Singapore Food Heritage

Sup Tulang

Indian-Muslim (Mamak) hawker tradition — sup tulang was created by Indian-Muslim hawkers on Jalan Sultan, who cooked mutton bones left over from sup kambing in a red chilli-tomato sauce. Both Haji Kadir (who ran a pushcart from the 1950s) and M. Baharudeen claim to have invented it, and the stalls later moved to Golden Mile Food Centre.

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Sup tulang — mutton bone soup — is Singapore's most unapologetically primal dish: enormous mutton leg bones sawn open to expose the marrow, simmered in a dark, spiced broth of tomato, ginger, and bone-deep richness, served with a straw to extract the marrow directly from the cavity.

Shiok Factor
Indian-Muslim hawkers on Jalan Sultan created sup tulang, and it found its most devoted following at Golden Mile Food Centre on Beach Road, where the bones arrive in deep red broth at tables occupied by people who have made a deliberate decision to eat something extraordinary at midnight

The marrow is the point — soft, rich, and available only by sucking it through the bone with a straw, which is the single most satisfying action in Singapore's entire food landscape.

🏷️ Key Ingredients

Tap any ingredient to learn its role

🥢 How to Eat Like a Local

1
Use the straw to extract the marrow from inside the bone — press the straw firmly into the cavity and apply sustained suction
2
Soak bread or rice in the broth first to experience the base flavour before the marrow richness takes over
3
Tear the meat from the bone with your hands — fork and knife are insufficient for the tenderness and the extraction required
4
Drink the broth between bites — it cools the meal's intensity and is deeply satisfying on its own
5
Order at midnight — sup tulang eaten late, with the full supper crowd around you, is a different experience from the same dish at lunch

Tap each step to highlight

🌡️ Shiok-O-Meter

Rated by locals, not algorithms

🌶️

Spice Hit

Like drinking warm water lah

5/10Getting Warm

Napkin Alert

Shirt already kena sauce

8/10Dangerous! Wear Old Clothes

🎵

Flavour Depth

Cannot stop eating

9/10Cannot Stop Eating

🕐

Queue Game

Walk in, sit down, eat

5/10Short Wait

💰

Shiok Value

Money well spent

9/10Steady Pom Pi Pi

Overall Shiok Score

👍 Solid Lah

72/100

Where to Find the Best

Sup tulang (tulang merah) began among Indian-Muslim hawkers on Jalan Sultan, and its best-known stalls now cluster in the basement of Golden Mile Food Centre on Beach Road, with a few more around Kampong Glam. Several Golden Mile stalls stay open late into the night.

Best Paired With

French baguette for soaking the broth; white rice if you prefer; a cold limau ice to cut through the richness.

📍

Best Sup Tulang in Singapore

Checked against recent food guides — not sponsored

1
Haji Kadir & M Baharudeen Sup Tulang
Beach Road•Golden Mile Food Centre, #B1-13/15, 505 Beach Road
Run by the family that claims to have invented the dish. Order the tulang merah with French loaf to mop up the sweet, sticky red sauce.
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2
Deen Tulang Specialist
Beach Road•Golden Mile Food Centre, #B1-17, 505 Beach Road
A family stall that traces its roots to the 1950s and has been at Golden Mile since 1975. Get the tulang merah and suck out the marrow; the mutton chop is a good side.
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3
M.A. Deen Biasa
Kampong Glam•95/97 Jalan Sultan
A mamak eatery on Jalan Sultan, the street where sup tulang was born. Its tulang merah comes with an optional extra plate of mutton bones.
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Sup Tulang: questions people ask

Where can I eat the best sup tulang in Singapore?

Our picks are Haji Kadir & M Baharudeen Sup Tulang (Beach Road), Deen Tulang Specialist (Beach Road) and M.A. Deen Biasa (Kampong Glam). Each one is checked against recent food guides; see the full list with addresses on this page.

How much does sup tulang cost in Singapore?

Expect to pay about S$10–15 (single plate of tulang merah around S$10 in recent reviews, bread extra; 2025–26 prices not confirmed).

Is sup tulang spicy?

Moderately. Sup tulang has noticeable heat, but most people find it comfortable.

How do you eat sup tulang like a local?

Use the straw to extract the marrow from inside the bone — press the straw firmly into the cavity and apply sustained suction. Soak bread or rice in the broth first to experience the base flavour before the marrow richness takes over.

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