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]

Bukit Ho Swee Charcoal Curry Fish Head (河水山咖喱鱼头) @ Bukit Batok East Ave 4 - A Great-Grandson’s Tribute to Traditional Flavours

I first came across Bukit Ho Swee Charcoal Curry Fish Head when they made waves with their opening in Yishun. Recently, I discovered they have expanded with a second outlet in Bukit Batok. Since it is much closer to where I stay, I made a point of heading down to check it out. The name might pique your curiosity as to why "Bukit Ho Swee" when the stalls are located in Yishun and Bukit Batok? From what I gathered in an interview with the owner, the name is a heartfelt tribute to his great-grandmother, who used to live in Bukit Ho Swee. He adopted her original recipe to ensure her culinary legacy lives on through their signature curry.

What really aroused my interest in visiting is their preparation method. Unlike many places that steam the fish head separately before adding it to the gravy, this stall cooks the fish head fresh in the claypot over a charcoal fire, together with the curry. This allows the essence of the fish to meld perfectly with the spices and retain the fish's moisture, promising a deeper flavour.

Curry Fish Head 4.5/5

The Curry Fish Head ($32) arrived piping hot, doused in a thick, creamy, and incredibly fragrant gravy that leans towards a robust Nyonya style. Sitting atop the fish is a generous, huge piece of deep-fried beancurd skin, which soaks up the curry beautifully. I noticed quite a few diners even ordering extra portions of these crispy sheets. They use red snapper for the dish; although it is half a fish head, the size is impressively large. The claypot is also brimming with a variety of ingredients, including cabbage, brinjal, lady's fingers, and long beans, making it a very substantial meal.

Fried French Bean & Dried Shrimps 4.2/5

The Fried French Bean & Dried Shrimps ($12) was another highlight. The beans were cooked to a delightful crunch, perfectly complemented by the dried shrimps, which imparted a deep, aromatic umami finish to the dish.

Garlic Pork 3.5/5

The Garlic Pork ($14) reminded me somewhat of Nan Ru Rou (Fermented Beancurd Pork), but it features a tempura-like, crispy coating that adds an extra layer of textural enjoyment. While the crunch was satisfying, I found the garlic flavour to be quite subtle. I felt it would have benefited from a mayonnaise dipping sauce to cut through the richness; without it, the dish felt a little heavy after a few pieces.

Overall, the journey to Bukit Batok was well worth it for that charcoal-fired curry. The depth of flavour in the gravy alone is enough to warrant a return visit.


Bukit Ho Swee Charcoal Curry Fish Head
Blk 272 Bukit Batok East Ave 4
Singapore 650272
Tel: +65 85952722
Instagram
Nearest MRT: Bukit Batok (NS Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Bukit Batok MRT station. Take Exit A or B. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus number 177. Alight 2 stops later. Cross the road. Walk to the destination. Journey time is about 10 minutes. [Map]

2) Alight at Bukit Batok MRT station. Take Exit A or B. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus number 61, 77, 106, 852, 990. Alight 2 stops later. Walk to the destination. Journey time is about 10 minutes. [Map]

Nong Geng Ji (农耕记) @ Orchard Gateway - Limited-Time Pressure-Cooked Pineapple Chicken at Only $22.80

Nong Geng Ji (农耕记) has introduced a limited-time festive special to celebrate the season. An elevated take on the restaurant’s signature pressure-cooked chicken, this seasonal creation features organic French pineapple-fed chickens, said to be rich in vitamin C, DHA, and omega-3.

For reunion gatherings, opt for the Pineapple Chicken Set Menu, thoughtfully curated at $108 for 4 pax and $168 for 6 pax. The set includes a mix of the restaurant’s signatures alongside festive specials.

Pressure-Cooked Pineapple Chicken 4.2/5

The Pressure-Cooked Pineapple Chicken ($22.80) was undoubtedly the highlight for us. Despite its name, the dish does not contain pineapple. Instead, the free-range chicken from Aqina Farm is pineapple-fed, lending the meat a subtle natural sweetness. We were impressed by how incredibly tender it was, and the rich, savoury sauce paired well with white rice.

Pan-seared Green Chillies with Century Egg 3.8/5

For appetisers, the chilled Pan-Seared Green Chillies with Century Egg ($10.80), served in a mortar, was an easy pick. You can choose to pound it yourself or have the staff assist. The dish was creamy, with lightly smoky green chillies that carried a gentle heat, though it was slightly salty when eaten on its own.

Dry-Fried Green Beans with Preserved Mustard Green 4/5

The Dry-Fried Green Beans with Preserved Mustard Green ($12.80) were fragrant and well-executed, stir-fried to a satisfying crunch.

Big Shrimp with Vermicelli and Garlic 3.8/5

The Big Shrimp with Vermicelli and Garlic ($19.80) was packed with garlicky, savoury flavours that the vermicelli absorbed thoroughly. However, we found it a little too oily for our preference.

Steamed Fish with Chopped Chilli 4/5

The Steamed Fish with Chopped Chilli ($28.80) was a new dish to us, featuring a sizable steamed fish head topped with vermicelli and chopped chilli. While the fish was quite bony, the meat itself was tender. Do request a lower spice level if needed, as the default heat packs quite a punch.

Lotus Root with Superior Pork Broth 3.8/5

The Lotus Root with Superior Pork Broth ($4.80 per pax) provided a comforting, homely finish to the meal, tying everything together nicely.

Photos and words by Jo. A lady 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.


Nong Geng Ji (农耕记)
Orchardgateway
#B1-13
277 Orchard Road
Singapore 238858
Tel: +65 6908 0153
Facebook
Instagram
Nearest MRT: Somerset (NS, Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:

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

Chen’s Kitchen @ Paragon Shopping Centre - Welcoming Lunar New Year With Festive Set Reunion Menus

For the upcoming Lunar New Year, Chen's Kitchen at Paragon Shopping Centre has introduced festive set Reunion Menus featuring its well-loved signatures alongside new dishes that will be added to the regular menu after CNY 2026.

Prosperity Yu Sheng 3/5

Double-boiled Lotus Root and Pork Rib Soup 3/5

The Blossom Set ($328++ for 4 pax) begins with a classic Prosperity Yu Sheng, followed by a comforting Double-boiled Lotus Root and Pork Rib Soup. The soup was simple, homely, and soothing.

Mapo Tofu Original 4.2/5

Three of Chen's Kitchen's signatures anchor this set. The Mapo Tofu Original did not disappoint, delivering umami-packed flavours with silky tofu that carried the sauce beautifully.

Sweet and Sour Barramundi 3/5

The Sweet and Sour Barramundi was delectable overall, though the fried exterior on the leaner parts of the fish leaned slightly thicker than preferred, resulting in more crust than meat. The sauce also skewed a little too sweet for my palate.

Mala Mayo Prawns 4.5/5

On the other hand, the Mala Mayo Prawns were succulent, elevated by a coating of mala mayonnaise on the exterior that delivered an indulgent, creamy mouthfeel.

Chen's Black Sweet and Sour Pork 4.8/5

Our family favourite was undoubtedly Chen's Black Sweet and Sour Pork. Each morsel was firm yet tender and deeply savoury, with a rich, well-balanced flavour that leaned more towards umami rather than tanginess.

Gongbao Chicken 4/5

The Gongbao Chicken was visually appealing, featuring tender, well-marinated chicken complemented by asparagus that added a refreshing crunch.

Szechwan French Beans with Mushrooms 4.5/5

The Szechwan French Beans with Mushrooms were thoroughly moreish, with crunchy beans paired with savoury minced meat, making it easy to keep reaching for more.

Double-Boiled Pear with Snow Fungus and Red Dates 3.8/5

To complement the flavoursome dishes, dessert is a refreshing chilled Double-Boiled Pear with Snow Fungus and Red Dates, offering a light and soothing finish to the meal.

4-Pax, 6-Pax and 8-Pax Reunion Menus are available for dine-in, takeaway and delivery

Promotions
Citi Cardmembers Exclusive — 20% Off CNY Set Menus (Valid from 9 Jan – 3 Mar 2026, excluding 16–18 Feb)
Early Bird Special — 15% Off for reservations by 31 Jan 2026 (10% Off 16–18 Feb)
Free Fortune Cat Blind Box with any set menu or Yusheng purchase
Angbao Giveaway (5 Jan – 3 Mar, while stocks last) with prizes including discounts on CNY sets, Yusheng offers, complimentary appetisers, or drinks

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.


Chen's Kitchen
Paragon Shopping Centre
200 Orchard Road
#B1-43
Singapore 238859
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line), Orchard (NS Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1. Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. At the traffic junction of Orchard Road and Orchard Link, cross the road. Walk to the destination. Journey time is about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 2 or 3. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time is about 12 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
Facebook
Instagram
Website
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]