Souper Tang (汤师父) @ The Centrepoint - Souper Tang Opens First International Outlet in Singapore

The Centrepoint has undergone a revamp with the introduction of a F&B cluster on level 1 and 2 of the mall. With the revamp, the popular Malaysian restaurant, Souper Tang (汤师父) has moved in and opened its very first international outlet in Singapore. Singaporean should be familiar with the brand which has 18 outlets in Malaysia. With their foundation and knowledge of chinese herbs due to the owners' expertise in the Chinese medical hall business, Souper Tang has created a delectable menu incorporating the benefits of Chinese herbs, changing the perception that the use of herbs in cooking can be a bitter pill to swallow.

Souper Tang Signature Soup 3.8/5

The Souper Tang Signature Soup ($26.90 for 2pax / $39.90 for 4pax) is cooked together with conpoy, mushrooms, American ginseng, ginseng root, fish maw and chicken. Surprising the soup itself turned out to be sweet with a very subtle bitterness at the back of the tongue. It lifts up to the founders' commitment to change diners perception that the use of herbs can be a bitter pill to swallow.

Shi Quan - The 10 Herbs Soup 3/5

The Shi Quan - The 10 Herbs Soup ($13.90) comes with spare ribs. I find the soup a bit acquire in taste with its richness. I find it a bit hard to finish the bowl on myself. However the spare ribs was so tender that it fell off the bone with ease.

Mee Suah Tossed in Abalone Sauce 4.5/5

I would highly recommend having the Mee Suah Tossed in Abalone Sauce ($3.90). The bowl of noodle may look rather plain but you will be very surprise how this simple bowl of noodle is bursting with beautiful flavours. The highlight has to be homemade XO sauce and abalone sauce that complement the supreme texture of the mee suah.

Homemade Braised Pork in Rich Dark Sauce 4.2/5

The Homemade Braised Pork in Rich Dark Sauce ($18.90) is a comforting dish that will be well liked by the local. The pork belly is well braised, infused with the delicious dark sauce. I would recommend having it together with the spinach mantou and cucumber for a more balanced appreciation.

Stir Fried French Beans with Pu Er 4.5/5

A homely dish that I enjoyed a lot is the Stir Fried French Beans with Pu Er ($11.90). The french beans are cooked to a nice crunchy bite complemented by the minced pork and pu er tea. Initially I thought it was preserved olive but it turned out to be pu er tea. It was a pleasant surprise.

Signature Souper Pesto Pot 4/5

The Signature Souper Pesto Pot ($25.90 for 2-3pax) has to be the first in Singapore. Vegetarian lovers will be delighted with the pesto soup and variety of vegetables. The pesto soup is made up of pesto mix of green vegetables, basil, mint, daun kesom, pine nuts etc. This is indeed an extremely healthy hotpot.

Claypot Atlantic Codfish Maw 4.5/5

Rich in nutritious is the Claypot Atlantic Codfish Maw ($29.90) that comes with a whole codfish fillet delicately braised in a rich seafood stock with fish maw, red dates and nai bai. This is a sumptuous pot of delicacy and the price is quite reasonable.

Stewed Chicken Cordyceps Flower and Essence of Chicken 3.5/5

The Stewed Chicken Cordyceps Flower and Essence of Chicken ($19.90) uses free range chicken cooked with ginger, goji berry and red dates. It is finished with a bottle of chicken essence to elevate the flavour.

Homemade Beancurd Pudding 4.2/5

For dessert there is the Homemade Beancurd Pudding ($3.50) which is served chilled. Diners have a choice between the caramel sauce or ginger sauce. I would recommend going for the caramel sauce which goes better with the silky smooth beancurd pudding.

Souper Tang also ha a retail corner at the restaurant selling its own quality products. Customers may purchase pre-packed herbs for soups, floral teas, bottled essence of chicken and bird's nest with white fungus, canned seafood such as abalone, clam and topshell, as well as bottled wild honey, honey vinegar and apple vinegar.


Souper Tang (汤师父)
The Centrepoint
176 Orchard Road
#02-52 & #02-K01
Singapore  238843
Tel: +65 67376772
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B and C. Walk to the main street. Cross the road. Turn right and walk to destination. Journey time about 5 minutes. [Map]

Town Restaurant @ Fullerton Hotel Singapore - "Tastes of Taiwan” Buffet Dinner Promotion

Town Restaurant at The Fullerton Hotel, will be hosting Guest Chef Chia-Mo Chen, who will be bringing an extensive range of authentic Taiwanese dishes to their dinner buffet selection from 8 June to 17 June 2016.

Fresh Squid with Five-Spice Sauce 3.5/5

Pumpkin with Passion Fruit 3.5/5

Beginning with appetizers, I went for their Fresh Squid with Five-Spice Sauce (五味鲜鱿) and Pumpkin with Passion Fruit. The smoky five-spice sauce made an ideal companion to the mild tasting squid, and its crunchy texture made it even tastier. Along the same line, the thinly sliced pumpkin was exceptionally crunchy and refreshing with the tangy passion fruit.

Pineapple Spare Ribs with Orange Sauce 4/5

From the hot dishes, you get to try a range of selections specially executed by Chef Chia-Mo Chen. One of my favourites is his Pineapple Spare Ribs with Orange Sauce (橙汁凤梨骨). Under a thin coat of batter, the spare ribs remained juicy, and I hardly tasted any porkiness. The orange sauce dressed the meat with a mild sweetness, with chunks of pineapple to cut away any greasiness, not that there was any actually.

Three-Cup Chicken 3.8/5

Their Three-Cup Chicken (台湾三杯鸡) is definitely a crowd pleaser. Cooked with soy sauce, sesame oil and Chinese rice wine, I find the taste pretty balanced without being overly sweet.

Fried Rice with Sakura Shrimps 4/5

When there are so many sumptuous looking dishes, many might just give this unassuming pot of Fried Rice with Sakura Shrimps a miss. I'm glad that I didn't miss this pot of gem. Imported from Taiwan, the sakura shrimps gave punches of flavours to the fried rice, akin to our commonly used dried shrimps but minus away the salt. The rice was single-grainy and fragrant with wok hei.

Taiwanese Deep Fried XL Chicken 3.5/5

Other than fried rice, I would recommend their Fried Bean Noodles. I enjoy the lightness of the noodles, like I would of an egg pasta. It carried a mild sweetness lent from the pumpkin which was not at all overwhelmed by the dried shrimps.

Deep Fried Spring Roll, Deep Fried Shrimp Patties, Fried Bean Noodles with Pumpkin 3.5/5

At the buffet spread you also get to savour the Taiwanese Deep Fried XL Chicken in a dainty fashion. Equally delightful fried snacks would be their Deep Fried Spring Roll and Deep Fried Shrimp Patties with Sugarcane & Almond. The stuffing and patties, filled with fresh shrimps were lightly seasoned allowing me to appreciate the sweetness of the shrimps.

Barbequed Pork Belly and Hakka Salted Pork Belly 4/5

At the carving station, the stars are the pork bellies. Instead of having the Barbequed Pork Belly with Bun, I decided to try their Hakka Salted Pork Belly sandwiched in the steamed bun.

Hakka Salted Pork Belly 4/5

There was a lot of visual calories just by looking at the chef slicing up the crispy salted pork belly. The pickled bamboo shoots accompanying the meat balanced the meatiness and fats, and added to the shiok factor with its crunchiness.

Oyster Vermicelli 3.8/5

From the Live Station, a must-try is the Oyster Vermicelli (蚵仔面线). According to Chef, vermicelli from Taiwan is brown in colour and more resilient than those used locally. Local vermicelli is cream in colour and more prone to turning soggy after being cooked. I like the addition of bamboo shoots strips and mushrooms in the dish, and that its consistency is much less gluey than those commonly available.

Fried Sesame Balls, Taiwan Mochi 3.8/5

Though their western desserts' station was extensive and alluring, but for me, it is the Taiwanese Dessert station that won me over. The Taiwan Mochi (Glutinous riceballs 台湾麻糬) was pillowy, sweet and comforting. What is also popular here is the Jiu Fen Taro Ball (九份芋圆), a signature dessert that hails from Jiufen in Northern Taiwan. You can spruce up your bowl of blissful sweetness with the side ingredients lined up for you, such as lotus seeds, greenbean, redbeans, crushed peanut etc.

I learnt that Chef Chen's passion for culinary also extends to writing, where he published several cookbooks featuring a collection of recipes that honour the flavours of traditional Taiwanese food, oil-free cuisine and homemade dishes. Its no wonder that the dishes which I had tried, be it stir-fried or deep fried, I didn't feel overloaded at all.

Town Restaurant’s ‘Tastes of Taiwan’ Dinner Buffet 
Date: 8 - 17 June 2016 (Sun to Tue)
Time: 630pm to 1030pm
Price:
Sun to Tue
Adult $56 Child $26
Adult $69 Child $34 (with seafood selection)
Wed to Sat
Adult $89 Child $44 (with barbecue buffet and a free flow draught beer and Singapore Sling)
*Prices are subject to service charge and prevailing government. Children age between the ages of 6 and 11 years old

Written 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.


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]