Steamboat places in Singapore tend to have the usual soup stocks: herbal chicken, ma la, or for something more exotic, satay sauce. Now try steamboat using coconut water, which is what new eatery Chicken Legend offers? The soup is made of 100 per cent coconut water, without any added MSG, artificial sweetener or oil.
Owner Dylan Dai first came across coconut water steamboat in Shenzhen and decided to introduce it to Singapore. He and his friend Jasper Tan opened Chicken Legend four months ago.
The soup on its own is naturally sweet, and becomes more flavourful when the ingredients are added in. Cook the prawns last as they will alter the taste of the soup. A steamboat set, priced from S$20, comes with kampung chicken cubes, as well as other meats and seafood. The chicken cubes are best cooked for six minutes to retain their tenderness.
The duo also make their own soya sauce which fuses over 10 different herbs, and it is served with garlic, chilli and lime. The coconuts are from Malaysia. The distinct scent and taste of coconut comes through, but for diners who want their soup less sweet can request for the coconut water to be diluted.
Chicken Legend is at 15 Upper East Coast Road. Opening hours from 5.30pm to 11pm, closed on Mondays. For reservations, call 85518851 or 92950650
This article was first published on Feb 6, 2015.
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