Fans of traditional hotpot ingredients will soon be able to enjoy pig blood curd again in Singapore, with Haidilao announcing that all its local outlets will begin serving the delicacy from May 28.
The return marks a major moment for food lovers, as pig blood products have been absent from Singapore for nearly three decades following restrictions introduced after the 1999 Nipah virus outbreak linked to swine infections in the region.
Haidilao said it will be among the first restaurant chains in Singapore to officially bring the ingredient back to diners after authorities recently approved selected imports.
Pig blood curd, often referred to as “blood tofu”, is widely used in Chinese and Southeast Asian dishes due to its soft texture and ability to soak up soup flavours. It is especially popular in spicy hotpot meals and is considered a nostalgic comfort food by many diners.
Promotional Prices Announced For Limited Period
According to Haidilao Singapore, the ingredient will be sold in sliced portions across all outlets islandwide.
As part of the launch promotion, diners can purchase a serving for S$3++ instead of the usual S$6++ from May 28 until Jun. 30, while stocks last. The promotion excludes the Marina Bay Sands branch, where portions will be priced at S$4++ instead of the regular S$8++.
The restaurant chain described the ingredient as having a silky texture with a slightly springy “QQ” bite once cooked in broth.
Haidilao also recommended pairing the ingredient with spicy soup bases such as Sichuan spicy broth, mala broth and beef tallow broth for a richer flavour experience. Diners who prefer milder flavours can pair it with vermicelli or pickled vegetable soup bases instead.
Popular toppings suggested include crushed peanuts, sesame seeds and dry chilli powder.
Singapore Recently Approved Pig Blood Product Imports
The return of pig blood curd follows an announcement by the Singapore Food Agency earlier this year approving the import of heat-treated pork blood products from an accredited slaughterhouse in Thailand.
Authorities had previously prohibited animal blood food products because blood can encourage bacterial growth and potentially carry diseases.
The move effectively ended a 27-year absence of pig blood dishes in Singapore’s food scene, triggering excitement among some consumers who had missed the ingredient for decades.
The launch is expected to attract large crowds at Haidilao outlets, especially among older diners familiar with the ingredient before the ban. Social media users have already been discussing the comeback online, with many calling it one of the most unexpected food returns of 2026.