Warm up with Mediterranean-inspired soup bases and creative home-made specialty items
Megan's Kitchen Focus
Celebrated for its creative takes on hotpot and Cantonese cuisine, Megan’s Kitchen is one of the city’s most esteemed hotpot restaurants. Having recently refurbished its interiors, the two-storey venue is home to a new collection of hotpot creations, including new ingredients and innovative soup bases, launched this month to welcome the upcoming autumn and winter season.
After the continual success of their signature tomato and crab soup in soufflé finish and tom yum koon cappuccino soup base, Megan’s Kitchen will be celebrating the best of Mediterranean cuisine in its new range of hotpot specialties this season, beginning with a brand new bouillabaisse. A traditional Provençal stew originating from the city of Marseille in France, this wonderful seafood creation will be added to the restaurant’s collection of soup bases. The prized broth itself is meticulously prepared with an abundance of seafood, including Danish freshwater scampi, New Zealand fish fillets, blue mussels, sea clams, and shrimps, adding extra umami and sweetness to a base prepared with tomatoes, onions, thyme, fennel, bay leaves and a hint of saffron. The coral-hue soup base is simmered for six hours until flavours of land and sea marry into a sumptuous broth, which becomes a treat to enjoy on its own as well as a hotpot soup base.
Inspired by the abundance of seasonal produce from the Mediterranean, Megan’s Kitchen is capturing the essence of the cuisine in the form of its signature handmade meatballs. The new pork meatballs stuffed with octopus and Italian sun-dried tomatoes match the rich texture of octopus with the sweet-and-savoury sun-dried tomatoes. The diced octopus has been simmered lightly with garlic, herbs and white wine before mixing with chopped sundried tomatoes to fill ground pork. The pork turns succulent and soft upon simmering in the hot broth, while the octopus offers a gelatinous bite.
