Butchery
Things our butchers get asked every day.
Buying guides, cut explainers, storage tips and the business side of pork, written from the cutting room.
Buying guide · 6 min read
How to tell if pork is fresh: the wet-market finger test
Colour, smell, the fat, and the one-finger press every auntie swears by. What to check at the market, and what to check when a delivery arrives.
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Cuts explained · 5 min read
Collar, belly or loin: which pork cut makes the best char siu?
Why hawkers reach for collar, when belly is worth the extra fat, and why loin char siu so often turns out dry.
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Business · 8 min read
Starting a pork skewer stall: what to sort out before your first night
Permits, a pasar malam slot, the grill, the cost of each stick, and how many sticks you need to sell to break even.
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Storage · 4 min read
Chiller or freezer? How long fresh pork really keeps at home
How many days each cut lasts in the chiller, how to freeze it without freezer burn, and the safe way to thaw.
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Cuts explained · 6 min read
Pork cuts in English and Chinese: 花肉, 梅花肉, 上肉 and the rest
A cut-by-cut glossary so you can order the right thing whether the butcher speaks English, Cantonese or Hokkien.
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Market · 5 min read
Why pork prices in Malaysia go up before Chinese New Year
Farm supply, festive demand and what it means for your reunion dinner shopping. With tips on when to buy.
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From Sunday soup pots to Saturday night service.
"The ribs were already chopped the right size for bak kut teh. I just washed them and put them in the pot."
"Every Monday the collar comes in the same weight and the same thickness. My char siu tastes the same every day now."
"We switched our hot pot slices to them. Customers noticed the pork doesn't shrink in the soup."