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. 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
Updated
Published
August 30, 2020 at 5:00 AM
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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: Soup wars heat up. Subscribe

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MCI (P) 031/10/2021, MCI (P) 032/10/2021. Published by SPH Media Limited, Co. Regn. No. 202120748H. Copyright © 2021 SPH Media Limited. All rights reserved.

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