Singapore’s first Chinese hotpot with a unique conveyor belt concept featuring over 100 ingredients and 10 types of soup bases that comes in individual soup pots heated over an induction cooker right in front of you.
Shi Shang Lao’s wallet-friendly variety of lok lok-style skewers includes the local Satay Chicken, Squid Ink Ball, Salmon Roe Ball, Smoked Duck and even cut fruits for $1 per stick; while the premium range of seafood is $3 per stick, identifiable by their long (and sometimes metal) skewers carrying items like salmon or prawns. There’s also an assortment of Shabu Shabu-style sliced meat that you won’t find on the conveyor belt that goes for between $8 to $10 for a platter of meat like chicken, pork belly, beef, as well as mutton, good for dipping (and cooking thoroughly) in the soup base of your choice.
Some of the $5 soup base include the Tomato pot, Herbal Duck pot, Mushroom & Black Chicken pot, Sour Vegetable Fish pot, the crowd-favourite Fragrant Spicy pot and even an Extra Spicy pot; complete with a standard self-serve condiment station found at almost all Chinese hotpot joints. Opens ’til 4 am and good for groups of four.