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]

Westlake @ Queen's Road - Celebrates 52nd anniversary with 52% off Selected Heritage Favourites And New Dishes

Located along Queen’s Road in a charming old neighbourhood, Westlake is celebrating 52 years of heritage with a lineup of new dishes, alongside attractive discounts on selected items from 13 April to 29 May 2026.

Braised Pork with Pau 4.2/5

For decades, Westlake has been synonymous with its Braised Pork with Pau, which some may recall picking up on several occasions from its takeaway kiosks. At the restaurant, you can now enjoy this signature dish ($20 for 5pcs, $37 for 10pcs) in a more comfortable setting. The pork belly featured a pleasing fat-to-meat ratio, coated in a rich, flavoursome sauce that was thick yet not overwhelming. The lotus pau is specially made with a firmer structure to better hold the filling. While satisfying, I would have preferred a more melt-in-your-mouth texture and a slightly thicker cut of pork.

Hot & Sour Soup 4.8/5

Another community favourite is Westlake’s Hot & Sour Soup ($16/$20/$28), and it’s easy to see why. Made with house-brewed chicken stock simmered for 24 hours and brimming with black fungus, shiitake mushrooms, and tofu, the soup was deeply flavourful with a pleasing consistency and well-balanced heat. Once adjusted with vinegar to taste, it easily ranks among the better renditions I’ve had in a long time.

Butter King Prawn 4.2/5

Butter King Prawn ($38/$58/$76) impressed with prawns topped with a generous heap of butter-fried coconut flakes. While the prawns leaned slightly dry, the aromatic coconut flakes more than made up for it. The highlight was biting into the crispy prawn head together with the fragrant topping.

Claypot Hokkien Mee 3/5

Served in an earthenware pot, the Claypot Hokkien Mee ($10/$16/$22) features wok-fried noodles simmered to absorb flavour. It was hearty and generously packed with prawns, squid, pork, and vegetables. However, it would have been better with a deeper wok hei and a less pronounced alkaline note in the noodles.

Westlake Roast Chicken 4.5/5

A definite crowd-pleaser and a dish that regulars come back for, the Westlake Roast Chicken ($25/$43) is expertly fried whole, achieving a golden, crispy skin while retaining juicy meat.

Stir-Fried Beancurd with Green Chilli 3/5

Among the new dishes, the Stir-Fried Beancurd with Green Chilli ($15/$19/$23) features tofu cooked in an umami-rich black bean sauce with minced meat. The dish is finished with a house sauce, originally crafted by Westlake’s founder and now passed down to the third generation. While the tofu itself was flavourful, the addition of green chillies felt somewhat unnecessary.

Claypot Chilli Frog Leg 4/5

A more uncommon local offering, the Claypot Chilli Frog Leg ($25/$37/$48) is cooked with quintessential aromatics such as chilli padi, dried chilli, onion, ginger, and spring onion. Interestingly, it is paired with chee cheong fun instead of the usual porridge. While I have limited experience with this dish, enthusiasts might miss the comforting element that porridge typically brings.

Minced Pork with Bean Sauce Noodle 5/5

My favourite among the new offerings is the founder’s treasured recipe of Minced Pork with Bean Sauce Noodle ($10/$16/$20). Tossed with spinach and shredded cucumber, the noodles are coated in a savoury, not overpowering fermented bean paste. Surprisingly light on the palate, this dish truly delighted.

Tau Sah Pancake 3.5/5

To end on a sweet note, we had the Cantonese classic Tau Sah Pancake ($22). Thinner and crispier than most versions I’ve tried, it still delivered a satisfying finish to the meal.

To mark its 52nd anniversary, Westlake is offering diners 52% off selected dishes from 13 April to 29 May 2026. The promotion features Butter King Prawn, Stir-Fried Beancurd with Green Chilli, Claypot Chilli Frog Leg, and Minced Pork with Bean Sauce Noodle. The promotion is available all day from Monday to Wednesday, and during lunch hours (11am to 2pm) on Thursday and Friday

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.


Westlake
Block 4 Queen’s Road
#02-139
Singapore 260004
Tel: +65 6474 7283
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Nearest MRT: Farrer Road (CC Line)

Operating Hours:
Daily: 11am – 2pm, 5pm – 9pm

Direction:
Alight at Farrer Road MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

QIN Restaurant and Bar @ The Clan Hotel - Unveils an Exquisite New Menu Helmed by Incoming Homegrown Icon Chef Marvas Ng

Perched on the fourth floor of The Clan Hotel, QIN Restaurant & Bar continues to make its mark on the local dining scene with its cityscape views and refined East-meets-West culinary philosophy. With the arrival of homegrown chef Marvas Ng, formerly from the MICHELIN-Selected Path Restaurant, QIN ushers in an exciting new chapter. His refreshed menu leans into chef-driven creativity while staying rooted in familiar Asian flavours elevated with French finesse. From small plates to signatures, diners can expect thoughtful compositions using premium local and regional produce — a renewed identity that brings fresh energy to QIN's dining experience.

Local Marinated Cherries Tomato 4.2/5

A light and elegant start is the Local Marinated Cherry Tomatoes ($22). Sweet tomatoes sourced from Cameron Highlands are paired with delicate chrysanthemum jelly in a refreshing citrus broth that whets the appetite for what's to come.

Straits Wild Caught Sea Bream "Hai Diao" 4/5

Next is the Straits Wild Caught Sea Bream "Hai Diao" ($28). Clean-tasting slices of sea bream sit atop a local vegetable spring roll, offering a light and crisp bite with textural contrast from the crunchy vegetables.

Sarawak Pork Ear Terrine "Qian Cheng" 4.2/5

An innovative execution, the Sarawak Pork Ear Terrine "Qian Ceng" ($22) transforms humble pig ears into a delicate terrine inspired by classic pig trotter preparations. It is paired with pickled mountain pepper gastrique and local vegetables for acidity and depth.

Shanghainese Hairy Crab Roe "Dou Hua" 4.8/5

One of my favourite dishes of the evening is the Shanghainese Hairy Crab Roe "Dou Hua" ($22). Smooth housemade soy curd is topped with brown crab, hairy crab roe and pickled chilli — a savoury, robust and aromatic combination that complements the creamy curds beautifully. A slice of toasted bread is served on the side, perfect for spreading the rich mixture like a pâté.

Wagyu Beef "Hei Hu Jiao" 4.2/5

The Wagyu Beef "Hei Hu Jiao" ($6 per piece, $16 for 3 pieces) comes in the form of a black sphere filled with wagyu beef, black pepper sauce, shallot and mustard seed. Bite into it for an explosion of peppery, aromatic flavours reminiscent of a Taiwanese Hu Jiao Bing.

Hokkaido Pork Belly (Yume No Daichi) "Har Cheong" 4.2/5

Another addictive dish is the Hokkaido Pork Belly "Har Cheong" ($20). Instead of the usual prawn paste chicken, the prawn paste marinade is used on thinly sliced Hokkaido pork belly. Deep-fried to a crisp, it carries the unmistakable aroma of har cheong — a moreish bite that's hard to stop at one.

Spanish Bellota Ribs "Shao Kao" 4.2/5

The Spanish Bellota Ribs "Shao Kao" ($35) impress with their tenderness. Coated in a savoury Chu Hou sauce and topped with tomato and crispy aromatics, the ribs are delicious and fall off the bone with ease.

Straits Line Caught Local Threadfin "Qing Zhen" 4.2/5

The Straits Line Caught Local Threadfin "Qing Zheng" ($42) is steamed Canton-style with a shallot soy vinaigrette that highlights the natural sweetness and freshness of the fish.

During lunch, QIN offers three business set menus ranging from $38++ to $65++, each accompanied by either rice or salad. The rice is fluffy and fragrant, and I recommend it unless you prefer a lighter meal; in that case, the refreshing oyster-shallot vinaigrette salad is a suitable choice.

Cameron Highland "Nai Cha" 4.5/5

A creative dessert is the Cameron Highland "Nai Cha" ($12), inspired by bubble tea. Roasted black tea from Cameron Highlands is infused into a cream custard, served with cream cheese espuma, black tea boba, and buckwheat for textural contrast. A sprinkle of sea salt subtly lifts the flavours.

Gula Melaka "Ma Shu" 4/5

The Gula Melaka "Ma Shu" ($9), made with warabi starch, takes inspiration from ondeh-ondeh. Chewy and coated in coconut flakes, it reminds me more of kueh kosui in texture.

Sesame 'Su" 4/5

Lastly, the Sesame "Su" ($7 per piece, $18 for 3 pieces) resembles a spring roll, with crisp filo pastry wrapped around a filling of Okinawan brown sugar and nutty black sesame — a simple but satisfying end to the meal.

With Chef Marvas Ng at the helm, QIN Restaurant & Bar enters a refreshing new phase, bringing elevated Asian flavours and polished French techniques into a cohesive, contemporary menu. The dishes are thoughtfully executed with quality ingredients, presenting both comfort and creativity in equal measure. Whether you're here for their value-for-money business lunch sets or a leisurely dinner overlooking the city skyline, QIN offers a refined yet approachable dining experience worth returning for.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

Boon Tong Kee @ River Valley Road - Heritage Cantonese Chicken Rice & Zi Char Delights

Boon Tong Kee is a household name in Singapore since 1979, recognised as a heritage brand for Cantonese-style Chicken Rice. Over the years, it has expanded beyond a humble chicken rice shop into a full-fledged zi char–style Cantonese restaurant, offering a wide selection of comforting dishes alongside its signature chicken rice.

Signature Boiled Chicken 4.5/5

I visited the River Valley branch, and of course, we had to order their Signature Boiled Chicken ($19 for half). The chicken was poached perfectly to tenderness with a beautiful layer of gelatinous skin. These days, most poached chickens are dunked in an ice bath to achieve that silky jelly-like layer. To avoid serving it icy cold, I noticed the kitchen gives the chicken a quick rinse in hot water before serving, so it arrives warm at the table.

The staff then drizzle soy sauce over the chicken, enhancing its savoury depth. The rice was fluffy and fragrant, while the chilli sauce packed a spicy, tangy punch, precisely what you want for a satisfying plate of chicken rice. It’s easy to see why Boon Tong Kee remains one of the most recognised names for chicken rice in Singapore, with the Balestier flagship even earning a spot in the Michelin Guide Bib Gourmand.

Fried Bean Sprouts with Salted Fish 4.2/5

Fried French Bean with Spicy XO Sauce 4.2/5

To complement the chicken rice, we ordered a couple of zi char dishes. The Fried Bean Sprouts with Salted Fish ($14) was stir-fried to a lovely crunch, with the salted fish adding a punch of umami depth. The Fried French Bean with Spicy XO Sauce ($18) was equally well executed. The beans remained crunchy and were coated in a savoury, spicy XO sauce that added layers of flavour.

Crispy Beancurd 4.5/5

A perennial favourite at Boon Tong Kee is the Crispy Beancurd ($12). Deep-fried to a perfect golden brown, the tofu is crisp on the outside while luxuriously silky within. It’s served with a wasabi mayonnaise dipping sauce, which adds a pleasant tang and slight heat that beautifully lift the dish.

Fried Threadfin in Superior Sauce 4.2/5

The Fried Threadfin in Superior Sauce (market price) was another highlight. The fish was deep-fried to a crisp skin while the flesh remained moist and tender. The superior sauce was the soul of the dish — rich, aromatic, and enhancing the natural sweetness of the fish.

Crispy Cereal Prawn 4.8/5

A favourite of ours was the Crispy Cereal Prawn ($49.80). The prawns were large and deep-fried to a delightful crispness; even the shell was edible. The meat was sweet, firm, and bouncy, coated in a sweet-savoury cereal mix infused with salted egg and aromatic curry leaves. Each bite was addictive and indulgent, a dish that truly stood out among the spread.

Overall, Boon Tong Kee continues to deliver consistent quality across its classic Cantonese offerings. Whether it’s for their signature chicken rice or a comforting zi char meal with family and friends, the restaurant remains a trusted name in Singapore’s dining scene. It is a true testament to its enduring legacy since 1979.

Note: This is an invited tasting.


Boon Tong Kee
425 River Valley Road
Singapore 248324
Tel: +65 6736 3213
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 3pm, 5pm - 915pm

Direction:
1) Alight at Great World MRT station. Take Exit 4. Walk to bus stop at The Cosmopolitan (Stop ID 13079). Take bus number 32 and 139. Alight 1 stops later. Walk to destination. Journey time about 6 minutes. [Map]

Chui Huay Lim Teochew Cuisine (醉花林品潮轩) - Launches Teochew Muay Lunch with Exciting New Dishes

After three months of renovation, Chui Huay Lim Teochew Cuisine (醉花林品潮轩) has reopened its first floor, unveiling a modern and elegant 188-seat dining space with a show kitchen. To mark this milestone, Consultant Chef Chan Ka Cheong, a veteran of Teochew cuisine, has introduced a Teochew 'Muay' Menu, offering both classic favourites and exciting new dishes — exclusively available for lunch daily from 11:30 AM to 2:30 PM.

Teochew Braised Platter 4.5/5

We began our meal with the Teochew Braised Platter ($42), a delightful selection of large pig intestines, pig trotters, goose web, and squid. Each ingredient is braised individually in a rich, aromatic broth made from over 20 carefully selected ingredients. The standout for me was the braised squid — a rare find in braised platters, adding a tender chewiness to the mix.

Poached Threadfin served with Fermented Bean Paste 4.2/5

A nod to the fishermen of Shantou, the Poached Threadfin served with Fermented Bean Paste ($8.80 per 100g) poaches fresh threadfin in a light broth of salt water, ginger, and spring onion, preserving its delicate sweetness and buttery texture. The real magic happens when you pair the tender fish with the Puning fermented bean paste sauce, which adds a deep umami richness to the dish.

Teochew Puning Fermented Bean Chicken 5/5

A crowd favourite, the Teochew Puning Fermented Bean Chicken ($13/$26/$48) features kampung chicken slow-cooked in a braising sauce made from Puning soybeans, ginger, spring onion, and pandan leaf. The highlight is undoubtedly the braising sauce — a rich, aromatic concoction that perfectly complements the tender chicken. This dish is a must-order.

Preserved Radish Omelette 4.5/5

The inch-thick Preserved Radish Omelette ($7) is made using premium Chaoshan radish, which is stir-fried with fragrant garlic and pork lard before being whisked into the egg mixture. The result is a thick, fluffy omelette with a satisfying bite in every mouthful.

Puning Beancurd 3.5/5

This speciality Puning Beancurd ($7) from Chaoshan is handcrafted by a Chinese artisan, ensuring a silky smooth texture inside and a crispy golden crust outside. It's served with a flavourful seasoning dip of Chinese chives, salt, sesame oil, and white pepper, elevating its delicate, nutty taste.

Hand Minced Pork Patty Steamed with Aged Preserved Radish 4.2/5

The Hand Minced Pork Patty Steamed with Aged Preserved Radish ($11) features an Iberico pork patty chopped by hand and mixed with prawn, 20-year-aged preserved radish, and water chestnut. The combination offers a juicy, umami-packed bite with a delightful crunch from the water chestnuts.

Chaoshan Aged Preserved Radish, Conpoy and Pork Porridge 4.8/5

To complete the Teochew porridge experience, we had the Chaoshan Aged Preserved Radish, Conpoy, and Pork Porridge ($7.50). Made with Wuchang rice, known for its exceptional quality and firm texture, the porridge is flavoured with Japanese dried scallops, aged radish, and Iberico pork. This dish takes a humble comfort food and turns it into an indulgent delight.

Chui Huay Lim Teochew Cuisine successfully marries tradition with modernity, offering a revitalised dining space while staying true to its Teochew culinary roots. Whether you're a Teochew porridge lover or new to the cuisine, the Teochew 'Muay' Menu is an authentic and comforting experience that is worth revisiting.

Note: This is an invited tasting.

Chui Huay Lim Teochew Cuisine 醉花林品潮轩
Chui Huay Lim Club
190 Keng Lee Road
#01-02
Singapore 308409
Tel: +65 6732 3637
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 11pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Walk to bus stop at Newton MRT station (Stop ID 40181). Take bus number 5, 54, 143, 162 or 167. Alight at next stop. Cross the road. Take the path between Newton 18 and Newton Life Church to Keng Lee Road. Turn left on Keng Lee Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Newton MRT station. Take Exit B. Walk to Newton Circle and make your way to Keng Lee Road. Walk to destination. Journey time around 15 minutes. [Map]