Bird-nest Lantern on Cream of
Quail Meat Congee with Wild Mushrooms an

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


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. 


Homestyle Soup of the Day


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


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)

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


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)


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)

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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.