Legendary Bak Kut Teh (South Bridge Road)

It's not super salty, it's more veggie that's been slightly marinated. Quite decent but very oily

It might look like a lot but it's alright for 1 pax, there's a huge bone in the middle.

Light braise, it's decent but not particularly outstanding. For this price it's pretty tiny. Everything was very light, I almost had to drink the gravy.

Let's just say there's a good reason why songfa is on the opposite end of the block and there's a perpetual queue but this place doesnt

Having established as their own brand since June 2011, this 3-generation family-run restaurant boasts exacting standards and good quality in their dishes.
.
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.
.
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.
.
The soft preserved mustard greens have light vegetal salty sweet earthy flavour, pairing well with the fluffy soft white rice with grainy sweet notes.
.
Completed with hot crisp you tiao / fried dough fritters, and a pot of warm Chinese tea.
.
.
.
Bak Kut Teh
Legendary Bak Kut Teh
@ 46 South Bridge Road
.
More details:
https://ivanteh-runningman.blogspot.com/2021/11/best-of-singapore-hawkers-bak-kut-teh.html

The walls of Legendary Bak Kut Teh are plastered with photos of celebrities who have visited the restaurant over the years - thankfully the food lives up to its reputation! The pork rib is tender and the bak kut teh soup is flavourful without being overly peppery. The braised pork trotter is soft and there is a good balance of fats and meat. Special shoutout to the fragrant mince meat fried egg and pork cutlet! We also ordered many other dishes such as Tau Kee (beancurd skin), braised large intestines and royale chives. The bill amounted to $147 for 5 adults, which is pretty reasonable given the quality of the food👍🏻

Ordered the ribs only with rice and its $12.50 before taxes. Soup is peppery. Already thinking maybe somewhere else more worth.

Watch my video review here: https://youtu.be/3N1qVlaBWBc

Opened in just October 2016 is this bak kut teh outlet which is seemingly new but is associated with arguably the biggest name when it comes to bak kut teh in Singapore: Founder Bak Kut Teh.

Legendary Bak Kut Teh is located along South Bridge Road and is run by Chua Chui Chui, the daughter of the original owner of Founder.

They changed the name from Founder to Legendary to differentiate both brands as Founder is now focused on expansion and franchising. At Legendary, they are opting to keep the operations small and family-run with a strong focus on the quality. Only Sarawak peppercorns and fresh (not frozen) Indonesian pork is used for their combo ($9.50). You can tell when you bite into the prime rib: the texture has a soft and bouncy texture. The soup robust with a distinct peppery character.

In addition to the usual sides like pork liver ($8), braised tau pok ($5/8/10) and kiam chye ($5/8/10), their signature braised pig’s trotter ($10/16/20) and ngoh hiang ($10/15) are must-tries. They have also introduced steamed fish head dishes in Hong Kong and Teochew styles to cater to large dinner family gatherings.