Singapore has no shortage of hotpot spots, but every once in a while, one opens that doesn’t just compete… it quietly tries to outclass the rest.
It starts with the expensive vibe
The moment you step in, you’ll realise this isn’t your usual loud, chaotic hotpot environment.
No bright lights, no over-the-top theatrics. Instead, you get warm amber lighting, wood textures, and a space that feels closer to a modern Chinese restaurant than a typical steamboat joint.
The broths feel designed, not just cooked
At most hotpot places, you pick a soup base and move on.
Here, the broths actually feel like they were thought through.
QUAN builds its menu around the Five Elements of flavour — sweet, sour, bitter, spicy and salty — so instead of one-note soups, everything leans more balanced and layered.
The laksa broth is thick, lemak, slightly indulgent. The mala still hits, but doesn’t punch you in the face. And if you’re not in the mood for anything heavy, the herbal chicken broth is clean, light, and easy to keep going.
They even have a congee base — which sounds weird until you try it, then suddenly it makes sense.
This is less “choose your soup” and more “pick your mood.”
The ingredients are where the atas really shows
You can immediately tell where the money is going.
Instead of the usual mass-market meat trays, you’re looking at:
- Australian Wagyu beef
- Iberico pork
- Live Boston lobsters
- Korean abalone
- Tiger prawns
Even the vegetables and mushrooms are sourced with a focus on freshness and sustainability, working with local farms and fisheries.
Images from Resorts World Sentosa
It’s not just hotpot..
Then comes the curveball — they’re doing Josper Grill items on top of hotpot.
So you’re not just sitting there boiling everything the whole night.
In between, you get meats and seafood with that smoky, slightly charred finish, which instantly makes the meal feel a bit more restaurant, and a lot less like your usual steamboat session.
