'The Cantonese are known for their clear soups and Yong is no different (although his dialect group is Hakka). For this newly created soup at Majestic Restaurant, chef takes his inspiration from the decadent Buddha Jumps Over The Wall broth but he serves it sans the shark fin. Instead chef uses a plethora of dried Chinese delicacies like mushroom, fish maw, sea cucumber and abalone and he cooks them with chicken, sea whelk and a tiny chunk of mountain yam. Double boiled for a total of 10 hours, the resulting broth tastes clean and delicate, with a depth of flavour that can only come from long hours of patient brewing.'