Soup Restaurant (Changi Airport Terminal 2)

This outlet is tucked away in a corner of level 3, above the hubub of Terminal 2 departure hall. Adding to its quaintness is the chain's trademark teashop decor, complete with bamboo plants which serve as a very effective barrier in place of claustrophobic walls. Stepping inside into the darkened corridors gave us the feeling of walking into an actual teahouse in ancient China.

The staff were very pleasant and welcoming, befitting the outlet's location at Singapore's gateway airport. The hostess presented us with the menu, recited the day's specials and festive set menus, took our tea order and melted away to give us time to consult the menu. After tea was served, she hovered behind us, at a respectful distance until we were ready to order.

Soup Restaurant's signature dish is its Samsui Ginger Chicken which features succulent, tender pieces of boneless chicken, arranged around a saucer of minced ginger and surrounded by thin slices of cucumber and accompanied by a platter of crisp lettuce leaves. There are two ways to enjoy this dish, the first being to slather some ginger onto the chicken before eating it with rice, like sashimi. This method allowed those of us who are not particularly keen on ginger to enjoy its subtle taste toned down with rice, and the natural taste of the chicken, much like traditional chicken rice.

The second, and more proper method was helpfully suggested by our server. The chicken is placed in the lettuce cup, a generous amount of ginger is spread on top, and some cucumber is added for crunchiness. The whole package is rolled up and delivered directly into our waiting mouths and enjoyed with unbridled glee. Very hands-on, but can be quite messy too. Great for ginger lovers! A small serving of the dish ($14.80) is sufficient for four diners.

Another popular dish is the Ah Gon Fan Shu Ye (Spicy Sweet Potato Leaves, $8.00) which are sauteed in sambal belacan. A non-spicy version (Ah Ma Fan Shu Ye) is also available, but we fancy this dish for the contrast between the smooth texture of the vegetable and the mildly-spicy belacan. Sweet potato leaves are an acquired taste, so other vegetable dishes are also offered.

To round-off our delightful meal, we chose one of the restaurant's popular double-boiled soups Pork Ribs with Lotus Root. The broth was very flavourful, the pork was cooked to tenderness, and the lotus root was just soft enough to the bite. Very good texture contrasts indeed. The soup was served in a traditional Chinese-pot ($11.80), again enough for four persons to have two bowls each.

The entire dining experience at this outlet was very enjoyable. The service was prompt and attentive, and the wait staff were knowlegeable and helpful. One even arranged for an extra stool for our bags, without bidding. The food is tasty, reasonably-priced and rather filling, even for a small order like ours. The ambience is just perfect, with a sense of quiet and tranquility, especially when you realise that the hustle and bustle of international travel is just outside that wall of bamboo plants.