Shiok! Hotpot: New Charcoal Claypot In Tai Seng With Prawn Collagen Broth

Shiok! Hotpot has charcoal claypot in Tai Seng

Image credit: Tian

If you’re big on charcoal claypot, here’s a new one to try in Tai Seng: Shiok! Hotpot is a charcoal claypot stall at Kim Chuan Eating House that offers a rich collagen-infused prawn broth. Their refillable soup bases start at $19.80 and staples such as rice and noodles are only $0.80 a portion—pretty reasonable in this economy.

Image credit: @shiokhotpot

Other than their specialty Prawn Collagen Broth ($29.80), other options you can go for are their Mala Collagen Broth ($19.80) and Pork Collagen Broth ($19.80). Plus, you can get an unlimited refill of the broth! They also have an extensive range of over 50 fresh ingredients to add to your broth. 

Image credit: Catherine Koh

Must-order ingredients are their Crayfish ($7.80) and Tiger Prawns ($7.80) which are both fresh and wallet-friendly. Other popular picks include Hokkaido Scallop ($9.80), Lobster Balls ($4.80), Pork Belly ($6.80), and USA Short Plate ($7.80), to name a few. 

But if you’re unsure where to start, simply opt for their meat and seafood platters starting from $29.80. Don’t forget to pair your hotpot fare with their wide array of condiments and sauce combinations.

Image credit: Liang Lu

What sets Shiok! Hotpot apart from other charcoal claypot stalls is their distinctive broth laden with collagen. This addition gives the broth a thick yet smooth texture, so you don’t have to worry about your hotpot base being diluted or too watery. 

Image credit: @shiokhotpot

Customers also praise the broth for its intense prawn flavour that’s further accentuated by the charcoal-fired cooking method. 

For more prawn claypot recommendations, check out Hae! Prawn Claypot in Bedok. Otherwise, check out Daebak Korean Restaurant for Korean fare in the area.

Address: 1010 Tai Seng Avenue, Singapore 534417
Opening hours: Daily 5pm to 11pm
Tel: 8096 0016
Website
Shiok! Hotpot is not a halal-certified eatery.

Feature image adapted from @shiokhotpot and Tan ANGELA