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Lao Liang Pork Trotter Jelly & Shark Meat, one of Singapore’s last remaining hawker stalls serving the traditional Teochew dish, will close after 45 years in business.<\/p>\n
The stall at Berseh Food Centre, run by elderly couple Yu Zhongrong (transliterated) and Lin Cailuan (transliterated), will cease operations on Oct 31, Lianhe Zaobao reported.\u00a0<\/p>\n
The stall owners, both 75, told the Chinese daily that they have decided to retire and have no intention of handing over the reins to their children.\u00a0<\/p>\n
When asked whether they felt it’s a pity to shutter the business, Yu said: “Not really. You wouldn’t know the hardships we’ve endured.”\u00a0<\/p>\n
For decades, the couple have been starting work at 3am to prepare ingredients and cook the dishes before opening for business at 10am.<\/p>\n
“It\u2019s exhausting. Sometimes customers are already lining up to order before the broth is even ready.\u00a0<\/p>\n
“But if the cooking time is insufficient and the flavour isn’t quite right, we can’t sell the food,” Lin told Zaobao.\u00a0<\/p>\n
Making pork trotter jelly is a labour-intensive and time-consuming process, she explained, saying it is something that few people are willing to take on today due to the high costs and slim profit margins.\u00a0<\/p>\n
Prepared using traditional methods, the dish requires pork trotters to be simmered for seven to eight hours and constantly stirred before the mixture is refrigerated for half a day to set.<\/p>\n
“The preparation process for braised dishes also require a lot of time and effort \u2014 simply cleaning the ingredients take several hours,” she added.<\/p>\n
However, the couple have a deep attachment to their long-time customers and they are concerned that people may be disappointed that they can no longer enjoy the familiar taste.\u00a0<\/p>\n
The elderly make up most of their regular customers, many of whom have been eating the traditional dish since childhood.\u00a0<\/p>\n
A serving of their signature pork trotter jelly starts from $5 while a Teochew-style kway chap set goes for a pocket-friendly $4.<\/p>\n
In the 1960s, 10-year-old Yu began helping his father and grandfather sell pork trotter jelly and shark meat at their roadside stall located along Theatre Street near the former Thong Chai Medical Institution.\u00a0<\/p>\n
Yu’s grandfather, who used to run a Teochew restaurant in China, had brought the traditional pork trotter jelly dish with him when he migrated to Singapore.\u00a0<\/p>\n
The stall moved to Hill Street Food Centre in 1987, where Yu and his wife took over the reins, selling pork trotter jelly, shark meat and Teochew-style braised dishes.\u00a0<\/p>\n
They relocated the business to Berseh Food Centre in 1998.<\/p>\n
Address: 166 Jalan Besar #02-37 Berseh Food Centre Singapore 208877<\/em> [[nid:745586]]<\/p>\n esther.lam@asiaone.com<\/a>\u00a0<\/p>\n<\/div>\n Lao Liang Pork Trotter Jelly & Shark Meat, one of Singapore’s last remaining hawker stalls serving the traditional Teochew dish, will close after 45 years…<\/p>\n","protected":false},"author":1,"featured_media":90206,"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-90205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buzz-headlines","wpcat-2611-id"],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/90205","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=90205"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/90205\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/90206"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=90205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=90205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=90205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Opening hours: Wed-Sun, 10am to 2pm (Closed on Mondays and Tuesdays)<\/em><\/p>\n
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