Meng Jai Pork Knuckle

With over 50 years in the business, the chefs behind the braised pork of Meng Jai Pork Knuckle have gained the restaurant a reputation for using only the back part of the pork for added deliciousness. After four hours of stewing, they keep the pork hot in a broth that is added to over time, only increasing the richness and depth of flavour. Given it’s located just off an intersection, the free parking and bubbling soup make it a popular stopping point for hungry commuters looking for dinner.