What is double boiled soup?
Double boiling is a Chinese cooking technique to prepare delicate food and soup. It is a much slower and more gentle process, characterised by submerging a ceramic pot within an outer pot of boiling water and the pot is then steamed for 3+ hours. It is similar in concept to the double layered metal pots the French refer to as a bain marie. This technique allows the soup to retain its essences, taste, healing properties, nutrient value, moisture – offering maximum benefits to the drinker. Hence it is often used with expensive ingredients such as Ginseng, sea conch and bird’s nest.
The story begins with Papa Fung’s double boiled soup……
Founder of Soupday, Mr. Fung has a father who is passionate about Chinese home cooking. Growing up in the U.S., he missed all the delicious Chinese dishes and soup back in Hong Kong. Despite the fact that he was thousands of miles away from his hometown, he was one of those lucky boys who could enjoy dad’s home cooking every night. During his time at the University of California Berkeley, Papa Fung always prepared hearty double boiled soup as a gesture of love and care for Mr.Fung.
Following his passion for the Food and Beverage industry, upon graduation from UC Berkeley. Mr. Fung was set to embark on a journey of sensory and taste, the first milestone was earning a Certified Sommelier credential from the Court of Master Sommeliers. Armed with passion and knowledge, he ventured on to gain 8 years of experience from several Michelin star Western & Asian restaurants.
Mr. Fung recalls how there was one night, after a long exhausting day at work, he wanted to fix a quick supper. He missed the good old time when there was always a bowl of Papa Fung’s doubled boiled soup in the fridge. Thus, inspiring him to create the brand - “Soupday”. With the vision to promote the traditional Chinese knowledge of holistic wellbeing and to deliver the best quality double boiled soup to busy Hong Kongers at the click of a mouse.
大學畢業後，熱愛美酒佳餚和對味覺有追求的馮生，因而報讀有名的Court of Master Sommeliers課程，並取得品酒師證書資格。然後在多間不同類型的中、西餐廳、酒吧及米芝蓮星級餐廳擔任餐廳主管及品酒師，並累積了10年寶貴的餐飲經驗，對多元飲食文化及味道有很深入的研究。其間仍不忘鑽研燉湯食譜，出國旅行公幹也會四處搜尋出名燉湯。