Nearly 50 years ago, in 1973, Syed Abdul Rahman, 65, watched his father navigate the streets of Little India, selling prata from a humble pushcart.
A year later, that hustle transitioned into a permanent home at Adam Road Food Centre, where his father founded Bahrakath Mutton Soup.
Today, that original recipe remains the heart of the business and welcomes throngs of people, even past the lunch hour.
The journey hasn’t been without its turning points. In 2005, Mr Syed faced a crossroads regarding the business’s future. Encouraged by his wife, he decided to take over the reins.
“My father worked incredibly hard to sustain this business. My wife and I didn’t want to see that legacy lost,” Mr Syed recalled.
His wife mastered the secret mutton soup recipe from her father-in-law, taking over the kitchen while Mr Syed managed the front-of-house and customer service.
As the business flourished over the decades, so did their family, which now includes four children and three grandchildren.
“I eventually learnt the recipe from her, and now I run the operations,” he said, noting that his wife has now dedicated her time to taking care of their grandchildren.
In November last year, Bahrakath Mutton Soup was officially recognised for its contribution to Singapore’s vibrant hawker culture, receiving the Hawker Heritage Award that honours multi-generational trade excellence.
For Mr Syed, the award is a badge of honour, but his true wish is simpler: “I want our hawker culture to continue to thrive,” he said.
That wish is being fulfilled by his eldest son, Syed Ajmal Khan, 38. Recently, Ajmal has begun the rigorous process of learning the business from his father, with an eye toward the future.
“I hope to franchise this brand and open up in other locations in the future,” Mr Ajmal shares.
While he initially explored digital options to modernise the business, he quickly realised that some traditions are best continued.
A limited menu and the potential for delivery delays affects flavor, making online food delivery platforms less than ideal, Mr Ajmal explained.
“By coming down in person, they can experience the taste fresh and reduce wait times,” he added.
Currently, Mr Ajmal is immersed in mastering the foundational mutton soup recipe, the bedrock of Bahrakath, passed down from his father. It is gruelling work, on top of his current responsibilities at the stall, he said.
For Ajmal, this isn’t just a business; it is about honouring the legacy of his father and grandfather.
“I work over 12 hours a day at the stall, so it takes a lot of time and patience to truly learn it all,” he said with a smile. “If I don’t do it, then who will?”
