The age-old rem­edy for your ills

Epicure - - CONTENTS -

De­fence against choles­terol

What makes Xin Cui­sine’s Dou­ble-boiled Su­pe­rior Fish Maw with Bam­boo Pith in Bone Broth ($55) stand out is the ad­di­tion of tian shan xue lian (snow lo­tus seeds). Har­vested from cold cli­mates, such as the Hi­malayans, th­ese translu­cent mar­bles are cov­eted for their abil­ity to nor­malise blood pres­sure as well as re­duce the for­ma­tion of fat cells and choles­terol. Ex­ec­u­tive Chi­nese chef Chan Shun Wong en­hances the flavour­less in­gre­di­ent with a rich com­bi­na­tion of pork bones, shoul­der hock and fish maw. Hol­i­day Inn Atrium, 317 Ou­tram Road. Tel: 6731 7173

Beat the sum­mer heat

Wah Lok Can­tonese Restau­rant’s Dou­ble­boiled Whole Yel­low Melon Soup with Mixed Seafood ($22) has the per­fect for­mula to keep your body cool. Served in a small melon, the soup is brim­ming with fresh and pre­mium in­gre­di­ents like crab meat, duck meat, mushroom and bam­boo fun­gus, which are boiled for three hours to bring out the sweet flavours. The melon helps to dis­pel the heat, hu­mid­ity, while the bam­boo fun­gus re­duces ‘bad’ choles­terol. Level 2, Carl­ton Ho­tel Sin­ga­pore, 76 Bras Basah Road.

Tel: 6311 8188

A pep in your step

as an all-cure in Chi­nese medicine, cordy­ceps is a fun­gus har­vested off cater­pil­lars in the moun­tain­ous regions of China. De­spite its rather un­ap­petis­ing ori­gins and bit­ter af­ter taste, it is com­monly con­sumed for its en­er­gis­ing qual­i­ties. In Wan Hao Chi­nese Restau­rant’s Dou­ble-boiled Cordy­ceps Flower Con­sommé with Lob­ster & Egg White ($32), how­ever, the sweet, suc­cu­lent flesh of lob­ster and broth negates the bit­ter pro­file, giv­ing each spoon­ful a dis­tinc­tive burst of umami. Level 2, Sin­ga­pore Mar­riott Tang Plaza Ho­tel, 320 Or­chard Road. Tel: 6831 4605.

An all-rounder

Pulled too many late nights? Golden Peony’s Dou­ble­boiled Cordy­ceps Flower Soup with Black Chicken and Honey Lo­cust in Young Co­conut ($28) will help with the re­cov­ery. While it may seem like a straight­for­ward com­bi­na­tion of nu­tri­tious in­gre­di­ents, the soup is ex­e­cuted ac­cord­ing to yin-and-yang din­ing prin­ci­ples to im­prove bone health, re­duce fa­tigue and aid in heat re­lief. Best of all, it in­cudes honey lo­cust, a herb known for its de­fense against the com­mon cold. Level 3, Con­rad Cen­ten­nial Sin­ga­pore, 2 Te­masek Boule­vard. Tel: 6432 7482

Su­per health boost

Newly minted one Miche­lin­starred Jiang-nan Chun isn't just known for its ta­ble­side Pek­ing Duck, its range of soups is also slurp-wor­thy. Try the sig­na­ture dou­ble-boiled Pork Ribs Soup with Sea Whelk, Maka and Dried Scal­lops ($38) – with a cook time of 16 hours. The star in­gre­di­ent is maka, also known as the Peru­vian Gin­seng – an excellent source of vi­ta­mins and min­er­als. Level 2, Four Sea­sons Ho­tel Sin­ga­pore, 190 Or­chard Boule­vard. Tel: 6831 7220.

Put your best face for­ward

If the panoramic view of the South China Sea from Capella Sin­ga­pore isn’t soul-sooth­ing enough for you, you can head to Cassia for ex­ec­u­tive chef Lee Hiu Ngai’s Dou­ble-boiled Thick Chicken Broth with Fish Maw, Duo of Scal­lops and Flower Mushroom ($33). Lee se­lects each in­gre­di­ent for its high pro­tein con­tent and mar­ries them in a lus­cious, col­la­gen-rich broth. The cen­tre­piece is the fish maw (dried swim blad­der) that has, over eight hours, sopped up the ro­bust chicken broth and dried scal­lops. Capella Sin­ga­pore, 1 The Knolls, Sen­tosa Is­land. Tel: 6591 5045

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