Halal Food in Tian Tian Mala Hot Pot

Tian Tian Mala Hotpot occupies a quiet corner of Bukit Canberra Hawker Centre at 21 Canberra Link, bringing authentic Chongqing-style flavours to Singapore's northern corridor. Opened towards the end of 2024 and operated by 46-year-old Bruce Zu, who has called Singapore home for over two decades, this halal-certified stall stands out in the Sembawang dining scene for delivering bold, genuine mala and grilled fish specialties rarely found in neighbourhood hawker centres. Just a short walk from Sembawang MRT, the accessible location serves the growing residential estates sprouting across this developing area. The signature offering, Chongqing-style grilled fish starting from 0.50, showcases Bruce's specialty and culinary heritage. Each fish weighs between 700 to 900 grams and comes prepared in four distinct flavour profiles: garlic for those seeking aromatic richness, mala for spice enthusiasts craving numbing heat, tom yum for tangy-spicy Thai fusion notes, and curry for warming, complex depth. The grilled fish represents authentic Chongqing street food culture, where fresh fish meets bold seasonings in a sizzling presentation that turns dinner into an experience. Beyond the grilled fish, Tian Tian operates as a mala hotpot stall with transparent pricing at .50 per 100g for vegetables and .50 per 100g for meats, fishballs, and mushrooms. This allows diners to customize their spice levels and ingredients according to preference and budget. Budget-conscious students and workers appreciate the value meals: two budget options from .50 and a student meal at .50, all available on weekdays from 2pm to 5pm, featuring rice with varying portions of vegetables, chicken, and mushrooms. Operating Monday and Wednesday through Sunday from 11am to 8pm (closed Tuesdays), Tian Tian Mala Hotpot fills a niche for halal-certified mala and Chongqing cuisine in the north. Bruce's two decades in Singapore have given him insight into local palates while maintaining authenticity to his Chongqing roots, creating a bridge between traditional Sichuan flavours and Singaporean preferences that has quickly built a following in the Bukit Canberra community.