This ready-to-heat version of Buddha Jumps Over the Wall is carefully blast frozen and vacuum-packed to capture the freshness and wonderful taste of our fine ingredients and can be heated and enjoyed at any time.
The Buddha Jumps Over the Wall, otherwise known as Buddha's Temptation or Happiness and Longevity, is a popular dish for Lunar New Year celebrations. This nutrient-rich hotpot is a luxury menu item that you usually have to pre-order from Chinese restaurants. But not anymore! This soup is double-boiled and simmered for long hours with nutritious Chinese delicacies. It is then carefully vacuum packed with its naturally sweet flavourful broth and deep umami fragrance ready for hassle-free gourmet cooking - just heat and serve. This phenomenal nourishing soup is sure to impress at your reunion gatherings!
Buddha Jumps Over the Wall
This exquisite Chinese speciality is made of various ingredients and requires a lot of preparation. The soup is boiled for hours with chicken bone, old hen, chicken feet, duck, dried scallops, Chinese ham, and pork bone, and then double-boiled with the staple ingredients of the dish such as abalone, fish maw, sea cucumber, shiitake mushrooms, pork trotter and more. It is vacuum packed immediately after preparation and carefully sealed in a thermal packet to preserve its freshness.
Heat up instructions
Method 1: Defrost and heat up • Defrost. • Place ingredients nicely into a pot, then pour soup into the pot and cover. • Heat on low fire till ready. • Plate and dig in!
Method 2: Simple Sous Vide (Simmer) • Add water in a pot and bring it to a gentle simmer (70-80 degrees Celsius). • Immerse the frozen bag in the hot water for 5 mins (from chiller) or for 5 to 8 mins (from frozen) and set your timer. • Plate and dig in!
* All Pictures shown are for illustration purpose only. Actual product may vary.
TIPS: Order your feast from one preferred Chef. Delivery fees are based on per pick up location.
Curated by Chef KT YEO
Known toEsseploreas the man blessed with the gift of taste, Yeo Kian Tiong is a highly accomplished chef in Singapore. After quitting his high-paying IT job, he enrolled in the prestigious Le Cordon Bleu Culinary Academy and has since mastered four of the toughest cuisines in the world – French, Italian, Cantonese, and Japanese. He has pioneered some of the most well-known restaurants in the country like Xi Yan, Sumi Yakitori, Cornerstone, Ramen Monster, and ran his private fine-dining service. He has also been featured in newspapers, magazines, local television, and radio talk shows, and released two cookbooksCook Chinese with Chef KT, andCooking Classics Chinawhich won the Gourmand World Cookbook Award. Currently, he is the Executive Chef and Head Culinary Innovation and Operations at Esseplore, where he meticulously handpicks Singapore's best chefs and helps them properly highlight and build on the homegrown aspect of Singapore's culinary scene.With his multiple accolades, years of experience and unique gastronomic principles, it's certain that any feast by KT will leave no room for disappointment.