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Yahoo
3 days ago
- General
- Yahoo
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
NZ Herald
16-05-2025
- General
- NZ Herald
Chef Thomas Straker defies ‘bad boy' reputation to opt for healthier alternatives
'White Fish, Lentils and Salsa Verde' is likely to become a regular in your repertoire. Photo / Supplied Sea bass is among Britan's most popular fish for its soft delicate texture with crispy skin. A New Zealand equivalent would be tarakihi or a similar white-fleshed fish. This dish has superb balance, with lots of fresh herbs, lentils and delicious wilted spinach. It is a great weeknight dinner and
