These heirloom Pig’s Organ Soup recipes have been passed down from generation to generation for almost 68 years. Started off with Thomas’ grandfather, Koh Kee Teo, selling Pig Organs’ Soup from a push cart. The current generation, Thomas took over the stall at Tiong Bahru Food Market in 2014 and has been featured in Michelin Guide 2018 and consecutively awarded Michelin Bib Gourmand since 2019.
What you can expect at the new stall at Tampines Street 81, a variety of braised dishes including Braised Pig Trotter, Braised Big Intestine and Braised Small Intestine based on recipes from his mother as well as signature pig organs’ soup. The stall opens daily from 10am to 8.30pm. We went during lunch hours and there is a long queue so be sure to skip the lunch crowd if you’re rushing for time.
liver, tripe, intestines, heart, pork balls, lean meat and salted vegetables in a light yet sweet broth. The broth is simmered for 8 hours with pork bones and salted vegetables to bring out the authentic Teochew flavour. Pssst, we drank the soup till the last drop and not getting thirsty after that.
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