The chicken soup surprisingly held its own despite the richness of the robust flavored laksa soup. It was thick and creamy, sticky and rich, subtly sweet and savory, which could only mean that it had been so diligently simmered over low heat for an extended duration that the chicken literally dissolved and released all the collagen in its skin, flesh and bones. It was wonderfully invigorating and a joy to the tastebuds to alternate between the vastly different laksa and chicken soup bases – one with its fragrant, hearty and spicy flavors and the other with its clean-tasting, comforting and viscous collagen goodness.

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