Tan Ser Seng Herbal Soup (Lorong Bachok)

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• 鸡汤套餐 (1 Pax)

  从 S$ 19.92S$ 24.90

  A warm meal for one. Choose Ginseng Black Chicken, with whole ginseng traditionally taken to rebuild energy, or Cordyceps Flower Sakura Chicken, which TCM counts as nourishing without heatiness. Then white or yam rice, and chrysanthemum ginseng tea, longan, ginger & red date tea, or ten-year aged tangerine peel & rose tea.
  
• 人参乌鸡汤

  S$ 15.92S$ 19.90

  Deep, dark, and built to replenish. Whole ginseng (人参) anchors the pot alongside black Silkie chicken (乌鸡) — slow-simmered with 党参, 当归, 北芪, 玉竹, 淮山, goji, and red dates until the broth turns the colour of aged tea, rich with collagen from the long simmer. Black chicken carries more iron and minerals than standard breeds; ginseng is the traditional root for rebuilding energy when the tank is empty. For diners who feel wrung out, who menstruate heavily, or who need the strongest tonic we serve.
  
• 虫草花樱花鸡汤

  S$ 15.92S$ 19.90

  A pale golden, collagen-rich broth built for restoration. Our free-range Sakura chicken — raised antibiotic-free on a probiotic-enriched diet — is slow-simmered with 虫草花, 党参, 当归, 北芪, 玉竹, 淮山, goji, and red dates until the meat pulls apart and the broth tastes quietly of the earth. Cordyceps flower brings a gentle savouriness and supports the lungs; the rest of the formula steadies your energy and warms your core without making you feel heaty. Good for long weeks, weak mornings, and anyone who's been told they "need to build back."
  
• Premier Fish Maw & Abalone Soup 养颜花胶鲍鱼汤

  S$ 31.12S$ 38.90

  A premium tonic bowl built around the Q弹 (springy, satisfying) texture that fish maw and abalone are famous for. New Zealand deep-sea fish maw and abalone are slow-simmered with 当归, 党参, 北芪, 虫草花, red dates, goji berries, young ginger, and our signature blend of Chinese herbal wines. Same herbal foundation as our turtle soups, same collagen-rich amber broth — with two yin-nourishing seafoods in place of turtle, both prized in Chinese tradition for supporting skin, essence, and liver. A dish our lady diners return for often, for the bite as much as for the benefits.
  
• 清炖山瑞汤

  从 S$ 16.72S$ 20.90

  Gentle, silky, and deeply restorative. Our responsibly-sourced freshwater softshell turtle is double-boiled with 当归, 党参, 北芪, young ginger, and a splash of our signature blend of Chinese herbal wines. The broth comes through amber and collagen-rich — lighter-bodied than our Claypot but still thick with the essence of long simmering, still strong where the body needs it. This is our original style, the way turtle soup was prepared before the claypot era. Cooked by our Teochew family since 1946.
  
• 砂煲山瑞汤

  从 S$ 28.72S$ 35.90

  Deep, dark, and built to restore. Freshwater softshell turtle is slow-simmered in a traditional 砂锅 (sand pot) with 当归, 党参, 北芪, red dates, goji berries, young ginger, and a splash of our signature blend of Chinese herbal wines until the broth is rich and collagen-thick, the meat falls from the bone, and the pot itself is humming with heat. The claypot is not a serving dish here — it is the brewing vessel, chosen because clay draws out the herbs without interfering with them, the same reason TCM pharmacies have used clay pots for centuries. Introduced in the 1980s by our second generation and cooked the same patient way ever since.
  
• Nourishing Sugarcane, Water Chestnut & Imperatae Root Soup 甘蔗马蹄茅根汤

  S$ 10.32S$ 12.90

  Dried sugarcane, water chestnut and imperatae root, double-boiled for two hours with pork ribs and dried scallop until the broth runs clear, golden and naturally sweet. Traditionally taken to clear heat and soothe a dry throat: the bowl for heaty days and late nights. Non-Vegetarian
  
• Double Boiled Turtle Soup Set Meal (1 Pax)

  从 S$ 20.72S$ 25.90

  A warm meal for one. Choose Ginseng Black Chicken, with whole ginseng traditionally taken to rebuild energy, or Cordyceps Flower Sakura Chicken, which TCM counts as nourishing without heatiness. Then white or yam rice, and chrysanthemum ginseng tea, longan, ginger & red date tea, or ten-year aged tangerine peel & rose tea.
  

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• 香拌小黄瓜

  S$ 6.32S$ 7.90

  Cold, crisp cucumber tossed in a light, tangy vinaigrette. The simplest side on our menu, and the one to order when the table needs a reset. Non-vegetarian
  
• 翡翠豆腐

  S$ 11.12S$ 13.90

  Silken tofu made fresh every day with freshly pressed soy milk, topped with a bright spinach purée and served with our house-made dipping sauce of red onion, red and green chilli, and lemongrass. A cool, clean opener with a sharp aromatic kick that wakes the palate before the soups arrive. Non-Vegetarian
  
• 老菜脯炸蛋

  S$ 10.32S$ 12.90

  Our own take on a Teochew classic. A fluffy, deep-fried egg comes to the table crowned with a layer of aged 菜脯 (preserved salted radish) — not folded in, placed on top. Each bite pairs the light, airy egg with a concentrated hit of the deep savoury-sweet depth that only long-aged radish produces. Non-vegetarian
  
• 香脆虾枣

  S$ 12.72S$ 15.90

  A Teochew small-eats classic, fried fresh to order in our kitchen — our version is crispier than the traditional one. Prawn, pork, yam, and water chestnut filling wrapped in bean curd skin, fried until the outside shatters and the filling stays dense and savoury inside. Six pieces to an order.
  
• Steamed Seabass with Teochew Olive Vegetable 潮州橄榄菜蒸金目鲈

  S$ 17.52S$ 21.90

  Seabass, bought in fresh, never frozen and limited each day, steamed the Teochew way with a touch of salted plum, then spread with olive vegetable and finished with ginger, spring onion and crispy lard bits. Savoury-sweet, and the fresh fish does the rest.
  
• 双椒豆豉炒松板肉

  S$ 15.92S$ 19.90

  Pork jowl stir-fried with red and green capsicum, fermented black beans, red onion, garlic and ginger.
  
• Steamed Seabass with Yellow Chilli 黄椒酱蒸金目鲈

  S$ 17.52S$ 21.90

  Seabass, bought in fresh, never frozen and limited each day, marinated with galangal and steamed until silky, under our own yellow chilli sauce cooked with garlic and ginger. Fragrant and gently spicy with a little tang. Very good with rice.
  
• 普宁豆酱有机花椰菜

  S$ 13.52S$ 16.90

  Cauliflower florets stir-fried with garlic, Chinese sausage and red and green capsicum, then glazed with Puning bean paste, the fermented soybean paste of the Teochew kitchen. Savoury, with a gentle sweetness from the beans, and the florets keep a tender bite.
  
• 豆豉鲮鱼油麦菜

  S$ 13.52S$ 16.90

  Yau mai lettuce stir-fried with garlic, fermented black beans and fried dace fish. A deep savoury hit, with the greens blanched quickly so they stay crisp and bright green. Good with a bowl of rice beside your soup.
  
• 柿子咕咾肉

  S$ 15.92S$ 19.90

  Created in memory of our grandfather, Tan Ah Sai 陳亞柿, who founded Tan Ser Seng Herbal Soup in 1946. His name carries the persimmon character 柿, and every plate carries our wish that everything goes your way: 柿柿如意. Crisp outside, tender within. Persimmon sweetness, and never too rich. Contains peanut.
  
• Longjing Tea Crispy Chicken Soft Bone 龙井酥炸鸡软骨

  S$ 11.12S$ 13.90

  Crispy fried chicken soft bone made with Longjing tea leaves. A light, crunchy bite to share, good beside a bowl of soup.
  

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• White Rice 泰国香米

  S$ 2S$ 2.50

  A bowl of plain white rice, simple and honest. Spoon a little soup over it, or pair it with one of our side dishes for a fuller meal. Non-Vegetarian
  
• Yam Rice with Mushroom & Dried Shrimp 香菇虾米芋头饭

  S$ 3.12S$ 3.90

  Fragrant rice cooked with fried taro, shiitake mushroom and dried shrimp, finished with crispy fried shallots. Savoury, with a soft sweetness from the taro. The rice made for soup: it soaks up every spoonful of broth.
  

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• 桐乡菊花人参茶

  从 S$ 2S$ 2.50

  Whole-flower Tongxiang chrysanthemum brewed with ginseng. In TCM, chrysanthemum is traditionally used to clear heat and brighten the eyes, and ginseng to lift energy: a gentle, balancing cup. Hot or cold, a natural partner for our claypot soups.