Xiao Long Kan is a classic Sichuan hotpot brand from Chengdu, devoted to the bold, numbing and aromatic flavours of authentic málà hotpot. The Westgate outlet in Jurong East brings that Chengdu tradition to Singapore's west, pairing time-honoured recipes with a warm, comfortable space made for sharing.
The kitchen's pride is the broth. Pixian chili bean paste and natural spices are slow-fried over a gentle flame and left to simmer properly, producing the signature beef tallow base — rich and fragrant without being harsh, with a málà depth that keeps building the longer the pot cooks. For lighter palates, the clear oil and mushroom broths are clean-tasting, refreshing and never greasy, letting each ingredient's natural flavour come through.
The classics are exactly what Chengdu regulars expect: freshly sliced beef, crisp tripe and crunchy beef aorta, alongside handmade meatballs and pastes and fresh vegetables. Simple ingredients, done right, is the stated philosophy across the menu.
Whether it is a long dinner with friends or a family gathering, the format stays communal — one pot at the centre, ingredients added as the evening unfolds. Tables can be reserved in advance through the online booking link on the website.
Hotpot rewards patience, and Xiao Long Kan is built around that idea. A classic Sichuan hotpot brand from Chengdu, it has made its name on the bold, numbing and aromatic flavours of authentic málà hotpot — and its Westgate outlet in Jurong East brings that tradition to Singapore's west.
Málà here is not a gimmick but the whole point. The brand describes its focus plainly: the numbing, spicy, fragrant and fresh qualities that define true Sichuan hotpot, served in a pot that keeps improving as the meal goes on.
The setting is deliberately easy. Alongside the old Chengdu flavours, Xiao Long Kan pairs a comfortable, modern space with relaxed service, so the meal feels like a long, satisfying stretch of time together rather than a rushed dinner. It is a formula that has travelled well — the brand runs several outlets across Singapore, with Westgate serving the Jurong East side of the island.
Everything starts with the base. Pixian chili bean paste — the backbone of Sichuan cooking — is combined with natural spices, then slow-fried over a gentle flame and left to simmer properly rather than rushed. From that process comes the signature beef tallow broth: rich and fragrant but not harsh, with a málà depth that grows more layered the longer it cooks.
Regulars know to let that pot run. The brand itself notes that the beef tallow base becomes more flavourful with time, which turns the meal into something of a slow build — early bites are good, later ones better.
Not everyone at the table wants full-strength fire, and the menu makes room for that. The clear oil broth and the mushroom broth are the lighter options: clean-tasting, refreshing and not greasy, designed to let the natural freshness of each ingredient come through on its own.
A hotpot kitchen is judged by what goes into the pot, and Xiao Long Kan's list of classics is exactly what Sichuan regulars would expect. Freshly sliced beef leads the way, cut fresh and treated as a house signature.
Then come the two textures that define Chengdu hotpot: crisp tripe, known as maodu, and crunchy beef aorta, or huang hou. Both are quick-cooking, both reward good timing, and both are the kind of items frequent hotpot diners order without even opening the menu.
Handmade meatballs and pastes get the same care, shaped by hand rather than bought in, and fresh vegetables round out the table for balance. The philosophy across all of it is simple ingredients done right — quality and texture first, in everything destined for the broth.
The Westgate restaurant keeps the format communal: one pot at the centre, ingredients added as the meal unfolds, conversation doing the rest. The brand frames hotpot as more than a meal — a relaxed, satisfying time shared with the people around the table — and the comfortable space is arranged with that in mind. It is the kind of dinner that suits birthdays, family gatherings and long catch-ups alike.
Practicalities are simple. The outlet is at #03-04 of Westgate, 3 Gateway Drive, in Jurong East, and tables can be booked ahead through the online reservation link on the website. A promotions page on the site is worth a quick look before visiting, and the brand's WeChat and WhatsApp channels are listed for those who prefer to reach out directly.
If you are after the real málà experience in Singapore's west — the slow-simmered beef tallow, the numbing tingle, the snap of good tripe — this Chengdu classic keeps the formula faithful, and lets the pot do the talking.