Peking Chamber(四季民福) @ Resorts World Sentosa - From Signature Roast Duck to Old Beijing Classics

Beijing’s celebrated Peking Chamber (四季民福) has arrived in Singapore, bringing its renowned Beijing-style cuisine and signature hanging-oven roast duck to WEAVE, Resorts World Sentosa. Opened in Singapore since August last year, this gourmet landmark is a familiar name to diners in Beijing, having earned a spot on Dianping’s Must-Eat List for nine consecutive years. Now, local diners can experience its celebrated flavours without having to make the four-hour flight to Beijing.

Roasted Tender Duck 4.5/5

The undisputed star at Peking Chamber is its Roasted Tender Duck ($68 Half/ $118 Whole), a dish that showcases the restaurant’s traditional approach to one of Beijing’s most iconic culinary specialities. The duck undergoes a traditional air-drying process before being roasted over fruitwood in a hanging oven. This gives the duck its distinctive glossy jujube-red skin, delicate crispness and fragrant smoky aroma, while the meat remains tender and juicy. The hanging-oven technique lets heat circulate evenly around the duck, gently rendering the fat beneath the skin while retaining the meat’s natural moisture. The result is a beautifully roasted duck with that satisfying contrast between crisp, aromatic skin and succulent meat.

Priced at $68 for half a duck or $118 for a whole duck, this is a must-order when dining here. To enhance the experience, the duck is carved tableside and served through Peking Chamber’s signature roast duck ritual, allowing diners to enjoy it in several traditional and contemporary ways.

First, savour the original flavours by enjoying the crisp duck skin and meat separately. Dip the skin in white sugar for an almost melt-in-the-mouth texture while letting the subtle fruitwood aroma come through. Pair the duck meat with mashed garlic to highlight its natural savouriness.

Next comes the classic Beijing wrap. Place two to three slices of duck meat with skin onto a duck pancake, add a little sweet bean sauce, pickled cabbage, and shredded scallions, then fold everything together using the restaurant’s “baby folding method”.

For something a little more contemporary, try the Signature Begonia Plum Wrap, pairing slices of duck with begonia plum sauce imported directly from Beijing, Hami melon and cucumber. Made with Beijing’s begonia fruit, the sauce brings refreshing fruity notes and a pleasant acidity that helps cut through the richness of the duck.

For those ordering a whole duck, the remaining bones can also be transformed into a second dish for an additional $15, with a choice between Deep-Fried Duck Bones with Spiced Salt or Duck Bone Soup, ensuring that practically every part of the duck is put to good use.

Deep Fried Crispy Baby Eggplant 4.5/5

The Deep Fried Crispy Baby Eggplant ($19) is a surprisingly addictive side. Tender baby eggplants are cut into bite-sized pieces, then deep-fried until the exterior turns shatteringly crisp. Biting through the crunchy shell reveals a soft, creamy interior that practically melts in the mouth. The combination of savoury, lightly sweet and subtly seasoned flavours makes this an easy dish to keep reaching for, especially for fans of contrasting textures.

Deep Fried Shrimp with Honey Sauce 4.8/5

Another standout is the Deep Fried Shrimp with Honey Sauce ($39/$65), one of the restaurant’s “6 Must-Order Signatures”. Large prawns are deep-fried until beautifully golden and remarkably crisp. The shells are fried thinly enough to eat whole, giving every bite a satisfying crunch before you reach the plump, juicy, naturally sweet shrimp beneath. The prawns are finished with a glossy honey sauce that adds gentle sweetness without overwhelming the seafood’s freshness. It is an enjoyable balance of crisp texture, juicy shrimp and light sweetness.

Mixed Bean Sprout with Sauce 4.5/5

For something lighter, the Mixed Bean Sprout with Sauce ($19) is another of Peking Chamber’s “6 Must-Order Signatures”. This cold appetiser combines crisp, tender pea shoots with a sweet, tangy and subtly spicy dressing, topped with a generous amount of ultra-thin, crispy shredded potato. The contrast is particularly enjoyable — fresh greens provide a clean snap while the potato adds an airy crunch. The dressing’s bright acidity also makes this a useful palate cleanser between richer dishes such as the roast duck and lamb.

Zha Jiang Mian, Traditional Beijing Style 4/5

A meal at a Beijing restaurant would hardly be complete without Zha Jiang Mian ($12), one of the city’s most recognisable comfort foods. Peking Chamber’s version features springy wheat noodles tossed with a rich, savoury soybean-based sauce, alongside fresh julienned vegetables such as cucumber, radish, bean sprouts and edamame. The dark, robust zha jiang is intensely savoury and packed with fermented soybean and sweet bean flavours, with diced pork belly adding further richness. The thick noodles have a satisfying chew that holds up well against the substantial sauce. The dish arrives unassembled, allowing diners to pour the sauce over the noodles, add the fresh vegetables and mix everything together before eating.

Fried Cake with Egg and Bean Sprouts, Beijing Style 4/5

Despite its English name, the Fried Cake with Egg and Bean Sprouts ($18) is actually closer to a traditional Northern Chinese stir-fried pancake noodle dish than a pastry. Traditional Northern Chinese flatbread is cooked and sliced into thin shreds, then stir-fried over high heat with fluffy scrambled egg and crunchy bean sprouts. The wok-firing gives the pancake shreds a lightly charred exterior while retaining a soft, dense chew. The fresh bean sprouts add a contrasting crunch and a touch of freshness, making this a comforting, satisfying dish.

Sesame Seed Cake Stuffed with Minced Pork 3/5

The Sesame Seed Cake Stuffed with Minced Pork ($2/pc) is a classic Beijing snack, featuring a baked Northern Chinese flatbread generously coated with toasted sesame seeds. The pastry is hand-rolled into multiple delicate layers before baking, resulting in a golden exterior with a fragile, flaky crunch. Inside is a savoury minced pork filling seasoned with soy sauce, spring onions and traditional Northern Chinese spices. Personally, this was not my favourite of the dishes we tried, as I found the Shao Bing slightly too dry for my liking.

Stewed Firm Tofu with Roasted Pork Slices 4.2/5

The Stewed Firm Tofu with Roasted Pork Slices ($29) is a comforting, hearty dish that combines roasted pork belly with firm tofu, golden fungus and sweet baby cabbage. The pork belly is first roasted until the skin caramelises and becomes fragrant, then sliced and slow-braised. This allows the rich pork juices to permeate the broth. Meanwhile, the firm tofu has a slightly porous texture that absorbs the savoury braising liquid while still holding its bite. The sweetness of the baby cabbage helps round out the pork’s richness, creating a mellow, comforting stew.

Grilled Lamb with Scallion 4.5/5

Another standout hot dish is the Selected Grilled Lamb with Scallion ($45), a refined interpretation of old Beijing-style grilled lamb. The dish features tender hind shank lamb from six-month-old lambs raised on the grasslands of Hulunbuir, Inner Mongolia. The meat is hand-sliced into thin, even pieces, then cooked with plenty of thick white scallions. It is presented tableside in a distinctive copper vessel specially imported from Beijing, fitted with an integrated grilling plate that retains intense heat. The lamb is quickly seared with the scallions in a savoury marinade, garlic, and cumin-forward spices. The result is aromatic, tender lamb with the sweetness of caramelised scallions and a fragrant hit of cumin.

Baked Pudding with Durian and Caramel 4/5

Dessert takes an interesting local turn with the Baked Pudding with Durian and Caramel ($7 per pax). The warm baked custard has a smooth, delicate texture, with luscious durian flesh hidden within. The durian’s richness works surprisingly well with the creamy egg-and-milk custard, while a layer of caramelised sugar adds bittersweet depth. It is a rich dessert, but the caramel helps balance the creamy and fruity elements.

Shaved Ice with Chilled Mango Sago Cream and Pomelo 4/5

For something more refreshing, the Shaved Ice with Chilled Mango Sago Cream and Pomelo ($6 per pax) reimagines the familiar Cantonese mango sago dessert in a cooling shaved-ice format. Finely shaved ice forms the base, topped with chilled mango cream, chewy sago pearls, fresh mango chunks and pomelo pulp. The ripe mango brings plenty of tropical sweetness, while the pomelo adds a refreshing citrusy bitterness that keeps the dessert from becoming overly heavy. It makes for a particularly refreshing way to end a substantial meal.

Homemade Yogurt with Honey 4/5, Almond Tofu 4/5

The Homemade Yogurt with Honey ($7 per pax) pays homage to Beijing’s traditional glass-jar street yogurt, or Nai Lao. It has a thick, smooth and silky texture, with a clean fermented tang and gentle acidity. A drizzle of fragrant honey adds natural sweetness, creating a simple yet pleasing sweet-and-sour contrast. Compared to heavier desserts, this is a lighter and more comforting option to finish the meal.

The Almond Tofu ($7 per pax) is another classic Beijing-style dessert, offering a delicate almond fragrance and soft, chilled pudding-like texture. Its mild nuttiness is complemented by a touch of floral sweetness, making it a soothing and understated dessert after the richer dishes.

Peking Chamber 四季民福 brings a substantial taste of Beijing to Resorts World Sentosa, with its signature hanging-oven roast duck remaining the main draw. Tableside carving and multiple ways to enjoy the duck make the experience more than just another roast duck meal, while the extensive menu offers plenty of traditional Beijing favourites to explore. From the crisp-skinned roast duck and cumin-scented grilled lamb to comforting Zha Jiang Mian and nostalgic Beijing-style desserts, there is plenty here for diners looking to explore Northern Chinese cuisine beyond the usual familiar dishes. If you have been craving an authentic taste of Beijing but don’t have a flight booked anytime soon, Peking Chamber 四季民福 at WEAVE, Resorts World Sentosa is worth adding to your dining list.

Note: This is an invited tasting.


Peking Chamber(四季民福)
Weave Mall
Resorts World Sentosa
26 Sentosa Gateway
#01-212/213/214
Singapore 098138
Tel: +65 6993 1600
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the monorail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]

Souper Tang @ Raffles City Shopping Centre - Returns to Singapore with a Wellness-Focused Line-Up of Herbal Soups

Malaysia’s award-winning herbal soup chain Souper Tang has returned to Singapore and opened its doors at Raffles City Shopping Centre on 29 July 2026. Known for its extensive selection of nourishing herbal soups, the brand has sold more than 7 million bowls in Malaysia, and its Singapore outlet brings over 15 varieties of signature soups — reportedly the largest selection of its kind available in a herbal soup restaurant here.

Beyond soups, the menu extends to a range of wok-fried dishes, rice, noodles and desserts, all rooted in the idea of traditional Chinese wellness cuisine. For its opening, diners can also enjoy an exclusive 50% off selected dishes for a limited time.

Souper Tang Signature Soup 4.5/5

With so many soups to choose from, Souper Tang’s menu can feel almost like choosing a prescription for the day, with each bowl combining different herbs and ingredients traditionally associated with specific wellness benefits. But while the emphasis is on nourishment, the dishes are still designed to be enjoyable and flavourful.

The Souper Tang Signature Soup ($28.80 for 2–3 pax; $38.80 for 4–5 pax) is essentially the soul of the brand in a bowl. Built around a whole chicken leg, the broth is slow-simmered with Panax ginseng, dried scallop, fish maw, and shiitake mushrooms, then finished with rice wine and chicken essence. The result is a deeply aromatic and richly layered broth with a savoury, comforting character. Despite the assortment of herbs, there is none of the bitterness that can sometimes come with herbal soups. Instead, it is beautifully balanced, with the sweetness of the chicken and dried seafood coming through alongside a gentle herbal depth. It is easy to see why this remains the signature bowl and a good starting point for first-time diners.

Premium Fish Max & Pork Tripe Pepper Collagen Soup 5/5

One of four Singapore-exclusive creations, the Premium Fish Maw & Pork Tripe Pepper Collagen Soup ($34.80) was my favourite soup of the meal. Pork tripe is slow-simmered with mountain pepper, fish maw and mushrooms, resulting in a hearty collagen-rich broth with a wonderfully warming aroma. I enjoy a good pork tripe soup, and this is easily one of the better renditions I’ve had. The mountain pepper adds just enough peppery kick without overwhelming the broth, while the collagen soup has a wonderfully rich, almost lip-smacking finish. The pork tripe is tender, clean-tasting, and has just enough bite to make every spoonful satisfying.

XO Rice Topped with Twice-Fried Emerald Fish Chunks 4.5/5

The XO Rice Topped with Twice-Fried Emerald Fish Chunks ($14.80) comes served in a hot stone pot, with the rice absorbing the rich, savoury and mildly spicy flavours of the XO sauce. The emerald fish chunks are twice-fried, giving them a crisp, golden-brown exterior while keeping the flesh tender inside. A light char adds a subtle smoky fragrance, while the combination of crispy fish and flavourful XO rice makes this a particularly satisfying rice dish. The hot stone pot also means you get some of that desirable toasted rice at the bottom, adding another layer of texture to the dish.

Jasmine Tea-Infused Sautéed Prawn 4/5

Another Singapore-exclusive, the Jasmine Tea-Infused Sautéed Prawns ($18.80) takes a slightly more delicate approach. The fresh, plump prawns are wok-fried with fragrant jasmine tea leaves, letting the tea’s floral aroma permeate the dish without masking the seafood’s natural sweetness. Rather than being aggressively tea-forward, the flavour is subtle and refined. The prawns are served over cooked barley instead of the usual rice, giving the dish a wholesome, slightly chewy texture. The barley also works well as a base for soaking up the light juices and flavours from the prawns.

Stir-Fried French Bean with Pu Er 4.5/5

The Stir-Fried French Bean with Pu Er ($15.80) surprised me, too. French beans are wok-fried with minced pork and Pu’er tea, bringing together the tea’s mellow, earthy character with the meat’s savouriness. The beans retain a delightful crunch, while the Pu’er adds a distinctive lingering aroma. Interestingly, the way the tea is incorporated gives the dish a flavour reminiscent of preserved olives, adding an unexpected savoury depth. This works particularly well alongside the rice dishes, with the crunchy vegetables providing a refreshing contrast to the richer flavours on the table.

Souper Tang Stewed Yellow Wine Chicken with Tian Ma Botany 4.2/5

The Souper Tang Stewed Yellow Wine Chicken with Tian Ma Botany ($20.80) is prepared with Souper Tang’s original Huang Jiu, infused with Tian Ma botanicals. The chicken is tender and carries a pleasant aroma of Chinese yellow wine, while the herbal elements give the dish a warm and comforting profile. It isn’t as punchy as some of the other dishes on the table, but it makes a soothing, homestyle addition to the meal.

Home Braised Pork Belly in Rich Dark Special Sauce 3.5/5

The Home Braised Pork Belly in Rich Dark Special Sauce ($21.80) is slow-cooked at low temperature with a selection of herbs and a proprietary dark sauce. The pork belly is tender, and the long cooking process lets the meat soak up the rich, savoury sauce. It also comes with mantou, which is particularly useful for soaking up the braising sauce. The cucumber on the side provides some much-needed freshness and helps cut through the richness of the pork belly. While enjoyable, I found this a little heavier compared to the other dishes we tried.

Signature Caramel Beancurd 5/5

No meal at Souper Tang is complete without something sweet, and the Signature Caramel Beancurd ($6.80) is one dessert worth saving room for. The chilled beancurd is silken smooth and delicate, topped with a generous drizzle of caramel syrup. The combination is simple but very satisfying, with the creamy beancurd providing a mellow base for the sweet caramel. The texture immediately reminded me of the popular Lao Ban beancurd that is soft, silky, and almost melt-in-the-mouth, making it an easy favourite to end the meal.

Dried Pear with Chuan Bei 4.2/5

For something lighter, the Dried Pear with Chuan Bei ($9.80) offers a refreshing finish. The dessert centres on dried pear and Chuan Bei, ingredients traditionally associated with soothing the throat and nourishing the lungs. Its mild sweetness and gentle herbal character make it a particularly pleasant option after a meal filled with richer flavours. It is a simple dessert, but one that fits neatly into Souper Tang’s overall wellness-focused philosophy.

Souper Tang’s return to Singapore is a welcome addition for those who enjoy traditional Chinese herbal soups but also want more variety than just a bowl of broth. With 15 signature soups spanning different combinations of herbs, meats, and seafood, there is plenty to explore, and the accompanying wok and rice dishes make it easy to put together a full meal.

For me, the Premium Fish Maw & Pork Tripe Pepper Collagen Soup stood out as the highlight, while the Signature Caramel Beancurd was a surprisingly addictive way to end the meal. The food strikes a balance between wellness and flavour, showing that nourishing dishes don’t necessarily have to feel medicinal or overly herbal.

Whether you’re looking for a comforting bowl of soup, a hearty family meal or simply want to explore the different flavours of Chinese wellness cuisine, Souper Tang offers plenty of choices to work your way through. With its extensive soup selection and Singapore-exclusive creations, it is certainly worth a visit for soup lovers.

Note: This is an invited tasting.


Souper Tang
Raffles City Shopping Centre
252 North Bridge Road
#B1-37
Singapore 179103
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]