I’ll be honest — I’ve never been a fan of liver. I’ve given it plenty of chances, especially when people insist, “You’ll like this one!” or “This place does it really well.” But somehow, it just never works for me… unless it’s foie gras. I’m sure some of you can relate!
That said, when I posted about Mui Siong at Ubi, the response was overwhelming — clearly, there’s a strong liver-loving crowd out there. For those folks, the sight of thick, glistening slices of liver, still blushing in the centre, is enough to trigger a Pavlovian reaction. Unfortunately, that stall has since closed due to a dispute with the canteen operator. The brother-sister duo behind it have now returned to the main stall at Veerasamy Road.
But don’t worry — all is not lost! There’s still another Mui Siong outlet over at Bukit Merah, run by two other siblings, Jasmine (66) and Jennifer (60) Tan. They’ve been serving up their own version of Mui Siong’s famed dishes for the past 18 years — first at the E-Centre for 15 years before relocated to the Maddox Canteen, a hidden canteen tucked between two industrial buildings. It’s not the easiest place to find, but the constant queue at their stall just shows that Singaporeans know where to find good food!
Since liver’s not really my thing, I went with the pork ball soup instead, adding on some minced and sliced pork for good measure. The soup really hit the spot — easily one of the best pork ball soups I’ve had. I happened to arrive just before they closed at 2pm, which turned out to be perfect timing, because the broth was at its richest and most flavourful. While the pork balls aren’t made in-house, they’re still of excellent quality. All in all, it’s one of the most satisfying bowls of soup you’ll find anywhere! 4.5/5
One of the secrets behind the soup’s depth of flavour is the use of fresh pork for the mince, along with a generous dose of sole fish powder. It’s the kind of bowl that hits all the right notes — rich, savoury, and deeply comforting. It’s the ultimate comfort food for me, and I’m pretty sure I’m not the only one who feels that way!
Mee pok lovers will tell you that one of the keys to a great bowl often comes down to the person behind the boiler. It might seem simple enough to just blanch noodles in hot water, but somehow, when someone else steps in using the exact same ingredients, the result can taste completely different. That’s why owner-operated stalls like this one are such gems. With Jasmine still personally handling most of the cooking, you can count on consistency and that unmistakable touch that makes her mee pok truly stand out.
Conclusion
If you’re a liver lover, this stall is one of the best places in Singapore to satisfy your cravings. But even if liver isn’t your thing, their bak chor mee mai ter kua (hold the liver) is just as impressive. It’s a great example of how the heart and soul of a hawker stall come from the people behind it — something the ever-growing number of franchised stalls can never truly replicate.
