10 hawker stalls to satisfy your pig blood curd cravings in Singapore

Want to try some pig blood curd? I was asked this question a month ago, shortly after the 27-year ban on pig blood curd was lifted in Apr 2026. As the ban took effect years before I was born, I never had the chance to try pig blood curd, and when I first heard of the dish, it didn’t sound too appealing.

​Despite that, the adventurous me still went for it, and I ended up liking it more than I had thought I might. Pig blood curd is mild-tasting and absorbs the flavour of the dish in which it is cooked. But what I like most about it is the silky, tofu-like texture.

​Just as tofu can complement many dishes, pig blood curd is versatile and pairs well with a range of flavours, including fish soup, kway chap and even lok lok. However, pig blood curd is not yet common in Singapore, so hawker stalls selling it are rare, if not scarce.

​If you’re keen for your first taste of pig blood curd, or want to reminisce about the taste from 27 years ago, here are 10 hawker stalls to find pig blood curd.

1. Imperial Broth Noodles

Imperial Broth Noodles at Hougang may be new, but their Malaysia-style pork noodles and pig blood curd are already selling hot. When I visited the stall, their pig blood curd was sold out!

​Fortunately, it was available when I visited the stall again 2 days later. I ordered it as an add-on for S$1.80 along with the Signature Fresh Pork Noodle Soup (S$5.50), but without the noodles. ​

The add-on cost of S$1.80 is one of the most affordable I’ve encountered so far, with other stalls offering a similar portion for S$3.

​Not to mention, the curd is so silky that I found my tongue going across its smooth surface. It’s also cut into cubes of the perfect size, and I was able to devour it in a single mouthful.

​Taste-wise, it goes really well with the flavourful broth and absorbs the umami-laden soup. There was also a hint of an iron taste, which I prefer to do without, but it remained within the acceptable threshold.

​The pork soup also contained fresh minced meat, pork slices and small intestines, all of which contributed to the broth’s sweet, meaty flavour. The intestines had a slight aftertaste, which I didn’t enjoy, but the pork slices stood out for being lean but still tender.

​Several minutes after my meal, the tasty broth flavour continued to linger in my mouth. The next time I visit, I’ll definitely try the Premium All-in Signature Soup (S$7), which comes with pig blood curd, onsen egg and other ingredients!

Order Delivery: foodpanda
Best for: First-time diners wanting an affordable add-on
Price: From S$6.30 per pax
23 Hougang Avenue 3, Seven Star Coffeeshop, #01-27, Singapore 530023
Tue to Sun: 7.30am – 2.30pm & 5pm – 8.30pm
Closed on Mon
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2. Chen Fa Fish Soup

I admit that Chen Fa Fish Soup at Lower Delta Road has a menu that leans towards the pricey side, but the fresh ingredients and generous portions make the price worth it.

​When I visited, I ordered the Batang Fish Soup (S$7.50) with add-on Pig Blood Curd (S$4) and Grouper Fish (S$4 for 3 pcs). The order was served as a humongous, ingredient-packed bowl.

​Inside, there isn’t just fish and pig blood; the broth contains baby Chinese cabbage, tomato, seaweed, wolfberries, and yam as well. This added to the richness of the broth and catered to the veggie lover in me. It was so good that I opted for a free refill!

​I usually prefer my pig blood curd without the iron taste, so I was glad that the fish soup successfully masked the curd flavour when I ate the curd in smaller pieces. For those who enjoy the natural flavour of pig blood curd, eat it in bigger slices, or have 2 smaller pieces together.

​The silky pig blood curd and the firm fish slices create a nice contrast of textures, just like the combination of tofu and fish slices. My favourite was the grouper for its softness, but if you prefer your fish springy and compact, opt for the batang fish.

Best for: Pairing pig blood curd with fish soup
Price: From S$10.50 per pax
1091A Lower Delta Road, Singapore 169207
+65 8957 3309
Mon to Fri: 9am – 6pm
Sat: 11am – 3pm
Closed on Sun
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3. No. 25 Minced Meat Noodles

No. 25 Minced Meat Noodles at Bukit Merah Central is a crowd favourite, and you know it’s popular when you see the long queue. Btw, what’s pictured here is less than half the queue. It was so long that I couldn’t snap a photo of the whole thing!

​After queuing for 30 minutes, I ordered their Hot & Sour Pig Blood Curd (S$6.50), along with a small portion of Signature Minced Meat Noodle (S$9.80 for Small, S$11.80 for Medium, S$13.80 for Large).

​The Hot & Sour Pig Blood Curd was worth the wait. Given its name, I expected myself to be chugging water from the spice, but surprisingly, it was more sour than spicy. If you’re the type to add loads of vinegar, coriander and spring onion in your food (as I do), you’ll love this fragrant goodness.

​Although I had my bak chor mee with the tomato sauce, the noodles paired well with the Hot & Sour Pig Blood Curd, because it added to the slightly sour taste of the ketchup. ​I imagine it’ll be divine if I had my bak chor mee with vinegar and chilli. The hot, spicy sauce of the pig blood curd would enhance the bak chor mee’s flavour!

​The soup contains premium ingredients, including smoky pig liver, springy pig skin and gelatinous fish dumplings.

​While these ingredients created a bold and rich broth, I found it a little too rich to my liking. But that’s because I prefer milder flavours. If you enjoy bolder flavours, No. 25 Minced Meat Noodles is the one for you.

Best for: Fans of bold, tangy flavours
Price: From S$6.50 per pax
Block 161 Bukit Merah Central, SG Kopitiam, #01-3749, Singapore 150161
+65 8283 0386
Mon & Tue, Thu to Sat: 8am – 2pm
Closed on Wed & Sun
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4. DLLM Lok Lok

Want some pig blood curd for a late supper? DLLM Lok Lok is the place for you. I dropped by their Macpherson outlet, but they also have a branch at Jurong.

​DLLM Lok Lok has a wide range of items that’ll leave you spoilt for choice, so I had 2 sticks of Pig Blood Curd along with 6 other skewers. Each stick is priced at S$1.10 regardless of the ingredient.

​Each stick of pig blood curd came with 2 large pieces fried to a dark brown colour, which reminded me of steak. It gave the curd’s exterior a caramelised profile and made it unique from most of the other stalls, since their pig blood curd was either mild or savoury.

​The inside of the pig blood curd was a brighter shade of red-brown and had a slightly more noticeable blood taste after being fried. Despite that, the flavour was acceptable, and the inherent silkiness of the curd remained.

​Overall, the lok lok was not bad, but I think it would have done better if there had been some absorption of the dark, sweet sauce, just as the otherwise plain Zai Er (S$1.10 per stick) was filled with sweet goodness.

​I also think the pig blood curd would have been tastier if fried with tempura on the outside. That’s what they did for the French Bean (S$1.10 per stick), and it transformed a seemingly normal dish into one of my favourites here.

Order Delivery: foodpanda
Best for: Late-night supper
Price: From S$3.90 per pax
47 Kallang Pudding Road, The Crescent @ Kallang, #01-08, Singapore 349318
+65 8881 7168
Tue to Sun: 6pm – 3.15am
Closed on Mon
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For a list of locations, contact numbers and opening hours, click here.

5. Liang Ji Legendary Char Kway Teow

Located at Chinatown Complex Food Centre is Liang Ji Legendary Char Kway Teow, which offers 3 pig blood curd dishes: the Fried Bloody Pig (S$10), Bloody Char Kway Teow (S$10) and Fried Bloody Humful Pig (S$15 for Small, S$18 for Large).

​These 3 dishes seem to be among Liang Ji’s hottest-selling dishes. I heard that it’s so popular it’s sometimes sold out! That’s why I had to check their social media to ensure their pig blood curd was back in stock before dropping by.

​I had a serving of Fried Bloody Humful Pig, an omelette dish containing pig blood curd, bean sprouts, pork lard, Chinese garlic chives and cockles. Their blisters of caramelisation on the pig blood curd resembled those of char kway teow and carrot cake, and the inside remained silky smooth.

​Its pairing with the generous serving of cockles added juiciness to the dish, and with the pork lard, this dish was sinful as ever.

​Will I be coming back? Yes! I can’t wait to try the Bloody Char Kway Teow next — having pig blood with this local favourite sounds like a great idea!

Order Delivery: foodpanda
Best for: Trying creative pig blood curd dishes
Price: From S$10 per pax
335 Smith Street, Chinatown Complex Food Centre, #02-217, Singapore 050335
Tue: 11am – 7pm
Thu to Mon: 11am – 4pm
Closed on Wed
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6. Jin Ji Teochew Braised Duck & Kway Chap

Jin Ji Teochew Braised Duck & Kway Chap may sound like just any other braised duck stall, but it isn’t. Also located at Chinatown Complex Food Centre, the stall is known for innovating its dishes.

Perhaps their innovative spirit is what inspired them to be among the first few stalls to introduce pig blood curd in their menu.

When I saw how their small Pig Blood Soup (S$5 for Small, S$10 for Large) turned out to be a generous portion, I felt like a vampire ready to tuck into my meal.

​The pig blood curd was silky smooth and came with the flavour of the aromatic braised sauce. It was topped with my favourite coriander as well!

​Personally, I prefer my pig blood curd served in smaller pieces, but I had no difficulty cutting them on my own.

​Since the portion is large and I have a smaller appetite, the a la carte Pig Blood Soup is just right for me. But if you’re a big eater, you can have the pig blood curd as an add-on for S$3. S$5 or S$10 instead, depending on the portion.

​This way, you can enjoy it alongside other ingredients and a staple!

Order Delivery: foodpanda
Best for: Generous pig blood curd portions
Price: From S$5 per pax
335 Smith Street, Chinatown Complex Food Centre, #02-156, Singapore 050335
+65 9018 9052
Tue to Thu, Sat & Sun: 10am – 5pm
Closed on Mon & Fri
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7. Ri Ri Hong Mala Hotpot (#01-1036 People’s Park Food Centre)

I usually can’t take spice, but when I heard that Ri Ri Hong Mala Hotpot at #01-1036 People’s Park Food Centre serves pig blood curd, I mustered my courage to try it. I ordered the Stir-fried chives with pig’s blood (S$12) with Rice (S$0.50), and mentally prepared myself for the torture I signed up for.

​To my surprise, the dish was served with no chilli at all! Unexpected at a mala stall, but a HUGE relief.

​The curd was cut into thin rectangular blocks and had a smooth mouthfeel just like the other stalls I tried. It also had a distinct savoury profile from absorbing the sauce. The chives, meanwhile, complemented the curd by balancing its softness and savouriness with a crunchy, mild profile.

​There wasn’t much to nitpick about this dish, except that it was a little too bland for me. Although I gravitate towards mild tastes, I couldn’t help but notice that the dish was just mildly savoury, without any other flavours to go with it.

​Even so, I think this still makes a good side dish for sharing, especially if you need to quell the hot, numbing spice. Perhaps that’s the reason Ri Ri Hong Mala Hotpot made the dish so mild.

​For mala lovers, you can also add Pig Blood Curd (S$4) to your bowl of mala. I didn’t challenge myself to this, but you could try it!

Order Delivery: foodpanda
Best for: Mild pig blood curd at a mala stall
Price: From S$6 per pax
32 New Market Road, People’s Park Food Centre, #01-1036, Singapore 050032
Daily: 10.30am – 9.30pm

8. Lorong 7 Toa Payoh Kway Chap & Braised Duck

While queuing for my turn at Lorong 7 Toa Payoh Kway Chap & Braised Duck at Kim Keat Palm Market & Food Centre, I felt unsettled seeing that pig blood curd wasn’t on their menu. Was I at the wrong stall? I thought so until the stall owner told me that they did sell it.

​As I wasn’t too hungry that day, I ordered just the Pig Blood Curd (S$2) with Kway Chap (S$0.80). I definitely have to praise the affordability; it’s been a long time since I had a meal below S$3!

​Although there wasn’t any duck served in this meal, the pig blood curd was plated in a pool of braised duck sauce, which had a strong duck taste. Some may enjoy that, but it was a little too pungent for me.

​Fortunately, the pig blood curd didn’t absorb too much of the sauce, although it had a more savoury profile. It also didn’t have the repulsive iron taste I anticipated.

​However, I could still taste some of the braised duck sauce from the exterior of the curd, so I dipped it into the chap instead. The subtle herbal flavour was just nice for me, and soon I found myself transferring the cubes of pig blood curd into the chap.  

​I had silky pig blood curd alongside the soft, slippery kway. Slurp slurp slurp, I was too distracted by the good food and didn’t realise the drips of chap I was creating on the table until I was done. Oops, time to clean up!

Best for: Budget-friendly kway chap pairing
Price: From S$2.80 per pax
22 Lorong 7 Toa Payoh, Kim Keat Palm Market & Food Centre, #01-38, Singapore 310022
+65 8307 4464
Sat to Wed: 6am – 5pm
Closed on Thu & Fri

9. Ah Xiao Teochew Braised Duck

Another kway chap and braised duck stall makes it to the list! This time, it’s Ah Xiao Teochew Braised Duck, which has outlets at Bendemeer and Golden Mile Food Centre. I visited the latter and encountered a long queue. Would the food be worth the 25-minute wait? We’ll see.

​I ordered my Kway Chap with a mix of ingredients: Braised Duck, Tau Kwa, Braised Egg, Fishcake and Braised Pork Belly, which added up to a total of S$9.30. Of course, I couldn’t miss out on the Pig Blood Curd (S$3) either, because that’s exactly what I was here for.

​Just as the pig blood curd often mirrors the flavour of its sauce, the curd here absorbs the taste of the braised duck gravy. Unlike most braised duck stalls, the gravy here doesn’t come with a strong aftertaste, preventing the pig blood curd from absorbing a pungent flavour profile.

​While that was a plus point, I found the gravy and pig blood curd a little too salty for my liking. Perhaps they made the sauce more savoury to mask the duck flavour and keep the crowds coming back. To wash away the savoury sauce from the pig blood curd, I found myself soaking the pillowy curd into the chap.

​Speaking of that, the chap deserves some special mention. The herbal notes are done just right, and the chap is also served at just the right temperature. Not too hot to scald your tongue, but warm enough to send a comforting sensation down your throat.

Best for: Balanced braised duck flavours
Price: From S$7.50 per pax
505 Beach Road, Golden Mile Food Centre, #B1-43, Singapore 199583
+65 9019 8026
Tue & Wed, Fri to Sun: 1oam – 12.30pm
Closed on Mon & Thu
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For a list of locations, contact numbers and opening hours, click here.

10. Da Lian Minced Pork Noodles

When I first heard of the stall Da Lian Minced Pork Noodles at Syed Alwi Road, I thought I would be having a bowl of bak chor mee with pig blood curd. Upon reaching, however, I found out that it is instead offered with their Yong Tau Foo (S$1 per pc, min 5 pcs).

​After making this discovery, I became more excited for my meal. My favourite part of yong tau foo is that you can customise the dish however you like!

​I picked Tau Pok, Bittergourd, Eggplant, Chinese Baby Cabbage, and, of course, the Pig Blood Curd (S$2), which was priced differently from the other ingredients. Soon after, my bowl arrived, and it was mealtime.

​The pig blood curd was cut into really large pieces, which I would have preferred to be smaller. Unlike what I encountered at most other stalls, the pig blood curd here didn’t have a soft tofu texture.

​Rather, it was somewhere between that of tofu and the firm agar agar. I also realised the outer layer was slightly rubbery. That was a little off-putting for me; perhaps it was chilled for too long.

​I also didn’t particularly enjoy the mild smell of blood that came with it, but it was manageable with the sweet sauce on the side. If you enjoy your pig blood curd with some iron taste, you could go for their Pork Blood Soup (S$8) for a generous portion of pig blood curd.

Best for: Customisable yong tau foo
Price: From S$6 per pax
216G Syed Alwi Road, Singapore 207799
+65 6396 3345
Daily: 24 hours

How to choose a hawker stall for pig blood curd

If you are trying pig blood curd for the first time, Imperial Broth Noodles and Chen Fa Fish Soup are sensible starting points, as their broths complement the curd without overwhelming it.

For richer, bolder flavours, No. 25 Minced Meat Noodles and Liang Ji Legendary Char Kway Teow pair pig blood curd with punchy sauces and hearty ingredients.

Choose Jin Ji Teochew Braised Duck & Kway Chap, Lorong 7 Toa Payoh Kway Chap & Braised Duck or Ah Xiao Teochew Braised Duck if you enjoy braised dishes, while DLLM Lok Lok suits a late supper and Da Lian Minced Pork Noodles offers a customisable yong tau foo option.

The right choice depends on the style of dish and flavour profile you prefer.

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