The Lao Liang Pork Trotter Jelly & Shark Meat stall at Berseh Food Centre will shut on Oct. 31, according to a local Chinese‑language newspaper.

The 75‑year‑old owners, Yu Zhongrong and Lin Cailuan, said they are retiring and will not pass the business to their children.

They start work at 3 a.m. to prepare ingredients and open at 10 a.m. Lin said making pork trotter jelly is labor‑intensive and time‑consuming. “I’ve been doing this for 45 years… 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,” Lin told Lianhe Zaobao.

The stall’s signature pork trotter jelly costs from S$5 per serving, while a set of Teochew‑style kway chap costs S$4. The couple worry that many regular customers, many of them elderly, will miss the stall.

The business began with Yu’s grandfather, who ran a Teochew restaurant in China and brought the pork trotter jelly recipe to Singapore. Yu helped his family’s roadside stall on Theatre Street in the 1960s, took over with his wife in 1987 when they moved to Hill Street Food Centre, and finally moved to the current Berseh location in 1998.