BONE AND POT,
47 Jalan Puteri 2/3,
Bandar Puteri Puchong, Selangor.
Tel: 03-8066 7722
Business hours: 5pm to 1am.
Sip your way to health and good looks with steamboat restaurant’s Collagen Soup.
STEAMBOAT restaurants would normally serve customers clear or tom yum soup.
Bone and Pot’s signature steamboat stands apart as it is known for its Hong Kong origins and concept.
The interior of Bone and Pot.
The restaurant, established in November 2009, serves a broth base made from quality pork bones.
Apart from the broth, the restaurant prides itself on serving fresh ingredients and tasty dipping sauces.
After discovering the wonders of Collagen Soup, co-owners Mike and Dennis Cheam decided to expand their menu to include the soup.
Collagen is an important constituent material within our body’s skin, bone, cartilage and blood.
It plays a key role in maintaining healthy skin, tissue, morphology and structure of an organ and it can even help repair damaged tissues.
Collagen is also said to have brightening, firming, moisturising and also anti-ageing effects on skin.
The collagen jelly, once melted, gives the soup a thick texture and is mildly sweet.
The secret ingredient to the soup is collagen jelly, derived from deep sea marine sources imported fresh from Japan.
The collagen soup base is made from fresh pork bones and the restaurant’s secret blend of ingredients cooked for more than eight hours in fresh chicken stock.
Japanese collagen jelly is added once the flavours from the ingredients have been fully extracted and the soup is topped with Chinese herbs including dried red dates and wolfberries.
It is said that the Chinese herbs add depth of flavour to the soup.
The collagen jelly, once melted, gives the soup a thick texture and makes it mildly sweet.
However, the smell of the soup is rich and quite strong.
Expect the smell to engulf you as you begin your meal and stay with you as you exit the restaurant.
Bone and Pot’s Collagen Soup is available at RM22.
Just like any steamboat, you can order straw mushrooms, seafood like fresh prawns, and meat slices.
Don’t worry about running low on the soup as the servers will refill your pot with more soup base.
You could also add vegetables, mushroom, meat or even seafood to dip into your collagen soup.
To accompany our soup, we were served a recommended selection from their menu.
I thoroughly enjoyed the crab roe ball, golden bean curd and homemade shrimp ball (top pic).
There was also the Taiwanese meatball with mushroom which tasted good but was slightly tough.
Just like any steamboat, you can have your collagen soup with meat slices like fresh pork and beef.
I have to say that credit must be given to the dipping sauce of sambal belacan, bean curd, shrimp paste, Thai sauce and fried garlic.
I chose to combine bean curd, shrimp paste and fried garlic with my meal and I have to say that the feasting was rather enjoyable with this combination.
“Daily supply of soup is limited and one-day advance booking is required at any Bone and Pot branch.
“About four pots per outlet per day will be prepared,” said Mike.
This, he said, was because of the lengthy preparation process involved with making the collagen soup.
Sipping on collagen soup was certainly a good experience.
Though I would not say the meal was out of this world, but the idea of sipping away to beauty and good health, would most probably appeal to some customers.
When consuming a bowl of Collagen Soup, remember that you’re not just enjoying its taste, you are also sipping its benefits.
This is the writer’s personal observation and not an endorsement of StarMetro.
