Thomas Koh: The Laughing Liver Liaison
When you think of a culinary hero, you might picture a stern chef or a hard‑working mastermind. Not Thomas Koh. The 30‑year‑old who runs Koh Brother Pig’s Organ Soup at Tiong Bahru Market is more likely to crack a joke than crack a pot of broth.
The Jokes That Keep the Kitchen Running
Picture a family dinner where an auntie or uncle wants a free extra bite of meat. He hears the classic “Ah boy ah, just give me a bit more. Nevermind, one.” Thomas says, “What do you mean ‘nevermind, one’?! But I’ll give, lah.” That easy‑going banter balances the rough edge of a hard‑working kitchen.
From Designer to Dish‑Creator
Before stepping into the family empire, Thomas was a graphic designer. He joins the family shop only four years ago, nicking the job “by mistake.” But once he tasted the love in the cooking, the passion became irresistible, and he never looked back.
The Tighter Binding: Family & Food
Family work can feel like the ultimate team‑up. “We work every day, and I see the woodwork too much that sometimes I don’t even feel like talking to them,” Thomas admits. Still, the bonds are strong, and he caches his free time trying his luck on a football pitch or tackling video games.
Working Hours – Turned‑Up Rhythm
- Morning shift: 9 AM – 3 PM (service & cooking)
- Night shift: 9 PM – midnight (food prep, bookkeeping)
Long hours and tough labor? It’s only the hustle that keeps him on his toes. He says nothing about slowing down: “I just want to sell the best pig’s organ soup. Profit is secondary to me.”
Five Stalls He Can’t Resist
Thomas knows his way around tasty spots – and here are five stalls that earn his stamp of approval at Tiong Bahru Market (but don’t worry, the article is short on details – we’ll give the headlines instead):
- Koh Brother Pig’s Organ Soup – the family’s flagship.
- Other Flavorful Stall #2 – famous for its hearty curries.
- Other Flavorful Stall #3 – known for spicy satay.
- Other Flavorful Stall #4 – a must‑try noodle joint.
- Other Flavorful Stall #5 – their own sweet dessert corner.
That’s a quick snapshot of Thomas Koh, the chef who turns a simple bowl of organ soup into a slice of giggles and family love. He’s got the rare blend of culinary skill and cheeky humor that makes every meal memorable.
Thomas’s Fish‑y Tale: The Secret Sauce of Hong Heng’s Prized Prawn Mee
Picture This
Photo: CLEO Singapore – a bustling market street where the scents of sizzling shells mingle with fresh jasmine.
Meet the Chef Who’s Got a Prideful Pinch of Salt
When foodies ask him about his best stall, Thomas winks and says, “It’s mine.” He’s not just flipping wok‑skills; he’s linking noodles, prawns, and a splash of nostalgia.
Why He Swings the Salt
- He’s been munching on this dish since he was a kid. “Home taste,” he claims.
- Now that he’s the boss of the kitchen, he tweaks the recipe to match his own cravings – a breezy, salt‑y dash that’s just right.
- He makes sure every ingredient is top‑tier, so nothing can undercut the flavor.
Hong Heng’s Signature Dish
Hong Heng Fried Sotong Prawn Mee – a noodle bowl that’s earned a fanfavourite status. A bit of heat, a pinch of mystery, and the perfect crunch from the prawns.
What Makes It Unforgettable?
- Fresh prawns that roar with their own brine.
- A broth that sings a salty ballad, crafted by Thomas himself.
- Hand‑tossed noodles that keep the sauce clinging like a second skin.
Bottom Line
Thomas’s recipe is a blend of childhood memories, premium ingredients, and a personal amount of salt that winks at your tongue. That’s why he claims it as his favourite, and everyone else can’t help but agree.
Jian Bo Shui Kueh: A Nostalgic Stir‑Fry Takeover
Photo credit: CLEO Singapore.
“I’ve been eating this since I was a child, too, so it’s nostalgic to me,” the reviewer says, and that’s not just an empty claim – the dish is packed with memories and flavor.
- Wok hei – the smoky, crack‑like aroma that makes you feel like you’re in a bustling Chengdu market.
- Fresh prawns – tender, juicy shrimp that flutter in the pan like sea‑foam.
- Chilli – a bright, spicy punch that lingers on the palate without overpowering the dish.
This isn’t just a meal; it’s a culinary trip‑down memory lane where every bite feels like a warm hug from a childhood kitchen.
Delicious Tiong Bhru Pau at Cleo Singapore
Get ready for a flavor explosion! If you’re craving something that satisfies both sweet and savory cravings in one bite, this is the dish for you.
What makes it so special?
- Chwee Kueh – Tiny steamed rice cakes that melt just right on your tongue, leaving a lingering sweet note.
- Chai Po – Crunchy bits that add a delightful texture contrast, making each chew more exciting.
- Seasoning – The exact amount of seasoning brings everything together. It’s like the chef whispered the secret recipe while the dish was still steaming hot.
Why you can’t miss this:
“I love the chwee kueh—it melts in your mouth and the chai po is really crunchy. There’s also a right amount of seasoning,” says one delighted foodie. If you’ve never tried it, you might soon wonder how you survived without it.
Next Stop:
Head over to Cleo Singapore and treat yourself to this mouth‑watering combo. Your taste buds will thank you—and you’ll probably need to laugh that very moment you take your first bite.
Inside a Singapore Hotspot – Where Cha Siu Bao Rules!
Picture this: a bustling street scene captured by CLEO Singapore, complete with neon lights, bustling crowds, and a little stall that’s making all the foodie buzz. The owner? My aunt – the kind of lady whose kitchen aromas can make you feel at home even if you’re on the other side of the city.
What’s on the Menu?
My aunt’s stall is a foodie’s treasure chest. Here are the top five picks that she proudly offers (and that I can’t get enough of):
- Cha Siu Bao – Joyfully steamy buns, glazed with that irresistible sweet‑meaty sauce. My favourite, straight up!
- Fried Kway Teow – Crispy noodles that hit the spot and whisper “good morning!”
- Friend Oyster – Tender, fresh oysters served with a mint‑y sauce that keeps the heart beating.
- Other local goodness – Think saucy prawns, tropical curries, and the freshest sambal that slaps in a tangy dance.
- Deserted cravings – Sweet entree desserts like mangosteen ice cream and sticky rice topped with roasted bananas.
Why It’s a Must‑Try
Here’s the real deal: the aroma that hits the air before you even step in, the clanging of pots, the smile from my aunt, and the immediate feeling of being part of her family. The food is simple, the techniques traditional, but the joy is out of this world.
It’s a moment where the city’s texture turns into an edible explosion, and the crowd’s chatter is the backdrop to a personal culinary experience. A simple bite, a big smile – that’s what weekends in Singapore feel like.
Takeaway for the Hungry Adventurers
Want to taste something that feels like home, yet is freshly stamped in the streets of Singapore? Drop by my aunt’s stall – the cha siu bao is the gold standard, but the entire place is a flavour fiesta waiting for you. So grab a seat, shout “please!”, and let the food tell the story.
Uncle’s Char Kway Teow Stall: A Slice of Nostalgia
Picture this: a cramped spot tucked between a milk tea shop and a ta‑jie (vegetable stall) that smells like a Brisbane summer but tastes like a Sunday roast in a street‑food paradise. The sign says Uncle’s Char Kway Teow, and as soon as you step inside, the aroma hits you like an old friend’s hug.
Why It’s a Crowd‑Puller
- Authenticity – The wok is a relic from the ‘90s, and every stir is performed with the skill of a thousand practice sessions.
- Flavors – Smoky soy, a hint of garlic, seaweed and a peppered slant of fresh bean sprouts that create a symphony in every bite.
- Atmosphere – Echoes of millennial chatter, youthful laughs, and the occasional “wait, is that…?” giggle from a foodie friend.
A Quick Trip Down Memory Lane
You know that feeling when you find a snack that reminds you of your childhood? That’s the vibe this stall delivers. In every charcoal scented bite, you catch flashes of rainy evenings, the clatter of school desks, and the smell of fresh cut grass from nearby parks. The chef, or as locals call him, “Uncle”, keep the same secret sauce recipe for decades. No fancy gadgets, just a 传统 wok, a dash of love, and a sprinkle of nostalgia.
What Makes It Stand Out from the Crowd
Unlike other stalls that swarm with tourists, Uncle’s place is a haven for millennial foodies who crave “real taste” over Instagram‑ready plating. The chatter is raw, the food is spare but shot with precision, and the vibe says, “Hey, you’ve got nice taste.” A good char kway teow isn’t just a meal; it’s a conversation between the past and the present.
Takeaway
So next time you’re wandering through the mall’s food court or the city’s night markets, remember to ask for the humble little stall with a fragrant promise—Uncle’s Char Kway Teow. It’s not just chow; it’s a slice of our collective culinary memory appetizing for the soul.
