Ever on the hunt for new taste experiences, it shamed me to realise that while I’m a big fan of peppery sup kambing (mutton soup), I’ve never actually tried its decidedly more flamboyant relative, sup tulang merah. In Malay it literally means soup red bone, in reference to the brightly-coloured mutton shank stew. It’s an Indian Muslim dish that can truly be considered one hundred percent local, having been invented right here in Singapore over sixty years ago. I had heard good things about how the dish was done at Deen Tiga Rasa, so I headed over to Golden Mile Food Centre for my first-ever taste of sup tulang merah...