Nowadays I am getting real spoilt. After having tasted homemade Ngor Hiang, I refuse to waste any more of my precious calories on factory made ones. Hey Ngor Hiang is made of pork fat, liver, eggs, msg, salt and all the other good stuff which can, unfortunately, clog your arteries. Surely, you don’t want to clog your arteries with lousy Ngor Hiang, right?
Now this is one special Ngor Hiang. First time I have seen one that is red in color on the inside. Really tasty but a tad small. 4/5 The pink sausages were also hand made and they taste much better then the normal factory ones. The soft pink stuff was really tasty and the pork was shiok, one of the best I’ve tasted. 4.5/5
I don’t usually go for liver, but this one was highly recommended by the forummers. It was actually quite good! The liver did not have too strong a livery taste and there was nice Koo Chai in it. 4/5 We also tried the egg slice which was decent but nothing to rave about. 3.5/5 Conclusion A very good Hokkien type Ngor Hiang with a serious chilli sauce to boot. Update 26 Nov 2006: Went there with my family to try again. This time round I wasn’t quite impressed with the Ngor Hiang and found the sweet sauce a bit bland! So I have revised the ratings downwards from 4.5 to 4 for the Ngor Hiang.
Hup Kee Wu Siang Guan Chang (AKA China Sreet Ngor Hiang)