Description

Using natural ingredients with nourishing properties, the chef simmers slow cooked soups or congee for 4 to 6 hours. They can identify various dried mushrooms, root vegetables, and legumes, and after simmering, separate the liquid broth from the solids, packaging each in sealed containers for refrigeration. The service includes brief guidance on the best time to consume each soup and how to store it. All herbal ingredients (such as astragalus or angelica) are used only as common dried seasonings without any claimed health effects. A deposit is required for booking, and costs for premium dried items (like fish maw or scallops) are calculated separately based on actual use.