The Lamb Kut Teh (S$32.00) was a modern twist of our locally-familiar Bak Kut Teh. This lamb version, however, might also remind others of Sup Kambing, just that this was on the peppery side.

The Kongsee was also going for a communal dining concept with sharing plate dishes, and this was one of them. But if the table had anyone who was selective towards lamb, likely due to fear of gaminess, then those who didn’t mind would be able to have this dish all to themselves.

And if a little char on the protein would appeal to you, they had also torched the protein before plating them atop the soup, so the meat would have both touches of crisp and juiciness altogether.