Shark’s fin soup is only as tasty as the broth makes it to be. I can testify to this because my mother once prepared plain shark’s fin soup with a simple broth. Actually, it wasn’t as tasteless as people claimed; it tasted somewhat like plastic to me, so in a way I wished it were tasteless.

It isn’t taste that compels people to order this dish for weddings or celebratory events, but the status associated with it.

Because shark’s fin does not come cheap, consuming or serving it to guests is a display of prosperity, respect and generosity.

But we don’t need to go such lengths- killing sharks for their tasteless fins- to celebrate our wealth in this modern age! If you crave a grand display of extravagance, there are countless things you could do in Singapore. Here are some ideas for those without budget constrains:

▪   Book the entire Esplanade for your wedding

▪   Present cars as door gifts

▪   Book the infinity pool atop Marina Bay Sands for an evening of relaxation

I’m certain then your guests wouldn’t mind skipping the shark’s fins.

On a more realistic note, you could opt for an equally expensive but sustainable dish. Perhaps farmed abalone? If you must, there is also mock shark’s fin and shark fin melon (Cucurbita ficifolia) that can be used to achieve a texture that resembles shark cartilage.

It is possible to uphold the same tradition, albeit through different means.

“There is no third way with shark’s fin — we either stop eating it because we choose to preserve the species, or we stop eating it because soon there will be none left to eat.”

-Jonathan Gold (Food Writer, Winner of Pulitzer Prize)