Best Hotpot in Singapore with Healthy Bar: Suki-Ya House of Hot Pot Japanese Buffet Restaurant

Discover the Best Hot Pot Buffet Restaurant in Singapore offering a Healthy Bar with the finest selection of Vegetables: Suki-Ya House of Hot Pot

In Hot Pot restaurants, a vegetable bar or healthy bar typically refers to a section of the restaurant where diners can find a variety of fresh vegetables, tofu, mushrooms, and other plant-based ingredients that they can add to their warm hot pot broth. This allows customers to customize their meals with healthy, nutritious options according to their preferences.

The vegetable bar is usually self-service, where you can pick and choose what you want to cook in your hot pot soup selection. It's a popular feature because it caters to vegetarians and those who prefer lighter, healthier options in their hot pot experience.

Additionally, the presence of a vegetable bar makes the restaurant more inclusive for vegetarians and vegans, providing ample options that cater specifically to plant-based diets. Furthermore, the freshness of ingredients at the vegetable bar enhances the overall dining experience, ensuring that each component of the meal is of high quality.

The interactive nature of selecting ingredients from the vegetable bar adds an element of enjoyment and engagement to the dining experience, making it a fun and memorable way to share a meal with friends or family.

Suki-Ya: Best Japanese Buffet Hot Pot Restaurant in Singapore with Healthy Vegetable Bar

Suki-Ya, a Japanese hot pot buffet in Singapore, features a vibrant vegetable bar where diners can hand-select a variety of fresh vegetables. Here are the wide variety of fresh vegetable selections available at the Healthy Bar Corner in Suki-Ya:

Vegetables

• Chinese Cabbage: Also known as Napa cabbage, it has pale green leaves with a slightly sweet flavor and is commonly used in Asian cuisines, including hot pot.

• Round Cabbage: This cabbage has tightly packed, round heads with crisp, sweet-tasting leaves, often used in various cooking methods including hot pot.

• Bok Choy: A type of Chinese cabbage with dark green leaves and crunchy white stems. It has a mild, slightly peppery flavor and is popular in hot pot for its texture and taste.

• Enoki Mushroom: These mushrooms have long, thin white stems and small caps. They have a delicate flavor and a crunchy texture when cooked, adding a unique element to hot pot.

• Oyster Mushroom: Named for their oyster-like shape, these mushrooms have a mild flavor and a velvety texture. They absorb flavors well and are often used in hot pot.

• Eringi Mushroom: Also known as king oyster mushrooms, they have thick, meaty stems and a mild, nutty flavor. They hold up well in hot pot and add a hearty texture.

• Pumpkin: A sweet and nutty-flavored squash with bright orange flesh. It adds a touch of sweetness and vibrant color to hot pot dishes.

• White Radish: Also called daikon radish, it has a mild flavor and a crisp, juicy texture. It absorbs flavors from the broth in hot pot.

• Red Carrots: These carrots have a bright red-orange color and a sweet, slightly earthy flavor. They add color and sweetness to hot pot dishes.

• Lotus Root: This root vegetable has a crunchy texture and a mildly sweet flavor. It's often sliced and added to hot pot for its unique texture.

• Bamboo Shoots: Young shoots from bamboo plants, they have a crisp texture and a mild, slightly sweet flavor. They add crunch to hot pot dishes.

• Yam: A starchy tuber with a slightly sweet flavor and a sticky texture when cooked. It adds a creamy element to hot pot broths.

• Na Bai: Also known as baby bok choy, it's smaller than regular bok choy with tender leaves and stems, ideal for quick cooking in hot pot.

• Corn: Sweet corn kernels add sweetness and crunch to hot pot dishes. They are typically added towards the end of cooking.

• Broccoli: It has tender stems and florets with a mild, slightly bitter flavor. Broccoli adds green color and texture to hot pot.

• Wakame: A type of seaweed with a delicate flavor and a slightly slippery texture when cooked. It adds umami and a taste of the sea to hot pot broths.

• Black Fungus: Also known as wood ear mushrooms, they have a crunchy texture and a mild flavor. They absorb flavors well in hot pot.

• Tau Pok: Fried tofu puffs that soak up the flavors of the hot pot broth. They have a spongy texture and add protein to the dish.

• Potato: Potatoes have a creamy texture and a slightly sweet flavor. They add heartiness and substance to hot pot dishes.

• Onion: Onions have a pungent flavor that sweetens when cooked. They add depth of flavor and aroma to hot pot broths.

• Cherry Tomato: Small tomatoes with a sweet and tangy flavor. They add bursts of juiciness and color to hot pot dishes.

Aside from the vegetables, here are the other add-on selections available for your Suki-Ya hotpot experience.

Meat Balls Selection

• Chicken Cheese Ball: A savory ball made with chicken and cheese, providing a flavorful and creamy addition to your hotpot.

• Cheese Tofu Lobster Ball: This ball combines cheese, tofu, and lobster meat, offering a rich and luxurious taste with a hint of seafood flavor.

• Cuttlefish Ball: Made from cuttlefish meat, these balls have a chewy texture and a mild seafood taste, perfect for hotpot enthusiasts.

• Cheesy Love: A cheesy delight that adds richness and gooeyness to your hotpot, enhancing the flavors of the broth and ingredients.

• Shiitake Ball: Featuring shiitake mushrooms, these balls offer an earthy flavor and a meaty texture, ideal for mushroom lovers.

• Seafood Ball: These balls contain a blend of various seafood, providing a burst of oceanic flavors and adding variety to your hotpot.

• Chikuwa: A tube-shaped Japanese fish cake with a chewy texture and a subtle seafood taste, commonly enjoyed in hotpot dishes.

• King Crab Ball: Made from king crab meat, these balls are rich and flavorful, offering a taste of premium seafood in every bite.

• Vegetable Ball: A vegetarian option made with a blend of vegetables, providing a light and wholesome addition to your hotpot.

Noodles

• Udon: Thick and chewy Japanese noodles made from wheat flour, commonly used in hotpots for their hearty texture and ability to absorb flavors from the broth.

• Lamian: Also known as hand-pulled noodles, these are long, thin noodles with a chewy texture. They add a satisfying bite to hotpot dishes.

• Clay pot Noodle: Noodles are cooked and served in a clay pot, typically with a flavorful broth and ingredients such as meat, vegetables, and sometimes seafood. They provide a comforting and hearty option for hotpot.

• Glass Noodle: Also called cellophane noodles or bean thread noodles, these are transparent noodles made from starch (often mung bean starch). They have a slippery texture and are quick to cook, adding lightness to hotpot dishes.

Plan your next hot pot dining adventure with family, friends, corporate groups, or team, and explore Suki-Ya's fresh vegetable offerings at the Healthy Bar. Enjoy the affordable best hotpot experience in Suki-Ya. For table reservations, click here.

Visit us at:

BUGIS +

#04-14/15 201 Victoria Street Singapore 188067

Tel: +65 31064204

BUKIT PANJANG PLAZA

Bukit Panjang Plaza 1 Jelebu Road #02-16 Singapore 677743
Tel: +65 31255299

HEARTLAND MALL KOVAN

Blk 205 Hougang Street 21 Level 2 Singapore 530205
Tel: +65 31255297

KALLANG WAVE MALL

1 Stadium Place #01-35 Singapore 397628
Tel: +65 31258001

MARINA SQUARE

6 Raffles Boulevard #02-183B/C Marina Square Singapore 039594
Tel: +65 31255298

PLAZA SINGAPURA

68 Orchard Road #04-62 Plaza Singapura Singapore 238839
Tel: +65 31255149

VIVOCITY – SUKI-YA KIN (金)

1 Harbourfront Walk #01-102/103 Singapore 098585
Tel: +65 31258831

E-mail: sales@createries.com
Kindly indicate “Suki-Ya” in the email subject.

Opening Hours:

Monday to Sunday: 11.30 am - 10.00 pm (Last Order 9.30 pm)

*Marina Square:

Monday to Thursday: 11.30 am – 3.00 pm | 6.00 pm – 10 pm

Friday - Sunday*: 11.30 am – 10.00 pm