I had the privilege of attending the exclusive media launch of Soup Restaurant’s Samsui Ginger Sauce, hosted by Soup’s Managing Director Mok Yip Peng, Executive Director Then Khek Khoon and Executive Director Wong Chi Keong. It was held at the swanky Sky on 57 at Marina Bay Sands, where the six-course menu was specially prepared by Singapore’s renowned chef, Justin Quek, featuring three dishes made using Soup Restaurant’s Samsui Ginger Sauce.

The bottled Samsui Ginger Sauce is Soup Restaurant Group latest business venture, which they plan to retail in all supermarkets in Singapore and also export to overseas markets.

The tasty and nutritious Samsui Ginger Sauce is most prominently recognised for being the essential accompaniment to Soup Restaurant’s much talked about Samsui Ginger Chicken dish that has been winning hearts since 1995.

The sauce is manufactured right here in Singapore, in Soup Restaurant’s central kitchen. It goes through a rigorous process from the selection of ginger stems, the mincing, grinding, steaming and squeezing of ginger. The ginger have been carefully sourced and selected to meet stringent standards.

Home-cooking enthusiasts will be exhilarated to know that the bottled Samsui Ginger Sauce is finally readily available at supermarkets.

Take advantage of the ‘1-for-1 promotion’ at all NTUC FairPrice supermarkets in the month of November.

So tasty and versatile you can use it as a dip for almost anything! The sauce can be used in salads, for cooking, and for marinating meats.

Nordic Salmon “Yu Sheng”

The glorious meal at Sky 57 kicked off with the Nordic Salmon “Yu Sheng”, where salmon carpaccio is dressed in a soya and Samsui Ginger dressing and garnished with micro greens. The ginger sauce provides an appetising zing without being too pungent.

JQ’s Signature Foie Gras Xiao Long Bao in Potato and Leek Velouté

Thanks to this occasion I get to taste JQ’s Signature Foie Gras Xiao Long Bao, served in a pool of potato and leek velouté that’s rich, creamy and utterly comforting. Xiao Long Bao is my number one favourite dim sum dish –encasing foie gras in it just escalates my fondness for it.

Steamed Egg Custard topped with Minced Chicken, Prawns, Chestnut and Samsui Ginger Sauce

The Steamed Egg Custard topped with Minced Chicken, Prawns, Chestnut and Samsui Ginger Sauce is one of my favourite dishes. Homely and comforting while still being able to look elegant in the white porcelain dinnerware. Looks like something we can replicate in our home kitchen, with the aid of the Samsui Ginger Sauce.

Maine Lobster with Roasted Young Vegetables, Carrot Pureé and Fresh Herbs

The vibrant and visually stunning dish of Maine Lobster with Roasted Young Vegetables, Carrot Pureé and Fresh Herbs exhibits Chef JQ’s marvellous interplay of fresh ingredients and flavours, and together they taste like happiness given form.

Wok-fried Kurobuta Pork Fillet with Oriental Yellow Chive and Samsui Ginger Sauce

This dish truly demonstrates the triumphant usage of the Samsui Ginger Sauce. The succulent and tender pork is lightly kissed with the proactively assertive gingery zing. It is a dish that goes well with plain rice and one you wouldn’t mind having on the dining table every other day.

JQ’s Signature

The meal concludes on a high note with JQ’s Signature dessert, which comprises a piece of freshly baked apple tart that’s nicely thin and crisp, banana fritter and the bewitching salted palm sugar ice cream that we couldn’t get enough of.

Having tasted the dishes featuring the Samsui Ginger Sauce prepared by Chef JQ, my eagerness to taste more of the sauce’s potential mounts up to a skyrocketing high.

I’ve never been to Soup Restaurant despite the innumerable raves and passing by countless of times. The following week after being introduced to the sauce, I headed to Soup Restaurant to try some of their dishes, such as their signature Samsui Ginger Chicken ($16.90/$32.90) that did not disappoint one bit, and the Ginger Fried Rice that’s been wok-fried with the unsurpassable Samsui Ginger Sauce.

San Yu Fish Slices fried with Ginger & Spring Onion ($11.90)

The San Yu Fish Slices fried with Ginger & Spring Onion is going to be my staple order at Soup Restaurant, partly because of my love for fish, and partly because of how fresh and succulent the fish is.

Visit http://www.souprestaurant.com.sg/ for the latest promotions, and happy cooking with the Samsui Ginger Sauce! Do share your recipes on my for a chance to be featured on my blog!