Soup Restaurant Celebrates 33rd Anniversary with New Dishes and Promotions

A beloved staple in Singapore’s dining scene, Soup Restaurant has been serving comforting, home-cooked food for 33 years, and their iconic Samsui Ginger Chicken remains a fan favourite. To commemorate this milestone, Soup Restaurant rolled out four exciting new dishes alongside enticing anniversary promotions.

Tiger Prawn with Bee Hoon Soup 4/5

The hearty Tiger Prawn with Bee Hoon ($18.90) boasts a rich prawn broth, simmered for over four hours to achieve deep umami flavours, lightly enhanced with ginger. While the prawns could be larger, the overall experience is satisfying and perfect for a comforting meal.

Choy Sum with Minced Pork and Sweet Turnip 3/5

A simple yet wholesome Choy Sum with Minced Pork and Sweet Turnip ($15.90) featuring fresh, crunchy choy sum paired with savoury minced pork. However, the flavour of the sweet turnip was barely noticeable, leaving us wanting more from this otherwise homey dish.

Other new additions include Honey Glazed Ginger Chicken ($17.90) and Steamed Fish Slices with Samsui Ginger Sauce ($18.90), the latter showcasing the restaurant's famed ginger sauce.

Samsui Ginger Chicken 4/5

No visit to Soup Restaurant is complete without their signature Samsui Ginger Chicken. The tender poached chicken, perfectly paired with their fragrant ginger sauce, is a must-have that never disappoints.

Soup of the Day 3.5/5

The Shark Fin Melon Soup we tried was a light and refreshing option. The melon was cooked just right, soft yet intact, adding a nice texture to the otherwise simple broth.

Claypot Tofu 3/5

The Claypot Tofu features tender tofu in a savoury gravy, ideal for pairing with a bowl of rice. While it's a comforting dish, it lacks a standout element that elevates it beyond the ordinary.

Dessert of the day 2.8/5

We concluded with the White Fungus with Gingko Nuts, but unfortunately, the texture of the white fungus fell short, lacking the desired softness, and the overall flavour profile was underwhelming.

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


Soup Restaurant
NEX
23 Serangoon Central 
#02-15/16
Singapore 556083
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Nearest MRT: Serangoon (CC, NE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Serangoon MRT station. Take Exit E, G, H. Walk to destination. Journey time about 3 minutes. [Map]

Ya Ge (雅阁) @ Orchid Hotel - A Refined Weekend Dim Sum Brunch with 47 Items to Choose From

Ya Ge (雅阁) at Orchid Hotel Singapore has launched a refined new Weekend Dim Sum Brunch, offering an array of exquisite dim sum dishes, flavourful soups, hearty mains, and decadent desserts. Diners can select up to 15 dishes from the extensive menu, making it a perfect choice for those looking to indulge in a lavish and leisurely meal.

Abalone Siew Mai 4.2/5

We started our brunch with a selection of new dim sum creations that truly elevated the dining experience. The Abalone Siew Mai is a luxurious take on the classic pork siew mai, topped with a whole abalone that adds a touch of elegance and richness to the dish.

Steamed Mala Flavoured Pork Siew Mai topped with Baby Octopus 4/5

Another standout was the Steamed Mala Flavoured Pork Siew Mai topped with Baby Octopus. This dish combines the familiar flavours of siew mai with the bold, spicy kick of mala, topped with tender baby octopus. It's perfect for those who enjoy a bit of heat in their dim sum.

Deep-fried Red Garoupa Fillet and Mango Roll 4/5

The Deep-fried Red Garoupa Fillet and Mango Roll was a delightful surprise, featuring a crispy exterior that encased tender garoupa fillet and sweet mango, complemented by a tangy mango sauce.

Pan-fried Tom Yum Mee Suan Kueh with Fresh Prawn 2.8/5

One of the most inventive dishes we tried was the Pan-fried Tom Yum Mee Sua Kueh with Fresh Prawn. The dish features a tom yum-flavoured prawn atop a crisp mee sua toast. However, it lacked the softer, more comforting texture of traditional fried mee sua kueh. It might not be everyone's cup of tea, especially if you're a fan of the Swee Choon's version.

Double-boiled Chicken Soup with Matsuke Mushroom, Dendrobium Steam and Conpoy 4/5

Braised Lobster Broth with Fresh Crab Meat and Crab Roe 4.2/5

For the soup options, we sampled the Double-boiled Chicken Soup with Matsuke Mushroom, Dendrobium Stem and Conpoy, as well as the Braised Lobster Broth with Fresh Crab Meat and Crab Roe. Both soups were rich and deeply flavorful, with the lobster broth standing out for its luxurious and briny taste.

Traditional Xiao Long Bao 3.5/5

Barbeque Pork Rice Roll 3.5/5

Pan-fried Chinese Sausage Carrot Cake 2.8/5

We also indulged in some of Ya Ge's more classic dim sum offerings, including the Traditional Xiao Long Bao, Barbeque Pork Rice Roll, and Pan-fried Chinese Sausage Carrot Cake. These classic dishes were executed to perfection, each bite bursting with familiar and comforting flavours.

Salted Egg Yolk Custard Lava Bun 4.5/5

Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom and Thyme 4.5/5

Crispy Ugly Duckling with Chicken, Yam and Mushroom 4.2/5

A few dishes stood out as personal favourites among the dim sum selections. The Salted Egg Yolk Custard Lava Bun is a must-try, with its soft, fluffy dough infused with pandan flavour and filled with rich, oozing salted egg yolk custard. Another delightful bite was the Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom, and Thyme. The pastry had a chewy texture that became more enjoyable with each bite. Lastly, the Crispy Ugly Duckling with Chicken, Yam, and Mushroom was packed with flavour and texture, making it an irresistible choice.

Peking Duck 4.2/5

Ya Ge's Weekend Dim Sum Brunch also features a live station that rotates weekly, offering dishes such as Peking Duck, Sliced Spotted Garoupa Pao Fan, Xiao Long Bao with Crab Roe Filling, Herbal Crispy Duck Roll, and more. During our visit, we were treated to the Peking Duck, a classic dish that was expertly prepared and a pleasure to eat.

Claypot French 'An Xin' Chicken in Traditional Kam Heong Style 4.5/5

If you think dim sum is the only highlight, think again. The brunch also includes several main courses that are worth trying. The Claypot French 'An Xin' Chicken in Traditional Kam Heong Style was a standout, with tender chicken pieces cooked in a fragrant lemongrass and kam heong sauce that was so delicious, it had me craving for a bowl of rice to go with it.

Braised Dong Po Iberico Pork 4.2/5

Another memorable dish was the Braised Dong Po Iberico Pork, which was cooked to perfection, melting in the mouth with every bite.

Braised Mee Pok with Eggplant and Kurobuta Minced Pork 4.2/5

We opted for the Braised Mee Pok with Eggplant and Kurobuta Minced Pork for our carbo fix. The sauce was rich and savoury, complementing the perfectly cooked noodles that had just the right amount of bite.

Chilled Lemongrass Jully, Chilled Mango Pomelo Sago 4/5

We indulged in desserts like the Chilled Lemongrass Jelly and Chilled Mango Pomelo Sago to wrap up our sumptuous brunch. Both desserts were light, sweet, and refreshing, providing a perfect end to our meal.

Available only on Saturdays, Sundays and Public Holidays
First Seating: 11.30am - 1.30pm (Last Order at 1pm)
Second Seating: 12.30pm - 2.30pm (Last Order at 2pm)
Pricing:
S$68++ per adult (min. 2 persons)
$48++ per child (4-12 years old)

The Weekend Dim Sum Brunch at Ya Ge offers a delightful combination of classic and innovative dishes, all prepared with finesse and attention to detail. Whether you're a dim sum traditionalist or someone who enjoys trying new flavours, this brunch is sure to satisfy your cravings and leave you planning your next visit.

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel Singapore
1 Tras Link
Singapore 078867
Tel: +65 6818 6831
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards Orchid Hotel. Journey time about 3 minutes. [Map]

Yappari Steak @ VivoCity - Okinawa Steakhouse Offering Premium Steak Cuts and Interactive Lava Stone Dinig Experience

Renowned for its exceptional quality and extensive presence in Japan, with over 100 outlets, Yappari Steak from Okinawa has made its debut in Singapore. The steakhouse serves premium wet-aged, 150-day grain-fed Black Angus Beef Misuji cuts served on sizzling stone plates sourced directly from Mount Fuji.

Signature Yappari Steak 4.2/5

We tried the Signature Yappari Steak Meal ($23.80), which features a generous 200g portion of wet-aged, 150-day grain-fed Black Angus Beef Misuji cuts. This premium steak is celebrated for its tenderness, melt-in-your-mouth texture, and exquisite taste. Served on a sizzling lava plate, the steak offers an interactive dining experience, allowing diners to cook the meat to their preferred doneness right at the table. The unique presentation and high-quality beef make this dish a standout.

Cabbage with Goma Sauce

Soup

The meal includes unlimited servings of Japanese rice, cabbage with goma sauce, and soup. The cabbage, dressed in a rich goma (sesame) sauce, was fresh and flavorful, prompting us to ask for a second helping. The soup was equally enjoyable, offering a comforting and savoury start to the meal. The Japanese rice was fragrant and fluffy, complementing the steak perfectly and adding to the overall satisfaction of the meal.

Japanese Rice

In addition to its exceptional steaks, Yappari Steak offers a diverse menu that caters to various tastes and dietary preferences. From hamburger steak made with 100% beef to beef tendon stew rice, mix cut donburi, Japanese beef tendon stew, and other delectable sides, there is something everyone can enjoy.

Yappari Steak from Okinawa has successfully brought its renowned steakhouse experience to Singapore, offering premium quality beef and an engaging dining experience. The Signature Yappari Steak Meal is a highlight, providing exceptional value and taste. The unlimited sides of Japanese rice, salad, and soup add to the satisfaction, making it a meal to remember. With its diverse menu catering to various preferences, Yappari Steak ensures that every diner can find something to enjoy. For steakF&Blovers and food enthusiasts alike, this new addition to Singapore’s F&B scene is worth a visit.


Note: This is an invited tasting.


Yappari Steak Singapore
VivoCity
1 HarbourFront Walk
#02-110
Singapore 098585
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Harbourfront MRT Station. Take Exit C or E. Walk to destination. Journey time about 3 minutes. [Map]

Shangri-La Singapore - Spring into a Soaring Lunar New Year

Embark on a bountiful Lunar New Year celebration at Shangri-La Singapore as we usher in the auspicious Year of the Dragon. Revel in the opulence of our reunion feasts and indulge in exquisite festive treats. For those preferring celebrations at home, our sumptuous gourmet takeaways promise an equally lavish experience in the comfort of your own abode.

Auspicious Dragon Yu Sheng

A true spectacle, the limited-edition Auspicious Dragon Yu Sheng is poised to leave an impression. Priced at $238++ for six and eight persons, this masterpiece, resembling a dragon, features julienne vegetables, smoked salmon, and jellyfish. A two-day advance order is required for this showstopper.

Pen Cai

The much-anticipated Pen Cai takes centre stage with the Abundance Pen Cai ($518.80 nett) for 8 persons. Overflowing with over 18 luxurious ingredients, including Abalone, Fish Maw, Whole Dace Fish, and more, it's a symbol of prosperity and abundance.

Trehalose, Peach Gum, Rose, and Coconut Milk Nian Gao

Introducing a delectable creation for the Lunar New Year festivities: the Trehalose, Peach Gum, Rose, and Coconut Milk Nian Gao ($72.80 nett, 900g). This special concoction redefines tradition by replacing conventional white or cane sugar with trehalose, presenting a healthier alternative for indulgence. Adorned with delicate rose petals on its surface, this unique Nian Gao elevates texture and symbolises reunion's joyous spirit. Immerse yourself in a fusion of health-conscious sweetness and the essence of celebratory togetherness.

Mung Bean and Dhal Nian Gao

Experience a burst of vibrant hues with the Mung Bean and Dhal Nian Gao ($37.80 nett). This delightful creation showcases a harmonious blend of yellow and green tones. Crafted with precision, a meticulous combination of glutinous rice flour and wheat flour is added to the mixture, ensuring the desired consistency and texture. The result is a visually appealing treat that promises a unique taste adventure. As the final touch, this colourful Nian Gao undergoes a meticulous steaming process, delivering a delectable fusion of tradition and innovation.

Shangri-La Yuzu Pineapple Tarts

Experience a modern twist with the Shangri-La Yuzu Pineapple Tarts ($64.80 nett, 16pc). These tarts bring a sweet and zesty finish, transforming the traditional into a contemporary delight.

We were graciously hosted at Shangri-La Singapore for an enchanting Lunar New Year dinner. The evening unfolded as a showcase of sumptuous delights, offering a glimpse into the gourmet extravaganza crafted for this Lunar New Year. Each dish, a testament to culinary artistry, promised an unforgettable journey of flavours and textures befitting the grandeur of the occasion.

Trio Appetiser Platter

We commenced with a Trio Appetiser Platter, a tantalising showcase of meticulously crafted dim sum. Among the treasures were Steamed Diced Scallop Dumplings adorned with glistening Salmon Roe, offering a burst of oceanic richness. Following suit, the Steamed Cod Fish Dumplings promised a harmonious blend of textures and flavours. As a crowning jewel, the Deep-fried Shrimp with Cheese encased in a crisp Filo Pastry revealed a delightful interplay of the crunchy exterior and succulent, cheesy interior. Each morsel was a visual feast and a symphony of delectable sensations that set the tone for the dinner ahead.

Double-boiled Chicken Broth with Fish Maw, Ginseng and Honey Locust

In the symphony of flavours, a bowl of Double-boiled Chicken Broth with Fish Maw, Ginseng, and Honey Locust emerges as a comforting elixir. The essence of Chicken intertwines with the delicate richness of Fish Maw, the earthy notes of Ginseng, and the subtle sweetness of Honey Locust. The slow double-boiling process ensures that every sip encapsulates the wholesome goodness of the ingredients, creating a nourishing and soul-soothing experience. Each spoonful is a testament to the chef's mastery in extracting the essence of nature's bounty.

Abundance Pen Cai

Served before us is a miniature of the Abundance Pen Cai. A treasure trove of sea and land, the pot overflows with opulence - 8-head Abalone, Whole Dace Fish, Fried Fish Maw, Pork Knuckle, Sweet and Sour Pan-fried Prawn, Dried Scallop, Sea Cucumber, Goose Web, Roasted Pork, Soya Sauce Chicken, Dried Oyster, Fragrant Mushroom, Radish, Taro, Chinese Cabbage, Fried Bean Curd Stick, Chestnut, and Black Moss. Each ingredient, meticulously curated and arranged, symbolises prosperity and good fortune. The rich flavours of the sea meld with the earthiness of the land, creating a harmonious symphony in this culinary orchestra. The Abundance Pen Cai is not merely a dish but a celebration of life's bountiful offerings, a feast for the senses.

Steamed Atlantic Cod Fish Fillet

The Steamed Atlantic Cod Fish Fillet, moist and buttery, melted with every bite. The appetising sour notes from the preserved vegetables brought a refreshing twist to the dish, a perfect prelude to the sweet and fragrant finish brought by the infusion of tangerine peel. This subtle yet pronounced element added a layer of sophistication, elevating the entire experience. The crystal noodle with black bean sauce complemented this seafood opus, a harmonious duet that enhanced the overall symphony. The marriage of textures and the play of sweet, sour, and umami made this dish not just a meal but a culinary performance to remember.

Fried Glutinous Rice

In a spectacular finale, our dining journey at Shangri-La Singapore reached its zenith with the Fried Glutinous Rice, which encapsulated the essence of richness and depth. The glutinous rice, layered with preserved meat, dried shrimp, conpoy, and scallops, was crowned with the luxury jewel—black caviar. Each glutinous rice grain bore the fragrant signature of preserved meat, creating a melody of flavours resonating through every bite. It left an indelible impression—a harmonious blend of flavours that provided a delicious and hearty conclusion to our Lunar New Year feast at Shangri-La Singapore.

Lunar New Year goodies are available for purchase online from 20 December 2023 to 24 February 2024. 20% Early Bird Discount is applicable for selected items and valid till 7 January 2024, and 15% discount valid till 21 January 2024. To order online, please visit https://bit.ly/shangrilacny24, call +65 6213 4511 or email festive.sls@shangri-la.com.

Note: This is an invited tasting.


Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 67373644
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Nearest MRT: Orchard (NS Line)

The Chairman’s Lounge @ Pan Pacific Orchard - An Exclusive Private Dining Space Headed by Veteran Chef Leung Wing Cheung

The Chairman's Lounge is Pan Pacific Orchard's new private dining space, an exclusive enclave accommodating up to 16 guests. With full-length glass panels offering a view of the serene Forest Terrace, this venue provides a unique dining experience. Headed by veteran Chef Leung Wing Cheung, formerly the Executive Chef of Si Chuan Dou Hua, The Chairman's Lounge presents a series of festive menus to celebrate the Year of the Dragon, available from 22 January to 24 February 2024.

Prosperity Exotic Garden Yusheng 5/5

The Prosperity Reunion Set Menu commences with the signature Prosperity Exotic Garden Yusheng featuring lobster and a wholesome medley of 20 fresh vegetables and fruits, including green and red lettuce, beetroot, turnip, soybean sprouts, cucumber, carrot, mango, and more. The toppings encompass whisky-infused sea cucumber, pistachio, dried pineapple, dried strawberry, and crispy brown rice for added texture and flavour. These elements are harmonized with a chef-made osmanthus sauce and layered with a unique black truffle sauce enriched with Japanese matsutake mushrooms.

Cantonese Double-Boiled Supreme Soup 4/5

Next, we had an equally nourishing Cantonese Double-Boiled Supreme Soup, slow-cooked with ingredients such as fish maw, sea cucumber and fresh crab claw.

Pan-Seared Dried Oyster With Duet Of Traditional Crispy Chicken 4/5

An interesting creation is this Pan-Seared Dried Oyster With Duet Of Traditional Crispy Chicken, chef's rendition of the Lor Mai Gai. Enveloping the glutinous rice with a rich foie gras centre is a layer of crisped chicken skin. I appreciate the subtle use of a small piece of foie gras to impart its richness to the dish. The dish is finished with a plump, pan-seared dried oyster to enhance the flavour.

Giant Soon Hock 5/5

Giant Soon Hock, prepared in two ways, was a joy to savour upon given the varied flavours and plump texture of the fish - steamed fish head & belly with tofu and preserved vegetables and "Shun De" style deep-fried fish tail in superior light soya sauce and scallions. I appreciate how the piquant preserved vegetable broth complemented the more gelatinous part of the fish and that the fishtail was fried to perfection, keeping the flesh moist and tender on the inside.

Braised 2-Head Whole Abalone 4/5

Another premium ingredient featured in the menu is Braised 2-Head Whole Abalone in golden superior stock with snow pea shoot. The sweetness of the stock and the snow pea shoot complemented the tender abalone.

Crispy Noodles with Australian Lobster Meat 3/5

The noodle dish for this menu is Crispy Noodles with Australian Lobster Meat, served with a silky egg gravy infused with lobster broth. A smaller portion of the noodles would have brought a better balance to this dish.

Double-Boiled Bird’s Nest 4.5/5

We indulged in a Double-Boiled Bird's Nest With Rock Sugar Served In Mini Pumpkin for dessert. The pumpkin added texture and sweetness to the dish and was delightfully soft, providing a joyous savouring element.

3 set menus are available - Delightful Set Menu, Prosperity Reunion Set Menu and Eternity Reunion Set Menu are priced at $2,688++, $2,988++ and $3,288++ per table of 10 persons, respectively. Vegetarian Set Menu is available as well.

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. Note: This is an invited tasting.


The Chairman’s Lounge
Pan Pacific Orchard
10 Claymore Road
Singapore 229540
Tel: +65 6991 6888
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Nearest MRT: Orchard (NS, TE Line)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is opposite the building. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 1. Walk towards Shaw House via underpass. At the road level, walk along Orchard Road towards Royal Thai Embassy direction. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is right opposite the building. Journey time about 10 minutes. [Map]