Haidilao Hot Pot is keeping up with demands for its delicious hot pot with the opening of its 20th outlet in Singapore at Jurong Point. This latest outpost will serve as one of the biggest branches, with a seating capacity of more than 400 pax at a single time.
This restaurant features a unique Nanyang-inspired interior that stands it out from other existing outlets. Encompassing private rooms proudly boasting Southeast Asian motifs as a tribute to our region.
Haidilao Jurong Point outlet opens on 13th December 2022 with operating hours from 10.30am to 12am for its soft launch. Extended hours will be implemented at the time of its grand opening.
For reservations, please contact 6592 1222 or 6592 1666.
Haidilao Hot Pot Jurong Point
1 Jurong West Central 2, #01-46/47 Jurong Point, Singapore 648886
Tel: 65921222 / 65921666
The Quintessential Haidilao Singapore Journey
Significant Milestones
2012 ● 1st Haidilao outlet in Singapore opens at Clarke Quay which can only fit 200 seats
2014 to 2016 ● Haidilao starts to grow steadily and within 4 years, opens outlets at hotspots of Singapore (313 Somerset, IMM, and VivoCity)
2016 ● Haidilao Hot Pot receives the Singapore Prestige Brand Award given by The Association of small & medium enterprises (ASME) and Lianhe Zaobao
2018 ● Haidilao opens 4 outlets in a year (Royal Square, Seletar Mall, Sun Plaza, and Tampines Century Square), first time expanding to the east of Singapore in Tampines
● 313 Outlet receives a Good Customer Review Award given by Dazhong Dianping which is known as a reputable review by app users
2019 ● The first futuristic hotpot environment in Haidilao Marina Square with the first roving robot waiters, immersive dining experience & intelligent automatic soup base machine aims to create a different look and dining experience
● Haidilao received one of the Singapore Prestige Brand Awards (SPBA) - China's Top 10 Leading Brands
2021 ● Singapore Haidilao offers the first single hotpot seat at the premium shopping malls Marina Bay Sands outlet exclusively for solo diners or for friends who have varying dietary preferences
2022 ● Year 2022 marks the 10th Year Haidilao is opened in Singapore
● The first-ever robot arms and Intelligent Food Room management technology implemented in Singapore Haidilao Northshore Plaza outlet
● Haidilao receives the Best Managed Companies Award given by Deloitte, Bank of Singapore, HKUST Business School, and Harvard Business Review for 4 consecutive years
● Haidilao Weissbier wins the Gold Award at the 2022 World Beer Awards (WBA) and Champion at the 2022 Asia Beer Championship
Haidilao Singapore’s fresh ingredients and exemplary services have stood it apart for the past decade. Since arriving in Singapore with its first outlet at Clarke Quay in 2012, Haidilao has always prioritized the customer experience as of utmost importance and is constantly providing customized services and improving the quality of dishes. In these 10 years, Haidilao’s ever-improving ‘service+’ has spanned across dining experience, food safety, product innovation, and ambiance improvement. Haidilao also pursues constant research and development to introduce products that are catered to the Singaporean market, including the latest introduction of a So-fish-ticated (Fried fish) soup base and Bai-Yu soup base.
All Haidilao servers strive to provide the ultimate interaction, from individualized service to cheerful greetings each time, going above and beyond the classic F&B mantra of service with a warm smile. Guests are well served with personable touches like a complimentary birthday song, ‘laomian’ Signature Noodles performance, free manicure service for the ladies, and free tidbits and drinks for customers at the waiting area. Moreover, certain outlets come complete with children’s playgrounds to keep children entertained.
They are but Haidilao’s promise to tailor the most holistic ‘service +’ customer service for every diner who comes their way, not only at the dinner table but from the moment they step into the restaurant until the end of the meal, providing the best experience from the backend kitchen to the table.
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