8 Best Pig's Organ Soup in Singapore (2026)

Pig's organ soup, known in Mandarin as zhu za tang, is a hawker classic built on a clear, peppery pork-bone broth, unlike the soy-braised gravy used in kway chap, a related but distinct dish that uses similar offal over flat rice noodles. A typical bowl carries intestines, stomach, liver, meatballs and pork belly, balanced with salted preserved vegetable, and is usually eaten with plain rice or, at a few stalls, porridge. This guide gathers real, currently-trading hawker stalls across Singapore's food centres, checked against food-press coverage and, where available, the stalls' own accounts. Hawker stalls change hands and hours often, so confirm before a special trip.

Koh Brother Pig's Organ Soup traces back to 1955, when founder Koh Kee first sold the dish from a pushcart around Tiong Bahru, according to multiple food features; the stall now trades from Tiong Bahru Market and Food Centre under a third generation of the family. It became the first pig's organ soup specialist to receive a Michelin Bib Gourmand distinction in 2019 and has kept the recognition in the years since, per the Michelin Guide's listing. Reviews describe its broth as clear and light rather than cloudy, simmered from pork bones with salted mustard vegetables, with bowls carrying liver, stomach, meatballs and a stuffed large intestine packed with glutinous rice, a specialty several write-ups single out. Confirm opening days before visiting.

Tiong Bahru
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Cheng Mun Chee Kee is one half of a pig's organ soup name split that Singapore food coverage traces to a shared family origin in 1973, before the two stalls went their own ways; this branch continues trading from Foch Road in the Lavender area, while a same-named rival elsewhere in Jalan Besar closed in early 2026 after a relocation hurt its sales. The Michelin Guide's own supper feature names it among its picks for the dish, and it is known locally for unusually long hours stretching past midnight on some nights. Reviewers describe a punchier, more peppery broth than some rivals, with a bowl built from lean pork, meatballs, small and large intestines, liver, pork belly, kidney and tofu over salted vegetable.

Lavender
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Soon Huat Pig's Organ Soup has run from Serangoon Garden Market and Food Centre long enough to become one of the estate's most reliably queued hawker stalls, according to multiple food write-ups. Its broth is often singled out for a tangy edge that most other versions skip, built from preserved mustard vegetable and finished with sliced tomato and fried garlic oil, a combination reviewers describe as distinctive rather than traditional. Bowls come with lean pork slices, small intestines, stomach and liver, and the stall's separately braised intestines are frequently named as the dish worth ordering alongside the soup itself. Because it keeps morning-only hours and closes by mid-afternoon, latecomers often find ingredients running low well before the stated closing time.

Serangoon Garden
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Ri Tao Fu Teochew Pig's Organ Soup trades from Jalan Kukoh Food Centre on the fringe of Chinatown, run by second-generation hawker Tan Jo Huak, who by his own account took over from his father around forty years ago after starting on the stall in his twenties. Food coverage describes a broth brewed for more than nine hours, giving it a robust, savoury depth from preserved vegetables, and bowls are noted for cleanly prepared offal, including powdery-textured liver and springy stomach alongside tender pork slices. Beyond the standard soup, reviewers point to its pig's kidney mee sua and braised pork dishes as worth trying on the same visit. It keeps six-day hours and is closed on Sundays.

Jalan Kukoh
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Ah Keat Pig's Organ Soup and Kway Chap has traded from a coffee shop on Marsiling Crescent, near Woodlands Checkpoint, for more than thirty years, according to multiple food features, and has since added a Yishun outlet under the same name. Alongside its kway chap platter, the stall serves the organ soup on its own, described in reviews as a clear, peppery broth carrying intestines, pork belly and other offal, with a kidney add-on available for those who want it. Its long-running presence in the north has made it one of the more recognised names for the dish among residents of Woodlands and Marsiling, and food outlets frequently cite its three-decade history when covering the area's hawker food.

Marsiling
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Aik Kee Haslet Soup takes its name from an old English term for offal, a naming quirk several food writers point out when covering this stall at Geylang East Centre Market and Food Corner. The soup itself follows the familiar Teochew mould, and reviews describe it as generous with ingredients: small and large intestines, springy pork balls and thick-cut pork belly slices layered with fat, in a broth that leans peppery before mellowing into the pork's natural sweetness. Beyond the soup, the stall is also known for its homemade ngoh hiang, a five-spice meat roll sold as a side, which several reviewers call worth ordering alongside the soup itself. It has built a loyal following among nearby residents over the years.

Geylang East
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Jia Jia Xing Pig's Organ Soup runs from Sembawang Hills Food Centre on Upper Thomson Road, where reviewers describe its broth as rich and well balanced rather than sharply peppery, built around pork slices, meatballs, pig stomach and liver alongside pork belly. Multiple write-ups single out the stomach specifically as cleanly prepared, tender and free of the toughness or smell that can mar lesser versions. The stall offers free soup refills, an uncommon touch among pig's organ soup specialists, and pairs its soup with an unusual side for the category, yam rice, alongside a more typical braised pig trotter option. It draws a mix of neighbourhood regulars and visitors to the food centre's wider hawker lineup.

Upper Thomson
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Sin Xiang Kee opened at Beauty World Food Centre in November 2023, after the centre's redevelopment, making it one of the newer names to take up the dish. Its signature offering comes two ways: a clear pig's organ soup flavoured with Chinese pickled mustard, or the same porky ingredients served submerged in porridge instead, a format not every specialist offers. Diners can mix lean meat, belly meat, pig stomach, liver and pork balls with a base of rice, noodle or porridge to suit their preference, and the stall also serves a braised pig trotter and a braised pork mini hotpot beyond the core soup. Food coverage since its opening has called it generous and affordably priced despite the short track record.

Beauty World
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