Having established as their own brand since June 2011, this 3-generation family-run restaurant boasts exacting standards and good quality in their dishes.
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Spiced with Sarawak peppercorn, the hearty broth is made by boiling pork back bones for hours, resulting in a rich meaty savoury sweet peppery spice flavour.
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The fresh Indonesian pork ribs are large and meaty, gently simmered for up to 40 minutes till it achieves fall-off-the-bone tenderness, with a juicy sweet savoury chew.
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The soft preserved mustard greens have light vegetal salty sweet earthy flavour, pairing well with the fluffy soft white rice with grainy sweet notes.
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Completed with hot crisp you tiao / fried dough fritters, and a pot of warm Chinese tea.
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Bak Kut Teh
Legendary Bak Kut Teh
@ 46 South Bridge Road
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html