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Not many places serve both pig’s liver and kidneys in a dish, let alone get it so right.
Even though I am useless in the kitchen, I know these organs are damn tricky to cook. Get the timing wrong and they can give rubber bands a run for their money. If the supplier doesn’t clean them properly, then you can be sure that complicates matters further.
Over at Joo Heng, the liver and kidneys are prepared so faultlessly, we cleaned up the plateful in a jiffy.
Poached till optimal softness then stir-fried very quickly with spring onions and ginger in a dark sauce with a dash of sesame oil, the thinly-sliced organs smell and taste very clean. They are also very tender to the bite.
Do make sure to order this signature dish when you dine at Joo Heng as it is a rare treat.

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