I was invited to the grand opening of The Cantonese Soup Kitchen last February 19, 2010.
Several dishes were showcased to members of the press for sampling. It was really quite a feast. Pictured above are the Crispy Spring Rolls (P65), they’re very good and the vinegar-based sauce on the side goes so well with them.
Each of us was served a bowl of piping hot Sibot with Duck Soup (P195, pictured above), made of medicinal Goji Berries (sibot, pronounced as see-boot in Hokkien). This is a very healthy concoction and is just the thing most elderly Chinese would like cook up in their kitchens. I’ve had a lot of sibot in the past but I can honestly say that this is the best tasting bowl ever. It’s very light and refreshing despite its dark color. Don’t be scared, looks can be deceiving and you’re missing half of your life if you don’t try this.
Garlic Burst Spareribs (P190, pictured above) is another favorite. It’s served with a vinegar-based sauce like the Crispy Spring Rolls. I wasn’t able to stay for more dishes and dessert since I had another event to attend, but I will surely re-visit The Cantonese Soup Kitchen one of these days to write a proper review. Everything’s just delicious. 😀