Fu Hui Gen Tang (福慧根汤 ), Taiwan’s famed 40-year-old speciality soup restaurant, debuts in Singapore this February at Thye Hong Centre, bringing its renowned herbal wellness soup culture. Favoured by celebrities and politicians, its signature soup, crafted from 50 traditional Chinese medicinal herbs, is based on an imperial recipe from the Eastern Han Dynasty. Co-founded by Professor Wu, a renowned TCM practitioner, the restaurant marries ancient wisdom with modern refinement after years of research.
The soup follows the principles of five elements and five flavours, undergoing a meticulous “九蒸九晒” (nine steaming, nine sun-drying) process for optimal purity and balance. To fully experience its restorative effects, diners are advised to drink three bowls (600ml) of the soup before starting the rest of the meal. This allows the soup to enter the liver for detoxification, the spleen for nutrient absorption, and the kidneys for storage. Interestingly, the taste profile of each bowl changes depending on individual constitution, ranging from sweet, bitter, tingling, sour, to salty.
Fu Hui Gen Tang Chicken 5/5
The soup is available in three variations: Fu Hui Gen Tang Original, Chicken, and Mushroom. Diners can opt for an à la carte order or curated set menus, which pair the soup with a selection of complementary dishes. I tried the Individual Set Menu ($108 per person) featuring the Chicken variation, which had a deep herbaceous aroma but remained light and smooth on the palate. I was told the original variation delivers an even more intense herbal flavour. Drinking the soup might have a boozy effect on some individuals due to the accelerated blood circulation in the body. Back in Taiwan, diners will rest themselves on the tatami floor!
Black Fungus
Celtuce
After finishing the three bowls of soup, the meal began with two cold starters: Black Fungus with Vinegar and Celtuce with Preserved Snow Cabbage. The black fungus had a satisfying crunch, with a slight tanginess that whetted the appetite, while the celtuce offered a crisp texture and a subtle umami from the preserved snow cabbage.
White-braised Pig Trotter 3.8/5
Next came the White-braised Pig Trotter. Unlike the rich, heavily seasoned braised pork dishes, this version was much lighter in taste, almost reminiscent of Okinawan-style braised pig trotter. The clean flavours allowed the natural gelatinous texture of the pork to shine, though it could have been even more tender.
Vermicelli with Steamed Egg White 4.5/5
The final savoury dish was Vermicelli with Steamed Egg White. Japanese vermicelli is used for its texture and ability to absorb stocks. The soft, silky noodles soaked up the essence of the broth, harmonising perfectly with the delicate steamed egg white beneath.
Dessert was a serving of gelatinous White Fungus with Astragalus and Angelica. Lightly sweetened and infused with herbal depth, it was a soothing end to the meal, rounding out the experience with a lingering, aromatic finish.
Kindly Note: Fu Hui Gen Tang’s soup is not recommended for individuals who have recently undergone major surgery, those with alcohol allergies, women in the early stages of pregnancy, and children under six years of age.
Note: This is an invited tasting.
Fu Hui Gen Tang
Thye Hong Industrial Centre
2 Leng Kee Road
#01-05/06
Singapore 159086
Tel: +65 8805 5400
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Nearest MRT: Redhill (EW Line)
Opening Hours:
Tue – Sun: 12pm – 10pm
(Closed on Mon)
Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]