6 wontons sit in a pure white bowl surrounded, but not drowned, in a pale broth.
My first taste is the broth. It’s clear, almost like a consommé. The base of this broth is fish stock and at first it‘s a bit strong for my liking. However, after a few spoonfuls you soon grow to like the fishy flavour.
The wontons are lovely. Soft and packed with prawns. Bite into them and the prawn filing is lovely, perfectly seasoned. The wontons are covered in chives and toasted garlic. I’ve never been a fan of the toasted garlic as it tends to dominate the dish.
An interesting introduction to the taste of authentic prawn wonton soup compared to what we get back in the UK.
I’m not a huge fan of tomato soup, mostly because I usually find it pretty dull, though I do like it with red pepper and even better with some added chilli as it definitely livens it up a bit.
This soup was homemade and tasted fresh as a daisy. Tomato-y and Summer-y and flavoursome. However, the problem was, it tasted like pasta sauce. It would have made a lovely spaghetti pomodoro – it even had the right consistency. But as a soup it was too thick and too sauce-like. And the red pepper was completely over-shadowed by the tomato. So much so, that I couldn’t taste the sweetness and flavour of the peppers at all.
It definitely improved with a nice soft buttered roll, but that was more about the bread than the soup. Ramp up the peppers and add some chilli!
Mind you, the view from the restaurant just about made up for it!