Rating: 8/10 | Date: July 31st, 2025
Overview
Shrimp Prawn Hotpot represents an exciting expansion from the popular Boat Quay establishment, Shrimp Prawn Seafood, known for serving some of Singapore’s finest Thai prawn vermicelli. This new Yishun outlet pivots from the original concept, focusing instead on a seafood-centric hotpot experience that prioritizes affordability without compromising on quality. Located in a Kimly Coffeeshop at 233 Yishun Street 21, the stall offers what might be one of the most competitive hotpot buffets in Singapore at just $18.80.
The Star Attraction: $18.80 Hotpot Buffet
The buffet’s pricing strategy is remarkably aggressive for the Singapore market. At $18.80, diners receive access to free-flow crayfish, flower crab, various meats, vegetables, and an assortment of hotpot ingredients. What makes this offering particularly compelling is the quality-to-price ratio, which defies typical budget buffet expectations.
Special Promotion: Throughout August 2025, the establishment runs an exceptional Sunday promotion exclusively for Yishun residents. By presenting an IC showing “Yishun” in the address, groups receive complimentary lobster—one lobster for parties of up to four diners, and two lobsters for groups of five or more. This hyperlocal marketing approach not only drives foot traffic but creates genuine value for the neighborhood community.
Soup Base Analysis
Famous SPS Tom Yum
The first soup base showcases the restaurant’s Thai heritage. This tom yum delivers on all the essential flavor pillars—spicy, sour, savory, with an unexpected sweet undertone that adds complexity. The heat profile is particularly well-executed, providing a lingering burn that stimulates the palate rather than overwhelming it.
The soup’s versatility shines through its compatibility with various ingredients. The acidity cuts through the richness of seafood, while the spice level complements both delicate items like squid and heartier proteins. It maintains its character throughout the meal, neither becoming diluted nor overpoweringly concentrated as ingredients are added.
Signature Shark Collagen (The Standout)
Chef Alvin Tai’s claim of creating the “world’s first shark collagen hotpot” is bold, and while the veracity of this claim is difficult to verify, the soup itself is undeniably exceptional. The ingredient list reads like a Chinese banquet menu: shark cartilage, dried scallops, fish maw, and Jinhua ham form the foundation of this luxurious broth.
Flavor Profile: The umami concentration is extraordinary—even before any buffet ingredients touch the soup, it possesses such depth and complexity that it stands alone as a consumable broth. This is rare in hotpot contexts, where broths typically serve as flavor vehicles rather than standalone attractions. The dried scallops contribute oceanic sweetness, the Jinhua ham adds savory depth with subtle smokiness, and the fish maw provides textural body.
Collagen Effect: The shark cartilage-derived collagen creates a silky, almost velvety mouthfeel that intensifies as the broth continues to boil. This creaminess coats the palate pleasantly, adding a luxurious quality typically associated with much more expensive establishments.
Critical Flaw: However, this richness becomes the soup’s Achilles’ heel. As more ingredients release their flavors and salts into the already concentrated broth, the soup progressively becomes saltier and heavier. By the middle of the meal, the umami-bomb quality crosses into overwhelming territory, creating a “jelak” sensation—that uniquely Singaporean term for being satiated to the point of slight discomfort from richness.
Suggested Improvement: The kitchen could address this by offering a lighter, more neutral stock for top-ups as the meal progresses. This would allow diners to dilute the intensity while maintaining flavor, extending the soup’s palatability throughout the entire dining experience.
Seafood Selection: The Buffet’s Backbone
Crayfish (★★★★★)
The crayfish represents perhaps the buffet’s greatest triumph. Budget buffets typically disappoint with crayfish offerings—the crustaceans are often small, yielding minimal meat and maximum frustration. Shrimp Prawn Hotpot defies these expectations entirely.
Each crayfish arrives plump and substantial, with meat-filled claws and tails that actually justify the peeling effort. The flesh is fresh, sweet, and firm—textural qualities that indicate proper handling and storage. When cooked in the tom yum soup, the crayfish absorbs the spicy, sour notes while maintaining its natural sweetness. In the shark collagen broth, the umami amplifies the crayfish’s oceanic flavor.
The unlimited nature of this offering cannot be overstated. At most establishments, crayfish of this quality would command premium pricing or strict portion control. Here, diners can indulge freely, making it the buffet’s anchor item.
Squid
The squid arrives pre-skewered, a thoughtful touch that facilitates easy grilling. This preparation method serves dual purposes: preventing the squid from curling excessively during cooking and making it simple for diners to handle.
Grilling Results: When grilled to the proper doneness—crispy and slightly charred on the exterior while remaining tender inside—the squid becomes an excellent vehicle for the house-made Thai chilli sauce. This condiment deserves special mention for its legitimate heat level; it’s not dumbed down for mass appeal but delivers an authentic spicy punch that complements the smoky char from the grill.
The squid’s freshness is evident in its snap and the absence of any rubbery texture when properly cooked. It also works well in the hotpot broths, though grilling arguably showcases it better.
Flower Crab
This is where the buffet shows some limitations. The free-flow flower crabs tend toward the smaller end of the spectrum, with meat yields that may disappoint crab enthusiasts. The effort-to-reward ratio when cracking these crabs doesn’t quite match that of the crayfish.
The meat itself, when extracted, is fresh and sweet, but the limited quantity means diners spend considerable time and effort for modest returns. For those who prioritize crab in their hotpot experience, this might be the one area where the buffet feels genuinely “budget.”
Mud Crab (A La Carte – $38)
The solution to the flower crab issue lies in the a la carte menu. The Mud Crab, priced at $38 for a 400-500g specimen, offers a completely different experience. These crabs feature sizeable claws packed with meat and deliver the sweet, fresh crab flavor that enthusiasts seek.
At $38, this represents a significant additional investment atop the buffet price, but for serious crab lovers dining in groups, splitting one or two mud crabs elevates the meal considerably. The meat-to-shell ratio justifies the premium, and the larger size means less tedious cracking.
Premium Seafood Upgrades
Giant Scampi Prawn (from $15.80)
This item deserves particular attention as a standout premium option. Described as “monstrously-sized,” the scampi prawn lives up to its billing. The size alone impresses, but the quality matches the spectacle.
Freshness Indicators: The prawn exhibits clear signs of superior freshness—firm flesh, a clean ocean scent, and translucent appearance before cooking. When cooked, the meat remains succulent rather than becoming rubbery, a common pitfall with larger prawns that are past their prime.
The Roe Factor: Perhaps the most valuable aspect is the creamy roe present in the prawn. This orange-hued treasure adds richness and a concentrated seafood flavor that elevates the entire eating experience. The roe’s presence also indicates the prawn was harvested at optimal maturity.
At $15.80 and up (pricing likely varies with market rates and size), this represents excellent value for a premium ingredient of this caliber.
Other Premium Options
- Tiger Prawn Skewer ($1.30): An affordable step-up from buffet prawns
- Snow Crab Leg ($7.80): Access to premium crab without full crab pricing
- Boston Lobster ($38): For special occasions or larger groups
These a la carte options allow diners to customize their experience, effectively creating a tiered dining model within the buffet structure.
Meat Selection: The Weak Link
In a seafood-focused buffet, the meat offerings inevitably play second fiddle, but the gap here is noticeable. The free-flow sliced pork and beef are serviceable—they’re fresh and safe for consumption—but lack the quality and marbling that would make them exciting options.
When compared to the exceptional seafood, these proteins feel like afterthoughts. They work adequately when cooked in the flavorful broths, which mask some of the meat’s plainness, but they don’t inspire repeated servings.
Premium Meat Upgrades
For carnivores or those seeking balance, premium options exist:
- Angus Beef Short ($5.80): Better marbling and flavor
- AUS Kobe Wagyu Beef ($8.80): The top-tier option with significant marbling
These upgrades make sense for mixed groups where some diners prefer beef to seafood, but they’re hardly necessary given the strength of the seafood selection.
Value-Added Items
Pineapple Fried Rice ($2)
At just $2, this side dish provides an excellent foundation for a complete meal. The fried rice serves as both a palate cleanser between rich seafood items and a carbohydrate base that adds satiation.
Tom Yum Soup Add-On ($0.50): For an additional fifty cents, diners can pair the fried rice with a bowl of tom yum soup, essentially creating a $2.50 complete meal option. This demonstrates the restaurant’s commitment to accessibility—even diners on the tightest budgets can enjoy a satisfying meal.
Ambience and Setting
Shrimp Prawn Hotpot operates within a Kimly Coffeeshop, which immediately sets expectations for the dining environment. However, the space exceeds typical coffeeshop standards in several ways:
Ventilation: Notably effective, which matters significantly for hotpot dining where steam and aromas can become overwhelming in poorly ventilated spaces.
Lighting: Adequate and evenly distributed, avoiding the harsh fluorescent feel of some hawker environments while maintaining visibility for food selection and cooking.
Surrounding Options: The coffeeshop hosts diverse stalls including kway chap, roast meat, and Western food, making it a viable destination for groups with varying preferences.
Accessibility: Located 16 minutes by foot from Yishun MRT Station, it’s not immediately convenient for public transport users but reasonable for locals or those willing to walk.
The coffeeshop setting means no air conditioning and plastic furniture, but this aligns with the budget-friendly positioning and keeps costs down.
Value Proposition Analysis
At $18.80 for unlimited access to quality crayfish, fresh squid, flower crab, and unique soup bases, Shrimp Prawn Hotpot offers extraordinary value. Let’s break down what this price point delivers:
Crayfish alone: In typical restaurants, 3-4 crayfish might cost $12-15. Here, that’s unlimited.
Soup bases: The shark collagen broth, if offered as a premium base elsewhere, might command $5-8 upcharges. Included here.
Flexibility: The ability to customize with premium add-ons means the experience scales from $18.80 budget meals to $40+ premium experiences.
The Sunday lobster promotion for Yishun residents represents genuine added value rather than marketing gimmickry, potentially adding $15-20 of value per group.
Final Verdict
Shrimp Prawn Hotpot succeeds in its mission: delivering a quality hotpot experience at an accessible price point. The $18.80 buffet provides genuine value, anchored by excellent crayfish and a remarkable shark collagen soup base that punches well above its weight class.
Who This Is For:
- Budget-conscious diners seeking quality seafood
- Yishun residents (especially on Sundays)
- Groups wanting flexible dining with both budget and premium options
- Hotpot enthusiasts willing to travel for value
Who Might Want Alternatives:
- Those seeking upscale ambience
- Diners prioritizing beef over seafood
- Anyone requiring halal options
The 8/10 rating reflects strong execution within its category. It’s not trying to be a premium hotpot destination—it’s offering accessible, quality hotpot, and it succeeds admirably at that goal. The jelak-inducing richness of the shark collagen soup and the modest buffet meat selection prevent a higher score, but these are minor quibbles in an otherwise excellent value proposition.
For Yishun residents and anyone in northern Singapore seeking affordable hotpot, this is a must-try destination.