Satiate your Liverlust!
For all the pork liver enthusiasts out there, this story is for you! I’m more of a “mee pok tar mai ter kua” (I order my mee pok without the liver) type, so I would never dream of waiting 30 minutes for this. However, if you have a craving that rivals Hannibal Lecter’s for liver (minus the fava beans), the sight of rich, tender liver with blood oozing out is bound to stoke your appetite!
The Liver Specialists
There aren’t many stalls in Singapore that can genuinely claim to specialize in liver. So if you’re a true liver aficionado, chances are you’ve already visited Mui Song. While I’m not the biggest fan of liver myself, I can attest that the liver here is exceptional. Each piece is sliced thick and marinated expertly, resulting in tender slices without an overpowering gaminess. They are perfectly cooked, with just a touch of blood still oozing out to ensure the perfect bite! 4.5/5
Mee Pok Tar Mai Ter Kwa (Mee Pok sans Liver)
If liver isn’t your thing, you can opt for minced pork, lean pork, or Fuzhou-style pork balls. The latter features juicy minced pork encased in a delightfully springy pork ball. The soup itself is rich and flavourful. Along with the well-marinated pork, it is a hearty and satisfying bowl of pork soup.
Their noodles were not as al dente as I would have liked, and I found their chilli sauce lacking punch. It is still decent but not as outstanding as their liver. The owner mentioned that they started serving liver because they realized that while preferences for noodles vary widely, pork liver could be prepared in a way that appeals to most liver enthusiasts.
Family Run Heritage Brand
Mui Siong Minced Meat Noodle was founded in 1970 by Madam Teo Yen Leng, who learned the trade from a Teochew uncle in the late 1960s. He taught her the craft, knowing that she needed a reliable way to support her family of seven children. They were initially located in a pre-war house where the Fu Lu Shou Complex now stands.
In 1974, they moved to Rochor Centre, where they built their reputation. In 2015, they had to relocate due to redevelopment. After a two-year hiatus, they resumed operations at a coffeeshop on Veerasamy Road, which is now run by second-generation owner Justin Tan. The stall in Kaki Bukit was opened over a year ago and is currently operated by Justin’s older siblings.
Conclusion
This is one of the few places in Singapore that specializes in pork liver soup. They do serve it together with lean and minced pork, but most patrons who visit the place would opt for just pork liver!
