[CLOSED] BakBak

Ya see kids, this is what happens when you sit on a review for way too long. But then again, I didn't expect BakBak to bak (ayy lmao) out of this venture this fast either.

If you're a lone operator like me, you would've loved the solitary confinement seats they had. Pair that up with their extra peppery and heartwarming broth, and you've got the perfect rainy weather comfort food. Frankly speaking, BakBak's bak kut teh would be completely unremarkably pedestrian if it weren't for the two leviathan sized pork ribs lurking in the soup.

They were tremendously tender and free of any offensive porky odor, and they just slide right off the bone like a seasoned dancer sliding off a pole. BakBak used to serve up this up at $9 as one helluva delicious deal, where you'd get the bowl of BKT, a bowl of rice and two sides of your choice. Oh well, at least I got to try it before it slipped bak into the aether.

Also, if your family name is Teh or Tay, please don't name your son Habakkuk. Yes yes, I know, I'm the funniest Russell since that Peters guy.

Sanuki Udon with Dragon Rib ($11) 🍜 is one of @bakbak.sg signatures.
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A piece of dragon rib peeks out of a streaming bowl of udon in clear broth. Sip the soup, its light and clean, not lacking umami flavour and not tasting too peppery. Crush the garlic cloves and mix them in to add to its intensity.
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Slurp up udon that's soft yet chewy, with a thickness that makes it satisfying. It's pleasantly fresh and you know it's soaked up the soup’s flavour. The spring onions add on fragrance. The piece of dragon is rather lean so it may be slightly tough, but it's enough meat to pair with those noodles.
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Thank you @bakbak.sg for hosting!

For a modern spin on bak kut teh, check out BakBak at Circular Road. The 80-seater space is started by the same guys behind Rong Cheng Bak Kut Teh, so expect good ol' flavours, albeit with a twist. They've even modernised the ordering system — diners order using their mobile phones and the QR codes assigned to every table. There is an emphasis on healthy eating, so expect the likes of sea cucumber, tofu and brown rice on the menu. Try their Sanuki Udon with Dragon Rib ($11) — Burppler Rachel Chua loves how the noodles soaked up all the umami flavours from the broth, or keep it classic with the Premium Dragon Rib Soup ($10.50). The use of fresh pork loin ribs and garlic lends a robustness to the broth. For sides, don't miss out on the Fried Prawn Roll ($11), which Burpplers are raving about. Pro tip: This place is great for groups but if you're in the need for some solo time, opt to sit at one of the single diner booth seats.
Avg Price: $15 per person
Photo by Burpple Tastemaker Cassie Ong

Lovely bowl of organic sliced pork in Rong Cheng's classic Bak Kut Teh broth! ❤️

H O S T E D
If there ever was a "bak kut teh" for millennials, this would be it.
The dishes have a modern vibe in concept and presentation but retain the taste of tradition. It shouldn't surprise considering @bakbak.sg is an offshoot of decades-old "Rong Cheng Bak Kut Teh" whose founder created the "white Teochew style" and introduced the use of premium pork loin ribs in BKT.
This trendsetting spirit is going strong with BakBak's new BKT dishes pictured in the top row above. One marries chewy Japanese Udon with Dragon Rib while the other has succulent sea cucumber. I find these new ingredients pair well with the peppery broth. If you are into pork, you'll adore the perfectly tender meat-to-fat ratio of the Dragon Rib as it gives a melt-in-the-mouth texture.
For those who are more health-conscious, the "shabu-shabu" styled sliced organic pork belly (shown bottom left) should interest you. It has a cleaner taste overall in comparison to the others and comes with fresh lettuce.
I really enjoyed their Braised Pork Trotter for its brighter, almost fruity taste profile pictured bottom right. After reading the press release, I realised it's because orange skin is used along with other herbs and spices to slow-cook the meat in a blend of light and dark soya sauces. No wonder it's got that lovely facet of freshness.
Last but not least, f you seek some quiet respite, you can dine solo at one of the "ichiran" booth seats on the ground level of this two-storey restaurant. Outfitted with smart technology, ordering and payment can be done without having to interact with anyone at all. I think it's a nifty concept because don't we all need that "alone time" once in a while?

H O S T E D
If there ever was a "bak kut teh" for millennials, this would be it.
The dishes have a modern vibe in concept and presentation but retain the taste of tradition. It shouldn't surprise considering @bakbak.sg is an offshoot of decades-old "Rong Cheng Bak Kut Teh" whose founder created the "white Teochew style" and introduced the use of premium pork loin ribs in BKT.
This trendsetting spirit is going strong with BakBak's two new BKT dishes pictured in the top row. One marries chewy Japanese Udon with Dragon Rib while the other has succulent sea cucumber. I find these new ingredients pair well with the peppery broth. If you are into pork, you'll adore the perfectly tender meat-to-fat ratio of the Dragon Rib as it gives a melt-in-the-mouth texture.
For those who are more health-conscious, the "shabu-shabu" styled sliced organic pork belly (shown bottom left) should interest you. It has a cleaner taste overall in comparison to the others and comes with fresh lettuce.
I really enjoyed their Braised Pork Trotter for its brighter, almost fruity taste profile (pictured bottom right). After reading the press release, I realised it's because orange skin is used along with other herbs and spices to slow-cook the meat in a blend of light and dark soya sauces. No wonder it's got that lovely facet of freshness.
Last but not least, f you seek some quiet respite, you can dine solo at one of the "ichiran" booth seats on the ground level of this two-storey restaurant. Outfitted with smart technology, ordering and payment can be done without having to interact with anyone at all. I think it's a nifty concept because don't we all need that "alone time" once in a while?