LaJiangShan Hotpot

by | Jan 25, 2026 | Uncategorized | 0 comments

Restaurant Overview

LaJiangShan Hotpot represents a refreshing concept in Singapore’s dining scene: a solo-friendly hotpot and BBQ buffet where every diner receives their own individual grill and hotpot setup. Located in Parklane Shopping Mall near Bencoolen MRT, this establishment addresses the needs of introverts, germaphobes, and anyone who prefers personal control over their cooking experience.

Ambience & Setting

The restaurant offers a unique dining atmosphere that caters to both solo diners and groups. The standout feature is the individual cooking stations—each diner gets their own mini hotpot and grill embedded into their table space. This setup eliminates the traditional communal cooking experience, which can be both a blessing and a consideration depending on your dining preferences.

The space maintains a casual, functional atmosphere typical of buffet-style establishments. The focus is clearly on the food and individual cooking experience rather than elaborate decor. The layout includes an extensive sauce station where diners can experiment with their own condiment combinations, adding an interactive element to the meal.

Operating hours are notably generous, running from 11am to 6am Tuesday through Sunday, and 11am to 11pm on Mondays, making it accessible for late-night cravings or unusual dining schedules.

Menu Structure & Pricing

Weekday Lunch Buffet (from $18.80++)

The most economical option includes free-flow access to foundational ingredients such as pork belly and king oyster mushrooms. This tier is ideal for casual lunches or budget-conscious diners.

Dinner Buffet (from $28.80++)

The premium experience features over 80 ingredients, including:

  • Wagyu beef slices
  • Fresh seafood (mussels, prawns, flower crab)
  • Daily specialty items (limited to one set per diner)
  • Extended meat and vegetable selections

Soup Base Options

Nine different soup bases are available, including:

  • Mala (mouth-numbing Sichuan style)
  • Herbal Chicken (nourishing and aromatic)
  • Additional varieties (specific types not detailed)

Pricing: $2.80 for single soup base, $4.80 for split pot with two bases. The restaurant refills with actual broth rather than water, maintaining flavor integrity throughout your meal.

Special Pricing

  • Students: $3 discount with valid student card
  • Children: $12.80++ (weekday lunch), $18.80++ (dinner/weekends)
  • Children under 4: Free

Signature Dishes & In-Depth Analysis

1. Xiao Long Bao (Soup Dumplings)

Description: Unlimited baskets of these Shanghainese classics are available as a hot appetizer while waiting for your hotpot to heat up.

Analysis: Xiao long bao requires precise technique—the wrapper must be thin enough to allow the soup inside to shine through when held to light, yet strong enough to contain the hot broth without tearing. The filling typically combines pork with gelatinized broth (made by reducing pork skin stock), which melts when steamed to create the signature soup burst.

Cooking Method: These arrive pre-steamed from the kitchen. The traditional preparation involves:

  • Wrapping seasoned ground pork and aspic (jellified broth) in thin dough
  • Pleating 18-20 folds at the top
  • Steaming at high heat for 6-8 minutes until the aspic melts into soup

Dining Technique: Carefully transfer to a spoon, nibble a small opening, sip the soup, then eat the dumpling with ginger and black vinegar.

2. Handmade Meatballs (Beef, Pork, or Mutton)

Description: Large, juicy signature items designed to enrich your hotpot broth.

Analysis: Authentic handmade meatballs achieve their characteristic bouncy texture through vigorous mixing and throwing of the meat paste. The protein strands align and develop elasticity, creating the springy “QQ” texture prized in Asian cuisine. Quality versions contain minimal or no fillers—just meat, seasoning, and perhaps a small amount of ice water.

Cooking Instructions:

  1. Bring your chosen soup base to a rolling boil
  2. Gently lower meatballs into the hotpot using the provided strainer
  3. Cook for 4-6 minutes until they float and firm up
  4. Test doneness by pressing lightly—they should bounce back
  5. The meatballs release flavor into your broth, creating a richer soup as you progress through your meal

Flavor Profile: Beef balls offer robust, savory notes; pork balls tend toward sweetness and juiciness; mutton balls provide distinctive gamey undertones that pair excellently with the herbal soup base.

3. Wagyu Beef Slices (Dinner Menu)

Description: Premium marbled beef available during dinner service.

Analysis: Wagyu’s defining characteristic is intense marbling—intramuscular fat that melts at low temperatures, creating exceptional tenderness and buttery flavor. For hotpot and BBQ, the beef is sliced paper-thin to ensure quick cooking and maximum surface area for flavor absorption.

Cooking Instructions – Hotpot Method:

  1. Ensure your broth is at a vigorous boil
  2. Use chopsticks to swish a single slice through the soup for 10-15 seconds only
  3. The meat should change from pink to light brown
  4. Overcooking causes toughness and loss of marbling benefits
  5. Dip immediately in your prepared sauce

Cooking Instructions – BBQ Method:

  1. Preheat your grill until moderately hot (not smoking)
  2. Lay beef flat on the grill
  3. Cook for 20-30 seconds per side
  4. Look for light caramelization on the surface
  5. Remove while still slightly pink in the center for optimal tenderness

Pro Tip: The fat content means Wagyu benefits from acidic components in your dipping sauce—try combining sesame oil with vinegar and fresh garlic.

4. Flower Crab with Seafood Garlic Chilli Sauce

Description: Whole crabs available during dinner service, served with the restaurant’s special sauce.

Analysis: Flower crabs (also called blue swimmer crabs) offer sweet, delicate meat with a finer texture than mud crabs. They’re typically pre-cut into sections for easier cooking and eating. The garlic chilli sauce provides aromatic heat that complements rather than overpowers the subtle seafood sweetness.

Cooking Instructions:

  1. Add crab sections to boiling hotpot broth
  2. Cook for 5-7 minutes until the shell turns bright orange-red
  3. The meat should be opaque white throughout
  4. Alternatively, grill for 3-4 minutes per side, basting with the garlic chilli sauce
  5. Use provided crab crackers to access the meat

Recipe Recreation – Garlic Chilli Sauce (Approximate):

  • Ingredients: 6 cloves garlic (minced), 3-4 red chillies (chopped), 2 tbsp oil, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp vinegar, pinch of salt
  • Method: Heat oil, fry garlic until golden, add chillies, cook 1 minute, add remaining ingredients, simmer until thickened

5. Deep-Fried Mantou

Description: Crispy Chinese steamed buns served as a hot appetizer.

Analysis: Mantou transforms from soft, white steamed bread to golden, crispy vessels perfect for sopping up sauces or providing textural contrast to your meal. The frying process creates a crunchy exterior while maintaining a fluffy interior.

Traditional Mantou Recipe:

Ingredients:

  • 300g all-purpose flour
  • 150ml warm water
  • 1 tsp active dry yeast
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp oil

Method:

  1. Dissolve yeast and sugar in warm water, let bloom for 5 minutes
  2. Mix flour and salt in a bowl
  3. Add yeast mixture and oil, knead for 10 minutes until smooth and elastic
  4. Cover and let rise for 1 hour until doubled
  5. Punch down, divide into small portions, shape into rounds
  6. Let rest 15 minutes
  7. Steam for 12-15 minutes over high heat
  8. Cool completely, then deep-fry at 180°C for 2-3 minutes until golden

At the restaurant: They arrive ready to eat—crispy outside, soft inside. Use them to balance the richness of your meat dishes or as a neutral palate cleanser.

6. Pork Belly (Core Menu Item)

Description: Thinly sliced pork belly available across all buffet tiers.

Analysis: Pork belly is prized for its alternating layers of meat and fat, which render beautifully when cooked, creating intense flavor and succulence. The thin slicing ensures quick cooking and allows the fat to crisp appealingly.

Cooking Instructions – BBQ (Recommended):

  1. Lay slices on preheated grill
  2. Cook for 1-2 minutes until fat begins to render and meat curls at edges
  3. Flip and cook another 1-2 minutes
  4. Look for golden-brown caramelization and crispy fat edges
  5. The meat should have some char but remain juicy

Cooking Instructions – Hotpot:

  1. Blanch in boiling broth for 45-60 seconds
  2. Remove when meat is cooked through but not tough
  3. The fat will soften and the meat will curl

Flavor Pairing: Pork belly’s richness pairs excellently with acidic or spicy sauces. Try combining soy sauce, vinegar, fresh coriander, and sliced chillies for a cutting dip.

7. King Oyster Mushroom

Description: A vegetarian staple available throughout the menu.

Analysis: King oyster mushrooms (also called king trumpet mushrooms) have a meaty texture that stands up well to grilling and hotpot cooking. Their mild, slightly sweet flavor absorbs surrounding seasonings while maintaining structural integrity.

Cooking Instructions – BBQ (Optimal Method):

  1. Cut into 1/2-inch thick slices lengthwise
  2. Score the surface in a crosshatch pattern
  3. Brush lightly with oil
  4. Grill for 2-3 minutes per side until golden with grill marks
  5. The texture should become tender but not mushy
  6. Season immediately after grilling

Cooking Instructions – Hotpot:

  1. Slice into bite-sized pieces
  2. Add to boiling broth
  3. Cook for 3-4 minutes until tender
  4. They’ll absorb the soup’s flavor while releasing umami compounds

Preparation Tip: When scored and grilled, king oyster mushrooms develop a texture remarkably similar to scallops, making them an excellent vegetarian option.

The Sauce Station Experience

One of the restaurant’s most engaging features is the extensive self-service condiment station. This allows diners to create personalized dipping sauces tailored to their preferences and the items they’re cooking.

Standard Condiments Available:

  • Sesame seeds (toasted)
  • Soy sauce (light and dark)
  • Vinegar (black and rice)
  • Sesame oil
  • Tahini sauce
  • Thai chilli sauce
  • Garlic (minced)
  • Spring onions
  • Coriander

Recommended Sauce Combinations:

For Beef/Wagyu:

  • 2 parts sesame oil
  • 1 part soy sauce
  • 1 part vinegar
  • Minced garlic
  • Chopped spring onions
  • Toasted sesame seeds

For Seafood:

  • 2 parts Thai chilli sauce
  • 1 part lime juice or vinegar
  • Fresh coriander
  • Minced garlic
  • Touch of sesame oil

For Pork:

  • 2 parts soy sauce
  • 1 part black vinegar
  • Chilli oil
  • Garlic
  • Coriander

For Vegetables:

  • 2 parts tahini sauce
  • 1 part soy sauce
  • Sesame seeds
  • Spring onions
  • Small amount of vinegar

Cooking Techniques & Tips

Hotpot Cooking Strategy

Order of Cooking:

  1. First: Hardy root vegetables and ingredients that enrich the broth (mushrooms, corn)
  2. Second: Meatballs and dumplings that release flavor
  3. Third: Leafy vegetables and tofu products
  4. Fourth: Quick-cooking proteins (beef slices, seafood)
  5. Last: Noodles to absorb all the developed flavors

Temperature Management:

  • Maintain a rolling boil throughout
  • Don’t overcrowd the pot, which drops temperature
  • Request broth refills before the level gets too low

BBQ Grilling Technique

Grill Temperature Zones:

  • Center: Highest heat for searing
  • Edges: Lower heat for gentle cooking

Prevent Sticking:

  • Ensure grill is properly preheated
  • For lean items, use a light oil coating
  • Don’t flip too early—let items develop crust

Timing Guidelines:

  • Thin beef slices: 30 seconds per side
  • Pork belly: 1-2 minutes per side
  • Mushrooms: 2-3 minutes per side
  • Seafood: 2-4 minutes depending on size

Nutritional Considerations

Healthier Choices:

  • Choose clear soup bases over creamy or oily options
  • Load up on vegetables and mushrooms
  • Select seafood and lean meats
  • Control sauce portions (many are high in sodium)
  • Use the hotpot method more than grilling to avoid char

Indulgent Options:

  • Mala soup base with Wagyu beef
  • Grilled pork belly
  • Deep-fried mantou
  • Multiple rounds of XLB

Balance Strategy:

Alternate between protein-heavy rounds and vegetable-focused rounds to maintain variety and nutritional balance throughout your meal.

Value Assessment

At $18.80++ for weekday lunch and $28.80++ for dinner, LaJiangShan offers competitive pricing in Singapore’s buffet landscape, particularly given the individual cooking setup and premium items like Wagyu and crab on the dinner menu.

Value Factors:

  • Unlimited servings of all menu items
  • Individual cooking stations eliminate sharing concerns
  • Soup base refills use actual broth
  • Student discounts available
  • Family-friendly pricing for children

Considerations:

  • Solo diners get full value without paying extra
  • The 80+ item dinner menu justifies the higher price point
  • Daily dinner specials add variety for repeat visits

Final Verdict

LaJiangShan Hotpot successfully carves out a niche in Singapore’s competitive hotpot scene by prioritizing individual cooking experiences. The concept eliminates common frustrations of communal dining while maintaining the interactive joy of cooking your own meal.

Strengths:

  • Innovative personal cooking station concept
  • Extensive menu with premium ingredients at dinner
  • Flexible for various group sizes and solo diners
  • Generous operating hours
  • Interactive sauce station

Considerations:

  • The individual setup may lack the communal bonding aspect some seek in hotpot dining
  • Limited information on soup base varieties beyond two mentioned
  • Buffet style requires self-service and active participation

Best For:

  • Solo diners seeking a complete hotpot/BBQ experience
  • Groups who want individual control over cooking
  • Late-night diners (open until 6am most days)
  • Those new to hotpot who want to learn at their own pace

Recommended Experience: Opt for the dinner buffet to access the full range of ingredients, arrive during off-peak hours for a more relaxed pace, and don’t skip the XLB while waiting for your soup to boil. Experiment with sauce combinations throughout your meal to discover your perfect pairing for each ingredient.

Address: 35 Selegie Road, #01-06, Parklane Shopping Mall, Singapore 188307
Hours: Tue-Sun 11am-6am, Mon 11am-11pm
Tel: 8669 6144
Note: Not halal-certified