Chef Benny Se Teo told me about this no signboard fish soup · pork organ soup stall at Bukit Merah in the same coffeeshop as Poh Cheu Teochew kueh stall. "Can fight with Mui Siong" the most famous stall for pork liver in Singapore ๐ฎ That's a very serious claim that must be investigated as soon as possible ๐
The no signboard fish soup · pork organ soup stall was the only stall (other than the drink stall) opened at KPT coffeeshop today. There was a constant long queue which quietened down near to closing time after 1pm.
They actually do have a yellow signboard but it doesn't have a stall name - just the menu which lists fish soup · fried fish soup · seafood soup · pork organ soup.
As I wanted to try the pork liver, I ordered pork organ soup and asked for the more liver. The lady boss kindly obliged. This set for $5.50.
The bowl was filled to the brim with thick pork liver slices on top, so that they do not get overdone. That's very thoughtful of the chef.
The pork liver was cooked to medium rare doneness. Chef Benny is right - I like this better than at Mui Siong as the soft-crunchy pork liver had a bit of creamy chewiness. It felt more "natural" as it did not seemed to have been treated with tenderisers such as cornstarch.
I wanted my liver cooked to a greater doneness nowadays, so I pushed the liver slices deeper into the piping hot soup. As the liver slices were not tenderised, they soon turned out firmer and less juicy when cooked to medium doneness. (Mui Siong's liver can withstand longer poaching without losing their soft-crunchiness.)
I like these pork slices. They were huge, soft-tender and tasted sweet.
I like these pork balls too. They tasted savoury sweet and were soft-tender to the bite.
There were lots of kiam chye (salted vegetable) and fresh nappa cabbage in the soup. However, there were no pig intestine or stomach in this pig organ soup.
The soup had deep savoury-salty and tangy flavours with sweetness coming from the cabbage and fresh ingredients like pork. The flavours were robust with savoury-salty dominant. The soup had a yellowish hue and medium body from long boiling of fish bones, etc.
Still, the lady boss will ask if you want milk in your soup. I always reply "no thanks" at every fish soup stall. The soup was piping hot practically to the last spoonful. Simple plain rice is the best complement for this soup.
Dried pork skin softened by cooking sponged up the soup's savoury-salty, tangy flavours.
I like this soup stall. The portions are generous. The base soup is tasty, loaded with fresh ingredients, expertly cooked - everything was cooked to just the right doneness, retaining its best texture and flavours. They are also obliging in customised orders. I saw someone with fish slices and pork liver - my favourite things ๐ Next time I want that too ๐
The famous Mui Siong pork liver noodle ๐ click
Written by Tony Boey on on 22 Feb 2022
๐ Opinions in this blog are all my own as no restaurant paid money to be featured.
To ensure neutrality, this blog is powered by voluntary contributions from appreciative readers to Tony Boey Johor Kaki PAYNOW 96888768 in Singapore $.
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