The World in One Kitchen
If you want to understand a culture, taste its soup. There isn’t a country in the world that doesn’t have its own version of this timeless dish. Each one is unique, an expression of the culture that inspired it and the home cooking that created it.
Soup. It makes us feel warm inside. Happy, safe, comforted, and at home. It doesn’t matter whether that home is in Singapore, Seoul, Bangkok or Bhutan. Soup makes us feel at home, even when we’re not. The feeling it gives us is universal.
Our story is symbolised by our new, re-designed primary logo: three differently shaped soup spoons that are arranged in a circular way to evoke a globe. Shaded in various corporate tones of warm orange, it is also a reference to our three founding partners who are united to create The Soup Spoon brand.
We travel the world, discovering its cultures, one bowl of soup at a time. We’re inspired by the incredible variety of this simple dish and we’re passionate about turning ideas from around the world into recipes for homely moments, wherever you are. Simply put, The World in One Kitchen encapsulates the inspirations behind our soup recipes, which are created by SouperChef Anna based on her travel experiences around the world.
From the world, to our kitchen, to you.
Chicken stock (water, chicken bones, salt), marinated chicken thigh, scallops, shark’s fin melon, lotus roots, burdock root (Chinese yam), carrots, shiitake mushrooms, peanuts, Chinese bitter almonds, goji berries, red dates, dried figs, Solomon’s Seal (yuzhu), dried Chinese yam (huai shan), Chinese Angelica (danggui), dried tangerine peel, dried cuttlefish, ginger, soy sauce, salt
Locally farmed mullet stock (water, locally farmed mullet bones, onions, carrots, leeks), locally farmed mullet, potatoes, coconut cream, tomatoes, sweet potatoes, round cabbage, lotus roots, lady’s fingers, eggplant, baby corn, oyster mushrooms, pineapple, quinoa, assam paste, cream, tofu puffs, red onions, shallots, lemongrass, blue ginger, ginger, garlic, candlenuts, torch ginger flower, curry leaves, laksa leaves, kaffir lime leaves, red chillies, shrimp paste, coriander leaves, fish sauce, salt, pepper, sugar
Vegetable stock (water, carrots, onions, leeks, herbs), Quorn mycoprotein (contains egg white), carrots, shiitake mushrooms, edamame beans, yam, sweet potatoes, leeks, wild rice, red beans, chestnuts, onions, garlic, red dates, peanuts, goji berries, soy sauce, dangshen, danggui, spring onions, dried orange peel, sesame oil, vegetarian oyster mushroom sauce, ginger, gingko nuts, white pepper, salt
Fish stock (water, barramundi bones, salt), barramundi, beancurd, salted mustard greens (kiam chye), leek, shiitake mushrooms, barley, soy beans, lemons, kaffir lime leaves, onions, ginger, garlic, preserved bean paste (dau cheo), fish sauce, soy sauce, white pepper, corn starch, salt, dried sole fish
A mix of tuna and honey mustard mayo topped with arugula leaves and tomato slices.
Succulent teriyaki chicken served with pineapple ring, tomato slices, arugula leaves with mayo.
Chicken Ham & Cheese
A combo of Chicken ham, cheese, tomato slices, arugula leaves and honey mustard mayo.
Smoked Salmon, tomato, red onions and alfalfa with a dollop of lemon dill sauce.
Meat-Free Hainanese Style
Meat-free Hainanese style fillet topped with ginger scallion mayo and Hainanese chilli sauce, tomato slices and argula leaves.
This popular salad comes with hard-boiled egg, croutons, sun dried tomato and parmesan cheese.
A vegetarian mix of fried tofu, mandarin orange, wanton skin and vegetables with asian vinaigrette.
Chilled Soba with Teriyaki Chicken
Chilled soba and teriyaki chicken mixed with sesame dressing, baby dou miao, egg, shredded carrot, cherry tomato, snow peas, toasted white sesame seeds, shredded seaweed, ume wafu dressing
Cranberry Fusilli with Chicken Salad
A special mix of fusilli salad with dried cranberries, sundried tomatoes, hard boiled egg, cherry tomatoes and herb chicken. Definitely a must try!
Falafel with Mint Aioli
Falafel, together with Japanese cucumber slices, arugula leaves and hummus served in flatbread with mint aioli sauce.
Sriracha Chicken Fillet
Crisp flatbread served with tangy sweet sriracha chicken fillet with Japanese cucumber slices, arugula leaves mixed cheese and jalapeno.
Herb Chicken Breast with Mushroom
The ultimate comfort food – chicken and mushroom served with our favourite caesar dressing with quinoa, Japanese cucumber slices and arugula leaves.
Crisp flatbread served Korean style with bulgogi beef slices, Japanese cucumber slices, arugula leaves, and quinoa mixed in sriracha sauce.
Carrot Walnut Cake
Moist carrot walnut cake with a hint of cinnamon covered in cream cheese frosting.
Chocolate cake filled with rich chocolate mousse.