If you’ve been paying attention to the slew of Chinese restaurants opening in Singapore, you may have heard of PangPang at Guoco Midtown II. Originating from Haiyan, Zhejiang, this eatery is known for their one-pot meat and seafood casseroles. They frequently draw long queues to their over 600 outlets in China, and are said to sell over 50 million pots annually.
From now till 31 January 2026, the restaurant is offering 50% off the second pot you order. This discount applies to the lower-priced pot you pick, and is available for dine-in and takeaway. So if you’ve yet to try PangPang, now’s a good time to do so.
Here, there are seven casseroles to choose from, each with a hero protein stir-fried in a super savoury blend of spices and secret sauces.
The Signature Crab Pot ($78+) is their bestseller—two big crabs stir-fried with spices and chilli oil, with optional add-ons like chicken feet ($8.80+), rice cakes ($3.80+), prawns ($9.90+) and more. Diners have praised the quality of the crabs, as well as their rich broth that combines seafood goodness with a spicy kick.
Fans of off-cuts will love the Chicken Feet Pot ($48+). You’ll get loads of chicken feet in this pot, which are tender and gelatinous, cooked in a rich, savoury braise that’s apparent with bite.
The menu also includes appetisers and cold dishes to complete your meal. Appetisers range from classic Sichuan small bites such as the spicy Braised Pork Intestine Bowl ($15.80+) to fusion options such as Fried Mochi Fritters ($8.80+). Cold dishes offer a refreshing counterpoint to the spicy casseroles, with light picks including Smashed Cucumber ($3.80+) and Silken Tofu with Century Egg ($8.80+).
For other eats from mainland China, read our best Chinese food brands in Singapore guide. If you’re about to make plans for CNY, read our best Chinese New Year reunion dinner menus guide.
Address: 20 Tan Quee Lan Street, #01-13/14/15/16, Guoco Midtown II, Singapore 188107
Opening hours: Daily 11am to 10pm
Tel: 8084 9068
Website
Pang Pang is not a halal-certified eatery.
Photos taken by Marcus Neo.