Cheng Mun Chee Kee Pig Organ Soup – One Of The Most Popular Pig Organ Soup Stalls

Pig’s organ soup originated from Teochew, China but is now a common dish here in Singapore. We visited Cheng Mun Chee Kee, one of the longest-running and most popular pig organ soup stalls located at Foch Road, for some soul comforting food.

What makes a good bowl of pig organ soup is no doubt one with well-cleaned ingredients, robust pork broth, slightly peppery and tasteful savouriness from the salted vegetables.

Over the years, the chefs have been constantly changing which might have affected the consistency at times. Read along to find out how Cheng Mun Chee Kee faired during our visit and then decide for yourself whether it is worth a trip down or not.

Of course, the first dish has to be the Pig Organ Soup (S$4,20 for small / S$6.20 for large) that comes with salted vegetables, tofu, lean meat, pork balls, liver, belly, stomach, intestines and kidney. The ingredients were abundant and meet the value of the price tag.

The soup’s visual was slightly murky and brown in colour. The chef told us that it was boiled for hours before operating hours with pork bones. We could for sure taste the time spent to boil the soup as it was a piquant bowl of soup. However, it will be disappointing for those who enjoy peppery soups as this element was not present in their version.

The lean meat was slightly tough, but understandable as it had no fat it in, the pork belly could be a better choice for those who prefer fattier meat. Nonetheless, organs and other parts in the soup were well-cleaned and had no stench at all. What we have always enjoyed from Cheng Mun Chee Kee are the pork balls, it has a “QQ” texture and a flavoursome aroma of pork.

Feel free to customise your bowl by removing any parts that you do not fancy and make sure to slurp away with the unlimited refills of soup while you’re there!

Side dishes like the Hua Diao Wine Chicken with Ginger (S$3) are also available in their menu. Sadly for us, most of the pieces were too boney and had little flesh. Be that as it may, the flavours were still great and kind of hit home for us.

The sauce was just salty enough, with hints of wine flavours and was not greasy. What was commendable was that the chicken soaked up essence from the sauce and had a good bite with its tenderness, this dish undoubtedly coupled well with white rice. We only wished that less bones were served in this small plate.

For some greens, we had the Oyster Sauce Vegetables (S$3) aka Bok Choy that was served with what seemed more like a light soya sauce-based marinade rather than oyster sauce. It was a little too salty for our liking and did not have much flavour to it. The vegetables were fresh and crunchy though.

This is something we would possibly pass on our following visit there.

Flavours seemed to have changed over the years but if we were to be looking for pig’s organ soup, this would still be a place worth visiting for a no-frills option though some improvements could be made.

They open till late too, a perfect option for the night owls or supper-hunters. The location is conveniently located steps away from Jalan Besar Stadium and is still rather pocket-friendly for the generous portions you get from their soup.

24 Foch Road
Singapore 209263
Tel: +65 6902 1558
Tues to Sat: 9am to 5am
Sun: 9am to 4:30am
Nearest Station: Bendemeer