+ The restaurant was quiet. Hidden in the mezzanine floor at terminal 1 departure.
+ Taste: I think everything we got was pretty good. Everything serves warm - hot.
+ variety of menu: has cute little animal buns and other classic dim sum dishes
+ service was ok. Since it was not busy - it's easy to
Restaurant is on level 3 of Terminal 1 (public area). They have 30% off selected dim sum on weekdays after 5 pm. Rare to find dim sum at night! Food came quickly and was delicious. Very reasonable prices after discount. Air-conditioning was strong, so food gets cold quickly. Had the (refillable) chr
And yes the menu they provide on their fb page vs we go is totally different from the initial, quite a lot stuff missing. Is it consider a cheat? 🤔
We are the lucky customer that manage to get to dine in @souprestaurantsingapore Tea House at Terminal One for their limited time dim sum buffet promot
I am craving for porridge while I am waiting for transit flight. Unfortunately, no reservation service available. I am lucky to get a table within 10 minutes and has a seat near entrance so I can watch over the luggage. The food arrives has slightly mismatch with the orders, manager was fast to reso
Don’t be fooled by the restaurant’s external appearance. The restaurant is severely understaffed. The overworked waitresses tend to have no time for pleasantries and come across as rude and unfriendly. The food is horrible, the dim sum is pre-cooked and warmed in a steamer... the fried rice had half
Decent dim sum, noodle, and congee restaurant, but beware they bring out boiled peanuts before you order, but then charge you ($2.50) if you eat them. They also charge you if use the wet towels that are provided on the tables--lame. Most the plates were between $10-15.
I strongly recommend not to choose this branch for their Signature dish,Samisui Ginger Chicken.
Dim sum is really so so. Customer Service is top grade by the waiters and waitresses led by the manager Mr Victor. Spoke to him about our dining experiences. He said the food is cooked under their restaurant SOP. So now we understand the chief chef has a lot to catch up. Hence we would normally rat
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