RISE @ Marina Bay Sands (MBS) - A Taste Of Shanghai, Limited-Time Shanghainese Cuisine Takeover Until 3 November

Shanghainese cuisine has something especially comforting about it, from delicate soup dumplings and rich braised dishes to the much-anticipated hairy crab season. For a limited time, RISE at Marina Bay Sands is bringing these familiar flavours to its buffet spread with a special Shanghainese Cuisine Takeover, led by Master Chef Li Yaozhen.

With more than 50 years of culinary experience, Chef Li brings a wealth of knowledge and tradition to the table. We dropped by to explore the special menu, sample the seasonal highlights and discover which dishes are worth making room for.

Hairy Crab

The Hairy Crabs were undoubtedly one of the main attractions of the evening. While we were excited to tuck in, the crabs were relatively small during our visit, which meant there wasn’t quite as much of that prized, rich roe as we had hoped. Chef Li shared that the crabs should be plumper come November, so timing your visit a little later in the season might make all the difference.

Shanghainese Fried Bun with Pork Filling

Shanghainese Fried Dumpling

Xiao Long Bao

The Shanghainese Fried Buns and Dumplings were among our favourites from the special menu. We particularly enjoyed their juicy fillings and beautifully pan-fried, crisp bottoms. The Xiao Long Bao were another pleasant highlight, with reasonably thin wrappers and a satisfying amount of savoury broth tucked inside. These are definitely worth saving some stomach space for.

Crab Roe Tofu

Shanghainese Salted Chicken

Steamed Yellow Croaker in 20-Year Aged Huadiao Wine

Fish Fragrant Eggplant

Shanghainese Braised Pork Belly with Abalone

The selection of Shanghainese hot dishes offers plenty to explore, from Crab Roe Tofu and Salted Chicken to Steamed Yellow Croaker in 20-year-aged Huadiao wine, Braised Pork Belly with Abalone and Fish Fragrant Eggplant. As with most extensive buffets, we found some dishes more memorable than others. Still, I’d recommend taking small portions of a few different dishes first. It’s the best way to discover your own favourites without filling up too quickly.

Peking Duck

Peking Duck may not be a Shanghainese speciality, but it’s certainly a familiar crowd-pleaser. The beautifully roasted ducks looked incredibly tempting on display. Unfortunately, the meat was a little dry during our visit, and the skin lacked the crispness we were hoping for. That said, if you’re a fan of duck legs, you can still help yourself to one (or more!) at the buffet.

Eight-Treasure Rice

Fermented Rice Dumpling

Jasmine Chinese Pastry

Tangerine Chinese Pastry

For something sweet, the Shanghainese-inspired dessert selection includes Eight Treasure Rice, Fermented Rice Dumplings and beautifully presented Jasmine and Tangerine Chinese Pastries. These traditional-style treats can be rather filling, especially after working your way through the savoury spread. My advice? Pace yourself, share a few portions if you can, and leave enough room to sample the ones that catch your eye.

Moutai Cocktail

There’s also a specially created Moutai Cocktail to complement the takeover, combining Moutai with orchid gin, passionfruit purée, lemon juice, flower blossom and sparkling tea. You can order it directly from the bar or enjoy a little tableside theatre as it’s prepared in front of you from the roaming cocktail trolley — a fun touch to round off the dining experience.

If you enjoy Shanghainese cuisine, this limited-time takeover is a lovely opportunity to sample a wide range of familiar favourites alongside RISE’s buffet offerings. Not every dish was a hit, but the variety makes it worth exploring, especially if you enjoy trying a little of everything.

Prices start from S$98, with lunch and dinner available. As pricing and menu selections vary by day, do check RISE’s official website for the latest details before making plans. The Shanghainese Cuisine Takeover runs until 3 November.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


RISE
Marina Bay Sands (MBS)
Hotel Tower 1, Lobby
10 Bayfront Avenue
Singapore 018956
Tel: +65 66885525
Facebook
Instagram
Website
Nearest MRT: Bayfront (CC, DT Line)

Opening Hours:
Sun-Thu: 630am - 10pm
Fri-Sat: 630an - 1030pm

Direction:
1) Alight at Bayfront MRT station. Take Exit B. Walk to the destination. Journey time is about 3 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
Facebook
Instagram
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]

Crystal Jade La Mian Xiao Long Bao @ Bugis Junction - Presents Refreshed Menu of Northern Chinese cuisine

Crystal Jade La Mian Xiao Long Bao presents a refreshed menu that showcases the richness and diversity of Northern Chinese cuisine. The new line-up spans refined appetisers, slow-braised delicacies and robust wok-fried dishes, highlighting distinctive regional flavours and homestyle cooking traditions.

Classic Shanghai Xiao Long Bao 5/5

The restaurant’s signature Classic Shanghai Xiao Long Bao ($9.80/6 pcs) remains a staple and crowd favourite.

Shanghai Style Smoked Fish 4.5/5

The Shanghai Style Smoked Fish ($12.80) is a classic Shanghainese dish featuring fish slices marinated and deep-fried, then coated in a glossy, sticky glaze. Despite the frying, the fish retained a commendable level of moisture within, making it both flavourful and satisfying.

Wuxi Deep-fried Whitebait 4/5

From the waterways of Wuxi comes the Wuxi Deep-fried Whitebait ($9.80), a simple yet enjoyable dish that reflects the riverside culture and abundant aquatic produce of Jiangsu province.

Crispy Duck Served with Egg Crepe 3.8/5

The Crispy Duck Served with Egg Crepe ($24.80) offers a textural twist on the traditional Peking Duck. The duck arrived crisp and golden with a light, airy batter, accompanied by homemade egg crepes, scallions and cucumber. A chef’s secret sauce tied all the components together, creating a well-balanced and flavourful bite.

Shanghai Braised Pork Belly 4.5/5

Among the highlights was the Shanghai Braised Pork Belly with Beancurd Skin Knots ($20.80), a comforting homestyle dish rooted in old Shanghai. The braising sauce was reduced to a rich, sticky glaze that coated the chunky ingredients beautifully. Both the pork belly and beancurd skin knots were braised until tender, with the unctuous pork belly melting in the mouth.

Shanghai Stir-fried Thick Noodle 4.5/5

The Shanghai Stir-fried Thick Noodle with Shredded Pork & Cabbage ($15.80) is a wholesome plate of everyday flavours of Shanghai’s culinary heritage. We particularly enjoyed the well-balanced ratio of springy, thick noodles to shredded pork and vegetables. The dark soy-based sauce lent the dish a satisfying depth of flavour without overwhelming the other ingredients.

The refreshed menu is available at the Crystal Jade La Mian Xiao Long Bao outlets at Bugis Junction, i12 Katong, and Toa Payoh.

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.


Crystal Jade La Mian Xiao Long Bao
Bugis Junction
200 Victoria Street
#B1-04A
Singapore 188021
Tel: +65 83338978
Facebook
Instagram
Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Nong Geng Ji (农耕记湖南土菜) @ Great World City - Bold Hunan Flavours Meet Family-Style Dining

With the rapid expansion of Nong Geng Ji across Singapore, more diners are getting acquainted with the bold, rustic flavours of Hunan cuisine. I recently visited their Great World outlet with my family to try the 4-Pax Cherished Family Moments Set ($138), a hearty spread designed for communal dining. Larger groups can opt for the 6-Pax Joyful Reunion Feast ($188). In conjunction with Parents’ Day, the restaurant sweetens the experience with a scratch-and-win card (chance to win $100 in vouchers) for every table, plus a complimentary mugwort hammer with any set meal. This thoughtful, slightly quirky touch adds to the celebratory occasion.

Stir-Fried Pork with Abalone and Chilli 4.2/5

The Stir-Fried Pork with Abalone and Chilli is undoubtedly the centrepiece of the meal. Served in a signature golden wok kept warm over a flame, it arrives with an intoxicating, smoky aroma and wok hei. Tender slices of pork are paired with plump baby abalones, elevating what is typically a humble stir-fry into something more luxurious. The interplay of textures is delightful: the springy bite of abalone, the succulence of pork, and the crunch of Hunan green chillies. Despite its fiery appearance, the heat leans more aromatic than aggressive, making it surprisingly approachable.

Big Shrimp with Vermicelli and Garlic 4.2/5

A highlight for both flavour and theatrics, the Big Shrimp with Vermicelli and Garlic is cooked tableside. Fresh butterflied prawns are laid over vermicelli, drenched in an aromatic garlic sauce, then steamed for a precise seven minutes. When the lid is lifted, a cloud of garlicky steam fills the air. The prawns are sweet and snappy, but it’s the vermicelli that steals the show, soaking up the umami-rich juices and fragrant garlic broth. Comforting yet indulgent, it offers a welcome contrast to the bolder, spicier dishes.

Lotus Root with Superior Pork Broth 4/5

The Lotus Root with Superior Pork Broth provides a soothing interlude amid the spice-laden spread. Simmered for hours, the broth is rich, creamy, and deeply nourishing, drawing out collagen and marrow from the pork ribs. The lotus root here is of the prized “powdery” (mian) variety, breaking apart effortlessly with a soft, almost fluffy texture. Each spoonful is mellow yet flavourful, coating the palate with gentle sweetness and offering a much-needed reset.

Stir-Fried Spinach with Century Egg 2.8/5

The Stir-Fried Spinach with Century Egg was the weakest link of the meal. While the idea is appealing, with century egg breaking down into a creamy, umami-rich coating, the execution fell short. There was a noticeable bitterness in the finish, and the spinach could have been cooked slightly longer for a softer texture. The broth also lacked depth, and a more robust stock base would have helped lift the dish. While it still offers an interesting flavour profile, it didn’t quite match up to the rest of the spread.

Mao’s Braised Pork 4.5/5

A Hunan classic, Mao’s Braised Pork is a must-order. Unlike the darker Shanghainese version, this rendition achieves its deep amber hue through caramelised sugar and spices. Each cube of pork belly is beautifully layered and braised to perfection — tender to the point of melting in the mouth. The fat is rendered luxuriously without being greasy, while the lean meat remains juicy and flavourful. Rich, sticky, and deeply satisfying, it’s best enjoyed with a bowl of rice to mop up the luscious sauce.

Sweet and Sour Chicken with Pineapple 4.2/5

For a non-spicy option, the Sweet and Sour Chicken with Pineapple is a reliable crowd-pleaser. The chicken pieces are fried to a crisp golden exterior, retaining their crunch even after being coated in the glossy sauce. The balance of flavours is well judged, tangy without being overly sweet, with juicy pineapple chunks adding brightness. It’s a refreshing contrast that cuts through the richness of the meal and appeals to all ages.

Rock Sugar Golden Fungus Dessert Soup 4/5

Ending on a gentle note, the Rock Sugar Golden Fungus Dessert Soup is both nourishing and refreshing. The golden fungus offers a slightly more velvety bite compared to the usual white variety. Lightly sweetened with rock sugar, the soup is delicate and soothing, allowing the natural flavours to shine. Served chilled, it provides a cooling contrast to the preceding spicy dishes, making it a fitting finale to the meal.

Nong Geng Ji delivers a robust introduction to Hunan cuisine with its bold flavours, generous portions, and communal dining format. The set menu offers a good variety, balancing fiery stir-fries with comforting broths and crowd-pleasing classics. While there are minor inconsistencies, the standout dishes — particularly the Stir-Fried Pork with Abalone and Mao’s Braised Pork — make the experience worthwhile. Coupled with seasonal promotions and family-friendly bundles, it’s a compelling spot for gatherings, especially for those looking to explore the punchy, aromatic world of Hunan flavours.


Nong Geng Ji (农耕记湖南土菜)
Great World City
1 Kim Seng Promenade
#01-115/116
Singapore 237994
Tel: +65 6908 0347
Facebook
Instagram
Website
Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Great World MRT station. Take Exit 6. Walk to the destination. Journey time is about 5 minutes. [Map]