Get 3 Months of Premium — FREE! Use code: FREE3MTH to get Premium at $74.25 (U.P. $99) today >

1220 East Coast Parkway
#01-42 East Coast Lagoon Food Village
Singapore 468960

(open in Google Maps)

10:30am - 08:30pm

11:00am - 08:30pm

11:00am - 08:30pm

11:00am - 08:30pm

11:00am - 08:30pm

11:00am - 08:30pm

10:30am - 08:30pm

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE


From the Burpple community

$18.80 (4 pax!! - $9.50 for a set of tekah, small bkt and a bowl of rice; $3.90 kailan; $5.40 for 3 rice, 1 taukwa, 1 egg, 1 meicai)

tekah was hUgE broooooo definitely needa find someone to eat w/ u. skin was qq and smooth, collagen vvvvvv soft w0w and the meat is tender
they added spices to the bkt so it was like damn nice? prefer this to songfa :>
kailan was a bit ex cos they just boil + add sauce & fried onion only haha
but the other sides are q worth; taukwa was q nice

1 Like

Been a bugbear for a while on my mind since it's a must try place yet it's so ulu

He will ask you to choose either fat or lean, but do request for a half half

Definitely the best braised pig trotters I've had, it's perfect because it's exactly what im looking for. Super tender meat, soft fats and skin that's so easy to separate, that sublime sticky texture, as well as a savoury sauce. Needless to say i have no complaints at all. Only come here if you've promised yourself that possibly every braised pig Trotter you're ever gonna have from here on out is gonna be a found wanting

1 Like

Portion mixed cut for two, sweet braised peanut and signature skinless trotters.

1 Like

Loving the big and fatty pig trotters. The owners will ask if u want lean or fatty trotters. Their soup base is white and peppery comes with 3 chunky ribs. They served kuay as an option too.


Eons ago, on my first day of work at my second ad agency, I discovered I had colleagues who were as mad about food as I was. Now, do note that this was during the time when dinosaurs roamed the earth, and food-centric apps like Burpple didn't exist. So, meeting like-minded people was a godsend. It became the norm that whenever we did not have a deadline to rush for, we would pile into the car of the one guy who drove (thank you, Steven Chin!), and go hunting all over Singapore for a kick-ass lunch. Our united passion for great hawker food led me, through the most ardent of meat-lovers in the group, to the terrifically tender "ter kah" (pig trotters) at Han Jia Bak Kut Teh Pork Leg at the East Coast Lagoon Hawker Centre.

In those days, this venue was nothing like the stylishly designed, resort-inspired structure that you see today. Instead, we sat under flat zinc roofs in the midday heat, sweating profusely as we stuffed ourselves with the deliciousness of the wobbly fat, gelatinous tendon, and the token lean meat — the result of hours and hours of intense braising. In between coming up for air from all that porky perfection, I remember catching snatches of conversation about the hawker using pork legs imported from Germany, which explains their massive size. That said, I never had any trouble polishing off a whole leg by myself back then, and even now.

After a recent visit a couple of weeks ago, I can vouch that the "ter kah" here is still as phenomenally fall-apart tender as I remember it to be. Thus, reinforcing its top-of-the-list position for my choice of epic indulgences. Just be prepared to leave with your mouth a little gummy. 😝 #hawkerpedia


The bowls of kway, to match with the mixed cut of pork, braised trotters.