Chinese New Year celebrations centre around exuberant feasts comprising rich and heavy dishes and a long list of calorie-laden festive goodies. Put aside the pineapple tarts and cool down with an invigorating dessert of sweet soup, which is also known as ‘tong shui’ in Cantonese.
For Chinese executive chef Cheung Siu Kong of one Michelin-starred Summer Pavilion in The Ritz-Carlton, Millenia Singapore, sweet soup is an integral part of Chinese New Year feasts as it symbolises “sweet endings on the cusp of a new year”.
He favours sweet soup as a healthier alternative to conclude an indulgent Chinese New Year feasts. The soup is a treasure trove of health-giving ingredients: fungus and peach gum (桃胶) enhances one’s complexion, while lily bulb (百合) nourishes the lungs.
For Chinese executive chef Cheung Siu Kong of one Michelin-starred Summer Pavilion in The Ritz-Carlton, Millenia Singapore, sweet soup is an integral part of Chinese New Year feasts as it symbolises “sweet endings on the cusp of a new year”.
He favours sweet soup as a healthier alternative to conclude an indulgent Chinese New Year feasts. The soup is a treasure trove of health-giving ingredients: fungus and peach gum (桃胶) enhances one’s complexion, while lily bulb (百合) nourishes the lungs.
For his recipe for Sweet Soup, he prefers to use Japanese lily bulb as they are larger and thicker, which gives a greater textural contrast to the soup. He says: “My family enjoys the sweet soup so much that my wife usually makes this dessert once every two weeks.”
He adds that the ingredients can be customised to one’s preferences. For instance, aloe vera is added as it is more “cooling", while papaya aids digestion and is a great alternative for his son who does not like to eat his greens.
He adds that the ingredients can be customised to one’s preferences. For instance, aloe vera is added as it is more “cooling", while papaya aids digestion and is a great alternative for his son who does not like to eat his greens.
Cheung Siu Kong, Chinese executive chef of one Michelin-starred Summer Pavilion (photo: Summer Pavilion)
Chef Cheung, who is from Hong Kong, usually celebrates Chinese New Year a week in advance as he has to work during the festive season. He relishes whipping up a sumptuous meal with his wife for their three sons.
Their must-have dishes? Pen cai (fortune pot filled with seafood) and kok zai (角仔), deep-fried mini peanut and sesame puffs that resembles ingots. The snack symbolises “a wok full of oil” that translates to wealth and a smooth year ahead. “Making kok zai is a great family bonding activity.”
Chinese New Year is one of chef Cheung’s favourite festivals. He says: "I get tremendous satisfaction from being able to whip up sumptuous reunion meals for our guests. Seeing the look of satisfaction and happiness on their faces is what keeps us going.”
“Tossing yu sheng is not a common practice back home in Hong Kong, so I really like the ‘lo hei’ sessions that I share here with my colleagues.”
Their must-have dishes? Pen cai (fortune pot filled with seafood) and kok zai (角仔), deep-fried mini peanut and sesame puffs that resembles ingots. The snack symbolises “a wok full of oil” that translates to wealth and a smooth year ahead. “Making kok zai is a great family bonding activity.”
Chinese New Year is one of chef Cheung’s favourite festivals. He says: "I get tremendous satisfaction from being able to whip up sumptuous reunion meals for our guests. Seeing the look of satisfaction and happiness on their faces is what keeps us going.”
“Tossing yu sheng is not a common practice back home in Hong Kong, so I really like the ‘lo hei’ sessions that I share here with my colleagues.”
Chef Cheung Siu Kong’s recipe for Sweet Soup
Ingredients
150g Papaya
30g Japanese Lily Bulb
30g Black Fungus
30g White Fungus
3g Peach Gum
10g Almond Flakes
600g Water
75g Rock Sugar
Method
1. Cut the papaya into cubes.
2. Wash and soak the peach gum in cold water for three hours.
3. Boil all ingredients (excluding the Japanese lily bulb) in a pot for 1.5 hours over low heat.
4. Wash the Japanese lily bulb over low heat.
5. After 1.5 hours, add the Japanese lily bulb and boil for an additional 5 minutes over low heat.
This dessert can be served either warm or cold. Serves 4.
