When done well, soup kambing, as it’s called, is a hefty flavor bomb that’s hard to forget. It comes infused with coriander, cumin, cardamom, turmeric, nutmeg and star anise (among other spices) and dotted with crispy fried shallots and soft onion chunks.
This, no doubt, is the Chanel of soups.
When to have it, however, turned out to be something to consider.
“You can’t have soup kambing now lah,” said my friend Basil, who had told me about Yassin, prompting me to immediately suggest heading there for dinner. “It’s mabuk food.”
Ahh, drunk food — the dishes that are the perfect panacea when you’re leaving a bar at 2 a.m. and looking for something to quell your hunger and sober you up. In the case of soup kambing, this heady concoction of spices does an especially efficient job of clearing your head and helping you wade out of your Chivas fog.
I didn’t want to have to get drunk in order to try Yassin’s though. So after some persuading, we were on our way.