This kopitiam stall serves steamboat using pure, undiluted coconut juice, straight from the coconut!!! No MSG, no added sugar. Its origin is from Shenzhen China. I know it sounds strange, but it is delicious and refreshing.
Because the soup base is sweet, the stall has to be especially careful with the condiments to pair with the soup. Here, the young bosses, Jasper Tan (20), and Dylan Dai (23), make their own soy sauce, less salty and infusing it with 10 different herbs.
The food comes in sets, chicken, meat (pork and beef), and seafood, from $20-$35, suitable for 2 persons. You can also add on a la carte meats.
Besides being healthy, what is amazing about using coconut as a base is that the soup changes tastes with different ingredients, creating a layering. The kampong chicken has to go in first for 6 minutes. We left the chicken there for some time and towards the end of the meal, the chicken had a taste of coconut in its flesh. The last thing to go into the hotpot should be prawns, which changes drastically the taste of broth, sweetening it to an extreme. Will enjoyed the extreme, but I preferred subtlety.
Will’s favorite was the pork slices for its fats while mine was the beef, healthier and sweet. But we both agreed that the seafood didn’t go well with coconut juice, so you may want to skip the seafood set.
By the end of the very, very heavy meal–as you tell from the photos, we two are pigs and finished everything!–we didn’t feel jerlat or surfeit at all. In fact, we felt rather light and healthy. We even got ice cream from a nearby shop. This steamboat is not only an eyeopener, it is an enjoyable one. We highly recommend it.
15 Upper East Coast Road, Soy Eu Tua 小而大餐室, Singapore 455207
T: +65 9295 0650
Written by A. Nathanael Ho.
Thanks Jasper and Dylan for the invite.