Baby Hotpot Review: Is This Balestier Hotpot Restaurant With $8++ Broth Really Worth Trying?

Yu Dong Lai Hotpot is a steamboat restaurant in Balestier

With Chinese New Year just around the corner, I’ve been on the hunt for hotpot restaurants to visit with friends and family—beyond the usual Haidilao and Beauty In The Pot. During a recent trip to Balestier, I came across a late-night steamboat spot called Yu Dong Lai Hotpot. Formerly known as Baby Hotpot, the place stood out not just for its impressive 4.9-star Google rating, but also for the recent attention surrounding one of its founders, Grayce Tan, who has been in the public eye lately in the wake of the widely discussed PropertyLimBrothers saga. Naturally, curiosity got the better of me, prompting a visit to see if Yu Dong Lai Hotpot is worth dining at, beyond all the noise surrounding its origin story.

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Food at Yu Dong Lai Hotpot

At Yu Dong Lai Hotpot, the standard pot comes in a “yin yang” style, so you get to enjoy two different soup flavours in one pot for $15++. There are five flavours to choose from, including two spicy and three non-spicy.

Of the lot, I chose the Spicy Hotpot ($10++) and Herbal Pork Bone Soup ($8++) for the best of both worlds. P.S. There are two kinds of spicy broths here, made with either butter or clear oil.

I made the mistake of starting with the spicy broth, which turned out fierier than I had imagined. One sip was enough to send me into a coughing fit, and it took an entire glass of iced water for the heat to subside. With four spice levels to choose from—ranging from very little spicy to extra spicy—I assumed that small spicy would be a safe bet. It wasn’t.

The Herbal Pork Bone Soup, meanwhile, was decent. While it didn’t have the rich depth of flavour I had hoped for, it was comforting and mildly earthy. It also worked well to temper the heat if you’re pairing it with a spicy broth, as I did with a combination of spicy and non-spicy options.

As for proteins, I ordered a plate of Premium Beef Roll ($9.80++), Handmade Shrimp Paste ($10.80++), and Mala Gizzards ($7.80++).

My favourite was the shrimp paste, which was fresh and generously portioned for its price. In just three minutes, the balls turned a lovely reddish-pink—a sure sign that they are cooked perfectly and evenly.

The beef rolls, unfortunately, were a letdown. I was surprised by the low meat-to-fat ratio, and each piece shrank considerably the moment I cooked it in the broth. For something better, skip the beef rolls and try other meat options instead, such as Sheep Leg Meat Roll ($9.80++) or Handmade Pork Balls ($9.80++).

I like dipping my seat in sauce, which you can customise to your liking for $2++. You will probably find what you need at the station—minced garlic, oyster sauce, chilli oil, vinegar and more.

I was intrigued to see Mala Gizzards on the menu, since gizzards are not a common ingredient at hotpot spots in Singapore. I enjoyed their chewy texture, with a firm, slightly gritty bite. One thing to note: the spicy seasoning diffused into the broth quickly, so if you’re after that bold, numbing kick, it’s best to cook the gizzards directly in a spicy broth.

The vegetables were more impressive than the earlier ingredients, with both the Chinese Cabbage ($3.80++) and Baby Bok Choy ($4.80++) remaining fresh, tender, and sweet even after cooking.

Lotus root slices, to me, are the most refreshing addition that helps to balance out richer ingredients in a hotpot, so I recommend getting a plate of the Fresh Lotus Root Slices ($3.80++), especially if you like a crunchy texture with a mild, slightly sweet aftertaste.

Of course, I had to get a hotpot staple: the Fried Beancurd Skin Roll ($6.80++). It’s the familiar version you’d find at most places, and with six pieces per plate, each roll comes to about $1.13++, which is reasonable in my books.

Ambience at Yu Dong Lai Hotpot

The restaurant isn’t the most spacious for a hotpot restaurant, probably seating fewer than 50 diners inside. It helps that there’s an al fresco dining space, where portable stoves will be provided for you to indulge in a vibey hotpot experience that’s ideal for late-night suppers. FYI, it’s open until 12am on Fridays, Saturdays, and Sundays.

Yu Dong Lai Hotpot – Eatbook review

Singapore is brimming with hotpot restaurants for every budget, which might be why Yu Dong Lai Hotpot doesn’t exactly stand out. My total bill came to $76.56—not the cheapest—and I wouldn’t say the offerings are exceptional or even above average.

A heads-up: Google lists the restaurant as opening at 11am, but it wasn’t ready until nearly 12pm, so it’s best not to arrive too early.

For more eats in the area, read our guide to the best Toa Payoh cafes. Otherwise, check out more about the closing of Hup Chong Yong Tau Foo, the beloved yong tau foo stall in Toa Payoh.

Address: 1 Jalan Rajah, #01-01, ZhongShan Park, Singapore 329133
Opening hours: Mon-Thurs 11am to 11pm, Fri-Sun 11am to 12am
Tel: 6970 6877
Yu Dong Lai Hotpot is not a halal-certified eatery.

The Last Hours Of Hup Chong Yong Tau Foo, The Beloved Toa Payoh Stall—But Could It Return?

Photos taken by Marcus Neo.
Featured image adapted from Grayce Tan on Threads.
This was an independent visit by Eatbook.sg