\n<\/p>\n
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.\u00a0<\/p>\n
“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.\u00a0<\/p>\n
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.<\/p>\n
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.<\/p>\n
Hot pot chain Haidilao introduced pig blood curd as a hotpot ingredient on May 28, a spokesperson told CNA.<\/p>\n
Supply has kept pace with demand so far, and the company said it will continue to monitor both demand and inventory levels.<\/p>\n
“Pig blood curd is a familiar ingredient for many local diners, particularly Gen X and Gen Y customers, who may remember it being used in dishes such as stir-fries, soups and hotpot,” the spokesperson said. “Its return has therefore evoked a sense of nostalgia among diners who grew up with the ingredient.”<\/p>\n
When CNA visited Liang Ji last Thursday (Jul 30), Mr Neo was fast going through his remaining stock of two boxes.\u00a0<\/p>\n
Customers began queuing about half an hour before the stall opened at 11am, and by 11.20am he had already used nearly five packets. A friend helped him buy another 14 packets from a FairPrice supermarket and delivered them before noon.<\/p>\n
Mr Vince Liau, 47, who works in customer service in the engineering industry, was enjoying a plate from Liang Ji when CNA spoke to him.\u00a0<\/p>\n
A longtime fan of pig blood, he said he was excited when he heard the ingredient had returned. “I couldn’t wait to teleport myself here to have it when I saw it on the news,” he said, adding that he loved the idea of pairing it with char kway teow.\u00a0<\/p>\n<\/div>\n
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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.\u00a0…<\/p>\n","protected":false},"author":1,"featured_media":74343,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[2611],"tags":[],"class_list":["post-74342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buzz-headlines","wpcat-2611-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/74342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=74342"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/74342\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/74343"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=74342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=74342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=74342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}