Friday December 18th, 2020
A true Hong Kong success story founded on culture, history and familial ties.
Growing up in the U.S thousands of miles from home, Eric Fung missed all the delicious Chinese dishes and soup back in Hong Kong. Luckily, his father, Papa Fung was passionate about Chinese home cooking. While visiting his son at the University of California Berkeley, Papa Fung always prepared hearty double boiled soup as a gesture of love and care for his son.
Post- graduation from UCB, Eric set out on a new path shaped by his love of food and beverage and achieved his first milestone by earning the prestigious Certified Sommelier credential from the Court of Master Sommeliers. Armed with passion and a desire to learn more, he ventured on to gain 8 years of experience from several Michelin star Western & Asian restaurants.
One night, after a long exhausting day at work, Eric wanted to fix a quick supper. He realized how he missed Papa Fung’s hearty and nutritious doubled boiled soup. This memory inspired him to create the homegrown Hong Kong brand “Soupday”.
Soupday’s secret “technique” is double-boiling, a traditional Chinese cooking technique employing a much slower and more gentle process to ensure that nutrients and tastes from precious ingredients are retained. With the vision to promote the traditional Chinese knowledge of holistic wellbeing and to deliver the best quality double boiled soup to busy Hong Kongers at the click of a mouse, Soupday’s recipes are full of care, comfort, love, patience, and the wisdom of Chinese herbal culture. Most importantly, they just taste really darn good.
Soupday is a local Hong Kong success story and their organic nutrient packed foods cater to both local and Western palettes.
Elly
