Recipe: Flourless Hong Kong Style Soufflé 

Here’s another recipe for all the budding chefs emerging from the MCO!

Flourless Hong Kong Style Soufflé 

By Margarita Lee

Photo by Margarita Lee


  • 5 Egg whites
  • 2 Egg yolks
  • 1 tsp Vanilla extract 
  • 40g Sugar 
  • 1 tsp butter 



  1. Preheat the oven to 160℃. 
  2. Grease the bottom and sides an oven-safe bowl with butter.
  3. Separate the eggs.
  4. Whisk the egg whites with a whisk or an electric mixer. While mixing, gradually add in sugar. Whisk until the egg whites are stiff and hold soft peaks.
  5. In another bowl, mix the egg yolks and vanilla extract. 
  6. Gently fold the egg yolk mixture into the egg whites until just combined. 
  7. Transfer the mixture into the buttered bowl and bake in the preheated oven. Bake for 30-40 minutes or until the soufflé has puffed up and is golden brown. 
  8. Serve immediately.


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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