The Pig Organ Soup – Third Generation Hawker of Koh Brother Pig’s Organ Soup Opens A New Outlet In Maxwell

When you think of local food, pig’s organ soup or zhu zha tang is probably not the first food that comes to mind. However, to many millennials in Singapore, pig’s organ soup is actually considered to be one of their many comfort foods. Unfortunately, this tradition did not continue to the next generation. Most of us young people would shy away from having pig’s organ soup perhaps because the thought of eating pig innards sounds a little disgusting. This is exactly why Thomas Koh has decided to open his stall at Maxwell Food Centre, The Pig Organ Soup.

With Teochew origins, the Pig’s Organ Soup ($5.50) served here consists of a bowl of clear flavourful broth filled with pig innards such as the intestines, liver, heart, meatballs, pieces of lean meat as well as the most important ingredient, preserved mustard vegetables. It is usually eaten together with a bowl of rice and you could also take it with some side dishes.

If you didn’t know, Thomas is in fact a third generation hawker whose grandfather used to run Koh Brother Pig’s Organ Soup in Tiong Bahru Market and Food Centre. Why the change in name and branding then? Thomas and his friends started this business with the aim of modernising the dish so that more young people can appreciate this Singaporean comfort food. While trying out more modern techniques in the preparation of the pig’s organ soup, Thomas also wants to ensure that the taste and flavour of the soup still stays true to its original heritage taste like the one at the Tiong Bahru branch.

With this new outlet, they have designed the stall to look more modern, with a simple yet trendy signboard, and a clean overall look. They also have a sign which lists out the ingredients in the dish with a rainbow coloured panel, enticing the younger crowd at Maxwell Food Centre.

The Teochew style clear soup is made daily by boiling it with pig bones and salted pickled mustard vegetables. What is special is that Thomas and his friends take pride in making their soup clearer than the rest, with a slightly sweet base.

One thing especially important when preparing pig’s organ soup is to clean the innards well, because you will certainly taste it if it wasn’t cleaned well. Of course with that being said, the intestines here are chewy, fresh, and void of any odour. They also cut the intestines open to ensure that it is clean, and it is also easier for eating,

The vegetables have a sligh zing, but this complements the soup, giving off a light and refreshing taste to the dish. While the meatballs were a bit small in size, they had just the bite to it. I also liked how the pieces of lean meat were all tender and not too chewy. Altogether, the ingredients are cooked well and to the right texture. Paired with the chilli that they have concocted themselves, this pig’s organ soup hits the right spot, especially when eaten on a cold rainy day.

After having the bowl of pig’s organ soup here, I found myself wanting to go back for another bowl so if you are one of those who are afraid to try pig’s organ soup because the thought of eating pig innards scares you, I encourage you to head down to The Pig Organ Soup at Maxwell Food Centre and try a bowl. Perhaps it could be a dish you can find comfort in when you’re missing home!

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