Chong’s Yummy Favs: Tang Dian Wang
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| Ginseng with bamboo shoots and chicken |
“I live on good soup, not on fine words,” mused Moliere, famous 17th century French playwright and avid soup lover.
For like-minded modern Singaporeans missing the comforts of good ol’ home-boiled soups, Tang Dian Wang is the urban answer to your nostalgic cravings. The restaurant combines chic modern concepts with Shanghainese touches to good effect, with the main dining hall softly lit by large Chinese lanterns and old-school Shanghainese tunes playing in the background.
Dominating the menu are double-boiled soups, which arrive in hearty servings that are easily good for four to five persons. Our favourite soup was the ginseng with bamboo shoots and chicken, which came chockfull with meaty chunks of pork and chicken, and tasted every bit as healthy as it sounds.
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| Simmered Bee Hoon with Roasted Duck & Runny Egg |
While our meal took an early nosedive with the disappointing Lotus Rice (which ironically is a signature dish), the other stir-fried dishes are above average renditions of old-time favourites. The Chicken with Fragrant Chives & Onions was tender and juicy, and the Double Style Rib was pleasantly sweet and savoury. The Simmered Bee Hoon with Roasted Duck & Runny Egg sent us down memory lane with the chef’s accurate re-creation of the dish. The Steamed Cod Fish with Chye Poh was a pleasantly unique creation, despite being on the pricey end. The oiliest thing we had from the menu was the Kway with Preserved Meat, which was fortunately worth the calories as the noodles were springy and flavourful.
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| Chicken with Fragrant Chives & Onions | Steamed Cod Fish with Chye Poh |
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