If you've been checking my food posts in the past few months, you will notice that I keep coming back to this place called Zhong Tai's Seafood Restaurant. It's accessible because it's just a 5-minute walk from the MRT station. The affordability of their 1-person meals is also a good reason for me to keep coming back to this place. And of course, the most obvious reason is the good taste and fresh quality of the food!
For my lunch, I ordered the Sliced Fish soup which is an uncommon choice for me. Firstly, having soup during a warm noon is like having an ice cream in Antarctica; you should get the picture by now. The restaurant is part of a neighborhood food center that doesn't have an air-conditioned interior. The sun is at its warmest and I'm drinking or sipping a hot soup.
I had to wait for almost 10 minutes just to cool down the soup otherwise I'll burn my tongue because of it.
On the bright side, this S$6.00 fish soup is a level up from the usual soup that you will get from a regular noodle stand. Sliced fish soup is a very common dish that you can get all over Singapore but very few dare to add a twist to it making it a restaurant-level dish.
In this bowl, there are a few ingredients that were added to make it something that I may crave, these are:
Golden Needle Mushroom
I like the texture of this mushroom because there is a crunch to it. It feels like eating a noodle too. This is also a good source of protein and has very little calories to it. I'm considering this a "power food".
Soft Tofu
It looks like white cheese or Feta cheese but it tastes like a fresh milk cube. This is a good addition to this soup to add some creaminess in the soup. If you like the texture of soft tofu then you will love it too. Also, it has a good amount of protein as well.
Scrambled Egg
I think the chef made a good decision to make the consistency of the egg in this way. Some Chinese soups have their eggs finely scrambled to almost the consistency that you'll barely feel. I think I prefer this kind of scrambled egg in my soup.
Since it's for my lunch, I chose to have it with steamed rice. It's filling and the deep-tasting broth is a perfect pair to the rice. I like to pour some of the soup into the rice so that it will soak up all the flavors of the soup and make it flavorsome.
There are still plenty of dishes that I haven't tried from Zhong Tai's Seafood Restaurant. This is the menu that I usually look at on a weekend of craving some delicious seafood!
My journey to the world of food.
