Whampoa Keng Steamboat: Singapore’s Idea of Tasty Hotpot

A couple of months back, I was home and took my mum to the famous Whampoa fish head steamboat in Balestier, famous also for their shrimp paste fried chicken harcheong gai. While hotpot has gained so much popularity over the last decade, the original Mongolian cuisine of cooking food in a pot of boiling water heated by charcoal is quite similar to Singapore’s steamboat.


Simple pleasures with simple food, the walls are adorned with photographs taken with lots of local celebrities, typical old school haunt turned famous.

Interiors are simple and the food is good, and I suppose reasonable.

The waitress egged us on to order the signature salted egg yolk prawns and it wasn’t as amazing as she sold it to us, but it was good.


Our bill for two came up to about 89SGD, we ordered the most expensive option for fish, the pomfret given that the price difference was $8 from the inferior quality fish.

I’d love to come back with a larger group, so we could order way more.

They accept reservations.

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