A pioneer in the Chinese Teochew BKT scene since 1976, founder Lim Hai Chay recently un-retired himself to return and grow his business.
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Known for being the 1st to use premium pork loin ribs, also known as dragon ribs, they cook fresh pork with water, pepper, and garlic, boiling for up to 2 hours using a house secret technique.
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This infuses their clear broth with a delicious and distinct meaty sweet savoury peppery spice flavour, having an enticing kick, setting it apart from their competitors.
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The large pork ribs are fresh and chunky, yet tender with a soft moist chew, holding good meaty sweet savoury flavour.
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The preserved mustard greens infused with pork lard are soft and juicy, having an addictive vegetal earthy sweet salty flavour. The fluffy white rice with grainy sweet notes paires well with the soft braised peanuts with bold salty savoury nutty flavour.
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The set came with a choice for the sides, so I got braised pig's skin. Loved the slippery chewy texture and robust salty savoury fatty notes.
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Bak Kut Teh
Rong Cheng Bak Kut Teh
@ Midview City, 26 Sin Ming Lane #01-114
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More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html