Soup

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Quail Meat Congee with Wild Mushrooms an

Bird-nest Lantern on Cream of Pumpkin(金盏银盘燕)

$58.80

It is named after a wild daisy whose white petals and yellow stamen are recreated in the
soup with a quail egg yolk nestled in a floating bird’s nest. 

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Homestyle Soup of the Day

(老火例汤)

Quail Meat Congee with Wild Mushrooms & Winter Melon (冬茸鹧鸪粥)

$12.80

When rice was scarce after the Second World War, the Cantonese community in Singapore cooked minced chicken or quail meat in rice water to make “congee”.

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Buddha Jumps Over the Wall(经典佛跳墙)

Temporarily Not Available

$8.00

Soup drinking is deeply rooted in the Cantonese culture, and there are hundreds of remarkable homemade recipes.

$698

The dish came about when a Qing Dynasty (1636–1912) Fujian governor ordered his
personal chef, Zheng Chun Fa (郑春发), to reproduce a mixed stew that he had been
served at the residence of another official.

Double-boiled Chicken Consommé with Cordyceps Flowers (虫草花炖鸡汤)

$12.80

An important part of the Cantonese diet and appropriate for all seasons, this soup

nourishes the liver and eliminates phlegm. The ingredients are covered with water and
then steamed for hours.

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Swallow within a Phoenix (经典凤吞燕)

Temporarily Not Available

$598

A whole deboned chicken (the phoenix) is stuffed with bird nest (the swallow,) and double-boiled in chicken stock—flavored with Yunnan ham and conpoy—for two hours.