Cantonese 老火湯, simmered overnight, chilled, and dropped at your GTA door every Sunday. Reheat in 2 minutes — sip it like a savory coffee on the way out the door.
You grew up on it. You miss it. But somewhere between the GO Train and the second monitor, it stopped fitting your week.
Real 老火湯 needs to simmer slow, low, and uninterrupted. Nobody’s starting that pot at 6am on a Tuesday.
You want a bowl, not a sit-down dinner. Cantonese restaurants don’t bottle their best soup to-go.
Boxed broths, powder packets, slow-cooker compromises. You can taste the shortcut. Mom can taste the shortcut.
Overnight, low flame, no shortcuts. The same recipe your mom used. Sealed warm. Chilled honest. Dropped at your door every Sunday across the GTA.
| S&S | Boxed broth | Restaurant | |
|---|---|---|---|
| Real 老火湯 | ✓ | — | ✓ |
| No MSG / concentrate | ✓ | — | depends |
| Slow-simmered 6+ hrs | ✓ | — | ✓ |
| Drink on commute | ✓ | sort of | — |
| Skip / cancel anytime | ✓ | — | n/a |
Recipes from our family kitchens — Hong Kong, Guangzhou, Toisan. Tell us which ones you’d reach for in the form below.
American ginseng, free-run chicken, jujube, goji berries, dried longan. Restorative, mineral, slightly bitter — the soup mom made the morning of every exam.
Free-run chicken · ginseng · jujube · goji · longan · ginger
Sliced lotus root simmered with pork rib, dried squid, and roasted peanuts. Earthy, quietly sweet, deeply Cantonese — the bowl that meant a long Sunday at home.
Heritage pork rib · lotus root · dried squid · peanuts · ginger
Apple, beetroot, carrot, with pork bone and sweet corn. Light-coloured, lightly sweet, the everyday weekday bowl your aunt always had simmering on the stove.
Pork bone · apple · beetroot · carrot · sweet corn
Snow pear, north-and-south almond, dried fig, lily bulb. Sweet, lung-clearing, gentle — the Cantonese answer to a sore throat at the change of seasons.
Snow pear · north + south almond · fig · lily bulb · honey dates
I’m a Cantonese-Canadian kid from the GTA. My mom emigrated from Hong Kong, worked retail in Markham, and somehow always had a pot of soup going in the morning before her shift.
Now I work in tech and I miss it daily. I tried bone broth, frozen soup, restaurant takeout — all of it. None of it tastes like Sunday. None of it is something you’d sip on the GO.
So we’re building it. The recipes are mom’s. The slow simmer is real. We start with 100 waitlist members in the GTA, and expand neighbourhood by neighbourhood. If you grew up watching 媽 stir a pot — this is for you.
350ml single-serve containers, sealed at peak. Pause, skip, swap soups any week. No lock-in, no fine print.
* indicative — final pricing locks at GTA launch.
First 100 sippers get launch week on us. Drop your email — we’ll email when we open delivery in your GTA neighbourhood.
No. Bone broth is a 24-hour reduction. Cantonese 老火湯 is a 4-hour low-flame ingredient soup — vegetables, herbs, and meat simmered together until the bowl is balanced, not stripped. Different tradition, different result.
Three things: (1) we slow-simmer overnight at low flame, never pressure-cooked or boiled fast; (2) we ship chilled, not frozen, so the broth stays alive; (3) zero MSG, zero soup-base concentrate, zero powders — you can read every ingredient on the label.
Anytime, no fine print. You skip from a single button in your account. Pause indefinitely, swap soups any week, cancel with one click.
GTA, 2026, neighbourhood by neighbourhood — we open delivery zones once we have enough waitlist density to make Sunday drops efficient. Your postal code helps us pick which zone goes first.
No dairy in any soup (Cantonese soup never uses dairy). Most are pork or chicken-based; the snow-pear soup is vegetarian. Tell us in the form notes if you need halal/vegetarian options and we’ll prioritize developing them.
$48–$58/wk for four 350ml servings. Pricing locks at GTA launch. First 100 waitlist members get launch week on us.
We cook the soup mom would actually drink. Get on the GTA list — one email, no spam.
Join the waitlist →