There have also been invitations to serve his mutton soup at various events, in places from the Istana to Tanglin Community Club. Yet, with three Bib selections under his belt now, fame has not changed his routine.
“I can’t control (whether or not) Michelin gives me the award,” he says. “But my customers accept this taste, so I’m maintaining the taste.”
A RECIPE MEASURED IN HIS HAND
Every morning, Syed Abdul Rahaman prepares both mutton soup and biryani. And it takes hours. Bone, ribs, tongue and tripe, along with chunks of meat, go into a 20kg custom-made copper pot from India.
This pot makes the soup “taste better”, whereas most other hawkers use aluminium or silver pots, he says.
He cooks the meat for two to three hours — no using a pressure cooker to save time — before letting the soup simmer. “Slowly cook with the soup, (then) you’ll get the flavour,” he says.
Dining and Cooking