Mouth-watering ‘sup kambing’ keeps generations of Kuala Lumpur folks returning to Jalan Doraisamy stall Nestled in the heart of Kuala Lumpur, Sup Haji Abu on Jalan Doraisamy continues to win the hearts of locals with its signature sup kambing. “This stall has been running for over 60 years, since 1961,” said the stall manager who did not want to be named. A customer, who only wanted to be known as Raju, 59, said: “I used to come here with my friends when I was working here 20 years ago.
“Because the soup is famous and delicious, I have brought my kids along to try it.” On a slightly gloomy evening, I was amazed to see long queues of people eager to savour the stall’s delicious, thick mutton soup. The meat options include chicken, beef, mutton and quail, and customers can mix the different types of meat to enhance the flavour of the soup.
I remember coming to this stall as a child to have soup with my family. A stall assistant ladling the ‘sup kambing’ into a bowl filled with goat meat chunks. Returning now as an adult, I was amazed to find how heartwarming the soup was from the first slurp, tasting the same after so many years.
The stall assistant said the soup was cooked for about five hours to ensure a thick and rich consistency. It also elevated the taste of the soup. The prolonged cooking process allowed the natural fats and flavours from the meat to fully infuse the broth.
The meat was incredibly tender, almost falling apart at the slightest touch, wh.
