Lunch didn’t go the way I wanted today. You know those days when you think you’ll eat properly, but somehow the afternoon disappears and you end up running on snacks and vibes? Yeah… that was me. So by the time evening rolled in, I already knew I wasn’t going to play it safe for dinner. I needed something heavy, comforting, and honestly… satisfying enough to make up for the whole day.
That’s when I remembered a place I’ve kept in my “reliable dinner” mental list: 85 Stew. It’s one of those stalls that feels humble and straightforward, but the food always looks like it’s going to hit the spot. Their specialty is stew (as the name suggests), but the menu actually has a nice variety, rice meals, noodles, and the one dish that instantly grabbed my attention tonight: Braised Vinegar Pig Trotter.
And let me tell you… the serving surprised me in the best way.
I’m not sure if I got lucky because they were about to close, or if their portions are always like this, but the bowl that arrived felt like it was more than the usual portion. Like, I stared at it for a moment thinking, “Wait… this is mine?” LOL. The pig trotter pieces were generously piled, glossy from the dark braising sauce, and it came with a braised egg too (which is always a win in my book). On the side, I had a bowl of white rice, simple, fluffy, and exactly what you need when the main dish is this intense.
Now for the flavor: this pig trotter is vinegar-forward. The sauce leans more sour than sweet, and I actually liked that a lot because it cuts through the richness of the pork. Pig trotter can be heavy (in a good way), but if the sauce is too thick or too sweet, it can start feeling a bit “jelak” halfway through. Here, the tangy vinegar keeps things lively and makes you want to keep going back for another bite.
What made it even more interesting was the ginger. Not just a little hint—there were tons of ginger, and that added a clean, almost refreshing warmth. It’s a bit unusual compared to the pig trotter dishes I’m used to, but it worked. The ginger brings brightness, the vinegar adds punch, and the pork stays comforting and hearty. The trotter itself was tender and gelatinous in that classic way, soft, rich, and very satisfying with rice.
And the braised egg… yummy. It had that beautiful brown tint and soaked-up taste that makes you feel like the egg is its own mini side dish. If you’re the kind of person who likes to save the egg for the middle of the meal as a “treat break,” you’ll understand me.
Overall, this was exactly the kind of dinner I needed, affordable, filling, and comforting, with a flavor profile that’s slightly different from the usual. If you’re not into sour notes, the vinegar might feel strong, but for me, it was a pleasant surprise (and honestly helped me finish more than I expected).
I’ll definitely come back again to try the other dishes, maybe their noodles next time. For tonight though, my cravings are completely fixed.
Bon appetit!
