Would You Try Pig’s Blood Char Kway Teow? This Famous Chinatown Stall Has It

Liang Ji Legendary Char Kway Teow has pig blood dishes

Would you eat char kway teow full of hum and… pig blood? This bloody plate of noodles is unique to Liang Ji Legendary Char Kway Teow, the famous stall at Chinatown Complex.

Dominic Neo, the stall’s colourful owner, recently introduced CP Foods pork blood curd to its menu—this comes after the historic reversal of pig blood’s lengthy 27-year ban. Two dishes feature pork blood curd on the menu: the Fried Bloody Pig ($10), a kind of omelette dish, and Fried Bloody Humful Pig (from $15), which features hum alongside the curd.

The Fried Bloody Humful Pig is an unapologetically sinful dish, like if orh luak replaced oysters with pig blood, hum, and lots of pork lard. CP Foods’ curd is clean-tasting and silky, so you don’t need to worry about hygiene or any foul taste.

But since Liang Ji is known for their char kway teow, we asked Dominic if it was possible to add pig blood to his signature dish. On the spot, he created his first-ever plate of Pig Blood Char Kway Teow ($15). And it was genuinely delicious—the savoury, wok hei-filled noodles paired surprisingly well with the soft pork blood curd, and the usual suspects such as hum and lup cheong tied it all together. It’s certainly a high price to pay for char kway teow, but if you’re looking for a particularly indulgent experience, this may be it.

So, would you try pig blood with char kway teow? If you’re not keen on having this specific configuration, you can also have pig blood at other eateries—check out our guide to other restaurants and hawkers with pig blood curd dishes. For other CKT stalls, read our best char kway teow in Singapore guide.

Address: 335 Smith Street, #02-217, Chinatown Complex, Singapore 050335
Opening hours: Thurs, Sat-Mon 11am to 4pm, Tue, Fri 11am to 7pm
Tel: 8226 5585
Website
Liang Ji Legendary Char Kway Teow is not halal-certified.

Photos taken by Rishav Chakraverty.
This was an independent visit by Eatbook.sg.

Enze Kay

Enze is a Singapore-based food writer with over five years of experience, having written for the first iteration of HungryGoWhere before joining Eatbook. He enjoys noodle dishes from around the world, but local classics such as bak chor mee, wonton mee, and hokkien mee hold a special place in his heart.