Ri Tao Fu Teochew Pig’s Organ Soup – Robust, Flavourful Bowls of Pig’s Organ Soup in Jalan Kukoh Food Centre!

Oftentimes, some of the best hawker dishes can be found in coffee shops that are slightly more out of the way but the journey is always 100% worth it. Ri Tao Fu Teochew Pig’s Organ Soup is one of those, and the literal hike up the small hill leading up to Jalan Kukoh Food Centre will bring you to one of the best pig’s organ soups in Singapore. 

Tan Jo Huak has been dishing out piping hot bowls of pig’s organ soup since he was 20 and is still going strong at the age of 63. He officially took over the stall from his father about 40 years ago. He made the choice to focus on pig’s organ soup because he believes that too many dishes will cause his attention to be divided and affect the quality of the food. 

“All we do is to do things honestly and with our passion,” he emphasised, as he continued sharing that he strives to keep his recipe authentic so everyone will be getting a taste of the original flavours of the pig’s organ soup even through the years. 

Apart from Pig’s Organ Soup ($4/5/6), you can also find Pig’s Kidney Mee Sua ($5), Pig’s Kidney Liver Soup ($5), Braised Meat ($4/5/6), Pig’s Organ Noodle ($4/5/6) and Oyster Sauce Veg ($3/5) here, as well as white rice ($0.50) to go with your meal. 

We got a $5 portion of the Pig’s Organ Soup, and there was certainly a generous amount of ingredients piled into the bowl and it was completely filled to the brim with soup. The broth takes at least nine hours to brew and fresh batches are cooked everyday. The broth held a deliciously robust flavour coupled with a slight zing from the suan cai (preserved vegetables). 

The copious amount of liver had that characteristic powdery texture and was still wonderfully firm at the same time. The stomach was also pleasantly chewy and every piece of offal in the bowl was well-cleaned. 

There were also tender slices of pork which fared perfectly well on their own but tasted even better when dipped into the homemade chilli. The sour tang of the chilli was rather addictive and went great with everything in the bowl. 

We also decided to give the Braised Meat a go and ordered rice to go with it. The rice came with a slight drizzle of the braising sauce used for the meat. The sauce itself was on the lighter side so it might not make much of an impression on those who favour stronger flavours. The soft tofu did a good job of properly soaking up the gravy. 

The braised pieces of pork belly had their natural flavours adequately highlighted, so perhaps having a lighter sauce worked well in its favour. Each piece had an indulgent balance of meat and fat and I had no issues polishing everything off even without the rice. 

I’d definitely make the journey back here for the piping hot bowls of Pig’s Organ Soup. It’s the perfect antidote for rainy days and still an absolute must-have even when it’s blistering hot!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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