Double-boiled Fish Maw Soup with Honey Dew Melon, Sea Whelks and Conpoy

The “Jazz Soup” or sea whelks and honeydew melon soup, is a classic and luxurious soup from the early 1960s and 1970s. It is generally served at fine dining restaurants. The name was given by Sir Tang Shiu Kin, a well-known Hong Kong entrepreneur and philanthropist. The ingredients are carefully selected. A combination of fish maw, scallops, sea whelks, and honeydew melon simmer over low heat for at least 3 hours. The soup is clear, sweet, and refreshing.