Tong Xin Ru Yi 同心如意传统火锅
- Rayki Goh, MSc
- May 30
- 3 min read
Updated: 4 days ago
– Premium Hotpot in the Heart of Boat Quay
Dear food people,
If there’s 1 type of cuisine that I would absolutely dive in (literally if I could!) for, it’s hotpot. Think silky broth with thinly sliced meats blanched “a la minute” (trying to use posh terms here!) that is juicy and tender on every bite.
Throwback to my latest family outing for Mother’s Day its a perfect excuse to gather everyone for an indulgent hotpot feast at Tong Xin Ru Yi.
If you’re looking for a hotpot experience that goes beyond the ordinary, Tong Xin Ru Yi at Boat Quay @ Lor Telok is well worth a visit.
It sits firmly on the more premium end of the hotpot spectrum, but in my opinion, the quality of the food absolutely justifies the price.
We booked a private family room, spacious enough for 10 adults and 2 kids, perfect for a lively gathering. For private rooms, there is a minimum spending requirement of $300, which was fairly easy to hit if you have a group of 6-7 pax or above.
What impressed me straight away was the exclusive seasoning station provided for our room, stocked with at least 15 different condiments.
It’s a thoughtful touch that makes the experience feel personal and much more convenient for a group.
We opted for the golden chicken broth, slow-cooked with pumpkin purée and served with a whole chicken leg.
As the meal went on, the broth grew richer and more intense in flavour, absorbing the essence of every ingredient we added. I have to say, this broth alone was a standout, comforting from the first sip and only improving as we cooked our selection of raw dishes.
Since my family doesn’t eat beef, we didn’t try the beef shabu range, but the other hotpot ingredients were top-notch. If you visit, don’t miss the golden fish tofu ($14 per portion). It was a favourite at our table. Smooth, savoury, and just the right level of indulgence.
Among the cooked dishes, my cousin raved about the BBQ mutton cutlets, generously coated in Hunan spices. The cumin-heavy seasoning cleverly masked any gamey notes, and at $18 for 5 pieces of ribs, it was a winner.
My personal highlight, though, was the Sichuan mala crawfish 小龙虾. There are three sizes ($22, $38, and $60) and we went for the medium, but I’ll admit I devoured more than half! The addictive spice and numbing kick had me going back for more until the plate was almost empty.
As the meal drew to a close, our butler presented the chicken leg that had been quietly stewing in the broth all night, expertly portioned and finished with a fragrant garlic-ginger oil.
It was a satisfying, flavour-packed end to the afternoon lunch.
Our total bill came to just over $500, which I found reasonable given the generous portions and consistently high quality across both raw and cooked selections, enough to comfortably feed a group of ten.
If you do the maths, that’s about $50 per person which is quite a steal when you compare it with Haidilao’s current going rate of around $80 per head for a similar experience.
All in all, I’d give Tong Xin Ru Yi a solid 4 out of 5 for both ambience and service, as well as food quality.
If you’re gathering a crowd and want a memorable hotpot night out in the city, this place should be on your list.
So, would you give this place a try?
Location: 6 Lor Telok, Singapore 049019
Opens from 11:30am and allow reservation.
