The soup — flavourful and refreshing — is Leong’s latest creation. Tasked to come up with a dish to mark National Day, he decided to work around a precious Singapore resource — water. The ingredients were chosen for their colours — white and red to reflect the flag — and health benefits, as diners are increasingly watching their diets, Leong points out.
Chef, food sculptor, ceramicist, painter, calligrapher. The skilled hands of Leong Chee Yeng of The Fullerton Hotel’s Jade Restaurant produce haute Chinese cuisine as well as intricate works of art.
"This is a no-water soup,” says Leong Chee Yeng, executive chef at Jade Restaurant at The Fullerton Hotel. He smiles at our quizzical looks, then carefully ladles the steaming broth from a massive tureen into a bowl. He has added absolutely no water in the making of this soup. The tureen is packed with pork, chicken, Chinese cabbage, tomatoes and watermelon, all in neat layers. All the liquid has come solely from the ingredients after four hours of double boiling, he explains.
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