The Singapore Food Agency (SFA) has officially ended its 27-year ban on pig blood, finally allowing citizens to fulfill their dream of eating like a medieval plague survivor.

After decades of worrying about the Nipah virus, authorities have concluded that as long as the blood is "heat-treated," it is no longer a biohazard but a fucking delicacy.

Thirsty locals are already rejoicing at the prospect of consuming coagulated blocks of Thai pig juice that taste like a slaughterhouse floor.

"We decided that after 27 years, Singaporeans deserve to get absolutely hammered on animal fluids again," an SFA spokesperson said while wiping a dark stain off their chin.

If it can bleed, a Sinkie will inevitably find a way to make it a $5 premium add-on for their Laksa.