The brand new “Soong Kueh” by Chef Willin Low has a skin made of Hokkaido scallop. Yes, you read that right - Hokkaido scallop.
Sliced very thin, the translucent shellfish is used to wrap the filling that’s composed entirely of braised bamboo shoot.
Although you may have noticed that turnip has taken over as the ubiquitous filling, a “Soong Kueh” is meant to contain its namesake of “soong”, or bamboo shoot. So this here is truly a tribute to the original albeit with a clever twist. It’s even served in a unique rich and creamy sauce made from “buah keras” (candlenut).