The master chef, Max Ng, is a true blue Hainanese. The same can be said of his aromatic traditional Hainanese herbal mutton soup. Stewed for hours with more than 20 kinds of herb, the soup is delightfully flavourful, the mutton tender and juicy. Best combined with a dab of
his home-made chilli paste, guaranteed to make you say "shiok!" and yearn for more.
The Hainanese’s greatest contribution to Singapore’s cuisine has to to be Chicken rice. But this little gem of a dish is rising up the ranks, in my book.
This unassuming little stall makes some of the best Asian style soup around. What’s the difference? Asian style soup is more like broth. It is much thinner than the creamy rich soups in Europe and America. Western style soup is almost a full meal in itself. Asian soups are lighter and are meant to whet the appetite more, before the main courses arrive.
For a light lunch and to get away from the greasy, heavy meals, this is a good choice.
It has some chopped coriander and wolf berries in it. Wolf berries are frequently found in herbal soups and tonics in Chinese cooking. They are dried and and are widely believed to have medicinal properties. They don’t taste bad. Remind me of raisins.
The mutton was delicious. I just kept popping them into my mouth like some kind of sweet.
Located at #01-16, Kim Keat Palm Food Centre, Blk 22 Toa Payoh Lorong 7.
