Singapore's Michelin Bib Gourmand Hawkers: Bahrakath Mutton Soup | On The Red Dot

Singapore's Michelin Bib Gourmand Hawkers: Bahrakath Mutton Soup | On The Red Dot

Brief Summary

This video explores the story of Bahrakath Mutton Soup, a hawker stall in Singapore's Adam Food Centre, focusing on its history, the dedication of its owner, Syed, and the potential for his son to continue the family legacy. The video highlights the meticulous cooking process, the challenges of maintaining consistent quality, and the recognition the stall has received, including the Michelin Bib Gourmand.

  • Syed has been working at the stall since he was 14-15 years old.
  • Syed's father started the stall in 1971.
  • The stall received a Michelin Bib Gourmand in 2023 and 2025.
  • Syed's son is considering continuing the stall.

Adam Food Centre’s Bahrakath Mutton Soup

Syed has been working at Adam Food Centre since 2005, starting when he was around 14 or 15 years old. He grew up alongside his customers, helping out during his free time while studying. Although he has been around the stall for about 20 years, he never actually cooked the soup himself until later in life. His father is the one who controls the kitchen and ensures the taste remains consistent.

How Syed cooks everything alone

Syed arrives at the stall every day at 6:30 a.m. to prepare both mutton soup and biryani, the two items he sells. He uses mutton supplied the previous day, including bone, ribs, meat, and tongue, to enhance the soup's flavour. The mutton is slowly cooked for two to three hours to extract maximum flavour, a process he contrasts with the speed of a pressure cooker, which he believes doesn't produce the same depth of taste. After the soup is finished, he starts preparing the biryani.

Syed uses a heavy copper pot brought from India, weighing around 20 kg, which he believes enhances the taste and is healthier compared to the aluminium and silver pots commonly used in Singapore. He handles all the cooking alone, keeping the spice measurements a secret and under his control to maintain the flavour. He prepares two batches of soup each day, intended to last until midnight.

Being a 64-year-old hawker

Syed cooks from 6:30 a.m. until 10:00 a.m. without taking breaks, only stopping for a coffee. He opens the stall at 10:00 a.m. and goes home around 5:30 or 6:00 p.m. to have lunch and dinner together, as he doesn't have time to eat out during the day. Despite the demanding schedule, he acknowledges it as his daily job. Although he is 64 years old, he feels his health is good and believes he can continue working for another 10 years. By 10:00 a.m., the soup and biryani are ready to serve to customers.

Syed’s son helps to serve customers

Syed's son arrives at 10 a.m. to help serve customers, as Syed focuses on the cooking. Syed's son explains that he cannot cook the food himself, but he can serve customers. He focuses on the late morning until the night shift. He acknowledges his father's hard work and expresses a desire for him to rest. He has been working full-time at the stall for over four years. He notes that their customers come for the specific taste of the food, which is difficult to replicate.

JohorKaki reviews the soup after 40 years

A customer, JohorKaki, recalls visiting the stall in the 1980s and expresses his fondness for the mutton soup. He mentions that he heard the stall won a big government award. He remembers the exotic cuts and robust spice flavour of the soup, which pairs well with bread. He appreciates the soup as a supper option. JohorKaki notes that the soup has a rounded and balanced flavour, without a strong presence of lemongrass or green chilli, unlike other places. He is glad that mutton soup has a place on the list of Singapore hawker dishes, hoping more people will appreciate it and ensure its longevity.

Getting a Michelin Bib Gourmand in 2023

In 2023, a customer informed Syed that he had received a Michelin award, which he was unfamiliar with. The organisation then contacted him to collect the award from Marina Bay. He was very happy about this recognition. After receiving the award, many people became aware of his stall, and he was invited to serve at the Istana, where his son and daughter-in-law served ministers. In 2024, they were also invited to cook at Tangling Community Club. Syed expresses his happiness that customers accept the taste of his food and his commitment to maintaining the same quality. Some customers consider his soup the best in Singapore. He is hopeful about receiving the award again in 2025.

How Syed’s father started the stall in 1971

Syed explains that the Adam Road stall opened in 1974, where his father started selling mutton soup. Before that, his father sold pushcarts at Tekka Centre. Initially, his father didn't allow him inside the stall because he didn't know how to cook. Around 2005, his father asked him to take over the stall due to his age. Syed's wife initially did the cooking while he took orders, as he had no cooking experience.

Michelin Bib Gourmand 2025 announcement

Syed's friend sent him a link to check the Michelin results for the year. Upon checking, he confirms that his name is on the list for 2025. He is happy to receive the award again and attributes it to maintaining the same taste that customers enjoy. He commits to keeping up the standard in the coming years.

Syed’s son considers continuing the stall

Syed's father is still active and has no immediate plans to retire. Syed's son has been working at the stall for over four years and is familiar with the operations. He feels ready to take the next step and continue his father's legacy. He believes it would be a pity if the stall closed down with his father's retirement, especially since they received the Michelin Bib Gourmand again this year, indicating that people enjoy their food.

Syed’s first time teaching his son cooking

Syed is teaching his son how to cook for the first time. He learned from his wife by observing her and noting the amount of spices she used. It took him about two years to start cooking himself. He cannot provide exact measurements for the spices, as he measures by hand and relies on taste. He advises adding spices gradually to avoid over seasoning. Syed's son observes that the cooking process is not simple, requiring concentration on the soup, curry for the biryani, and the preparation of the biryani, chicken, and mutton. He is trying to absorb as much information as possible, acknowledging that it is a lot to learn.

During his school days, Syed's son helped out at the stall for a few hours. His father wanted him to find a good job and settle down. Although he initially wanted to pursue nautical studies, it didn't work out. He realised that he prefers working at the stall to working for someone else. After a few years, he decided that he might be the one to take over the business. He sees the Michelin award as additional recognition and wants to carry on the legacy, hoping more people will try their soup and biryani. He acknowledges his responsibility to maintain the standard of the soup. Syed mentions that in one or two years, he will ask his son to cook independently and will taste the food daily to ensure consistency. He hopes his son will continue the business, allowing him to retire, and is happy that they are continuing his father's recipe.

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