The restaurant, located in the Jalan Besar area, will cease operations on Feb. 28, with its owner David Tan attributing weaker sales and mounting expenses as reasons behind the closure, according to Asia One.

“Business fell by 35% after moving to the new location. Operating costs continued to rise… This made me realize that it may be time to let go and spend my time doing something else,” he told Shin Min Daily News.

The stall first opened at 207 Jalan Besar in 2011 and moved to 65 Maude Road in 2024 after authorities determined that its kitchen wall was at risk of collapsing. The current outlet is located close to its former premises.

Although Tan is reluctant to give up the business he has operated for 15 years, he is willing to speak with parties interested in taking over.

In 2014, Tan invited the late Hong Kong food critic Chua Lam to sample the stall’s pig’s organ soup after Chua commented that Singapore’s version of the dish was not authentic, according to food review website Makansutra.

Chua did not revise his view after tasting it. He reportedly took two mouthfuls before stopping and said the dish should have been called “pork soup” because it lacked pig’s blood and did not contain enough offal.

Despite the criticism, Tan said he remains thankful to Chua Lam, crediting the episode with raising the stall’s profile.

“While we did not gain his approval, it led to more customers getting to know of us and enjoying the taste of our food,” he said.

Authentic Mun Chee Kee King of Pig’s Organ Soup is separate from Cheng Mun Chee Kee Pig Organ Soup at Foch Road.

The former restaurant was taken over by Tan with help from Chow Mun Chee, the original creator of the recipe. The restaurant serves a broad menu, including dishes such as sesame chicken, chive omelette and braised pork trotters.

The latter business is a different operation run by Chow Mun Chee’s family members since 1973. It specializes mainly in pig’s organ soup.