Hokkien Street Bak Koot Teh & Turtle Soup (Hong Lim Market)

Old school style of bak kut teh can be find at the 1st floor of Hong Lim Market, the soup tasted very strong and fragrance; which they use the tea sourced from Pek Sun Choon.

The pork ribs given also very juicy as well.

How do I describe this? Think Klang Bak Kut Teh without the claypot. Then tone down on the herbal taste. Remove all the bean sticks, straw mushrooms and bean puffs. All spare parts like liver and kidney are available separately. Yam rice is available on top of white rice. Serve in plastic melamine bowls.

If I want real herbal Bak Kut Teh, I’ll stick with Klang style. At least the claypot keeps the soup warm longer than melamine bowls can. Or maybe just stick to the predominant peppery style Teochew Bak Kut Teh. Not coming back.

Just want to intro this dish in particular though their Bah Kut Teh is also as good.

This trotters are braised with standard braising sauce which is aromatic yet unlike other place that thicken the sauce to make it starchy. The sauce itself is perfect to drink it as soup.

What I like is that the braising sauce has a well balanced of all spices which is not overpowering unlike some place where cinnamon or star anise that just goes very well with meat.

Coming to the meat that it is collagen laden and yet not fatty. The skin was braised that the fats are melted and infused into the skin and meat making it tasty yet not gluttony.

Owner did a good job to remove all the fine hair on pork skin which is thumbs up especially in hard to reach corner where skin got curl up sometimes.

The stall is based in basement of Hong Lim food center and operating hours varies but usually they will close by 8p or when all ingredients are sold out.