents of flavour from the soup base. Perhaps equally attractive were the mussels, which were plump and well-cleaned. A generous spectrum of frozen Steamboat Toa Payoh 3d meat products was up for grabs too. All the staples were in attendance: meatballs, cheese tofu, luncheon meat and crab stick to name a few.

Among them was a handmade meatball studded with orange bits of carrots, which granted welcome sweetness to support the satisfyingly bouncy and tender meatball.

One of my personal favourite steamboat items is fish roe balls. Hot pot is all about options�eating what you want, how you want it. That extends to the sauce table, with an intimidating lineup of sauces for you to mix and match. This creamy, salty and zingy concoction is great for dunking meat in, while veggies are probably more suited for a gentler soy or oyster sauce-based mix. When we arrived at opening time, we were looking forward to chowing down on hot pot and mountains of xiao long bao.

The first batch of xiao long bao was only ready an entire hour after the buffet began, only to be swiftly wiped out by a swarm of expectant customers. For a place that markets the free-flow xiao long bao , not having one of their flagship items for such an extended period of time is unacceptable. Waiting time aside, the xiao long bao were decent but unexceptional. The skins were nice and thin, sheathing a tender hunk of minced meat.

That said, these XLB simply lacked that tantalising explosion of steaming soup when we sunk in. A cute aquamarine decal of notable local landmarks such as MBS and the Singapore Flyer adorns one wall, making you feel right at home in Singapore. Their considerable selection of ingredients, particularly fresh seafood, is remarkable, making this a good budget option when you want to grab some hot pot with your pals.

However, their broths could do with a little adjustment, and they need to do a better job in keeping up their xiao long bao side of the bargain. Perhaps give them some time to iron those issues out before heading over.

Take your hot pot game up a notch by checking out our list of Hai Di Lao hacks , or indulge your steamboat fantasies by looking at our reviews of Shan Pin Steamboat and Steamov.

Let us know your favourite spots for steamboat in the comments below! Photos taken by Maverick Chua. This is an independent review by Eatbook.

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