Exploring the AMK neighbourhood, my favourite stop at last weekend’s hawker hopping adventure would have to be Seng Kee Bak Kut Teh at Chong Boon Market & Food Centre.
A stellar variation of the Teochew style Bak Ku Teh, the Claypot BKT ($12) held a light, pepperish broth robust with sweetness derived from pork and balanced with a blend of herbal-y taste. Enhanced with seaweed, the peppered soup was strong but not overpowering so. The lean ribs was also fall off the bone tender. Shiok on its own, with a bowl of rice but even better with the sides - braised pork trotters and steamed fish.
The unanimous hit at the table was the delish, seasonal White Rabbit Fish (3 for $12). None of the usual fishiness, the steamed fish was fresh, moist and the firm textured flesh, delicate. Perfect when dipped in the saucer of bean sauce, the fish also went really well with the sauce from the Braised Pork Trotters ($5). Well braised and very soft, the meat was good and the skin springy.
đź“Ť Address: Chong Boon Market & Food Centre, 435A Ang Mo Kio Avenue 10, #01-06, Singapore 561453
Been ages since I been to Chong Boon Market after moving out of Ang Mo Kio, so I don't really remember about this Bak Kut Teh (BKT) store. Glad that via #BurppleAMKHawkers, we got to try this traditional Teochew style BKT hidden in a corner of Chong Boon Market.
Teochew style BKT made of pork ribs, garlic cloves and pepper, so the soup is clear but not too peppery. Spare ribs which filled our claypot (from $12) were lean and tender. Side dishes such as braised pork trotters and steamed fish are available too!
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Salted Veg Steamed Yellow tail fish, herby soup and braised pork. Bak Kut Teh had been my favorite comfort all times. But it was my first time having bak Kut Teh with steamed fish! .
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This is the standard order for all regulars!
