Enjoy dining without burning a hole in your pocket, no membership required
Apparently one of the more popular Bak Kut Teh establishments in Singapore and thus there were quite a few tourists in the queue. Ambience was bright and comfortable, suitable for a casual dinner in town.
We got the Superior Spare Ribs Soup ($11.80), with Ngoh Hiang ($10.80) and Braised Tau Kee ($4.80) as sides, and Rice ($1.50) and Mee Sua ($4.80) as carbs. Main complaint is that the spare ribs were too tough, I expect fall-off-the-bone tender for a good bak kut teh. Broth was good though - this version is leans more towards the garlicky and peppery side (as compared to the Malaysian sweet-savoury herbal version) and I would recommend to make full use of the free refills so that the broth is kept piping hot. Ngoh Hiang was bad, with the fillings very obviously made from meat paste instead of the traditional minced meat, but I did appreciate the addition of water chestnuts and coriander. Tau Kee was alright, as is the Mee Sua (though it was served room temperature).
Never really got the chance to visit their main branch at Rangoon Road, so I’m pretty excited to find out that they opened a new branch in city centre; which is very close to my office.
So made my way here at night to grab some dinner with their signature bak kut teh.
A very peppery style but I find the first serving was too overwhelming with the peppery taste. But after getting the soup to be refilled, it finally tasted better.
There’s been a few Bak Kut Teh places at the area, they certainly adding to the competitive of Singapore style bak kut teh with the rest.
Tender inside but the outside texture is abit hard, kind of can be anticipated from how it looks
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