Tucked away on the third floor of Clarke Quay Central, this is an underrated spot for a la carte steamboat. According to Burppler Tay Brenda, the chef here used to be from Hai Di Lao, which explains the similiar concept and menu items albeit at more affordable prices. For starters, choose the thickness of your broth, along with the oil and spice level if you're going for the mala soup base. Burpple Tastemaker Wei Zhi Chiang went for the Twin Pot ($14-$16, depending on broth type) and loved how both the mushroom and mala broths started out light yet got increasingly flavourful. Ingredients are really fresh and come in generous portions — they don't do half portions, so take Wei Zhi's advice to visit in a group to stretch your dollar. Some recommendations include Black Pork ($10), Prawn Paste ($12), Indian Lettuce ($4), Kelp ($4) andd Wide Vermicelli ($5). Beverages are free flow at $3 per person, while access to the sauces, seasonings and fruit table costs $4 each.
Pro tip: Upin takes reservations till 6.30pm before dinner crowds peak, and also opens till 3am for supper daily.
Avg price: $35
Photo by Burpple Tastemaker Wei Zhi Chiang