First dibs: 15 million bowls of Sauerkraut fish soup sold annually, now in Singapore
Spicy, sour and oh so savoury: sauerkraut fish soup, also known as 酸菜鱼汤 (suan cai yu tang) is the new 'in thing' at Collyer Quay Centre. With the opening of Xiao Yu Hao, don't even think about going anywhere else for soupy goodness!
With more than 800 outlets and 15 million bowls of their addicting broths sold every year in China, you know Xiao Yu Hao is reliable. Jun 10 marks the opening of their first store in Singapore.
The sauerkraut broth is the most popular choice, so I had to give it a try! I had the Sauerkraut Black Fish Five Grain Rice Noodles in Golden Broth (S$12.80). Well, both the dish name and its ingredients are a mouthful.
The slightly spicy and delightfully sour soup is topped generously with slices of fresh fish, wood ear mushroom and tofu puffs. The sauerkraut made from mustard greens packs a punch, especially when paired with the rice noodles.
I'm not going to lie, I was praying for my life when I tried the White Fish in Sichuan Spicy Broth (S$11.20). But turns out, it wasn't that bad! I think its spice level is similar to a 'Mala xiao la', where the savouriness isn't overwhelmed by the numbing chilli.
The sweet mellowness of the fish and the accompanying rice also helped lower the spiciness of the broth. When the rice granules sop up all the chilli oil, it makes for this creamy, sinful bite that keeps you coming back for more.
But if you're not into spicy broths, don't worry. Xiao Yu Hao offers a bowl of Marbled Beef Five Grain Rice Noodles in Vit C Tomato Broth (S$13.80). It features a milder sourness as compared to the sauerkraut, but the sweetness from the tomatoes offers a balanced, wholesome soup that's family-friendly.
With the rendered fat from the shabu-shabu beef, the broth becomes a wonderfully thick coating for the ingredients within. I love that the rice noodles didn't absorb the soup and puff up, even after an hour. They remained chewy and supple, a perfect accompaniment to any broth.
Now for my favourite dish: the Black Fish in Spicy Lemon Broth (S$13.80). It has that signature sourness, but a citrusy tang cuts through the broth because of the lemon slices inside. This refreshingly light mouthfeel brings back the appetite I lost to the Singapore heat.
The Spicy Lemon Broth isn't just something you can find anywhere, either. This recipe is a creation unique to Xiao Yu Hao, making it a must-try if you drop by for their opening.
Of course, no meal is complete without dessert. The Taro Roll (S$5.80) features soft and milky taro paste cocooned in a nest of crunchy fried batter. Every bite had come with a mild sweetness as tendrils of the crust broke away.
With deep dishes of spicy and sour soup greater than my handspan, Xiao Yu Hao's prices are not to be scoffed at. The quality and quantity of their ingredients, as well as the rich savouriness of the broths, seal the deal.
If you're coming alone or with friends, Xiao Yu Hao's opening has got you covered!
Old Chong Pang 老忠邦五香虾饼: 42-year-old prawn fritters stall uses grandpa's recipe with homemade liver rolls
The post First dibs: 15 million bowls of Sauerkraut fish soup sold annually, now in Singapore appeared first on SETHLUI.com.
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First dibs: 15 million bowls of Sauerkraut fish soup sold annually, now in Singapore
Spicy, sour and oh so savoury: sauerkraut fish soup, also known as 酸菜鱼汤 (suan cai yu tang) is the new 'in thing' at Collyer Quay Centre. With the opening of Xiao Yu Hao, don't even think about going anywhere else for soupy goodness! With more than 800 outlets and 15 million bowls of their addicting broths sold every year in China, you know Xiao Yu Hao is reliable. Jun 10 marks the opening of their first store in Singapore. The sauerkraut broth is the most popular choice, so I had to give it a try! I had the Sauerkraut Black Fish Five Grain Rice Noodles in Golden Broth (S$12.80). Well, both the dish name and its ingredients are a mouthful. The slightly spicy and delightfully sour soup is topped generously with slices of fresh fish, wood ear mushroom and tofu puffs. The sauerkraut made from mustard greens packs a punch, especially when paired with the rice noodles. I'm not going to lie, I was praying for my life when I tried the White Fish in Sichuan Spicy Broth (S$11.20). But turns out, it wasn't that bad! I think its spice level is similar to a 'Mala xiao la', where the savouriness isn't overwhelmed by the numbing chilli. The sweet mellowness of the fish and the accompanying rice also helped lower the spiciness of the broth. When the rice granules sop up all the chilli oil, it makes for this creamy, sinful bite that keeps you coming back for more. But if you're not into spicy broths, don't worry. Xiao Yu Hao offers a bowl of Marbled Beef Five Grain Rice Noodles in Vit C Tomato Broth (S$13.80). It features a milder sourness as compared to the sauerkraut, but the sweetness from the tomatoes offers a balanced, wholesome soup that's family-friendly. With the rendered fat from the shabu-shabu beef, the broth becomes a wonderfully thick coating for the ingredients within. I love that the rice noodles didn't absorb the soup and puff up, even after an hour. They remained chewy and supple, a perfect accompaniment to any broth. Now for my favourite dish: the Black Fish in Spicy Lemon Broth (S$13.80). It has that signature sourness, but a citrusy tang cuts through the broth because of the lemon slices inside. This refreshingly light mouthfeel brings back the appetite I lost to the Singapore heat. The Spicy Lemon Broth isn't just something you can find anywhere, either. This recipe is a creation unique to Xiao Yu Hao, making it a must-try if you drop by for their opening. Of course, no meal is complete without dessert. The Taro Roll (S$5.80) features soft and milky taro paste cocooned in a nest of crunchy fried batter. Every bite had come with a mild sweetness as tendrils of the crust broke away. With deep dishes of spicy and sour soup greater than my handspan, Xiao Yu Hao's prices are not to be scoffed at. The quality and quantity of their ingredients, as well as the rich savouriness of the broths, seal the deal. If you're coming alone or with friends, Xiao Yu Hao's opening has got you covered! Old Chong Pang 老忠邦五香虾饼: 42-year-old prawn fritters stall uses grandpa's recipe with homemade liver rolls The post First dibs: 15 million bowls of Sauerkraut fish soup sold annually, now in Singapore appeared first on
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Old Chong Pang 老忠邦五香虾饼: 42-year-old prawn fritters stall uses grandpa's recipe with homemade liver rolls
As a food reviewer, when you come across something that resonates with your taste buds, it leaves a lasting impression and remains etched in your memory. Old Chong Pang 老忠邦五香虾饼 was one such encounter — a stall I stumbled upon by chance while working on my Chong Pang Market & Food Centre guide. With the impeccable quality of its wu xiang xia bing, I found myself thinking about it constantly over the past 3 weeks. Alas, I journeyed back to Yishun to give the stall a well-deserved solo feature. Let's hope the quality remains consistent, though. The signboard may have the words 'Established since 1986', but the business actually has an even longer history, running for over 42 years! Owner, 40-year-old Zee took over the business from his dad who operated it at the now-defunct Old Chong Pang Market that got demolished in the 1980s. The recipes originated from Zee's grandfather. The stall has a selection of over 16 items, featuring a mix of house-made components and store-bought ingredients. 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Whitefish sets special meeting to discuss state's denial of Whitefish River trail connection
Mar. 28—Montana Fish, Wildlife and Parks has denied Whitefish's request to complete the Riverbend-Miles portion of its trail along the Whitefish River saying it would negatively impact the wildlife habitat of the river. The agency's environmental review found "significant adverse impacts on the human environment associated with the proposed action from degradation of fish and game habitat." Mayor John Muhlfeld has called for a special meeting on Monday, March 31, at 5:30 p.m. in the Whitefish City Council chambers to discuss the denial. City Council in May voted to proceed with the application process for a 124 permit to complete the trail system. The section of trail would connect the river trail from the Veteran's Memorial Bridge underpass to the BNSF Railway loop trail. Currently, the trail ends and users must climb stairs or cross over U.S. 93 and climb the hill that is Miles Avenue to rejoin the trail. Adam Strainer, fisheries division administrator for the state agency, wrote in a letter dated March 20, that while he applauds the city's innovative idea to expand the river trail and increase connectivity throughout the community, FWP takes seriously its responsibility to balance outdoor recreation and the state's natural resources. "This decision rests on our responsibility to protect and conserve our fisheries and habitat," Strainer said. "Our hard-working biologists concluded this project would have long-term adverse impacts to the Whitefish River's bed, banks and fishery." Strainer lists impacts such as major modifications to the stream and bank habitat and decreased bank stability resulting in erosion. The project would "result in direct loss of significant riparian vegetation and increase erosion," he wrote. "In short, the project would fundamentally change the natural, existing state of fish habitat in the project area." Whitefish considered four options for the stringers and decking before settling on the rejected plan that used a steel support structure with a precast concrete decking. The plan also utilized helical piers to cause less of a disturbance to the riverbed than other types of piers. The permit decision notice, signed by Dave Landstrom, acting Region One supervisor for Montana Fish, Wildlife and Parks, suggests the city create a new design that "avoids permanent and intensive infrastructure below the ordinary high-water mark." The state agency suggests an alternative route for the path along the top of the bank west of the Miles Avenue Condominiums and east of the Riverbend Condominiums. The state's plan calls for the trail near the southwest corner of the Riverbend Condominiums to drop on to the riverbank and then pass through two switchbacks connecting to the existing trail at the Veterans Memorial Bridge underpass. The trail would still meet the city's desire to develop an Amercian with Disabilities Act accessible path in the section, FWP notes in the environmental assessment. In 2022, the council voted unanimously to proceed with an elevated path for the Riverbend Trail. The council last year directed staff to proceed with final engineering and submittal of a permit for the plan. A Stream Protection Act or 124 permit is required for any project that may affect the natural shape and form of any stream, its banks or tributaries.
