At hot pot restaurant Tong Xin Ru Yi in Lorong Telok, owner Oscar Zhang said demand for pig blood had always been present among customers.
“Many of our customers had been asking about it over the years, so once it returned to the market, we wanted to bring it back as quickly as possible,” he said.
The restaurant now serves pig blood curd in its hot pot offerings and in dishes such as mala pig blood and ginger and spring onion pig blood. It sold about 30 portions a day when the ingredient first returned and continues to sell about the same number.
Mr Zhang said supply remains inconsistent this soon after the product’s return, and the restaurant replenishes inventory according to availability rather than stockpiling, waiting for the next delivery once stock runs out.
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