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, root vegetables, herbs), marinated chicken thigh, The Soup Spoon Collagen Chicken Soup Stock, chicken balls with yamaimo, sea cucumber, sharksfin melon, shiitake mushrooms, carrots, zucchini, yamaimo, beancurd, black fungus, barley, soy sauce, onions, garlic, ginger
Vegetable stock (water, root vegetables, herbs), round cabbage, napa cabbage, cauliflower, carrots, zucchini, button mushrooms, shiitake mushrooms, burdock, lotus roots, shimeji mushrooms, oyster mushrooms, tofu puffs, dried beancurd sticks, edamame beans, snow peas, leek, chestnuts, mungbean vermicelli, onions, shallots, candlenuts, garlic, ginger, black fungus, lily buds, goji berries, gingko nuts, preserved beancurd, fermented soy beans, salt, sugar
Fish stock (water, fish bones), white snapper, beancurd, salted mustard greens (kiam chye), leek, shiitake mushrooms, barley, soybeans, lemons, kaffir lime leaves, onions, ginger, garlic, preserved bean paste (tau cheo), fish sauce, soy sauce, white pepper, corn starch, salt, dried sole fish
Beef stock (water, beef, root vegetables, herbs), grass-fed beef, potatoes, carrots, button mushrooms, celery, cauliflower, broccoli, black pepper, soy sauce, garlic, onions, tomatoes, lemons
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.
Tomato Cheese Toastie Briowich
Sliced tomatoes, cheese, sweet onion jam and arugula leaves – everything comforting and healthy between hot toasted brioche bun.
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.
Lebanese Mixed Bean Salad
Mixed bean salad with sundried tomatoes, edamame, corn kernels, almond flakes and arugula leaves, topped with hummus.
Chilled Soba with Mushroom
A special mix of quinoa rice, baby snow pea sprouts, cherry tomatoes and crispy wanton skin in ume wafu dressing. Definitely a must try!
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.
Turmeric Chicken with Egg
Turmeric chicken served with sliced hard-boiled egg, Japanese cucumber slices, quinoa with sambal mayo and arugula leaves for a spicy kick.
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.
A classic flatbread choice filled with aloo gobi, Japanese cucumber slices, edamame and arugula leaves.
Carrot Walnut Cake
Moist carrot walnut cake with a hint of cinnamon covered in cream cheese frosting.
Chocolate cake filled with rich chocolate mousse.