The Soup Expert @ Suntec City - Brings Its Signature “Soup in a Pot” to Singapore

Renowned as the number one “Soup in a Pot” brand with over 7.5 million teapots served, The Soup Expert marks its first overseas debut at Suntec City, Singapore, this October. Best known for its nourishing Cantonese double-boiled soups served in charming individual teapots, the dining experience here is both comforting and symbolic. The soups are raised, poured, and shared in a gesture akin to a toast.

There are eight different double-boiled soups on the menu, priced between $10.90 and $14.90, each formulated with specific nourishing and health benefits in mind.

Chinese Dates Fig Root Chicken Soup 4/5

We started with the Chinese Dates Fig Root Chicken Soup ($10.90), a light and soothing broth said to support digestion and breathing. Brewed for four hours, the soup draws out a clean chicken essence, complemented by jujubes and fig root, both known for their fibre content and digestive benefits. Subtle, gentle, and easy to drink, this comforting everyday soup doesn’t overwhelm the palate.

Black Garlic Beef Bone Soup 4.2/5

The Black Garlic Beef Bone Soup ($13.90) offers a deeper and more robust flavour profile, designed to boost strength and vitality. The slow-simmered beef bone base is enriched with the caramelised, slightly sweet notes of black garlic, which is believed to energise the body and support immune health. Compared to the chicken soup, this version is richer and more intense, making it a satisfying choice for those who prefer a bolder bowl.

Blue Friend Fried Rice 3.5/5

The Blue Friend Fried Rice ($15.90) is a playful, tongue-in-cheek dish. Presented as a striking blue pyramid of Dongbei rice tinted with blue pea flower, it is tossed with edamame, cashews, and almonds for added texture. Putting the eye-catching colour aside, the flavour surprisingly resembles pineapple fried rice, minus the pineapple, thanks to the sweet notes from raisins and the nutty crunch.

Crispy Juicy Boneless Fish 3.8/5

A family-friendly favourite, the Crispy Juicy Boneless Fish ($12.90) delivers exactly what its name promises. Crisp on the outside and unexpectedly juicy within, the fish is coated in a sweet sauce that complements its delicate flesh. A squeeze of calamansi adds brightness, lifting the overall flavour and enhancing enjoyment.

Fruity Sweet & Sour Pork 4/5

The Fruity Sweet & Sour Pork ($16.90) turns out to be a pleasant surprise. Chunky pieces of tender, juicy pork are encased in a thin, crispy batter and coated with a well-balanced sweet and sour sauce. Served atop a bed of ice, the dish plays with hot-and-cold contrast. The addition of fruits like melon, kiwi, and blueberries gives it a refreshing, fruity finish that keeps it from feeling too heavy.

Cooker-Baked Dang Gui Chicken (Half) 4.5/5

Who serves a dish in a rice cooker? The Soup Expert does. The Cooker-Baked Dang Gui Chicken ($18.90 for Half / $36.90 for Whole) arrives dramatically in a rice cooker, and it’s easily one of the highlights of the meal. The chicken is marinated for over 10 hours in a secret recipe before being infused with angelica root (dang gui), red dates, and goji berries during cooking. The result is tender, flavourful poultry bathed in a nourishing broth. It is an excellent representation of Chinese culinary wisdom where food and medicine seamlessly intertwine.

Overall, The Soup Expert delivers a comforting yet distinctive dining experience that places wellness at the forefront without compromising on flavour. From its thoughtfully prepared double-boiled soups to its hearty cooked dishes, this concept feels both traditional and refreshingly novel in Singapore’s dining scene.

Note: This is an invited tasting.


The Soup Expert
Suntect City
3 Temasek Boulevard
#03-315/316/331
Singapore 038983
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 9pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to the destination. Journey time is about 6 minutes. [Map]

Rang Mahal Restaurant & Bar @ Naumi Hotel Singapore - Relocate and Rebrand to Its Root as A Family-Run Restaurant

Rang Mahal has found a new home at Naumi Hotel Singapore, now established as Rang Mahal Restaurant & Bar. This marks an evolution for the brand after a remarkable 54-year culinary journey, from its beginnings as a family-run restaurant at the Imperial Hotel to its long-standing presence as a modern Indian fine dining destination at Pan Pacific Singapore from 2000 to 2025. The refreshed concept brings together the best of North, South, and coastal Indian cuisines, while also spotlighting some of the family recipes that add a personal touch to the dining experience.

Khakra & Chutney Dips 5/5

Appetisers set the tone beautifully, offering bold flavours wrapped in comfort and nostalgia. A much more exciting alternative to the traditional papadum, the Khakra & Chutney Dips ($10) features crisp Gujarati-style crackers made with wholemeal flour and aromatic spices, paired with three homemade chutneys — tangy mint, sweet mango, and spiced mustard yoghurt. Nutty and spice-forward, the trio of chutneys enriched every bite with a punch of flavours.

Maa's Chilli Cheese Pakoras 4.5/5

A family recipe from the mother of the Director and second-generation owner, Maa's Chilli Cheese Pakoras ($18) features green chillies stuffed with cheddar and cream cheese, battered in spiced gram flour, then fried to golden perfection. The creamy, mildly sweet cheese filling mellowed the heat of the chilli, balanced by a refreshing mint-beetroot sauce.

Arshiya's Chowpatty Slider 3.5/5

Arshiya's Chowpatty Slider ($20), named after the founder's daughter in law and inspired by Mumbai's Chowpatty Beach, is a nostalgic street snack of spiced potato patties with onions, chilli powder, chaat masala, and cumin, sandwiched in buttery buns with tamarind and coriander spreads. The sweet-tangy tamarind imparted an unexpected, but welcoming tang to the slider.

Calcutta Pani Puri 4/5

Another quintessential Indian street food, Calcutta Pani Puri ($16), arrived as crispy puris that we had the joy to fill the golden shells ourselves with seasoned potatoes and tamarind-mint water before popping them into our mouths.

Non-Vegetarian Grill Platter 4.5/5

The Mains range from Grill Platters, Curries and Biryani. The Non-Vegetarian Grill Platter ($52) came sizzling with Tandoori Chicken Tikka, Tiger Prawns, and Lamb Seekh Kebab. The meats were well-marinated and tender, flavourful without being overly salted. The Lamb Seekh Kebab, in particular, stood out for its balance of spice and succulence, offering a well-rounded bite.

Kokan Fish Curry 4.5/5

For a taste of coastal Maharashtrian cuisine, the Kokan Fish Curry ($28) was a highlight, featuring moist seabass simmered in a coconut-based Konkani masala, with kokum adding a gentle tang. While the curry was well-balanced, a slightly stronger dose of kokum would have enhanced the dish's brightness.

Old Delhi Butter Chicken 3.5/5

A perennial favourite, the Old Delhi Butter Chicken ($30) featured tandoor-roasted chicken simmered in a rich tomato and fenugreek gravy, finished with cream. While the chicken was perfectly tender, the sauce leaned a touch too creamy and sweet, as I would prefer it to be more savoury.

Hyderabadi Lamb Biryani 3.5/5

Garlic Naan 3/5

The Hyderabadi Lamb Biryani ($30) was fragrant and flavourful, with the rice beautifully cooked and each grain distinct. However, some lamb pieces were slightly dry. The dish paired wonderfully with Burani Raita ($16), a yoghurt spiked with dehydrated garlic, which also complemented the Garlic Naan ($16); however, the naan could be fluffier.

Nani's Lychee Kulfi 5/5

Dessert was Nani's Lychee Kulfi ($16). The homemade kulfi, cut into cubes and laced with bits of lychee for added texture, had well-balanced sweetness and a lingering lychee aroma. Rang Mahal is indeed a brand that has truly stood the test of time.

Its new location and refreshed concept have opened the doors to a broader audience, allowing more diners to experience its enduring charm and refined Indian cuisine. Reservations are recommended via https://www.rangmahal.com.sg/

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Rang Mahal Restaurant & Bar
Naumi Hotel Singapore
Level 1
41 Seah Street
Singapore 188396
Tel: +65 9667 4244
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 10pm
Sun: 12pm - 230pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road. Walk down North Bridge Road towards Seah Street. Turn right onto Seah Street. Walk down Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Turn right and walk down Beach Road. Turn left onto Seah Street. Walk to destination. Journey time about 5 minutes. [Map]

Uncle Fong Hotpot Restaurant (方叔叔重庆老火锅) @ Suntec City - Launches New Fresh Fruit and Vegetable Broth and Freshly Chopped Kampung Chicken Tower

Founded by Fong Chi Chung, the visionary behind the well-loved PUTIEN chain, Uncle Fong Hotpot Restaurant (方叔叔重庆老火锅) is his dedicated tribute to the bold and fiery flavours of authentic Chongqing hotpot. Uncle Fong’s deep-rooted passion first materialised in Hong Kong before the brand made its way to Singapore in 2022 with outlets in Suntec City and Great World City.

The restaurant places great emphasis on using premium ingredients free from artificial additives, especially evident in their signature Chongqing Spicy Soup. This fiery broth is brewed using a traditional Chongqing herbal tea, "Lao Ying Tea". We learned that the tea's cooling properties work well to balance the contrasting spice blend and enhance the complexity of the base.

Fresh Fruit and Vegetable Broth with Eight Natural Ingredients 4.5/5

Diners seeking a lighter, cleaner hotpot experience can try the newly improved Fresh Fruit and Vegetable Broth (Small $22.80, Large $29.80), which has made a comeback on the menu. Brewed daily without preservatives, the broth features a nourishing blend of apple, white pear, corn, tomato, sugarcane, red dates, water chestnut, and coriander. It begins refreshingly light but gradually develops a natural sweetness and rounded depth as ingredients are added throughout the meal.

Freshly Chopped Kampung Chicken Tower 4.2/5

The new launch of the nutritious broth is also accompanied by the new Freshly Chopped Kampung Chicken Tower ($29.80), which is highly recommended to order together. Presented across five tiers, it showcases fresh boneless kampung chicken and innards. The top tier features offcuts like heart, gizzard, liver, neck, wings, and drumstick bones, followed by layers of thin-sliced breast and thigh meat. The addition of these cuts not only enhances the broth's flavour but also delivers firm yet tender textures in each bite.

Chongqing Spicy Soup 4.8/5

For those craving heat, the Chongqing Spicy Soup (Small $22.80, Large $29.80) is an unmissable signature. Made with a slow-fried potent mix of Shizhuhong chilli, Hanyuan pepper, high-purity beef tallow, Pixian bean paste, and Yunnan yellow ginger, it’s a bold, aromatic broth that spice lovers will relish. Diners who don’t take beef can inform the restaurant beforehand to omit the beef tallow.

Pork Shoulder

The menu offers a diverse spread of hotpot ingredients, including meats like Pork Shoulder ($27.60) and US Prime Beef Short Ribs ($45.60), seafood such as Truffle Cuttlefish Paste, Abalone, and Tiger Prawns, and vegetables like Mountain Yam, Bamboo Shoots, and Pumpkin. For something more unique, options like Putien Soft Bean Curd, Ox Liver, and Sliced Pork Heart add variety.

Some standout items from our visit included the juicy and texturally delightful Handmade Ebiko Prawn Paste ($17.60 Full), Crunchy QQ Mushroom ($13.60 Full), and the Live Razor Clams ($24 Full), which were plump and fresh.

Sea Cucumber Intestine, Red Sea Cucumber Intestine

We also tried the Sea Cucumber Intestine and Red Sea Cucumber Intestine (both $21.80 for Half), which were new to us but pleasantly surprising. They were crunchy with a mild, clam-like flavour, especially enjoyable when dipped in the spicy broth.

Oolong Iced Tea, Iced Bayberry Juice

To wash it all down, we had the Oolong Iced Tea ($9.80) and Iced Bayberry Juice ($9.80), which were pricey but came in bigger shareable portions.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Uncle Fong Hotpot Restaurant
方叔叔重庆老火锅
Suntec City
3 Temasek Boulevard
#02-391
Singapore 038983
Tel: +65 6513 9565
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Website
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Embu @ Mandarin Oriental Singapore - Flavours of Singapore Buffet Theme in Celebration of The Nation's 60th Birthday

Embu at Mandarin Oriental Singapore presents 'Flavours of Singapore' with a special SG60 Nostalgic Gourmet Series from 30 June to 10 August 2025, in celebration of the nation's 60th birthday. As part of Mandarin Oriental's SG60-themed experiences, the SG60 Nostalgic Gourmet Series features pop-up stations that pay tribute to local culinary heritage. On selected days, celebrated pastry and Chef Pang Kok Keong will present his signature Mee Tai Mak. You can also look forward to Haig Road Putu Piring, a beloved name in traditional Malay steamed rice cakes, and Ah Mah's Legacy, known for their nostalgic renditions of Muah Chee and Orh Nee.

Hakka Mee Tai Mak

On the evening I visited, it was Chef Pang in action, dishing up his signature Hakka Mee Tai Mak. The star of this dish lies in the handmade rice noodles, which boasted a noticeably more bouncy and chewy texture than the typical version. Guests could choose between a dry or soup rendition. The dry version highlighted the rich umami of savoury minced pork, while the soup offered a comforting, flavourful broth that made for a heartwarming bowl.

Hakka Abacus Seeds

Hakka Radish Balls

Adding to the exclusivity of the evening were Hakka Abacus Seeds and Hakka Radish Balls. I was pleasantly surprised by the execution of these traditional dishes, especially considering they were served buffet-style. The taro dumplings were satisfyingly chewy, while the radish balls were a rare and nostalgic highlight that brought unexpected joy to the lineup.

Fried Carrot Cake

Over at the Chef's Live Station, a variety of local hawker favourites were made to order. The Fried Carrot Cake leaned slightly on the salty side but was still deeply moreish, with savoury radish bits adding subtle sweetness. The Oyster Omelette was a standout, featuring crisp edges, gooey bits, and generous helpings of plump, fresh oysters.

Popiah and Kueh Pie Tee

Popiah and Kueh Pie Tee were both well done too. The popiah skin had a nice springy bite, and the kueh pie tee shells were crisp, carrying well-seasoned turnip filling that balanced sweet and savoury notes.

Singapore Bak Kut Teh

Singapore Chilli Crab

The Local Favourites station offered comforting staples that many Singaporeans would instantly recognise. The peppery-style Singapore Bak Kut Teh warmed the soul with its heady broth and fork-tender pork ribs, while the Singapore Chilli Crab was indulgently rich, served with golden fried mantou perfect for soaking up the sauce.

Singapore Hokkien Mee

The Singapore Hokkien Mee brimmed with juicy prawns and crunchy pork lard.

Baked Whole Fish

Australian Grass-fed Angus Sirloin

Baby Back Ribs

At the Chef's Speciality Carving Board, Baked Whole Fish impressed with its moist, tender flesh, elevated by a piquant Nonya spice sauce. The slow-roasted Baby Back Ribs were coated in a sticky barbecue glaze that made them finger-licking good. Meanwhile, Australian Grass-fed Angus Sirloin was slow-roasted and paired with red wine sauce, offering a hearty Western touch to the spread.

Singapore Rojak

You could customise your own Singapore Rojak at the DIY station. The spread included pineapple, cucumber, bean sprouts, apple, turnip, youtiao, prawn paste sauce, and crushed peanuts. I appreciate the youtiao, which was crisp on the outside and soft on the inside, soaking up the punchy rojak sauce beautifully.

Seafood Colosseum

The Seafood Colosseum, a highlight of the buffet, was extremely popular due to its impressive array of seafood. There were seasonal oysters, Boston lobster, mud crab, tiger prawns, green-lipped mussels, and white clams.

Chendol

To round off the experience, the dessert section featured a lavish assortment of both local favourites and Western pastries. My personal favourite was the Chendol, which was delightful with fragrant coconut milk and soft, chewy green jelly. It was a sweet and refreshing way to end an evening that truly celebrated Singapore's culinary richness.

Flavours of Singapore
30 June to 10 August 2025
6:30pm - 10pm
SGD 98 per adult inclusive of free flow of chilled juices, coffee and tea (Sunday to Thursday)
SGD 118 per adult inclusive of free flow of chilled juices, coffee and tea (Friday and Saturday)

SG60 NOSTALGIC GOURMET SERIES
Mee Tai Mak by Chef Pang Kok Keong: 18–19 July and 8–9 August.
Muah Chee & Orh Nee by Shiny Phua of Ah Mah’s Legacy: 4–5, 11–12, 25–26 July and 8–9 August.
Haig Road Putu Piring: 27 July and 3 August.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Embu
Mandarin Oriental Hotel Singapore
5 Raffles Avenue
Singapore 039797
Tel: +65 68853500
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 630am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]