It was a long wait, but after Mui Siong's legendary 𝗣𝗼𝗿𝗸 𝗟𝗶𝘃𝗲𝗿 𝗦𝗼𝘂𝗽 ($5) hit the table, I could feel my lips quaking in anticipation of those salaciously thicc and pinkish pieces of liver, submerged within a pool of murky broth shimmering tantalisingly under the glow of the noon sun.

I fished out a single slice into my mouth and took a meek bite — what a life-changing bite. The pig organ seemingly dissolved with a satin-like elegance despite its impressive size. But as I chewed on more, it became apparent each bite was still answered by a bouncy recoil even with its gentle melt-in-mouth properties.

A second piece was quickly fished out, then a third, then I was smitten like a crack addict. Taking a break from devouring those morsels of iron-filled richness, I then fiercely slurped down a mouthful of broth and was greeted by a robust and umami-loaded indulgence.

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