Say Seng Cooked Food: A 40-Year Braised Pork Maestro Worth Queuing For at Albert Centre

I was genuinely excited about lunch last week — the kind of excitement that makes you arrive early and willingly stand in line without complaint. Say Seng Cooked Food at Albert Centre Market & Food Centre is one of those stalls that locals whisper about with reverence, especially among the older residents who have been eating here for decades. Known for its braised pork and old-school pig organ soup, this is a stall where queues form even before the shutters go up.

I reached just before their 2.30pm opening time, and true enough, a long queue had already formed. While waiting, I overheard the uncle next to me casually mentioning that he came all the way from Jurong just to eat here. That alone tells you everything you need to know about Say Seng’s reputation.

The stall has been around for more than 40 years, started by Uncle Alan’s parents as a humble pushcart in Bugis before eventually settling at Albert Centre. Today, Uncle Alan runs the stall with the same dedication and pride, often being referred to as a “maestro” of braised pork — and honestly, that title feels well-earned. His braising skills are truly on another level, producing pork that is tender, flavourful, and incredibly well-balanced.

Back in the day, Say Seng was known for selling wild boar meat before regulations changed. While that’s no longer available, Uncle Alan seamlessly transitioned to using pork belly — and you really won’t miss a thing. His cooking has cultivated a cult following over the years, and till today, people are more than willing to brave the long queues for a plate of his food.

Uncle Alan starts preparing as early as 9am, slowly braising and cooking everything from scratch so he can open by mid-afternoon. From the braising to the soup, he does almost everything himself, with the quiet support of his wife. When the braising is done, he proudly lifted up a massive slab of glistening braised pork to show me — a moment that honestly felt like meeting a culinary master at work. I jokingly thought of Culinary Class Wars Season 2 winner Choi Kang-rok, another expert in braising — that’s how much confidence and pride Uncle Alan carries in his craft.

Orders are prepared patiently, one by one. When it was my turn, I asked for a mixed pork platter, which included layers of pork belly, lean meat, soft cartilage, and tendons. Each cut was braised to perfection — rich but not greasy, tender yet still structured, and most importantly, completely free of any porky smell. Dip the meat into their chilli sauce mixed with minced garlic, and it immediately levels up.

And that braising sauce — oh, that sauce. Deep, savoury, slightly sweet, and packed with years of flavour. Drizzle a spoonful over a bowl of plain white rice and it’s dangerously addictive. Simple, comforting, and deeply satisfying.

Another absolute highlight here is the pig organ soup, which Uncle Alan proudly describes as 古早味 (old-school style). The bowl comes generously packed with fresh liver, stomach, lean meat, and meatballs. The soup is naturally sweet, clean, and incredibly soothing. Uncle Alan explained it best: modern versions tend to be heavy on pepper, but his version uses mustard greens, giving the soup a gentle tanginess.

That slight tang cuts through the richness of the braised pork beautifully, making the entire meal feel balanced. It’s the kind of soup you keep sipping without realising the bowl is slowly emptying — comforting, nourishing, and oddly refreshing. Honestly, it helps “reset” your palate after the richness of the braised meat, and before you know it, you’ve finished everything.

Five stars for the food alone. The queue here is always long, so the stall is impossible to miss. Say Seng Cooked Food has officially become one of my go-to stalls — and a place I’ll continue to cherish, because you never know when Uncle Alan might decide to finally hang up his apron.