Koh Brother Pig’s Organ Soup: One of the best pig organ soup in Singapore!
Named after two brothers who have operated this pig offal soup stall since the 1950s, their soup still has the porky punch and salted mustard leaf tanginess which other Teochew pig organ soup stalls lack.
While the younger brother has retired, the older brother, Koh Tee Teo (now in his 70s) is still soldiering on, running the stall with his son and grandson, Thomas.
While the soup still remains appetisingly piquant, the number of ingredients, while generous, have gotten fewer and fewer over the years.
The stall was awarded the Michelin Bib Gourmand in 2019.
Gone are the more interesting cuts like pig’s tongue, stomach, heart, kidney, skin and pig’s blood cakes. Thankfully, the remaining ingredients of liver, sliced pork, factory-made pork balls and kiam Chye are beautifully blanched.
The intestines are especially good — soft-textured, fresh and very clean.
The chilli on the side is lightly spicy with a gritty, earthy sourness.
They also make something that is hardly found these days, nuo mi chang – intestines filled with glutinous rice, chestnut, and pork cubes ($2/3) but come early as only a limited amount is made everyday and it gets sold out fast.
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