Signature Classic Soup Base Recommendations
Megan’s Kitchen have been focusing on the research and development of hot pot soup bases for many years. This year, we launched a new signature hot pot soup base with a Hong Kong style theme, “Hong Kong Style Plant based Shark’s Fins Superior Soup”, sincerely presenting “The First Hong Kong Shark’s Fins Superior Soup Hot Pot Base” to Hong Kong hot pot fans.
New Release
Hong Kong Style Plant based Shark’s Fins Superior Soup
Shark’s Fins Soup is a celebrated classic in Hong Kong cuisine. Our version features a medley of fresh, high-quality ingredients, including tender chicken, Yunnan ham, longan, shredded fresh shiitake mushrooms, shredded chicken thigh mushrooms, and shredded winter bamboo shoots, complemented by premium Japanese imitation shark fins. This “Hong Kong Style Plant based Shark’s Fins Superior Soup” offers a rich and complex flavor profile, capturing the essence of Hong Kong’s culinary heritage. Each spoonful delivers a delightful experience, seamlessly integrating the traditional flavors of this iconic dish into a modern hot pot setting.
Signature Soup Base
Tomato & Crab Soup in Soufflé Finish
This soup base was created when Megan’s Kitchen commenced business 15 years ago. It is made with concentrated fish stock extract, pork bone broth and tomatoes, which makes the soup base rich and flavourful . The souffle mixture is then added on top and placed in the blast oven, allowing the souffle to sit nicely on the soup for 30 minutes. A whole fresh flower crab is included in the soup base our guests to enjoy.
Signature Soup Base
Fresh Lobster Borsch Soup
This soup base is cooked by adding lobster heads, shells, tomatoes and onions to pre-boiled pork bone broth and cook for at least 2 hours, then top it with a whole lobster. This soup is rich in flavour but not oily at all.
Signature Soup Base
Tom Yum Koong Cappuccino
The pork bone soup is simmered for 8 hours before boiling it with ingredients of Tom Yum Koong — The southern ginger, lemongrass, chili, lime, chili paste, and shrimp makes the broth so flavourful. The Cappuccino foam is made of coconut milk, cream, and cacao powder, which has a rich coconut aroma. The Cappuccino goes so well with the spicy and sour Tom Yum Koong – Combining Thailand and Italian flavours into one.
Other Recommended Specialties
Classic Soup Base
Our classic hot pot soup bases are inspired by flavors around the world, such as the English Oxtail Soup, Japanese Miso Tofu Soup, Apple and Sweet Corn Soup with Spare Ribs or Malaysia Satay Soup. Guests can choose to enjoy a light, rich, spicy or vegetarian soup base according to their own likings.
