The Great Singapore Simmer: Soup wars heat up

Soup wars heat up as local companies compete to meet demand for healthy broths that soothe the soul and stomach

Chu Collagen’s chicken broth used as a base for hotpot. Chu Collagen was founded by husband-and-wife team Peter Lau and Ethel Neo in April this year, using a recipe tested by Ms Neo.
Chu Collagen’s chicken broth used as a base for hotpot. Chu Collagen was founded by husband-and-wife team Peter Lau and Ethel Neo in April this year, using a recipe tested by Ms Neo.PHOTO: CHU COLLAGEN
Chu Collagen's chicken broth used as a base for hotpot. Chu Collagen was founded by husband-and-wife team Peter Lau and Ethel Neo in April this year, using a recipe tested by Ms Neo.
Korean ginseng chicken soup made using Yuan Collagen Soup’s broth.PHOTO: YUAN PREMIUM FOODS
Food Editor
Published: 
Aug 30, 2020, 5:00 am SGT

Bones, of the chicken, pork and fish kind, have never been in such great demand.

After hawker and restaurant delivery, after home-based food businesses, the new "new thing" is broth.

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A version of this article appeared in the print edition of The Sunday Times on August 30, 2020, with the headline 'The Great Singapore Simmer'. Print Edition | Subscribe
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