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Supreme Broth for Live Boston Lobster 

A hearty steaming bowl of broth

We need the soup essentials: Fresh Prawns, Prawn Heads and Chicken Feet


Nothing beats the flavour of a homemade broth. The key to a good bowl of soup noodle is the stock.

​Here's how we prepare the broth.

We fry our fresh prawns without removing its heads and shells. This is because prawn heads and shells are packed with delicious briny goodness.


We then add water and bring it to a boil.



We pour the prawn stock into a big stock pot of chicken feet with water. We then simmer it for four hours, removing any scum that rises to the surface.



Did we say our broth is freshly prepared every day?

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