For many Singaporeans, the name Soup Restaurant conjures the warmth of comfort food – nourishing broths, simple stir-fried vegetables, and that irresistible dish of perfectly poached chicken served with an addictive ginger sauce.
“One day, Mok told me he had rented a place and asked me, ‘want to play or not? Do something outside of engineering,” recalled Wong Wei Teck, 65, the company’s managing director and executive director. “I asked him ‘what business?’, but, actually, I already knew his answer. Of course food!” Many of the restaurant’s dishes, including its signature Samsui ginger chicken, came from Mok’s family’s collection of recipes. His aunty was a Samsui woman, one of many who came from the Sanshui district of Guangdong in the 1930s to find work as general labourers in Singapore’s early construction industry.
“What we do is the tribute to the Samsui women. We are not selling authentic Samsui food, but Chinatown heritage dishes,” Wong pointed out.A FOUNDATION BUILT ON VALUES Wong is palpably proud of his company’s core values, which include integrity, diligence, fortitude, resilience, learning and creativity.
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