Jie Huan Xi Takashimaya Chicken Malatang

Never been a fan of malatang, but found this gem at Jie Huan Xi Takashimaya food court. Ironically, it’s their ‘less known’ chicken soup base offering that got me hooked - I’ve been having this weekly for the past few months.

The actual name of the soup is fish maw chicken malatang. Jie Huan Xi serves above average quality ingredients - stuff you’d not find at other malatang offerings.

Here’s some official verbiage: Jie Huanxi, the pioneer of Fish Maw Chicken Malatang, uses broth-making techniques passed down through three generations. Over 20 pure natural ingredients, such as dried scallops, dried abalone, and old hen, are slow-cooked for 72 hours to create this rich, fragrant, and smooth fish maw chicken soup base. With chicken soup as the foundation, the team carries forward the craftsmanship while innovating new forms, incorporating more heritage ingredients and traditional cooking techniques to create popular signature flavors such as the 'Tomato Soup Base,' 'Heritage Pickled Vegetable Soup Base,' and 'Spicy Fragrant Pot.'

I like mine with their seafood esp cuttlefish variants - squid, cuttlefish , sotong, and squid + pork balls all in one.

Overall 7.5/10 for me.

This is not a Chamoon, they play in different categories - but yet another example where refinement from China is taking over the world.