All Haidilao S’pore outlets to serve pig blood curd from May 28

Pig blood curd will be available at Haidilao Singapore outlets islandwide from May 28, 2026, marking its return to local dining after 27 years.

Haidilao Singapore said it will be “among the first in the country” to feature pig blood curd on its menu.

Available at all outlets from May 28

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The pig blood curd will be served in sliced portions as a hotpot ingredient at all Haidilao Singapore outlets.

As part of a limited-time launch promotion, each portion will be priced at S$3++, down from its usual price of S$6++, at all outlets islandwide except Marina Bay Sands.

Pig blood curd at Marina Bay Sands' Haidilao outlet will be priced at S$4++ per portion, down from its usual price of S$8++.

The promotional pricing will run from May 28 to Jun. 30, 2026, while stocks last, Haidilao said.

Silky texture, absorbs broth well

Pig blood curd is a nostalgic hotpot ingredient known for its soft, silky texture and its ability to absorb the richness of hotpot broth.

Haidilao said that when cooked, pig blood curd “develops a smooth, slightly springy ‘QQ’ bite while soaking up the flavours of the soup it is simmered in”.

The chain added:

"The longer it cooks, the more deeply it absorbs the broth, making it especially suited for hotpot dining where ingredients are shared and left to simmer throughout the meal."

According to Haidilao’s eating guide, the ingredient can be paired with spicy and numbing broths such as Sichuan spicy broth, spicy mala broth or beef tallow broth.

For diners who prefer something less spicy, Haidilao also recommends pairing pig blood with vermicelli in milder broths, or with pickled vegetable broth for a tangier option.

Suggested toppings include dry chilli powder, crushed peanuts and sesame seeds.

Why it has been absent from Singapore

Pig blood products were previously prohibited in Singapore after the 1999 Nipah virus outbreak, which began in Malaysia and was later linked to swine.

The Singapore Food Agency (SFA) announced on Apr. 1, 2026, that it had approved the import of heat-treated pork blood products from Bangkhla Pig Slaughterhouse, an accredited establishment in Thailand.

This marked the first time in 27 years that an animal blood product would be allowed for consumption in Singapore.

Animal blood food products had previously been prohibited here as blood can support bacterial growth and harbour diseases, SFA said at the time.

Pig blood curd, also known as blood tofu, is commonly used in East and Southeast Asian soups and stewed dishes, and has a mild, savoury flavour and soft texture.