Herbal soups are known for their numerous health benefits, including boosting the immune system, improving digestion, and providing energy. Tan Ser Seng Herbal soup carried a balanced depth—fragrant without being overpowering, with that earthy sweetness from the herbs that lingers on the palate. It’s the kind of broth that warms you right through.
Next up, the nourishing fish maw soup with two abalones was a luxurious bowl. The fish maw was soft yet springy, soaking up all the rich flavors, while the abalones gave a nice bite of briny sweetness. It felt indulgent but still light enough to enjoy to the last sip.
The chicken soup was exactly as promised: drop-off-the-bone tender. Each piece of chicken practically melted away, and the broth was rich with the essence of slow simmering, simple but deeply satisfying.
But the true star of the table was the ngoh hiang. Crisp on the outside, juicy within, every bite was full of that familiar five-spice aroma. Paired with the glossy sweet sauce, it was addictive—so much so that it overshadowed even the hearty soups.