Behind the Chinese restaurants that dot Penang Road and the maze of other knotted lanes, very late at night, the neighbourhood would be enticed by a delicious waft of sour spicy soup.
Leftovers from the day's wasteful patrons, uneaten prawns, poultry and pork collected from serving plates, would be tipped into a large pot with tamarind, chillies and vegetables, then stewed over a fire.
The restaurant's less well-heeled patrons, the ones that approach the kitchen door from the back lanes, would carry the hot soup in recycled tin cans of about 5 inches high, back into the night from whence they came. Dinner and comfort for a few cents.
My mother remembers that it was delicious.