Dinner today felt like a little sequel to my first visit at 85 Stew in Geylang Bahru Hawker Centre, and honestly, I’ve been waiting for this one. The last time I came here, I tried their Beauty Soup, and it left such a good impression on me: comforting, nourishing, and the kind of “healthy-tasting” soup that doesn’t feel like punishment. Ever since then, I kept telling myself, okay, I need to come back and explore the rest of the menu.
So here I am again, second visit, same stall, same hawker centre energy: bright lights, clinking bowls, people moving fast with trays, and that familiar smell of simmered broth floating in the air. It’s the kind of place where you don’t overthink dinner… until you look at the menu and suddenly you’re negotiating with yourself.
Today, I decided to order the first item on their menu: Signature Pig’s Stomach Chicken Soup.
Now… I totally understand if you’re reading that and thinking, Wait, pig’s stomach + chicken? In the same bowl? Because YES, that was exactly my reaction during my first visit. That weird little hesitation was the reason I didn’t order it back then. The name sounded like a dare, not a comfort meal.
But today I felt more adventurous. In my mind I was like, Why not? At worst, it’s a funny story. At best, it’s a hidden gem.
And after the first sip… I immediately understood why it’s item number one.
The soup arrived looking slightly “serious”, milky and rich, almost like it would be heavy. But the moment it hit my tongue, surprise: it was light. Not bland-light, but clean-light. The broth had this gentle depth, like it’s been simmering patiently and minding its own business all day. It wasn’t aggressively peppery or overpowering, just quietly flavorful. The kind of soup that makes you keep sipping without realising you’re already halfway through.
Then came the main event: the pig’s stomach.
I know organ meat can be a mental challenge. It looks unfamiliar, and sometimes it carries that strong “organ” smell that can ruin the whole experience. But this one? So clean. No gaminess at all. No weird aftertaste. I don’t even know how they managed it, but they really did the impossible: they made organ meat taste friendly.
Texture-wise, I’m addicted. It’s tender, like, shockingly tender, almost as soft as the chicken. But it also has this gelatinous bite that reminds me a bit of cow tendon, that bouncy, luxurious chew that feels satisfying in a way regular meat can’t copy. It’s not rubbery. It’s not tough. It’s just… nice.
And the toppings? They threw in a bunch of things I can’t confidently name (LOL) but everything worked. There were bits that felt herbal, bits that felt like they absorbed the broth beautifully, and little pops of sweetness from goji berries too, which I love because it makes the whole bowl feel extra “tonic” and wholesome. It’s like comfort food with a health halo.
By the end of the meal, I wasn’t even thinking about how “weird” the combination sounded anymore. It just made sense. Chicken gives comfort, pig’s stomach adds texture, the broth ties everything together, and somehow it becomes this warm, soothing bowl that feels both traditional and quietly impressive.
So yeah, I’m officially a patron now. I’ll definitely be back, and next time I might be even braver. Cheers, 85 Stew. You got me.
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