Sup Tulang

Sup tulang isn’t nearly as well-known as chili crab but it’s just as noteworthy and delicious. It refers to a Singaporean dish made with mutton or beef bones stewed in tomato paste, chili, and spices.

Like chili crab, sup tulang is considered a true Singaporean food invention. It was created and made popular by an Indian Muslim food stall along Jalan Sultan in the 1950s.

And like chili crab, it looks spicier than it actually is. It’s more savory-sweet than spicy and is served with soft bread which you can use to mop up the sauce.

As delicious as it looks in this picture, the best part about this dish is what you can’t see. Scroll down to see what I mean.

 

There isn’t much meat in sup tulang because the real star is what’s inside the bones, namely the marrow. They give you straws so you can suck out all that rich unctuous bone marrow. Have you ever enjoyed a dish like this?

If you’re a fan of bone marrow, then you absolutely need to try this dish in Singapore. Check out our Singapore restaurant guide to learn where you can try it.