This Month’s SouperChef Specials
Soul-Good Barramundi Stew Teochew Style
Inspired by Chef Willin’s “yu pin mai fan” and heritage dishes, this soup is a cross between Teochew steamed pomfret and fish porridge! You’ll find familiar Teochew elements like kiam chye and dau cheo, with barley to substitute the rice grains. Enjoy the firm and fresh barramundi fish from Kühlbarra!
Perfect Vegan Mushroom Broth
We hear your requests for vegetarian soups, particularly clear and nourishing broths reminiscent of home-cooked soups! No garlic, onions or leeks too! You’ll find an ample array of ingredients cooked in our Herbal Mushroom Stock, boosted with Chinese herbs, barley and more! Eat light but go big on flavour!
SG-Style Laksa Scallop Chowder
Laksa is so beloved here it’s only befitting to create a variant in celebration of our nation’s birthday! This familiar local flavour-ite gets an uplift with scallops and macaroni, thickened as a creamy chowder. It’s still iconically spicy and coconuty, but with our signature comforting soup spin!
Hainanese Mixed Grain Chicken Risotto Stew
Whether in humble or haute cuisine, the Hainanese-style chicken rice has been flying our SG flag proudly in the culinary scene. Here, we keep what makes the dish sing and soupify it with our no-nasties Collagen Chicken Soup Stock and mixed grain risotto. An ode to our unofficial national dish!