Shenxi Soup: 10 Types of Cantonese Style Tonic Soups

Whenever I visit Chinatown, I will always head to Shenxi Soup at Chinatown Complex Food Centre for a meal. This stall is famous for making nutritious soup dated from the 60s. Master chef Shen Xi, also known as “Soup King”, is a Hong Kong immigrant. When he first came to Singapore, he was doing a beef noodle business. But after the financial crisis, the beef noodles business closed down and the following year, he started Shenxi Soup.

Here, you can enjoy approximately 10 types of cantonese style tonic soups. Ginseng has been treasured by Chinese as a tonic for thousands of years. Ten Tonic Ginseng Chicken Soup（十全大补人参鸡，$5.20）can be made with relatively little embellishment beyond simple seasonings, yet they can offer tremendous variety in taste, effects, and seasonal twists. The chicken is very tender under long hours of boiling.

The highlight of the stall is Buddha Jumps Over The Wall（佛跳墙，$6.20）, which is one of the most popular dishes of Fujian cuisine. The dish’s name is an allusion to the dish’s ability to entice the vegetarian monks from their temples to partake in the meat-based dish. This complex soup makes use of many ingredients, including shark fin, sea cucumber, whole abalone, dry scallops, chinese black mushrooms, ginseng etc.

 

Shenxi Soup now has many branches. You can enjoy your bowl of hot soup in the air conditioned food courts at Bugis Junction, Great World City, Clementi Mall, NEX and Toa Payoh HDB hub.

 

Address: Blk 335 Smith Street, #02-05/07 Chinatown Complex Food Centre, Singapore