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Digest A Different Kind of Steamboat Experience

A Different Kind of Steamboat Experience

A Different Kind of Steamboat Experience
By Dudi Aureus
By Dudi Aureus
June 15, 2016
Tang Restaurant & Bar elevates steamboat dining with homemade soup bases, top notch ingredients and a different kind of service.

Nothing sounds more perfect than having a warm and comforting steamboat dinner on a rainy day. While there are a number of restaurants that offer this, we say that Tang Restaurant & Bar is worth a try.


Restaurant interiors

In case you are wondering, it’s the same restaurant as Tang’s Steamboat Restaurant previously located at 41 Keong Saik Road. But after a few years, it moved to a new location on the same street with a brand new look — but the same old hearty experience.

The restaurant now has sleeker and more contemporary interiors, which begin in the bar and continue until the intimate dining room. There are only a few tables inside to ensure that all diners get the staff’s utmost attention. In fact, each table has a dedicated Tang staff member to assist in serving and cooking the steamboat ingredients.


Steamboat dinner with Tang's signature ingredients

There are only three soup bases available, with the most popular being the House Special. It’s not surprising as this broth is packed with flavours from a mix of chicken, pork and fish bones; boiled with medicinal herbs for over eight hours. Not for the faint-hearted, another favourite is the authentic Sichuan spice broth with more than 40 different herbs and spices. The third option is the mild tomato soup — a hot choice for health conscious folks.

Steamboat dining is never complete without the ingredients, such as the translucent snake fish, thinly sliced and cooked by the staff for a few seconds to give it a soft and chewy bite. Enjoy it with soup or better yet, dip it in Tang’s homemade chili sauce to fire up your taste buds.


Spicy Iberico pork

You know what else is recommended? The meats, and there’s a whole section dedicated just for that. The kitchen team, helmed by chef Zoubing, carefully source the best selection from Japan, Australia and US; so what you get are the well-marbled A4 Japanese umami wagyu beef and Japanese miyazaki A5 ribeye cap; as well as the vibrant red and melt-in-your-mouth Australia wagyu stripling.


Spicy Sichuan chicken

To pair with your steamboat, chef Zoubing has created a few a la carte dishes such as a spicy Sichuan chicken — a whole plate of crispy chicken bits (similar to chicken popcorn) that are infused with herbs and spices. It’s so addictive that you’ll find yourself finishing the whole serving while waiting for your ingredients to cook. Based on the produce available every day, he also whips up new dishes to make every visit a surprise.

Tang Restaurant & Bar | 25 Keong Saik Road, S(089132) | Call 6222 7708 or 8727 5881

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