Lao Liang Pig Trotter Jelly & Shark Meat
Blk 166 Jalan Besar #02-37, Berseh Food Ctr (Map) 10am – 2pm
Mon & Tue
The worldwide ban on many sharks has naturally terminated their ability to offer a range of shark jelly. So they resorted to making this other Teochew delicacy. The edge they have in this dish is how they infused a whiff of ginger with the fragrant soy base stock. "It's Bentong Ginger," the lady boss reminds us, and it lends such a refreshing accent to the usual porky- offal sensation. The parts used are very fresh and not overly braised and have a very nice texture. Their chilli dip is also different; it’s own-made with blue ginger touches enhanced with vinegar and sesame seeds, very unique. The rice sheets or kway come very smooth and do not stick to each other and feel very substantial to the bite.
Yong’s
462 Crawford Lane #01-29 (Map) 10am – 4pm Sun
One of two such hawker stalls left in Singapore (as at March 2026). Mr Er Tong Hua is the younger brother of the owner at Lao Liang Pig Trotter Jelly & Shark Meat in Berseh Food Centre. These collagenous pork jelly or pork head cheese made by stewing pork slices, skin and bones till the collagen scales into the clear broth. The bones are removed and it's chilled overnight. That jelly sensation just disintegrates in the mouth with bits of skin and meat. It's served cold or with some ice to prevent it from melting. This version is a whisker more salty than his brother at Lao Liang and it's a scream when paired with an ice cold beer or plain tiow yue/diao yu (Chinese tea).
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