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Food review: Souper Tang’s uniquely healthful dishes are equally comforting

SINGAPORE — With a name like Souper Tang, it is easy to guess that broths are the focus of this restaurant. The brand hails from Malaysia, where it has 18 outlets, and made its first foreign foray to Singapore last month, opening at The Centrepoint.

Claypot Atlantic cod with fish maw from Souper Tang.

Claypot Atlantic cod with fish maw from Souper Tang.

SINGAPORE — With a name like Souper Tang, it is easy to guess that broths are the focus of this restaurant. The brand hails from Malaysia, where it has 18 outlets, and made its first foreign foray to Singapore last month, opening at The Centrepoint.

It prides itself on serving nourishing fare, built upon a strong foundation of knowledge and expertise of Chinese herbs, thanks to the medical hall business its owners Cynthia Teh and her husband — a qualified traditional Chinese medicine doctor — started in 1991 in Johor Baru.

Through the years, Teh would brew soups for her staff’s well-being. She also found herself doling out advice to customers on how to incorporate Chinese herbs into their cooking. Naturally, when the opportunity to open a restaurant serving broth popped up, she seized it. THE VIBE

Souper Tang here occupies a space in the middle of The Centrepoint’s new dining zone, delineated by a customised Art-Deco style wooden lattice fencing. Lantern-like lamps add a touch of the orient to an otherwise contemporary setting.

WHAT TO ORDER

The menu starts with 12 double-boiled soups for different purposes. Opt for the Shi Quan (or 10 Herbs, S$13.90) with pork ribs that is designed to give the body a boost and replenish energy levels. Do not be put off by its almost-ebony appearance. Every scoop was redolent of wolfberries and ranks high on the flavour scale, thanks to herbs such as angelica root, rehmannia and osmanthus bark that are boiled for 10 hours.

From the sea comes a claypot dish of Atlantic cod with fish maw (S$29.90), where the fillet is braised in a rich seafood stock made with conpoy and abalone, with ginseng root and red dates. Leafy nai bai vegetables accompany the dish, which is said to be rich in Omega-3.

Another star was the home-braised pork in a “rich dark sauce” (S$18.90). Cooked for 45 minutes in oolong tea, angelica root, star anise and orange peel, the meat was melt-in-your-mouth tender. The dish is best enjoyed with the accompanying spinach mantou that boasts a lovely light green hue. The dish also comes with a cucumber snack doused with a crispy walnut, sesame and broad bean sauce.

Do not leave without trying the caramel ginger beancurd (S$3.90); the dessert is flavoured with almond powder for a fuller taste, while the caramel sauce on the side is infused with ginger for a spicy lift.

WHAT NEEDS IMPROVING

The Steamed Chicken With Cordyceps Flower And Essence Of Chicken (S$19.90) was a let-down. The meat was tough and chewy, which was surprising given the choice of preparation. Its saving grace was the gravy: A fragrant mix of ginger, goji berry, red dates — Souper Tang’s very own chicken essence.

THE VERDICT

With tasty soups replete with healthy benefits and dishes that are wholesome and comforting, Souper Tang will appeal to those who enjoy Chinese cuisine. This first outlet in Singapore also marks the start of Souper Tang’s global expansion ambitions that include Australia, China and Vietnam. It’s easy to see why it will probably be well-received wherever it goes.

Souper Tang - Where: #02-52 & #02-K01, The Centrepoint. Telephone: 6737 6772. Opening hours:11.30am to 10pm daily

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