Kent Thong Turtle Soup started in Keong Saik Street in 1992 before moving to Chinatown Complex. The kitchen is helmed by a husband and wife duo, they take turns to run the stall daily.

Their new signboard is straightforward – either turtle soup, black chicken soup or mutton soup. I had two meals there and had a chance to speak to both of them. They greet you and politely asks for your order, no matter how busy they are.

Mornings are dedicated to making their soup, allowing it to simmer and boil and release all its flavours. They use the same soup base for black chicken soup and turtle soup. But for black chicken soup ($5), they added some XO wine into the soup, hence it is so much more fragrant. You get quite a full bodied soup that is comforting.

On the other hand, the herbal aroma in turtle soup ($12) is delicate. The mildly herbal soup is light and sweet with soft gelatinous skin which all women love. They use farm-bred turtle meat which has a lower calorie content and less fats. It also contains significantly more protein. The meats are chunky and goes well with a bowl of rice. Add $1 to have your turtle eggs added in your soup. It’s rare to see them but it brings a richer flavour to the mild broth.

For a regular mutton soup ($6), you get an impressive serving of lamb ribs and meat. Almost fall-off-the-bone delicate, the meat is tender, lightly gamey and well seasoned. The soup is intensely flavoured yet light, albeit having a thin layer of fat swimming on the surface.

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