Welcome to North East, Singapore. Looking for Bak Kut Teh places?

When weather get colder, you know it is the best time to get some comforting meal like Bak Kut Teh.

Rong Cheng Rou Gu Cha is a stall in a coffee shop near my house. Tasty and peppery with few pieces of pork ribs.

Herbal style and taste good

I was a little hesitant but man, I should eat this more. Rich porridge and addictive pork. What a combo.

BKT served in claypot and piping hot herbal broth. I ordered the claypot bak kut teh with enoki and rice set that came with pork ribs, lettuce, button mushrooms, tau pok and enoki cooked and served in claypot. The pork ribs were tender and fall off the bone easily. I find the herbal flavour of broth too subtle and light for my taste buds and definitely not for those who are used to the strong herbal flavoured broth. The broth is also not overly salty which may be a hit for the folks who prefer something clean and light.

The pig trotters were well-braised and flavourful. The meat was so tender that it fell apart easily using chopsticks. I also add on a portion of tau kee (beancurd skin) soaked in a salty braising liquid that makes it the perfect combination with white rice.

Claypot BKT + Enoki + Rice 》$7.70
Braised Pig Trotter 》$5
Tau Kee 》$1.20

This bak kut teh stall opens very early in the day from 7:30am till evening, selling peppery style of bak kut teh here.

You can choose from either the normal serving with bowl, or go with the claypot serving. The claypot serving will persevere the hot soup longer than normal bowl.

The smallest size of claypot serving already comes with lots of meats, and it is really peppery as you would find all the peppers at the bottom.

My go to place for fried porridge, first had this at beauty world centre, consistency still there. It taste just as good here.

Got Wok Hei, very shiok in every spoon.

Ingredient portions were rather good.

A fried porridge dish that overpowers the bak kut teh at a bak kut teh store

Feel like it's quite rare to find herbal bak kut teh and I'm glad to have found this chain!

Their weekday lunch set ($10.90) consists of a regular bak kut teh, 2 sides and a drink. Do note that rice is not included, but you can choose it as 1 of your side dish.

The soup itself is not bad, it has the herbal flavours and it is not too salty. The meats given were moderately tender and best paired with soya sauce and chilli! I'm surprised to find some pork liver and stomach as well, which were fresh.

Not bad of an option if you are around the area!

The highlight instead was the 𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗣𝗶𝗴 𝗧𝗿𝗼𝘁𝘁𝗲𝗿𝘀 ($7). A generous portion of palatable porcine was swimming in a pool of black braising gravy. The fork-tender pork, infused with all the goodness of the gravy, tasted phenomenal. The textural contrast between the meat and gelatinous skin was also excellent. Probably the best pig trotters I’ve ever had!

The interminable queues at this stall are a testament to its popularity. There’s no question that I’d return, and no prizes for guessing which item I’d order.

𝐄𝐧𝐠 𝐊𝐞𝐞 𝐁𝐚𝐤 𝐊𝐮𝐭 𝐓𝐞𝐡
Blk 341 Ang Mo Kio Ave 1
Unit 01-04 Teck Ghee Court Market & Food Centre
Singapore 560341

What I like about Eng Kee’s 𝗕𝗮𝗸 𝗞𝘂𝘁 𝗧𝗲𝗵 is that it wasn’t overly peppery. The soup possessed a clean-tasting sweetness that was very comforting. With five sizeable pieces of pork ribs inside, the $7 price tag is considered cheap. Each piece was tender and flavourful, though nothing to rave about.

𝐄𝐧𝐠 𝐊𝐞𝐞 𝐁𝐚𝐤 𝐊𝐮𝐭 𝐓𝐞𝐡
Blk 341 Ang Mo Kio Ave 1
Unit 01-04 Teck Ghee Court Market & Food Centre
Singapore 560341

One of the popular stall in this hawker centre which attracts long queue during lunch time. Popular for their bak kut teh and pig trotter.

Since I was here on raining day, so I will first try their bak kut teh first. A peppery type of soup with generous amount of pork ribs included.

The portions is generous, The braised pig trotter is tasty, tender, the gravy thick with a hint chinese wine.
Can skip the bak kut teh.
💰$7.
📍Eng kee bak Kut teh.
Teck Ghee Court Market & Food Centre #01-04
Blk 341 Ang Mo Kio Avenue 1

Fried Porridge - The base is first prepared using a special broth (cooked with dry cuttlefish and other secret ingredients to impart natural sweetness), then scorched over high heat (you can literally spot the towers of flame from the open kitchen) in a wok to develop some serious char.

Read more: https://www.misstamchiak.com/feng-xiang-bak-kut-teh-vivocity/