Text & Photo © JE Nilsson & CM Cordeiro 2019
It was during the 1980s that Singapore saw a number of restaurants that served European styled food using recipes from France and Germany that I was introduced to a tomato based oxtail soup. My mother at the time was working for a German company with its Asia-Pacific headquarters located in Singapore. It was those years that we had the opportunity to try classic German goulash served with large chunks of meat, as well as oxtail soup. Soups in the restaurants were served together with heavy grained breads, and that’s how I have oxtail soup today as well.