Come for the pig’s organ soup, and get a side of braised pork belly too at Cheng Mun Kee
By Samantha Francis
Expect queues at Cheng Mun Kee, especially during lunch or dinner times.
When a colleague suggested heading to Cheng Mun Kee for some pig’s organ soup (zhu zha tang), the agreement
was unanimous.
Not to be mistaken for Cheng Mun Chee Kee Pig Organ Soup, Cheng Mun Kee is located at Circuit Road and has been around for more than 10 years.
While the stall is relatively under the radar compared to other famous pig’s organ soup stalls, loyal customers line up in droves especially during lunch and dinner times.
The $3.50 order of pig’s organ soup comes with a generous amount of ingredients.
Light Broth, Springy Parts
Cheng Mun Kee offers a good variety of dishes from Pig’s Organ Soup ($3.50) to Pig Meatball Soup ($3.50), complemented by side dishes such as Braised Pig Trotters ($5.50), Braised Bean Curd ($0.80) and more.
The $3.50 order of pig’s organ soup comes with a generous portion full of ingredients like liver slices, intestines, stomach, lean pork, pork belly, meatballs and kiam chye (salted vegetable).
All the pig’s organs were well cleaned, cooked just right and had a springy texture. The meatballs, however, were more chewy than tender.
Diners who prefer their broth to taste sharp and tangy with a rich offal flavour may find Cheng Mun Kee’s pig’s organ soup rather bland. Their rendition, brewed from kiam chye and large intestines, is redolent of Teochew-style clear soup. Despite being light-tasting, there was a hint of pleasant saltiness from the kiam chye.
Braised Pork Belly A Must-Try
The braising sauce was flavourful, and best drizzled over plain rice.
While the pig’s organ soup was flavourful, the braised pork belly stole the show. Soaked in rich and dark soya sauce, it was fatty, unctuous, and very tender. Paired with a bowl of plain rice, it was all I needed for a satisfying meal.
If you enjoy pig’s organ soup, Cheng Mun Kee is definitely worth adding to your checklist.
Cheng Mun Kee, Circuit Road Food Centre, Blk 79A, 80 Circuit Road, Singapore 370080
A version of this article appeared in the print edition of Weekender, Issue 152, May 13 – May 26, 2016, with the headline ‘Pleasing pork parts’.
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