Hailing from Chengdu, China, renowned hotpot specialist Shu Da Xia (蜀大侠) has officially arrived on Singapore’s shores at Tampines 1. Shu Da Xia is no featherweight: a rapidly growing presence with over 600 outlets worldwide, Shu Da Xia is ranked amongst China’s top 10 hotpot restaurants and has clocked over 1 billion visits worldwide. This milestone opening here in Singapore marks Shu Da Xia’s highly anticipated debut – bringing its signature rich and authentic flavours of Sichuan hotpot to food lovers here.
Begin your fiery and flavourful journey with a choice of Single Pot, Yuan Yang (Dual Pot), or a Triple Pot for the ultimate indulgence. Next, choose from a variety of laboriously brewed broths, including the rich Signature Broth, lighter Matsutake Chicken Broth, and herbal Dang Gui Pork Bone Broth. Alongside these savoury soups are an exquisite selection of premium ingredients, including its hand-chopped Tai Chi Double Paste, crisp Mala Chicken Gizzard, Marinated Pork Rib, tender Gui Fei Beef and more.
Diners who face the issue of overcooking or “losing” ingredients in the broth will love this key feature of Shu Da Xia’s hotpots: a convenient stand with its cute mascot in the middle of every pot. Just place ingredients on the stand to say goodbye to tough beef, “disintegrated” dumplings, or “missing” minced meat – a simple but happy solution to all of your hotpot woes.
What’s special about Shu Da Xia’s Singapore outlet is also its bright and contemporary interior. Other Shu Da Xia outlets are designed like traditional Chinese buildings, with darker accents of lacquered wood and faux stone. In Shu Da Xia’s first outlet here in Tampines One, dine in comfort with cushioned booth seats in a modern setting.
Shu Da Xia Singapore Opening Promotion
To heat things up even more, Shu Da Xia will also be having an opening promotion, just in time for the March school holidays. From 15 to 31 March 2025, diners can enjoy 50% off on all food items, excluding soup base, beverages and condiments – time to bring your fam!



Bubbling Broths, Sichuan Specialties
Don’t miss Shu Da Xia’s famous Signature Broth, crafted from a meticulous 100 hour fermentation process. The result is rich, spicy umami flavour with the bold, numbing sensation synonymous with Sichuan cuisine.
If you want something lighter, order Shu Da Xia’s nourishing Matsutake Chicken Broth, where the prized Matsutake mushrooms are gently stir-fried with chicken for over four laborious hours to extract every single drop of umami essence that permeates throughout this delicate soup.
A herbal choice would be Dang Gui Pork Bone Broth, a rich and salubrious soup infused with dang gui (angelica root), often used in traditional Chinese medicine to support women’s health. Slow cooked with premium pork bones, this “female ginseng” delivers a deep, earthy flavor with herbal undertones, offering both indulgence and wellness in every sip.
Other soup selections diners can choose from to make up their single, dual or triple pot include Sauerkraut Fish Soup, a hot and sour broth made with Chinese pickled mustard greens. Some non-spicy options popular with young children include the piquant Tomato Soup, as well as the umami-rich yet lightweight Mushroom Soup.
Soup broths are available in Single Pot, Yuan Yang (Dual Pot, $20++), or a Triple Pot ($18++).
Fill up your soups with Shu Da Xia’s exquisite selection of premium ingredients. Standouts include the Tai Chi Double Paste ($15++), in which masterfully hand-chopped black tiger prawn and squid is topped with fish roe for a crunchy and fun popping texture. Adventurous foodies can explore the bold, spicy, aromatic notes and unique crisp texture of the Mala Chicken Gizzard ($11++), which is marinated in-house for ultimate freshness.
Be sure to order Marinated Pork Ribs ($16++), which is infused with Shu Da Xia’s signature seasoning. Slow marinated to perfection, every mouthful will be filled with its deep and robust flavours. Don’t worry if you overcook this, as this cut of meat and the art of marination ensures it doesn’t become tough even after it is boiled for a long time.
Beef lovers will surely enjoy the Gui Fei Beef ($15++), which comes with milk to tenderise the meat further. This happens when the calcium in the milk reacts with the enzymes in the meat to gently soften the proteins. Gui Fei also means “precious consort” in Chinese, a title conferred on the highest-ranking imperial concubine, and often refers to Yang Guifei, known as one of the Four Beauties of Ancient China. This royal bovine beauty is then joined by other bovine belles, such as the unctuous Marbled Pattern Beef Slices ($36++) and the hot-and-sour Bamboo Beef Roll.


