Media Tasting at Steam Box

It is no secret that Singaporeans are in love with hotpot with the success of many hotpot chains and restaurants spreading across the island.  Nestled in Serangoon Garden, Steam Box started by bringing the Hong Kong’s hottest food trend then, “steam-potting”. Now, it has leaped onto the hotpot bandwagon by combining both steam pot and hotpot concepts into one.


Steam Box leverages on high-speed technology (steam potting) to cook raw ingredients such as seafood and meat, while retaining the natural flavours and nutrients of the ingredients. Starting with the new soup bases for the hotpot, diners get to choose from three choices: Pork Rib Lotus Root, Chicken Herbal Collagen, and the Base of Seafood. For those who are fans of spicy soup base, opt for the Base of Seafood which comes in a tom yum flavour.

I have to admit my bias: the Chicken Herbal Collagen soup that is the perfect comfort food after work. Despite boiling for more than an hour, the chicken was still tender and flavourful. The soup itself was luscious and sweet. While steam potting, the rich juices of the seafood and meat will seep into the hotpot soup below, thus deepening the flavour of the soup.  

Chicken Herbal Collagen at S$25.

In addition to the new hotpot, they have launched several new items which you must try.


Out of all the new items, our favourite is the paper-wrapped Mala Grouper Fillet. A twist from the traditional fried version, fried peppercorn and spices are laid atop of the fillet, which is wrapped and steamed for 6 minutes, thus resulting in a fork-tender and flavourful fillet. Although I’m not a huge fan of spicy food, I can’t stop digging into this dish.

Chef’s Specialty Paper-wrapped Mala Grouper Fillet at S$19.80.


Beautiful plated as a flower, the special marinated beef and sliced fish was tender and moist.

Chef’s Specialty Marinated Beef at S$10.

Chef’s Sliced Fish at S$9.80.




Made from all natural ingredients, the chefs toss the meat balls by hand daily, thus creating a firm and springy texture. Diners can choose from a variety of flavours including Cuttlefish, Bamboo Shoot, Fish, Pork, Beef, Prawn and Mixed Paste. If you are looking for something different, they also have new dim sum items including XO Sauce Rice Roll and Hakka Traditional Mixed Paste Oyster Wanton.

Handmade  cuttlefish  ball  at S$2.50 (2pcs).

Handmade  beef  ball  at S$2.50 (2pcs).

Handmade  prawn  ball at S$2.30 (2pcs).

Mixed  paste  balls  at S$4.80 (4pcs).

Steam Box is a great place to bond with your family and friends over some late night dinner or supper. With a healthier cooking method (steaming), we don’t have to worry about gaining too much pounds from late night eating. Plus, there is something for everyone from the extensive menu.

*Service charge(10%) and GST(7%) applicable.

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This article is written by Yi Xuan.

Budget Per Pax


How to go Steam Box
Operating Hours

Monday: CLOSED
Tuesday to Thursday: 6PM-12.30AM Midnight
Friday: 6PM-1.30AM Midnight
Saturday: 12PM-1.30AM Midnight

Address and Contact

68 Serangoon Garden Way, 555962

Contact: +65 6281 6939

Travel and Parking

URA Parking available.

Travel via public transport.

Exit A;
Walk 60 m to the bus stop at Toa Payoh Interchange, Lorong 6 Toa Payoh.
Board Bus 73 at Toa Payoh Interchange (52009), Lorong 6 Toa Payoh. Alight at Serangoon Garden Circus, Serangoon Garden Way, 12 stops later.
Walk 50 m to Serangoon Garden Estate.
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