Very tiring doing this for 45 years: S'pore couple, both 75, to close Jalan Besar pig trotter jelly stall on Oct. 31

The end of October 2026 will also mark the end of a decades-old business for a 75-year-old married couple who will be closing their Pig Trotter Jelly and Shark Meat stall after running it for 45 years.

They will be operating the business until Oct. 31.

According to Lianhe Zaobao, the couple, Yu Zhongrong and Lin Cailuan (both transliterated), have done this for nearly 50 years.

45-year business

It was a family business, which Yu began helping out at, at the age of 10.

The stall previously moved locations in 1987, where Yu and Lin took over the business.

In 1998, they then moved to their current stall in Berseh Food Centre at #02-37, where they are still running the stall today.

Speaking to Zaobao, Lin said they cook the ingredients fresh each day, with a single serving of Teochew-style kueh chap costing S$4.

Any eggs and tofu not sold the same day are thrown away, she said, adding that they are never kept for the next day.

3am every day

It was not an easy few decades for the couple, Zaobao reported.

Work starts at 3am every day when they arrive at the stall to prepare ingredients and cook before opening the stall at 10am.

"It's very tiring," said Lin, noting that if they don't cook it long enough, the taste won't be right, and they wouldn't be able to sell it.

Their children have no intention of taking over the stall, having jobs of their own. The couple themselves do not want them to carry this on as well, pointing to how difficult the craft is.

Lin told Zaobao: "I've been doing this for 45 years... Now very few people make pig's feet jelly because it's too hard work, the cost is high, and you don't make much money.

"The preparation process for braised food is also very time-consuming and laborious. Just washing all the ingredients takes several hours."

They are however concerned for their regular customers, who might be disappointed by their closure.