I am very familiar with the dish because I used to have pork organ soup quite often in the 1980s as some of my former colleagues loved the stall at Commonwealth Crescent Market. Personally, I remember that it was flat salty for my palate.
Pig organ soup stalls used to be more common in Singapore but the numbers have dwindled over the decades. Actually, it's another Singapore hawker dish in danger of going extinct (but that'll be the story for another article).
Anyway, today I had another go at the dish after nearly 40 years (of self imposed abstention) at the famous Koh Brother Pig's Organ Soup at Tiong Bahru Market 許兄弟豬什湯.
This stall founded in the 1950s is in the third generation now and still has a loyal following.
They have SGD$5, $7, $9 servings, so I asked what is the difference between them.
I was very politely told that they all have the same ingredients, just different size servings.
So I opted for the smallest $5 serving as my main aim was to taste test the dish.
First things first, the soup.
One sip and I was mind blown.
It wasn't the flat salty I remembered but clean tasting porcine sweet layered with tangy salty from kiam chye (preserved Chinese mustard). There was little, if any oil at all floating on the soup. So I drank it all up with no fear or guilt. In fact, I wanted more straightaway.
Love it 😋
SGD$5 it has everything.
Clockwise from top - large intestine, stomach, pork ball, preserved Chinese mustard, pig heart, liver, large intestine (different cut), lean meat slice.
The thing that impresses me was how clean tasting the large intestine was without losing all its natural porcine sweetness. It was pillowy spongy soft and gently sweet. Not even the slightest hint of off taste. So nice.
Soft pig stomach cut into ribbons.
Soft tender pork ball with savoury sweet seasoning.
Tissue thin kiam chye which had already given up most of its tangy salty flavours to the soup.
Lean but tender strips of pig heart.
Thin liver slices skilfully done, cooked through yet soft tender powdery to the bite.
Another section or cut of intestine. Nicely soft tender. But for intestine, my favourites are the fattier cuts.
Good quality fresh lean pork.
The chili sauce was salty spicy sour which was good for cutting through the organ meat. For me, I don't use the chili much as I like to discern the subtle sweet flavours of the fresh organ meat.
They say you don't have to taste the whole ocean to know that the sea is salty. Now after this taste of Koh Brother pig's organ soup, I am craving for the large servings 😄 I am now a Koh Brother's fan and more certified unker than ever 🤣
Stall name: Koh Brother Pig's Organ Soup 許兄弟豬什湯
Address: Tiong Bahru Market, stall #02-29, Seng Poh Rd, S168898
Nearest MRT: 10 minute walk from Havelock station
Hours: 9:30 am - 2 pm | 5pm - 7:30 pm (Sun closed at 2pm, Mon off)
Written by Tony Boey on 5 Sep 2026
Most pig organ lack of the pig blood, a must in olden. Days.
ReplyDeleteArtoro not only pigs blood but years ago they even had lungs ...ate since '70's when it was only $2/3 per bowl 50cts for the glutinous rice roll.
DeleteArtoro not only pigs blood but years ago they even had lungs ...ate since '70's when it was only $2/3 per bowl 50cts for the glutinous rice roll.
Delete猪荒咸菜汤！
ReplyDeleteu try the one at serangoon garden market - can have unlimited soup refill lolx
ReplyDeleteGoes well with their chestnut filled glutinous rice roll ( now no chestnut)
ReplyDelete