Suki-Ya
At a Glance
About Suki-Ya
Suki-Ya — branded as the 'House of Hot Pot' — is one of Singapore's most popular Japanese hotpot buffet chains, offering an all-you-can-eat shabu shabu and sukiyaki experience at approachable prices. The Heartland Mall Kovan outlet at #02-08/09 serves the Hougang, Kovan, and Serangoon communities, located directly beside Kovan MRT Station (NE13) on Level 2 of the mall. With 7 outlets across Singapore (including Bugis+, Marina Square, Plaza Singapura, VivoCity, and Kallang Wave Mall), Suki-Ya has established itself as the go-to destination for interactive Japanese hotpot dining.
The dining experience centres on choice: each table gets a dual-compartment hotpot where diners select two soup bases from eight options. The Classic Shabu Shabu broth is a clean, kelp-based stock that lets the natural flavour of each ingredient shine. The Sukiyaki broth offers a richer, sweeter profile with soy sauce and bonito stock. For adventurous eaters, the Mala Miso comes in three spice levels (Normal, Extra Spice, and a level beyond for the truly brave), while the Tomato broth provides a surprisingly bright, acidic counterpoint. The Collagen broth — a milky, protein-rich option marketed for its skin-nourishing properties — has become a favourite among health-conscious diners.
The protein offering depends on your buffet tier. The Regular Buffet (Lunch S$22.90++ / Dinner S$25.90++) includes unlimited chilled beef and pork in paper-thin slices, farmed chicken, and access to the vegetable and salad bar. The Premium Meat Buffet (Lunch S$36.90++ / Dinner S$41.90++) upgrades to higher-grade beef cuts and additional protein options. Both tiers include unlimited soft drink refills, rice, udon noodles, and access to the vegetable bar — which features a generous spread of fresh greens, mushrooms, tofu, fishcake, and assorted Japanese sides. Children aged 6-12 receive 50% off, and children under 6 dine free.
Dipping sauces complete the experience: the house Ponzu (citrus-based) is the traditional choice for shabu shabu, while the Fresh Egg dip gives cooked meat a silky, rich coating in the sukiyaki style. For an extra S$3.00++, the Gomatare Sauce — a creamy, nutty sesame dip — is widely considered the 'gold standard' and pairs beautifully with pork and vegetables. Diners can further customise their sauces with garlic, chopped chillies, grated radish, and other condiments from the sauce station. Reservations are available via Chope and recommended for weekend dinner (the most popular session).
Recommended For
Menu & Pricing
All prices ++ (subject to 10% service charge and prevailing GST). 90-minute dining time limit. Wastage charge may apply.
Buffet Pricing
| Regular Buffet (Lunch) — unlimited beef, pork, chicken, vegetables, soft drinks | S$22.90++ |
| Regular Buffet (Dinner) — same as lunch with dinner pricing | S$25.90++ |
| Premium Meat Buffet (Lunch) — upgraded beef cuts + additional proteins | S$36.90++ |
| Premium Meat Buffet (Dinner) — premium cuts at dinner pricing | S$41.90++ |
| Children 6-12 years — 50% off adult price | 50% off |
| Children under 6 — Free | Free |
Add-On Sauces
| Gomatare Sauce — creamy sesame dip (highly recommended) | +S$3.00++ |
| Ponzu Sauce — citrus-based dipping sauce (included) | Included |
| Fresh Egg Dip — raw egg for sukiyaki-style coating (included) | Included |
Practical Information
Dietary Information
Photos
Sourced via Google Places — food-focused photography
Location
205 Hougang Street 21, #02-08/09, Heartland Mall Kovan, Singapore 530205
Level 2 of Heartland Mall Kovan, directly beside Kovan MRT Station (NE13). The restaurant is spacious with communal hotpot tables. Reservations recommended via Chope, especially for weekend dinner.
📍 Open in Google MapsYour Dining Journey
From choosing your broth to the last slice of beef — what to expect at Suki-Ya.
Choose Your Soup Bases
Upon seating, your first decision is the most important: pick two soup bases for your dual-compartment pot. The Classic Shabu Shabu (kelp broth) is the safest choice — clean and light, it lets every ingredient speak for itself. Pair it with something bolder: the Sukiyaki broth for sweet-savoury depth, the Kimuchi for spicy kick, or the Mala Miso if you want serious heat (three spice levels available). The Tomato broth is an underrated pick — its bright acidity is surprisingly refreshing with vegetables. First-timers should go with Shabu Shabu + Sukiyaki for the most traditional Japanese hotpot experience.
Load Up from the Vegetable Bar
While the broth heats up, visit the vegetable and salad bar. It is more generous than you might expect: fresh lettuce, spinach, napa cabbage, several varieties of mushrooms (enoki, shiitake, king oyster), firm tofu, fishcake, and assorted Japanese sides. Load up on vegetables early — they take longer to cook and benefit from simmering in the broth from the start. The mushrooms are particularly good in the Sukiyaki broth, where they absorb the sweet soy-bonito flavour. Do not forget rice and udon noodles — both are unlimited and make excellent broth-soaked finishers.
Swish and Dip
When the broth reaches a rolling boil, it is time for the main event: meat. The paper-thin slices of beef and pork cook in seconds — swish each slice in the broth for 5-10 seconds until it just changes colour, then dip in your sauce of choice. For the Shabu Shabu broth, Ponzu (citrus) is the classic pairing. For Sukiyaki, the traditional Japanese method is to dip the cooked meat in beaten raw egg — the heat of the meat partially cooks the egg, creating a silky, rich coating. The Gomatare (sesame) sauce at +S$3 is worth the upgrade — its creamy, nutty flavour makes everything better, especially pork and vegetables.
Pace Yourself
The 90-minute time limit is generous but passes quickly when you are enjoying the interactive cooking experience. Pace yourself: start with vegetables and lighter cuts, then build up to heavier meats. Keep the broth at a gentle simmer rather than a full rolling boil — this keeps the flavour clear and prevents the meat from overcooking. Toward the end, drop udon noodles or rice into the now-richly-flavoured broth for a satisfying finish. The sukiyaki broth, in particular, makes incredible noodle soup by the end of the meal. Order soft drinks freely — they are unlimited. And do not waste food: there is a wastage charge if plates of untouched meat are left at the table.
Suki-Ya delivers something that few Japanese restaurants in the Hougang area can match: a genuinely interactive, social dining experience that works equally well for families with young children, groups of friends, and couples on a date. The Regular Buffet at S$22.90++ for lunch is excellent value — unlimited meat, vegetables, and drinks for under S$30 after tax is hard to beat in Singapore. The children's pricing (50% off for 6-12, free for under 6) makes this one of the most family-friendly Japanese restaurants in the North-East. The Heartland Mall Kovan location is perfectly positioned beside Kovan MRT, making it easily accessible from across the Hougang-Serangoon corridor. The Gomatare sauce upgrade is non-negotiable — at just S$3, it transforms every single dip.
Shabu Shabu vs Sukiyaki — What's the Difference?
Though both are Japanese hotpot styles, shabu shabu and sukiyaki are fundamentally different experiences. Shabu shabu (しゃぶしゃぶ) takes its name from the onomatopoeic sound of swishing thin meat slices through boiling broth — the meat cooks in seconds and is typically dipped in ponzu (citrus soy) or sesame sauce. The broth is light (usually kelp-based), allowing diners to taste the natural flavour of each ingredient. Sukiyaki (すき焼き) is richer and sweeter: ingredients are simmered together in a shallow pot of warishita — a mixture of soy sauce, sugar, mirin, and sake. The traditional way to eat sukiyaki is to dip the cooked ingredients in beaten raw egg, which tempers the sweetness and adds a luxurious silky texture.
At Suki-Ya, you can experience both styles in one sitting thanks to the dual-compartment pot. A popular combination is Shabu Shabu broth on one side (for the clean, ingredient-forward experience) and Sukiyaki on the other (for the richer, sweeter flavour). This lets you alternate between the two and discover which style you prefer — or enjoy the best of both worlds. The eight soup base options at Suki-Ya go well beyond traditional offerings, with the Mala Miso, Tomato, and Collagen broths representing modern innovations that cater to Singapore's diverse palate preferences.