Monan is famous for its egg sausage

Helmed by an amiable couple, Monan is famous for its egg sausage. Every morning, the couple tediously cleans out the insides of pork intestines, before filling them with a spiced egg batter. These stuffed intestines are then steamed and cut, resulting in a silky smooth egg mixture encased in a slightly chewy skin.



The Monan pork soup ($3.80) comes with generous portions of the egg sausage, meatballs, pork slices, pork skin, winter radish and spinach. The gelatin-like pieces of pork skin are cleaned impeccably, with no visible traces of skin or fat. The homemade meatballs have a good bounce and bite to them as well.

The broth is light and clean, without being overly flavourful and overpowering the ingredients which, frankly, are the star of the show. I’ve always been rather squeamish about consuming innards; however, I found myself constantly reaching for more of the – surprisingly addictive! – egg sausage.

I also like that I wasn’t thirsty after finishing the whole bowl of soup, which speaks volumes about the (perhaps practically non-existent) amount of MSG or artificial flavourings used in the soup. If you wish, Monan also offers a D.I.Y. option where you can build your own bowl.

Choose your desired pork parts, such as belly, feet, skin, heart, liver, intestine, stomach and so on; add on the egg sausage or meatballs; and finish up with a base of noodles or rice.