Double-boiled herbal tonic soups at Peach Blossoms

01 May 2012-31 May 2012 ,

First published on 7 May 2012. Updated on 7 May 2012.

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Chinese Executive Chef Chan Shun Wong has prepared four kinds of double-boiled herbal tonic soups that he says are perfect for the summer heat. 'With the heat and humidity in Singapore...the yin and yang elements in our bodies can go out of sync quite easily. Not only can double-boiled soups help maintain the balance in our bodies, they are also very nutritious and beneficial to our health.' The chef's personal favourite: Double-Boiled Chicken Bouillion with Fish Maw, Sea Cucumber and Flower Mushrooms ($28).