The basement restaurant opened in late October 2026, giving those who have never made the trip to Lorong Bachok another place to try the family’s slow-cooked broths.
S$15 Chicken Soup With a Whole Ginseng Root
The Ginseng Black Chicken Soup (S$15) comes with a whole ginseng root rather than powdered ginseng. Tay Ah Lek, the mother of third-generation owner Allan Tan, created the dish using black silkie chicken and Chinese herbs. There is considerable preparation behind each bowl. According to the restaurant, work starts as early as 3am. The broth simmers for more than 12 hours, after which the kitchen double-boils each soup for at least another two hours.
Meanwhile, Allan’s sister Vivian developed the Cordyceps Flower Sakura Chicken Soup (S$15). It brings together cordyceps flower, Chinese herbs and Kee Song’s Sakura Chicken. One unexpected detail: a Mozart playlist plays on the farm where the chickens grow up.
The Turtle Soup That Started It All
The Double Boiled Turtle Soup (S$16) remains a link to founder Tan Ah Sai’s street-selling days. The kitchen prepares it with freshwater softshell turtle, Chinese herbs and a splash of the family’s herbal wine.
There is also a Claypot Turtle Soup (S$28) for one person. The serving style dates back to 1986, when the second generation introduced individual claypots, which the family identifies as Singapore’s first claypot turtle soup.
Images from Tan Ser Seng
The Sweet and Sour Pork Comes With Persimmon
Beyond the soups, the Persimmon Sweet & Sour Pork (S$14.90) takes a familiar dish in a slightly different direction. The kitchen tosses crisp-fried pork in a sweet and sour yuzu sauce with soft dried persimmon, adding a chewy fruit element.
The choice of fruit carries a family connection. The founder’s Chinese name, 陳亞柿, contains the character 柿, meaning persimmon. It is a small tribute to him in a dish for the table to share.
Another sharing option is the Jade Tofu (S$10.90). The kitchen makes it fresh daily with freshly pressed soy milk rather than a powdered mix, then tops it with fresh greens.
For fish, the Steamed Seabass (S$16.90) comes with either Yellow Chilli Sauce or Teochew Olive Vegetable. The kitchen steams the yellow chilli version over enoki mushrooms, then finishes it with a sauce of yellow chillies, garlic and ginger. Alternatively, the olive vegetable preparation comes with pork lard, ginger, spring onion and red chilli.
Image from Tan Ser Seng
Tan Ser Seng at Great World
Prices exclude GST. A 10% service charge applies to dine-in orders, while takeaway orders incur a packaging charge.
