After nearly three decades off the menu, pig blood curd is finally back in Singapore.
Following the approval of heat-treated pig blood products for import, a growing number of restaurants have begun reintroducing the nostalgic ingredient, showcasing it in everything from bubbling hotpots and grilled fish to comforting braised and stir-fried dishes.
1. TANYU
Pig blood curd has officially returned to Singapore dining tables, and renowned restaurant chain TANYU is among the pioneering brands leading this gastronomic revival.
Known for its soft, silky, almost tofu-like texture, pig blood curd is prized for its ability to absorb rich, flavourful broths. From 15 June 2026 onwards, diners can once again enjoy this long-missed delicacy as an add-on to selected signature grilled fish dishes across TANYU’s outlets.
The ingredient makes its comeback as a premium accompaniment to two of the brand’s most popular offerings: the Signature Grilled Fish in Spicy Soup and the Grilled Fish with Fresh Green Pepper. Its velvety texture and ability to soak up the bold, aromatic flavours of the broth make it a perfect pairing for both dishes.
To celebrate its return, TANYU will be offering a special promotion from 15 to 30 June 2026. Diners can enjoy a 100g serving of pig blood curd for just S$2.70, down from the usual S$6.
As quantities are limited daily at each outlet and restricted to one serving per grilled fish order, guests are encouraged to visit early to secure a taste of this nostalgic favourite before it sells out.
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2. PUTIEN
With pig blood curd making its return to Singapore’s dining scene, PUTIEN is celebrating the beloved delicacy with three distinctive dishes available across all its outlets.
Diners can savour the fragrant Stir-fried Pig Blood Curd with Chinese Chives, the comforting Claypot Pork Blood Curd with Glass Vermicelli, or the Crispy Fried Pig Blood Curd, featuring a crisp exterior and soft, velvety centre. Known for its silky texture and ability to absorb rich flavours, pig blood curd lends itself beautifully to a variety of cooking styles, each offering a unique tasting experience.
Whether enjoyed stir-fried, braised, or deep-fried, these dishes offer longtime fans and first-time diners an opportunity to rediscover a nostalgic ingredient cherished across generations.
3. HAKKA YU
Among the restaurants embracing the return of pig blood curd is HAKKA YU, a contemporary Hakka restaurant known for bringing traditional Hakka comfort food into a modern dining setting. Available at its Singapore outlets, the Braised Pig Blood Curd with Chives and Chinese Sauerkraut showcases the ingredient in a way that feels both authentic and approachable.
At HAKKA YU, the dish is prepared in a way that feels especially suited to Hakka cooking: humble, hearty and deeply savoury. The pig blood curd brings a soft, smooth, almost tofu-like texture that absorbs the braising sauce beautifully. Chives add a fresh, aromatic lift, while Chinese sauerkraut cuts through the richness with a bright tanginess. The result is not merely a novelty dish, but a carefully balanced expression of traditional Chinese cooking.
For older diners, the dish may evoke memories of pig blood curd enjoyed in familiar hawker and home-style favourites such as kway chap, laksa and pig organ soup. For younger diners, it offers an opportunity to discover a once-common ingredient that has been absent from local menus for decades. In doing so, HAKKA YU helps reconnect diners with a cherished part of Singapore’s culinary heritage.
4. Haidilao Singapore
Haidilao Singapore was among the first restaurant brands to reintroduce pig blood curd to its menu following the return of approved heat-treated pig blood products to Singapore. Prized for its silky texture and ability to absorb flavour, the ingredient becomes soft, springy and richly satisfying when cooked in hotpot broths.
It pairs particularly well with Haidilao’s signature mala soup base, soaking up the bold, numbing flavours of Sichuan peppercorns and spices while offering a smooth contrast to the broth’s heat. Whether added to a fiery mala pot or a lighter soup base, pig blood curd brings an extra layer of texture and flavour to the hotpot experience.
To celebrate its return, all Haidilao outlets islandwide are offering pig blood curd at a special introductory price of S$3++ per portion from 28 May to 30 June 2026, while the Marina Bay Sands outlet will offer it at S$4++ per portion.
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