Souper Tang business development manager Jarvin Leow says the restaurant focuses on giving customers the full benefits of Chinese herbs while providing “well-balanced meals that are elevated versions of their very own family recipes”.
With its lattice work and panelled ceiling and lanterns, the Singapore restaurant has the feel of a resort, says Singapore Business Review.
Founders Sri Dato’ Cynthia Teh and her husband, a qualified traditional Chinese medicine doctor, started out running their own medical hall in 1991 in Johor Bahru. Four years later, the family started offering hamper services, which led to the creation of the YS Master Group, the parent company of Souper Tang. Concerned for their wellbeing, Datin Sri Cynthia would brew nutritious soups for her staff members, and customers started asking her for advice on how to brew herbal soups and incorporate Chinese herbs in their cooking.
In 2009, a shopping mall approached Datin Sri Dato’ Cynthia to open a soup restaurant. The family expanded the range to include mee suah (wheat noodle) dishes.
Meanwhile, Souper Tang plans more outlets for Singapore in the coming months. It also sells its own products in a retail corner within its restaurants.