Photo Source: Smoke seen at Junction 8 mall after a fire on Aug 11, 2026. – ChannelNewsAsia

On 11 August 2026, about 120 people were evacuated after a fire broke out at Yakiniku Like in Junction 8. According to the Singapore Civil Defence Force (SCDF), the fire involved a table grill and exhaust ducting in the restaurant’s dining area. It was extinguished using a hose reel. An employee from a neighbouring store was taken to hospital for smoke inhalation.

The building’s automated sprinkler system and fire curtain were also activated, according to Junction 8. At the time of writing, SCDF’s investigation into the cause of the fire is ongoing. It would therefore be premature to attribute the incident to grease accumulation, equipment failure, maintenance or any other specific cause.

Following the incident, Kelvyn Ong, Managing Director of King Fire Group and a Certified Fire Safety Manager, joined Daniel Martin on CNA938’s TalkBack to discuss the broader fire risks associated with hotpots, table barbecues and other forms of table cooking.

The short answer: Are hotpots and table barbecues a fire risk?

Yes. Both hotpots and table barbecues can present a fire risk, but the nature and level of risk depend on the appliance, energy source, cooking method, exhaust arrangement, cleaning regime and emergency response procedures.

In many table-barbecue setups, oil and fat from the food can come into close contact with a hot grill, heating element or flame. The cooking process can also produce grease-laden vapour that is drawn into nearby extraction openings. This creates a more direct interaction between high heat, grease and the exhaust system.

A typical hotpot heats a pot of liquid, so there may be less direct contact between cooking fats and the heat source. However, hotpot dining is not fire-proof. Electrical faults, overheating, damaged appliances, gas leaks where gas is used, spills and nearby combustible materials can still create hazards.

The safer question is not simply whether one dining concept is “safe”. It is whether the specific equipment, exhaust system, maintenance programme and emergency procedures are appropriate for the way the restaurant operates.

Understanding restaurant fire risk through the fire triangle

A fire needs three elements:

Heat: An electric heating element, gas flame, charcoal or another sufficiently hot surface.
Fuel: Cooking oil, animal fat, grease deposits, food residue or nearby combustible materials.
Oxygen: The air around the cooking area and within the exhaust system.

When heat, fuel and oxygen come together in the right conditions, ignition can occur. Fire prevention therefore focuses on separating these elements, controlling heat and fuel sources, and detecting or suppressing a fire before it spreads.

Electric grills should not be treated as risk-free simply because they have no open flame. Their heating elements can still reach high temperatures, while grease, damaged wiring, faulty controls or improper use can introduce other ignition pathways.

Why can restaurant exhaust ducting be vulnerable to fire?

Table-barbecue restaurants often use overhead or downdraft extraction to remove smoke, heat and cooking fumes from the dining area. In doing so, the system may also draw grease-laden vapour into filters, hoods and ductwork.

Over time, grease can accumulate on internal surfaces if the system is not cleaned effectively. If a fire or intense heat reaches these deposits, the grease can become additional fuel and allow fire to travel into parts of the exhaust system that are not immediately visible.

SCDF’s kitchen exhaust duct guidance warns that kitchen fires can ignite exhaust ducts where grease has accumulated, allowing fire to spread and cause extensive damage within minutes. This is why cleaning must extend beyond the visible table grill or hood. Filters, extraction inlets, the interior and exterior of the duct, fans and accessible sections of the system all form part of the wider risk picture.

Importantly, this is a general explanation of how exhaust-duct fires can develop. It is not a conclusion about the cause of the Junction 8 incident, which remains under investigation.

What does Singapore’s Fire Code require for kitchen exhaust systems?

Under Clause 7.1.13d of SCDF’s Fire Code 2023, the entire interior and exterior of the kitchen exhaust duct and kitchen hood must be degreased and cleaned at least once every 12 months. The work must be performed by a specialist, and cleaning records must be retained for verification.

SCDF specifically states that building owners, Management Corporation Strata Title (MCST) bodies and eating-outlet operators are responsible for ensuring that this work is carried out.

The 12-month requirement is a minimum. It does not replace regular operational cleaning of grills, filters, hoods and grease-collection components. Outlets with frequent grilling or a heavier grease load may need a more frequent cleaning programme based on equipment design, operating conditions, inspections and specialist advice.

The Fire Code also provides for Class F portable fire extinguishers in kitchen applications. Where wet-chemical fire-extinguishing systems are required or installed for exhaust hoods, they must be of an approved type and maintained according to the applicable standard and manufacturer’s requirements.

Why table cooking needs both equipment controls and human awareness

In a conventional commercial kitchen, trained staff operate the cooking equipment. At a hotpot or table-barbecue restaurant, diners interact directly with the appliance.

This adds a human factor to the risk. Customers may be unfamiliar with the controls, cook fatty food at high heat, spill liquids or place items too close to the grill. Restaurants should therefore support safe dining with clear instructions, reliable equipment, visible staff supervision and a fast way to isolate the energy source when something goes wrong.

Staff should also know where the relevant shut-off controls and firefighting equipment are located, when an incipient fire can be approached safely, and when the priority must shift immediately to alarm-raising and evacuation.

Restaurant fire-safety checklist for F&B operators

F&B operators, landlords and facility teams should review the following areas:

Table-grill and hotpot equipment Inspect power cables, plugs, heating elements, gas connections where applicable, temperature controls and emergency shut-off functions. Remove damaged or malfunctioning equipment from service.
Filters, hoods and extraction inlets Clean visible grease and food residue regularly. Do not allow filters or table-level extraction openings to become heavily coated.
Kitchen and dining-area exhaust ducting Arrange specialist degreasing and cleaning of the entire system at least once every 12 months, retain the records and consider a shorter interval where operating conditions warrant it.
Fire protection equipment Keep appropriate extinguishers and hose reels accessible and in working condition. Maintain any installed wet-chemical hood-suppression system and ensure discharge nozzles are not obstructed.
Staff readiness Train staff to raise the alarm, isolate power or fuel when safe, call 995, guide diners to the nearest safe exit and avoid using water on burning cooking oil.
Evacuation and coordination Keep exit routes clear and coordinate the outlet’s response plan with the mall, building owner or MCST. A fire at one table can affect neighbouring tenants and common areas through heat and smoke.
Documentation Keep service reports, cleaning records, defect reports, staff training records and follow-up actions current. Maintenance is stronger when it can be verified, not merely assumed.

What should diners do if a table grill or hotpot catches fire?

If you see flames, heavy smoke or unusual sparking at a table-cooking restaurant:

Alert restaurant staff immediately and move away from the table.
Do not pour water onto a table grill, electrical appliance or cooking-oil fire.
Follow staff and building evacuation instructions without delaying to retrieve belongings or record the incident.
Use the nearest safe exit and do not use lifts during a fire emergency.
Call 995 from a safe location if SCDF has not already been alerted.

Firefighting should only be attempted by someone who is trained, has the correct equipment, has a clear escape route and can act without placing themselves or others at risk. If the fire is spreading or producing significant smoke, evacuate.

Frequently asked questions

Are electric table grills a fire risk?
Yes. An electric grill removes the open-flame hazard associated with gas or charcoal, but it still produces high heat. Grease, food residue, damaged wiring, faulty controls or liquid entering electrical components can still contribute to a fire.

Is hotpot safer than table barbecue?
In many common configurations, hotpot has less direct contact between cooking fat and the heat source than table barbecue. However, the actual risk depends on the appliance, energy source, exhaust design, maintenance and use. Hotpot should not be described as risk-free.

Why can a small grill fire spread into an exhaust duct?
Cooking fumes can deposit grease inside filters, hoods and ductwork. If flame or sufficient heat reaches these deposits, they can become fuel and allow the fire to extend beyond the visible cooking area.

How often must kitchen exhaust ducts be cleaned in Singapore?
SCDF’s Fire Code 2023 requires the entire interior and exterior of the kitchen exhaust duct and kitchen hood to be degreased and cleaned by a specialist at least once every 12 months. Cleaning records must be retained for verification.

Is annual specialist cleaning enough for every restaurant?
Not necessarily. Twelve months is the regulatory minimum for the entire system. Routine cleaning and inspection may need to be carried out more frequently, especially where grilling produces a heavy grease load.

What should I do if a restaurant table grill catches fire?
Alert staff, move away, follow evacuation instructions and call 995 from a safe location if needed. Do not pour water onto the grill, electrical equipment or burning cooking oil.

Fire safety is a system, not a single appliance

The Junction 8 incident shows how a fire involving one table can trigger a wider building response and affect diners, employees and neighbouring businesses. Effective restaurant fire safety depends on several layers working together: suitable equipment, clean exhaust systems, maintained fire protection, trained staff and orderly evacuation.

Listen to the full CNA938 *TalkBack* interview with Kelvyn Ong.

Learn more about kitchen fire suppression systems or contact King Fire Group for assistance reviewing commercial kitchen fire protection, suppression systems or maintenance planning.

About the expert

Kelvyn Ong is the Managing Director of King Fire Group, a Singapore-based fire protection specialist. He is also a Certified Fire Safety Manager.

References

This article is published by King Fire Group as general fire protection commentary. It is intended for informational purposes only and should not be treated as professional advice, regulatory interpretation or a determination by the relevant authority. Project teams should consult qualified fire safety professionals and the relevant authorities for site-specific requirements.