Part 5/8:
Venturing into hawker stalls at Upper Boon Keng, one can indulge in soup kambing, a hearty mutton broth with a deep history. The stall, run by Haja who inherited the recipe from his Indian Muslim father, offers a modern twist with ingredients like brain and tongue—a tradition dating back to the 1950s.
The brain, rich in proteins and omega-3s, is considered a delicacy across South Asian and Mediterranean cultures. Haja's restaurant retains the entire animal in its menu, embodying the philosophy that no part should go to waste. For the local community, these ingredients aren’t just culinary choices—they embody respect for breeds, sustainability, and the health benefits of traditional recipes.