Discover the Hong Kong Style Vinegar Trotters in Singapore's Chinatown

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Discover the Hong Kong Style Vinegar Trotters in Singapore's Chinatown

Growing up in a Cantonese family, I always looked forward to our weekly family dinners. Those were the nights when my grandmother showcased her culinary skills by whipping up traditional Cantonese dishes, which she would change every week. Among those delightful meals, vinegar trotters were always a favorite of mine. Wherever I could find this dish, I made sure to seek it out.

Recently, I visited the Chinatown Complex, Singapore's largest food hub, in search of the perfect vinegar trotters. Here, there's a famous stall called Shen Xi Imperial Soup Group, previously known as Chef Sham H.K. Vinegar Trotters, that specializes in this traditional dish.

The Quest for the Stall

Interestingly, finding this stall wasn't as easy as it sounds, especially in such a vast food court. However, once you spot the bright sign, you'll know you've arrived at the right place. The founder of this stall is none other than Chef Sham, who is now 79 years old. Few people know that he has quite a reputation in the culinary world, as he is the founder of the renowned Lao Huo Tang soup restaurant chain.

A Memorable Vinegar Trotters Experience

Upon arriving at the stall, I couldn't resist trying the Gold Medal Vinegar Hong Kong Pig Trotters (priced at 6.80 SGD). Each morning, they prepare a large pot of this dish to serve throughout the day. When customers order, it's reheated in a clay pot before being served. My vinegar trotters arrived steaming hot, with generous pieces of trotters swimming in a rich broth.

As soon as I took my first bite, the tangy and sweet flavors of the broth awakened my senses. If you're not a fan of sour tastes, I recommend pouring the broth over plain rice. Although I usually prefer my broth on its own, I decided to give this a try.

As for the trotters, I loved that they were cut into large pieces yet incredibly tender—so tender that I could pull them apart effortlessly with chopsticks. The meat had just the right amount of bounce, and I couldn't help but dip the small pieces into the broth to soak up all the flavor. The fatty bits and skin were particularly delightful, rich and melting in my mouth like butter.

Accompanying Braised Egg

The dish also came with a braised egg. As I expected, the egg was a bit dry and firm from being braised for a long time. However, adding the broth helped to solve that issue. This dish reminded me of my grandmother's cooking, albeit lighter since less vinegar was used. Many might find Chef Sham's version more palatable.

Give the Sesame Oil Chicken a Try

Not only do they serve trotters, but the stall also offers Sesame Oil Chicken (priced at 5.80 SGD). Right from the start, I noticed that the sauce was slightly thinner compared to other places. Nevertheless, I could clearly taste the strong tang from the rice vinegar they used. I was particularly surprised by the spiciness from the red chili in the sauce.

The chicken used was thigh meat, which was tender and juicy, pulling apart easily with a bite. Accompanying the chicken were small pieces of shiitake mushrooms, which were incredibly soft and juicy, soaking up the umami flavors of the sauce like a sponge.

Final Thoughts

The traditional dishes at Shen Xi Imperial Soup Group truly satisfied my cravings. I will definitely return to enjoy the vinegar trotters once more. As a Chinese proverb says, “The older the ginger, the spicier it gets,” experience brings wisdom, and Chef Sham is a testament to that.

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