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15 June 2012| last updated at 09:47PM

Tasty alternatives to shark's fin soup

By johor@nst.com.my

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ECO-FRIENDLY INITIATIVE: Chefs at Thistle Johor Baru are promoting crab and lobster meat instead

  JOHOR BARU: THIS Sunday, make a beeline for the Thistle Johor Baru and taste exciting alternatives to the shark's fin soup at its Glass restaurant.

    This eco-friendly initiative is geared by the Thistle group to help educate the public in passing up this popular delicacy, especially when it comes to weddings and corporate dinners.

  Shark-finning has been regarded as a barbaric exercise whereby finned sharks are thrown back into the water after having their fins removed, leaving the sharks to die a cruel and unnatural death.

  "We all can make a difference where this is concerned, and our choices will reflect the kind of eco-system that future generations will inherit" says Edward Kollmer, the five-star hotel's general manager.

  True to its cause, Thistle's group executive chef, Benny Affandi, and his team of  Chinese chefs headed by Chef Loo Yee Peng have come up with four exciting alternatives.

  One is the premium offering, dragon king superior soup, which comes with lobster meat, crab meat and dried scallops. Another is the twin happiness seafood soup with abalone, fresh scallops and crab meat and which provides a delicious balance of nutrients and taste.  

  If you love sea cucumber, a marine treasure believed to be a good aphrodisiac and helpful in controlling high blood pressure, then the seafood treasure soup which combines sea cucumber, fresh fish lips, crab meat and black mushroom is a clear winner.

  Another exciting concoction is the chef's secret recipe soup which blends fish maw, pacific clams, fish lips and Vitamin A-rich pumpkin together beautifully, making the soup a smooth treat for all.

  These soups are available for free from noon to 4pm at Glass Restaurant, so have a taste of what's good for the palate and equally good for the planet.

Pacific clams, fish lips, abalone, black mushrooms, fish maw and pumpkin are among the ingredients used for the alternative soups.

Chef Loo Yee Peng with one of the four alternative premium soups being promoted at Thistle Johor Baru this Sunday. Pix by Nur Aisyah Mazalan

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