Hot Tomato is a restaurant that serves casual Western dishes to the people of Singapore. Argentinian Angus Ribeye and Garlic Shrimp, Hot Tomato Mixed Grill and Canadian Pork Collar & Calamari are some of the signature dishes of the Hot Tomato menu. There is a very long list of products in the Hot Tomato menu including Soup, Salad, Appetizers, Slow Cooked Ribs, Pasta, Hot and Cold Tea, Dessert,Beverages and more!

Hot Tomato Singapore

Hot Tomato is a place which provides a pleasant full dining environment, where you can relax and enjoy a great meal with your friends and loved ones. Every product made here is healthy and certified. Hot Tomato knows the worth of its customers and therefore they let you enjoy great quality food at wallet friendly prices. With 4 successful locations.

Hot Tomato menu With Prices Singapore 2023

Hot Tomato is serving its taste in different areas of Singapore. Here is the complete and updated Hot Tomato menu with reasonable prices:

All Day Hearty Breakfast
Breakfast Steak
200g Australia grass fed sirloin, topped with fried egg, smoked back bacon, fries, pineapple coleslaw, grilled tomato & Argentinian chimichurri sauce. Served with grilled garlic ciabatta & orange juice
The Works
Two fried free range eggs, smoked back bacon, sauteed mushrooms, chipolata sausages, grilled tomato and pineapple coleslaw. Served with grilled garlic ciabatta and orange juice.
Caesar Salad
Fresh crisp romaine lettuce, tossed with creamy Caesar dressing, crispy bacon, hard boiled egg, parmesan cheese and ciabatta croutons.
Chicken Salad
Chicken breast, grilled and sliced, tossed in sesame dressing, arugula leaves, baby romaine lettuce, onion, Japanese cucumber and cherry tomato.
Salmon Arugula Salad
Fresh salmon, grilled and chopped, tossed in mango salsa and served with arugula leaves, baby romaine lettuce, onion, Japanese cucumber, cherry tomato and lime vinaigrette dressing.
Bratwurst & Fries
Served with barbecue sauce.
Buffalo Wings
Served with lemon wedges and hot tomato sauce.
Salt & Pepper Calamari
Deep fried calamari rings, served with tartare sauce and lemon wedges.
Hot Tomato Combo
Chicken wings, calamari, sausage and fries, served with hot tomato sauce.
Truffle Fries
Drizzled truffle oil on fries, then sprinkled with freshly grated parmesan cheese, parsley.
French Fries
A pinch of black pepper.
Garlic Herb Ciabatta
Freshly baked ciabatta with garlic herb butter.
Fried Onion Rings
Parmesan cheese and hot tomato sauce.
Hot Tomato Grills: Fish & Seafood
Cod Fish
Chilean wild cod, buttery flavour, topped with tomato salsa.
Fish & Chips
A classic! Served with fries, lemon wedges, house salad and tartar sauce.
Pacific Dory with Tomato Salsa
Crumbed up with parmesan cheese and grilled, topped with tomato salsa and house salad. Serve with spaghetti aglio olio.
Seafood Mixed Grill
The ultimate feast for seafood lovers! Salmon, butterfly prawns, calamari and mussels. Drizzled with olive oil, lemon wedges and served with hot tomato sauce, warm mustard cream sauce and dill mayo.
Salmon Mango Salsa
Fresh salmon fillet, infused with lemon juice, fresh herbs, topped with cool mango salsa and parsley.
Steak & Chops
Char-Grilled Chicken Chop
Juicy, tender chicken fillet. Served with black pepper sauce.
New York Pork Chop
The center cut loin chops, paired with chipolata sausage and comes with Yakiniku sauce. A Japanese twist!
Ribeye Steak
Australian chilled grass fed ribeye, marbled and tasty, served with black pepper sauce.
Steak & Prawn
160g Australian chilled grass fed sirloin, paired with butterfly prawns, served with black pepper sauce and mustard cream sauce. Yummy!
Australian Chilled Lamb Chop
Well trimmed chop and comes with homemade chimichurri sauce. Bon Appetite!
Chicken Chop & Sausage
Served with house made black pepper sauce.
Hot Tomato Signatures
Ribeye Steak & Garlic Shrimp
200g Ribeye with tapas of fresh shrimp. Comes with homemade black pepper sauce.
NY Angus Strip
200G Premium lean steak is a steakhouse classic, known for marbling, tenderness and flavour. Comes with homemade black pepper sauce. That smells delicious!
Mixed Grill
Sirloin, pork ribs, chicken breast and prawns.
Steak & Grilled Calamari
200g Australia grassfed sirloin paired with tapas of fresh squid. Comes with homemade black pepper sauce.
Slow Grilled Iberico Pork
250g black Iberico pork known as the juiciest and most flavourful. Comes with Yakiniku sauce and homemade black pepper sauce.
Slowly Cooked Ribs
Baby Back Ribs (Full Slab)
Meaty pork ribs, seasoned with our signature spice blend, then glazed with our housemade barbecue sauce and grilled to perfection. A classic meal!
Baby Back Ribs (Half Slab) with Prawns
Half slab pork ribs, paired with butterfly prawn and comes with hot tomato sauce.
Baby Back Ribs (Half Slab)
Meaty pork ribs, seasoned with our signature spice blend, then glazed with our housemade barbecue sauce and grilled to perfection. A classic meal!
Spaghetti Aglio Olio
Garlic, chilli flakes, olive oil, parsley and black olives. Topped with parmesan and arugula leaves.
Spaghetti Marinara
Black mussels, fresh calamari, shrimp, olive oil, garlic, onions, tossed with tomato sauce and topped with arugula leaves.
Garlic Prawn Linguine
Fresh prawn, shiitake mushrooms, garlic, olive oil, chilli flakes, white wine, capers, black olives, parmesan, cherry tomato, topped with arugula leaves.
Penne Beef Bolognese
Chefs traditional recipe with arugula leaves and parmesan.
Penne Chicken Pesto
Chicken breast, shiitake mushrooms, olive oil, garlic, onions, pine nut, parmesan, tossed with house made basil pesto sauce and topped with arugula leaves.
Coke Light
Chocolate Cake
With all the chocolate.

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Christopher Tan Author at
Christopher Tan Author at

Author: Christopher Tan

Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.

I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie, and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write resturent menus and review on

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