Affordable, Quality Cantonese Seafood Collagen Soup by MasterChef SG Alumnus

Greetings, Makan Kakis!

This week, Masterchef Singapore Season 1 Alumnus Sharon Gonzago joins us with an exciting new update on her post-competition journey – she has a new F&B venture in the heart of the CBD! By the way, if you’re also a talented cook & are feeling inspired, why not register for Season 4? Auditions are now open. Details here!

HEAR:

SEE:

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Since being featured in MasterChef SG, Sharon Gonzago has been keeping very busy with culinary projects here in Singapore and in Bali, the most recent of which is Soup Cup – her new “Modern Seafood Soup Kiosk” at the basement of Hong Leong Building. She’s always wanted to do affordable food that doesn’t stint on quality and so far, she’s been able to do this at Soup Cup. Everything is made from fresh ingredients and her seafood is delivered fresh every morning.

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The modern concept comes from the self-order touch screen stations, where you can build your own soup cups. Start off with your choice of fish – batang, black grouper or red snapper, which can be paired with secret-marinade minced pork. You can also choose from an extensive list of add-ons including Japanese scallops, Korean clams, squid, prawns, romaine lettuce and fried beancurd rolls. Fancy a staple to make it a complete meal? There’s also furikake rice, thick beehoon or Japanese konjac noodles.

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At Sharon’s recommendation, I tried the signature soup cup, which includes a whole selection of sustainably-sourced seafood, which is great value-for-money at $13 for fresh Japanese scallops, Korean clams, two large prawns, squid, fish slices, minced pork, tofu and romaine lettuce.

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The star of the large portion was, of course, the Cantonese-style collagen soup made from boiling chicken, pork and tee poh (dried flat fish) for 8 hours daily. It was meaty and rich without being cloying and delicately flavoured, umami coming from the tee poh. The side of rice came wrapped like a little hamburger. Japanese condiment Furikake with seasonings, spices, sesame seeds and seaweed added extra flavour to the hot rice.

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I really enjoyed adding the rice into the fish soup in my second order, the Piccolo soup cup, a petite portion of batang fish soup in a large to-go coffee cup, perfect for a light lunch or snack. Bonus: this month of November, each Piccolo order comes with two free deep fried beancurd rolls for dipping! Don’t forget to dip liberally in Sharon’s spicy, zingy chilli sauce that adds a mouth-wateringly bright, acidic tang to cut through the richness of the bowl.

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So if you work in the area, or fancy a hot bowl of quality seafood comfort with no MSG or extra oil added, do check out Soup Cup at Hong Leong Building, conveniently located near the MRT staion and a little walk from Lau Pa Sat. There, you’ll find Sharon when she’s not busy setting up the next outlet, soon to open at White Sands!

TASTE:
SOUP CUP
Hong Leong Building, 16 Raffles Quay, B1-26, Singapore 048581
Open Mon – Fri: 9am – 3.30pm

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