New hotpot spots have been popping up quickly in Singapore! Shu Da Xia is another contender from China with its Sichuan hotpot offerings. It has officially opened its first Singapore outlet in Tampines 1.
Modern Chinese-Inspired Interior
You might have seen their extravagant outlets in JB and KL, replicating traditional Chinese architecture. However, the Singapore outlet is simple.
It keeps the same touches of Chinese decor but maintains a modern design. There’s a small sauce bar with fruit and side dishes.
There’s an open kitchen/prep area where you can see the staff meticulously prepare their ingredients. Even their meats are cut to order, which was pretty impressive.
Shu Da Xia Singapore Menu
They offer 6 soup bases, ranging from the spicy Signature Soup (Mala with Beef Tallow) to Pickled Cabbage Soup. These are available as Duo ($20) or Triple ($18) pots, perfect for sharing.
Their ingredient selection is extensive. These include the usual meat cuts including Beef Short Plate (from $9) and Iberico Pork Belly (from $9.50); plus seafood options like Grass Carp (from $7) and Dory (from $5).
I noticed the majority of items were under $20 for full portions, which is a good price for the quality!
They also offer unique parts like Rose Beef Tongue (from $13), Frog Leg (from $7.50) and even Pig Brain (from $5)!
There are 5 speciality house marinated proteins. These include Marinated Pork Ribs (from $8), Mala Chicken Gizzard (from $8) and Gui Fei Beef (from $7.50) with a side of milk.
Opening Promotion: From 15 March to 31 March 2025, enjoy 50% off their ingredients! This excludes soup bases, beverages and condiments.
Soup Base
I got a Trio Pot of Mala with Beef Tallow, Dang Gui Pork Bone Broth and Matsutake Chicken Broth. They looked appetizing at first glance! The spicy broth had a whole block of beef tallow.
The soups were thick, rich and very flavourful without any MSG aftertaste; which was impressive! My favourite was the Mala. It was spicy but not too numbing, making it easy to eat and enjoy.
The Matsutake Chicken is perfect for those who prefer non-spicy options and the Dang Gui Pork Bone wasn’t too medicinal despite the many herbs. For $18, the trio pot is the most worth it.
Meats
I also tried all 5 special dishes. The Marinated Pork Ribs, Mala Chicken Gizzard and Mala Beef were covered in chilli flakes. It did look intimidating and I don’t recommend it for those who cannot tolerate spice.
However, the spice was tolerable after they were cooked. It was more fragrant than spicy, with a notable peppery kick. The meats are also tender and sweet, especially the beef!
The pork ribs take 20 minutes to cook but I felt it didn’t stand out for how long it took to prepare.
An unexpectedly good item was the chicken gizzard! These had a nice crunchy texture but no gamey taste, complemented by the strong chilli.
The Tai Chi Double Paste ($15) was a cute touch. This is a combination of squid and prawn paste! It was sweet and bouncy, an alternative to the usual prawn paste.
Something interesting was the Gui Fei Beef (from $7.50). It came with a saucer of milk to help tenderise the meat. You can either dip or pour it over.
To be honest, I didn’t taste a difference with the milk. The meat itself was already tender and well-prepared, so it soaked up the flavours of the broth when cooked.
Their ‘regular’ protein options are also good. The Marbled Pattern Beef Slices (from $18) had a great fat-to-meat ratio and a clean beefy flavour.
Hotpot In Singapore
Shu Da Xia stood out with its strong soup bases and quality ingredients at really good prices! I think this would be a good gathering spot for friends and family.
Check out more eats in the East:
- Ging Sun Ho King of Bun: Shanghai-Style Juicy Pan-Fried Pork Soup Buns In Tampines
- Lao Huo Tang Signature Tampines: 15 New and Exclusive Dishes, Including Returning Favourite Old Cucumber Soup
- Hawkers’ Street: Hawker Food In Tampines One With Michelin Bib Gourmand Stalls
Shu Da Xia
10 Tampines Central 1, #03-16A, Singapore 529536
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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